We love pork chops (Pork tender loins too). The trick is to not cook them too fast, or they get hard - and do not over-cook them either. That is a tasty looking meal - I'm on my way!!
Now that's an excellent dinner from BBBB! Lisa and I do pork all the time, one of our favorites. 2 things I do, if I may... 1. I slice the fat cap inward towards, but not touching the meat, maybe once or twice (half way, or thirds) depending on size of the chop. They curl because the fat renders much quicker than the protein cooks. Just like cross hatching a shoulder. Try it, I bet they don't curl. 2. We often do green beans, or asparagus. Toss them in clarified butter, S&P, garlic, and whatever else you want in a bowl before they hit the top. Even with the Camp Chef, I don't have to add more fat, and the seasoning is much more evenly distributed across the vegetables. Sorry I'm being a PITA, just things I noticed. Love you both!
Haha! No worries! It’s funny, while I was editing the vid I was wondering why Brett didn’t cut strips in the the fat - I know it was a more lean cut so maybe he figured it would cook quicker and not need it….😂😂. We always appreciate the feedback brother!!🔥🔥
So I am thinking yes!!! The Pit Boss can hold its own against any other griddle...then again, I think being amazing Chef's has something to do with it as well...LOL, with that, those chops look legit...another banger gents!!!
Nice job cooking Brett, and great job editing Adam! What a great full and hardy meal, I love it. I love a good "steaky" pork chop. Those green beans looked so yum! I actually had something very similar for dinner last night. I helped my Aunt Linda cook... we did pork chops too (in a boring skillet because she doesn't have a fancy griddle, lol)! Seared them and smothered them in a mushroom gravy (Cream/Chicken Stock/WashYourSisterSauce/Dijon/Thyme/Salt/Pepper). After the pork chops were done, I just caramelized some onions in the same pan, added the mushrooms and made the gravy. Then added the chops back in the pan, smothered them, and let them heat back up. We also did bacon & butter Green Beans, and Garlic Mashed Potatoes. Oh and homemade biscuits. It was so good. Pork Chops are such a great comfort food. Hope you're both having a fab weekend! Griddle On!
Oh man. This sounds absolutely incredible!! Brett doesn’t care for mushrooms, but I think I’m getting him to turn!😂😂. We may have to do some form of this one - sounds so good!! GRIDDLE ON INDEED BROTHER!🔥🔥
Thank you so much for watching! There is! Each peg that goes from the griddle plate to the base is actually adjustable - making it very convenient! Hope this helps fam!🔥🔥
my guess is that regular grills are hot rolled steel rather than cold rolled. cold is pressed and oiled for more precise thickness--i don't see the griddle companies wanting, or needing to pay that expense. just a metal man commenting. y'all rock!
Thank you fam! Actually, the Blackstone and others use cold rolled steel for the griddles - that was our comparison - we cooked for 2 years with the Blackstone, and wanted to share some insights now using the ceramic. Thank you for the love fam!!🔥🔥
@@waltwins wow. I'm surprised considering the build quality of the Blackstone. they are good tools, but you'll notice build quality variances. cold rolled is often associated with precision. do you know what grade steel they use?
Thank you so much for watching! Absolutely! You’d just want to make sure you don’t run it across the surface (lift and move carefully rather than slide it around).🤙🤙
Haha!! Right?! We really wanted to make sure it’s clear, we love griddle cooking period, and it all tastes good regardless of what you’re cooking on!! Much love brother!!🔥🔥
After watching the videos of cooking pork chops on both a ceramic griddle and the Blackstone. I wish I could afford both but either way, cooking pork chops on the Blackstone comes out very delicious. When are you going to release your packaged "usual suspect". I see it in various videos recently? DALSTRONG Knives are the best!!😎
You are so awesome fam!! Thank you for the love!! For sure, we wish everyone could have both - I think the ceramic has great uses, as does the cold rolled steel. That said, we have been able to replicate every cook we’ve ever done on the Blackstone, so they work on all griddles!💙💙🔥🔥
Thank you brother! We honestly love these things! The first time my wife used the Valhalla (and the Shogun series X chef’s knife), she was blown away - she only wants Dalstrong from now on!😂😂🔥🔥
Brother Brett! Can mouthwatering pork chops be a menu item on the #Waltwins food truck?! With delicious sides?! The answer is a resounding “YES”! Those potatoes and veggies tho! Griddle on!
