Here are a couple of tips that make assembly slightly easier th-cam.com/users/postUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . 1) One person can assemble, but if you have a buddy to help, it will make it go faster - especially steps 1-3 and 8 (the legs aren't heavy but can be difficult to hold while screwing things in). Step 8, 1st part will take some time unless you have two more hands OR are really lucky. 2) Use a socket wrench! 3) Step 7, 3rd part - the flame carry over tube has an open side, MAKE SURE THE OPEN SIDE IS FACING THE FRONT. If it's facing the back, the tube won't work. 4) Step 10, 3rd part - if you don't have small hands (I don't, they're gigantic) getting the nut on is really difficult (but not impossible). It took me about 4 hours to assemble, but I took a "union break" every 60-90 minutes and ate a quick lunch. Also, I'm really OCD so I took my time, looked at the instructions carefully, and cleaned up as I went.
I really felt when you said watching charcoal light is your new happy place. Shit sun going down with that nice breeze in your face as your sitting by the grill. Sometimes I wish the food would never finish
Nothing like a perfectly cooked pork chop. I am trying to convince those close to me that there is nothing wrong with a little blush when it comes to pork. Its ok if they don't want to get on board though, more for me!
Last chops I grilled I seasoned with 4:2:1 SPG with a heaping spoonful of Nashville hot chicken seasoning. I gave them a good sprinkling and a splash of fresh lime juice and let them chill in the fridge for a few hours.They were the best chops I’ve had in a good while. I think I’ve only ever had “good” chops twice in my life, but I’m fixing to change that. My dad raises hogs in the Antelope valley, CA and I just smoked a couple small ones for fathers day and it was pretty fantastic eatin!
My dad gave me some farm raised pork around Xmas. Not much for fat cap, but great marbling, and excellent flavor. Wifey wasn't a fan, because it was "too porky." Me, OTOH, I freaking LOVED IT!
Here in Germany at this market I go to, they have a tomahawk pork chop cut that is awesome. I agree that these thicker cuts need to be treated like a steak. I did a reverse sear on a couple of chops last week on my grill and they came out awesome.
Damn Son You have been driving me nutty. Brisket. Ribs . Pork steak . Pork chops . I had a stroke back in the first of April. 21. And stuck in medical. Centers Thank You for being here.
This is awesome brother. 110% right on over cooking the pork leaves one disappointed. I was going to make a video myself and researched a few pork chop cooking vids and came across this one and had a good chuckle as well. My video would be cooking on the edges as opposed the flat. I have done many 2 inch thick chops as well as ribeye steaks. Most of the cook time is on the bone end of the chop down on the grill. But i will say i prefer chops ahead of steak. My theory is the fat in the meat distributes more when cooking on edge as opposed to cooking on the flat sides. A rib rack works good or skewers. Give it a try.
The Iowa way to cook a pork chop is get a big thick bone in chop. Marinade in lemon juice for a half hour. SPG. Cook her hot and fast and stand it up on the bone to finish cooking
Brother I have been binge watching all your vids, especially the builds, love the amount of thought you put into the smokers, especially the firebox with the direct grill attachment, if I could somehow get one shipped to Australia id be right on it, cheers mate and thank you for all your insights, where did you obtain you metal and welding skills, did you do a course or are you self taught, cheers
Quality meat makes the difference. I buy the same cut around here in the middle of nowhere Tennessee and it’s cheap but it doesn’t have anywhere near the fat in it that does and long before it’s ever seared it’s dried out, you got a put butter and wrap it in foil and basically steam it indirect heat for about five minutes on each side and get that temp up to about 135 then secret and if you don’t overdo it it can still be juicy and good but without the fat it’s really easy to dry it out if you are on top of it the whole time. Unfortunately out here in the middle of nowhere we don’t really have places to get Decent meet and we have to drive down to Chattanooga which is over an hour away. Do you have any suggestions for online places where you can order this stuff or just good quality meat in general that’s not astronomically expensive?
We just butchered our first pig (that my son named Pistachio) and I’ve got a freezer full of 1.5” chops. It is nothing like commodities pork. Unbelievably delicious. I didn’t know this is what pork could be. Not sure what you have planned but I Would love to see more recipes with good pig meat. Cheers 🍻
![ฮักเทื่อสุดท้าย - บอย ศิริชัย [OFFICIAL MV]](http://i.ytimg.com/vi/-1PoPoQ-B-k/mqdefault.jpg)
I too was a victim of mom's '90's pork chops and was introduced to a proper pork chop about 10 years ago. Thanks a bunch.
