TJ&LadyDi
RVF "Dinosaur"
Got the RecTec pellet grill/smoker going this afternoon and cooked some thick-cut, boneless pork chops for dinner. And, they turned out great. Accompanied by LadyDi’s rendition of my Dad’s favorite “Bear Hunter Potatoes,” half an avocado and some cherry tomatoes, and washed down with a Montana-brewed “Moose Drool Brown Ale,” it was a great meal.
The pork chops were lightly seasoned (onion salt, garlic powder and Italian seasoning) and smoked for an hour at 180 degrees. At that point, they were 105 degrees internal temperature. The grill was cranked up to 450 degrees and the chops were flipped when the internal temperature reached 125 degrees. I pulled them from the grill when the internal temperature hit 145 degrees and let them rest, wrapped in foil, for 15 minutes.
They were really moist and juicy inside with a very nice light smokey flavor..
TJ
The pork chops were lightly seasoned (onion salt, garlic powder and Italian seasoning) and smoked for an hour at 180 degrees. At that point, they were 105 degrees internal temperature. The grill was cranked up to 450 degrees and the chops were flipped when the internal temperature reached 125 degrees. I pulled them from the grill when the internal temperature hit 145 degrees and let them rest, wrapped in foil, for 15 minutes.
They were really moist and juicy inside with a very nice light smokey flavor..
TJ
Just sayin’.