Love me some green beans!! The potatoes look great (need to try the uncle steves shake) and while I'm not the biggest pork chop fanatic, those look MOUTH WATERING and tender! 😋 Great cook, Brett! Love it when you fly solooo 🙌🔥 griddle on!
These look great! I had pork chops for the first time in a long time recently and really enjoyed them. I went with a hot Honey Garlic glaze on them and rice and broccoli as the sides but I am loving your side selection as well 🤤
Great video Brett! All the food looked fantastic 👍. Here's a little FYI for ya, I learned this about steaks and it works for chops too. The fat and the meat cook at different rates, so they shrink at different rates as well, this is where the curling takes place. If you take the steak/chop and make vertical cuts (about an inch apart) thru the fat just into the meat all around the side, it'll stop the curling. Since I've been doing this I've not had this problem. Give this a try and let me know what you think. As always keep up the great work. 👍
Yessir!! This is Adam - when I was editing the vid, I thought Brett should have cut the fatty part, excellent suggestion brother!! Thank you so much, and something we will keep in mind for next time!! Take care fam!!🔥🔥
Need to get you guys to stop shopping for your meat at publix and that factory cut meat and get you to switch to The Fresh Market if there is one close to you in Florida.
Thank you fam, we will do some research, that said, we have always held to our truth - we try this show cooks based on what everyday people can have access to at their local grocery store and that’s why we show the groceries. We had a viewer once point out the reason they love our videos, is that they got tired of BBQ masters talking about these cuts of meat they were able to get - something this viewer said he couldn’t relate to - he doesn’t go to a fresh market - he’s a full time working man that swings by the grocery store. That said, we’d love to promote it more and learn more about it - especially if it’s something they will benefit our viewers and can save them some money in the process!🤙🤙
Why the hell would anyone want a pork chop to taste like a steak? besides the fact that it actually is a steak. I'm assuming that you are talking about beef steak (I could be wrong about that, of course). But if you are referring to a beef steak, again, why would anyone want their pork to taste like a beef steak? if you want beef buy beef. If you want pork buy pork, they are both Wonderful when done correctly. In truth, this doesn't "look" all that good" unimaginative and boring. I will say that it might "taste" good though.
Yikes.. okay, yoy even edited the comment and still felt it necessary - wow… “taste” was the wrong word - we have made steaks in the same manner - same butteriness - the consistency is similar - I’ll give it that Brett saying it tastes just like steak is an overstatement - what was the intention with your comment? Shame on us I guess? What would have spruced it up to be more “imaginative” to gain your approval? Maybe that’s a stretch to work for anyway. Cheers. Keep it positive brother.
We love pork chops (Pork tender loins too).
The trick is to not cook them too fast, or they get hard - and do not over-cook them either.
That is a tasty looking meal - I'm on my way!!
Haha!! Indeed brother, excellent tip!! This one was perfect! Sherry actually said it was the best meal she’d had off the griddle!!🔥🔥
@@waltwins THAT is a great compliment from Sherry
Great one guys!
Thank you so much brother!!🔥🔥
Now that's an excellent dinner from BBBB! Lisa and I do pork all the time, one of our favorites. 2 things I do, if I may... 1. I slice the fat cap inward towards, but not touching the meat, maybe once or twice (half way, or thirds) depending on size of the chop. They curl because the fat renders much quicker than the protein cooks. Just like cross hatching a shoulder. Try it, I bet they don't curl. 2. We often do green beans, or asparagus. Toss them in clarified butter, S&P, garlic, and whatever else you want in a bowl before they hit the top. Even with the Camp Chef, I don't have to add more fat, and the seasoning is much more evenly distributed across the vegetables. Sorry I'm being a PITA, just things I noticed. Love you both!
Haha! No worries! It’s funny, while I was editing the vid I was wondering why Brett didn’t cut strips in the the fat - I know it was a more lean cut so maybe he figured it would cook quicker and not need it….😂😂. We always appreciate the feedback brother!!🔥🔥
That looks so delicious. I love that knife as well.
Oh yay! The knife is incredible, right?!💪💪🔥🔥
Pork chops have a special place in my heart. I eat them at least once a week. These look absolutely fantastic!!!!
Wahoo!! Right?! Sherry told me these were the best chips she’s had! These must have been incredible, Brett knocked this one out of the park!!🔥🔥
Thank you so much for the “Thanks” brother!!!