Here are a couple of tips that make assembly slightly easier th-cam.com/users/postUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . 1) One person can assemble, but if you have a buddy to help, it will make it go faster - especially steps 1-3 and 8 (the legs aren't heavy but can be difficult to hold while screwing things in). Step 8, 1st part will take some time unless you have two more hands OR are really lucky. 2) Use a socket wrench! 3) Step 7, 3rd part - the flame carry over tube has an open side, MAKE SURE THE OPEN SIDE IS FACING THE FRONT. If it's facing the back, the tube won't work. 4) Step 10, 3rd part - if you don't have small hands (I don't, they're gigantic) getting the nut on is really difficult (but not impossible). It took me about 4 hours to assemble, but I took a "union break" every 60-90 minutes and ate a quick lunch. Also, I'm really OCD so I took my time, looked at the instructions carefully, and cleaned up as I went.
why the fuck is this in here?
Probably the only channel on YT I don't fast forward through the ads...
Please make a video on how to remove the strings from the charcoal bag.
Yes please! Last time I successfully removed a string from a charcoal bag in one fell swoop, was July, 1989....
It starts from left to right on the strings on the bag ....
I really felt when you said watching charcoal light is your new happy place. Shit sun going down with that nice breeze in your face as your sitting by the grill. Sometimes I wish the food would never finish
Great!
Please make a video build of a Santa Maria Grill (Argentinian-style).
Nothing like a perfectly cooked pork chop. I am trying to convince those close to me that there is nothing wrong with a little blush when it comes to pork. Its ok if they don't want to get on board though, more for me!
Its shake n back an i helped.. Anyone memeber those commercials in the 90s... We alwasys did pork chops with the shake n bake packs
Man, that was a thing of beauty! Personally, I enjoy a plain ole poke chop. Nice work.
Last chops I grilled I seasoned with 4:2:1 SPG with a heaping spoonful of Nashville hot chicken seasoning. I gave them a good sprinkling and a splash of fresh lime juice and let them chill in the fridge for a few hours.They were the best chops I’ve had in a good while. I think I’ve only ever had “good” chops twice in my life, but I’m fixing to change that. My dad raises hogs in the Antelope valley, CA and I just smoked a couple small ones for fathers day and it was pretty fantastic eatin!
So hungry right now
this is exactly how I do my chops and pork steaks!!!
YES SIR!! Porkchops and eggs for breakfast now!!
I love these direct heat videos. Please more direct heat videos. I’d love a steak series
Omg I rewinded to the manscape plug (no pun intended) a few times… too freaking funny 😄
Loving your videos! Was curious if you could do one about cleaning your cutting board, mop,and smoker maintenance...ect
Yes!!
If you haven’t subscribed to Chuds BBQ, then do it now. This channel is legit.
I like the fancy preps and stuff but so many times simpler is better
Homer approved!
I'll have mine not so pink but I dig where you're coming from so I'll start taking them off sooner.
Best Manscaped promo ever lol
One of the best eating meats out there, yummo
My dad gave me some farm raised pork around Xmas. Not much for fat cap, but great marbling, and excellent flavor. Wifey wasn't a fan, because it was "too porky." Me, OTOH, I freaking LOVED IT!
Whats up chuddster!!!! Finally i been asking for this for about a year
Here in Germany at this market I go to, they have a tomahawk pork chop cut that is awesome. I agree that these thicker cuts need to be treated like a steak. I did a reverse sear on a couple of chops last week on my grill and they came out awesome.
Dreymann?
@@AlexAnder-rz5rt Frische paradies
This is great as always, thank you!
Can you make a Chuds version of the Perry’s steak house 7 finger pork chop!
Damn Son
You have been driving me nutty. Brisket. Ribs . Pork steak . Pork chops . I had a stroke back in the first of April. 21. And stuck in medical. Centers Thank You for being here.
This is awesome brother. 110% right on over cooking the pork leaves one disappointed. I was going to make a video myself and researched a few pork chop cooking vids and came across this one and had a good chuckle as well. My video would be cooking on the edges as opposed the flat. I have done many 2 inch thick chops as well as ribeye steaks. Most of the cook time is on the bone end of the chop down on the grill. But i will say i prefer chops ahead of steak. My theory is the fat in the meat distributes more when cooking on edge as opposed to cooking on the flat sides. A rib rack works good or skewers. Give it a try.
Learning this now because as a asian growing up with asian mom. If the inside of porkchop is not white and had liquid. Its not cook 😅😅
I've got two pork chops in the freezer right now. I'm thawing them right no so I can grill them later today😋
I actually sprinkle a bit of Tony's. Simple and yummy for your grilled chops. Tried others but it just works the best.
Definitely gonna try this now
@@thegentlemandrummer8753 just not too much it will be salty. Good luck
The Iowa way to cook a pork chop is get a big thick bone in chop. Marinade in lemon juice for a half hour. SPG. Cook her hot and fast and stand it up on the bone to finish cooking
I use lemon juice too flavour it a bit more. Rub some salt on the skin too get a little crackle on it
Brother I have been binge watching all your vids, especially the builds, love the amount of thought you put into the smokers, especially the firebox with the direct grill attachment, if I could somehow get one shipped to Australia id be right on it, cheers mate and thank you for all your insights, where did you obtain you metal and welding skills, did you do a course or are you self taught, cheers
I know this was a year ago but would love to see you recreate the pork chop from Perry’s where the do a 2 or 3 bone pork chop and slow smoke it
I made one yesterday and it’s seriously taste like a steak. At a quarter of the price. Salt and pepper that is it! Porky 🐷 heaven….
3:04 me too!
What do you do about flare ups?
You just sear it and move it to indirect heat? Thx
Can you grill up some flanken beef short ribs next please? 🙏🏽
Man that looks awesome!
Love some 2" thick chops brined overnight in brown sugar and salt water then tossed on the grill or smoker the next day.
So who do you recommend in the Austin area for purchasing a whole hog?
Lump charcoal the best 👍
Absolutely
Freakin amazing looking chop
every pork chop ive ever seen has been basically white and had no marbling. i really wish i could find some chops like this
Mercy I would love to live next door to you sir another AWESOME video God Bless
Hold up so the ribeye and ny strip are the same muscle??
THANKS sir
Beef flanken ribs 2 way! Hot and fast vs reverse sear 🤔🤔
hello from july 2022
Quality meat makes the difference. I buy the same cut around here in the middle of nowhere Tennessee and it’s cheap but it doesn’t have anywhere near the fat in it that does and long before it’s ever seared it’s dried out, you got a put butter and wrap it in foil and basically steam it indirect heat for about five minutes on each side and get that temp up to about 135 then secret and if you don’t overdo it it can still be juicy and good but without the fat it’s really easy to dry it out if you are on top of it the whole time. Unfortunately out here in the middle of nowhere we don’t really have places to get Decent meet and we have to drive down to Chattanooga which is over an hour away. Do you have any suggestions for online places where you can order this stuff or just good quality meat in general that’s not astronomically expensive?
Once they stopped feeding hogs to hogs, the trichinosis problem went away and we can eat medium rare pork!
Wow! I never knew that. Thanks.
Does that apply to wild hogs too?
Oh mamamamy!
Thoughts on doing some seafood?
Try doing some skirt steaks different waya
Looks amazing. Is it Birkshire?
Berkshire - Red Waddle cross
We just butchered our first pig (that my son named Pistachio) and I’ve got a freezer full of 1.5” chops. It is nothing like commodities pork. Unbelievably delicious. I didn’t know this is what pork could be. Not sure what you have planned but I Would love to see more recipes with good pig meat. Cheers 🍻
How abouth a deboned and stuffed smoked chicken?
In germany they eat mettbrötchen witch is litherally raw pork
Like we didn’t see the brace on the wrist explanation needed
Yeah buddy, no link to manscape.
As you say, the quality (fatty!) of the pork is the whole game.
Anyone know what was the brand of the lump he used?
probably Fogo
It's not hard to make a 'juicy' pork chop when you under cook it by 15+ degrees.
Do the grill brisket tacos ive commented on past videos🤬🤬🤬lol you wont regret
Time to smoke a whole pig!
Public service announcement don't manscape while preparing food please
how's your wrist doing?
I’ve always cooked med rare, the problem for me is finding decent meat. The grocery store meat is ridiculously lean.
I don't know if I could bring myself to eat it art that low of a temp
Did you use the same board for the raw and cooked meat?
So it’s under done?
You DON'T have to cook good quality pork til done
💯💪🏾
Bradley
I'm kinda stoned right now. this video was fantastic food porn! keep up the great stuff
Honestly I’ll eat a pork chop before a steak, unless theirs Ribeye and it’s a place that actually knows how to cook
Drench it in soda and watch it start squirming
Give your next pork chop a try with some Chop Dust from @saucybottombbq.
What the heck was up with that subpar “delicious”!...what the hell man!
What happened to your wrist.
What happened to your wrist? Is your girlfriend out of town?