Great job going to try looks tasty
Thank you so lock Charles! They were sooo good!! Griddle on!!!😁❤️🤙
So I am thinking yes!!! The Pit Boss can hold its own against any other griddle...then again, I think being amazing Chef's has something to do with it as well...LOL, with that, those chops look legit...another banger gents!!!
Haha! Thank you so much brother! We love it all, and hope everyone can learn to cook like this!💪💪🔥🔥
The string beans look amazing!!!
Right?! Brett did such a spectacular job with them!💙💙
Awesome easy comfort food and agree with your comments on the knife! Love mine!
Wahoo!! Thank you so much brother, and for sure, we have been blown away with the Dalstrong products, so amazing!!🔥🔥
Got my pre-order in! Excited to cook some recipes!
Wahoo!! Thank you so much! We cannot express how much this means to us fam!!🙏🙏🔥🔥
Your solo journeys at the BEAST-ro are fine by me, brother. I always enjoy them! Another banger right here!
Thank you so much brother!! We hate doing these solo, but enjoy still getting to keep to our schedule and put into great content!!🔥🔥
Nice job cooking Brett, and great job editing Adam! What a great full and hardy meal, I love it. I love a good "steaky" pork chop. Those green beans looked so yum! I actually had something very similar for dinner last night. I helped my Aunt Linda cook... we did pork chops too (in a boring skillet because she doesn't have a fancy griddle, lol)! Seared them and smothered them in a mushroom gravy (Cream/Chicken Stock/WashYourSisterSauce/Dijon/Thyme/Salt/Pepper). After the pork chops were done, I just caramelized some onions in the same pan, added the mushrooms and made the gravy. Then added the chops back in the pan, smothered them, and let them heat back up. We also did bacon & butter Green Beans, and Garlic Mashed Potatoes. Oh and homemade biscuits. It was so good. Pork Chops are such a great comfort food. Hope you're both having a fab weekend! Griddle On!
Oh man. This sounds absolutely incredible!! Brett doesn’t care for mushrooms, but I think I’m getting him to turn!😂😂. We may have to do some form of this one - sounds so good!! GRIDDLE ON INDEED BROTHER!🔥🔥
Is there a way to level the pit boss griddle? Very curious about this. Thanks!!!
Thank you so much for watching! There is! Each peg that goes from the griddle plate to the base is actually adjustable - making it very convenient! Hope this helps fam!🔥🔥
You did a great job Brett! Winner winner pork chop dinner! Ha ha I love it!
Haha!! Heck yes brother! This was so good!!🔥🔥
my guess is that regular grills are hot rolled steel rather than cold rolled. cold is pressed and oiled for more precise thickness--i don't see the griddle companies wanting, or needing to pay that expense. just a metal man commenting. y'all rock!
Thank you fam! Actually, the Blackstone and others use cold rolled steel for the griddles - that was our comparison - we cooked for 2 years with the Blackstone, and wanted to share some insights now using the ceramic. Thank you for the love fam!!🔥🔥
@@waltwins wow. I'm surprised considering the build quality of the Blackstone. they are good tools, but you'll notice build quality variances. cold rolled is often associated with precision. do you know what grade steel they use?
Can u use a cast iron pan on the ceramic grill?
Thank you so much for watching! Absolutely! You’d just want to make sure you don’t run it across the surface (lift and move carefully rather than slide it around).🤙🤙
Thanx guys lov ur utube
I find I almost have to over season my potatoes. They absorb the salt like crazy.
Yes!! So true!! The Uncle Steve’s shake was perfect! But for sure we had to use a bit more than we thought was needed.💙💙🔥🔥
Never cooked pork chops in butter. Will definitely try your recipe.
Thank you so much for watching fam! It is so good, and definitely worth giving a go!!🔥🔥
my 1st thought reading this....whats NOT good on the griddle 😄 everything so far you guys do looks amazing
Haha!! Right?! We really wanted to make sure it’s clear, we love griddle cooking period, and it all tastes good regardless of what you’re cooking on!! Much love brother!!🔥🔥
@@waltwins griddle on boys! and keep laying the smasheth down!!!
At 9:25 did someone just drive by on a golf cart? Those are some thick chops.
Haha!! Oh man - you picked up on it!!😂😂🔥🔥🤙🤙
@@waltwins Did you make those armadillo eggs?
You guys rock! I have learned so much from watching you!
Wow you are the best fam, thank you so much for the love!! Take care and GRIDDLE ON!🔥🔥
After watching the videos of cooking pork chops on both a ceramic griddle and the Blackstone. I wish I could afford both but either way, cooking pork chops on the Blackstone comes out very delicious.
When are you going to release your packaged "usual suspect". I see it in various videos recently? DALSTRONG Knives are the best!!😎
You are so awesome fam!! Thank you for the love!! For sure, we wish everyone could have both - I think the ceramic has great uses, as does the cold rolled steel. That said, we have been able to replicate every cook we’ve ever done on the Blackstone, so they work on all griddles!💙💙🔥🔥
I’ve been starting to look at the Dalstrong knives, I need to get a few great knives in my life
Thank you brother! We honestly love these things! The first time my wife used the Valhalla (and the Shogun series X chef’s knife), she was blown away - she only wants Dalstrong from now on!😂😂🔥🔥
Brother Brett! Can mouthwatering pork chops be a menu item on the #Waltwins food truck?! With delicious sides?! The answer is a resounding “YES”! Those potatoes and veggies tho! Griddle on!
Lol, yes! This will go on the gourmet truck…😂😂🔥🔥🤙🤙
Love me some green beans!! The potatoes look great (need to try the uncle steves shake) and while I'm not the biggest pork chop fanatic, those look MOUTH WATERING and tender! 😋 Great cook, Brett! Love it when you fly solooo 🙌🔥 griddle on!
These look great! I had pork chops for the first time in a long time recently and really enjoyed them. I went with a hot Honey Garlic glaze on them and rice and broccoli as the sides but I am loving your side selection as well 🤤
Oh man, that hot honey sounds amazing incredible brother!! Something we will definitely have to try out!!🔥🔥
@@waltwins Smell yeah! I'm sure you all will knock it out of the park!
Great video Brett! All the food looked fantastic 👍. Here's a little FYI for ya, I learned this about steaks and it works for chops too. The fat and the meat cook at different rates, so they shrink at different rates as well, this is where the curling takes place. If you take the steak/chop and make vertical cuts (about an inch apart) thru the fat just into the meat all around the side, it'll stop the curling. Since I've been doing this I've not had this problem. Give this a try and let me know what you think. As always keep up the great work. 👍
Yessir!! This is Adam - when I was editing the vid, I thought Brett should have cut the fatty part, excellent suggestion brother!! Thank you so much, and something we will keep in mind for next time!! Take care fam!!🔥🔥
Looking for Valentine day gift ideas for my wife to get me… is there a link to buy The Usual Suspects seasoning anywhere? Can’t seem to find it.
Brad! Thank you so much for watching. We are in talks with a company to package and distribute it. Stay tuned! 🤗🤗🤗
Need to get you guys to stop shopping for your meat at publix and that factory cut meat and get you to switch to The Fresh Market if there is one close to you in Florida.
Thank you fam, we will do some research, that said, we have always held to our truth - we try this show cooks based on what everyday people can have access to at their local grocery store and that’s why we show the groceries. We had a viewer once point out the reason they love our videos, is that they got tired of BBQ masters talking about these cuts of meat they were able to get - something this viewer said he couldn’t relate to - he doesn’t go to a fresh market - he’s a full time working man that swings by the grocery store. That said, we’d love to promote it more and learn more about it - especially if it’s something they will benefit our viewers and can save them some money in the process!🤙🤙
Why the hell would anyone want a pork chop to taste like a steak? besides the fact that it actually is a steak. I'm assuming that you are talking about beef steak (I could be wrong about that, of course). But if you are referring to a beef steak, again, why would anyone want their pork to taste like a beef steak? if you want beef buy beef. If you want pork buy pork, they are both Wonderful when done correctly. In truth, this doesn't "look" all that good" unimaginative and boring. I will say that it might "taste" good though.
Yikes.. okay, yoy even edited the comment and still felt it necessary - wow… “taste” was the wrong word - we have made steaks in the same manner - same butteriness - the consistency is similar - I’ll give it that Brett saying it tastes just like steak is an overstatement - what was the intention with your comment? Shame on us I guess? What would have spruced it up to be more “imaginative” to gain your approval? Maybe that’s a stretch to work for anyway. Cheers. Keep it positive brother.