Excellent video Matt, you did an awesome job of giving specific instructions on how to prep the meat and how to run the pit. Your temps for the meat are spot on. So many people overcook pork. Double thumbs up!
Perfect! There's so many videos of people telling us to get thick chops and good for them for being able to aquire those beauties. But some of us have to go with what's easily available. Pork is my favourite and chops done on cast iron skillet was a staple on our table when I was a kid 😋🤤
Matthew I have never seen anyone reverse sear a thin pork chop. That was Awesome. Instead of cutting off the fat, cut slits into it, that will also help it from curling up.👍🏼💪🏼🇺🇸
Decided to fire up the new gas grill today for the 1st time and do up some chops. After checking MANY pages, I found this to be the MOST informative regarding times and as important, grill temperatures for different stages. EXCELLENT Video.
Everyday BBQ thanks, Mike! I actually was sweating the audio a bit on this one cuz there seemed to be a lot of pops, but smoothed em out a bit. There’s always something lol! ✌️✌️
Paul’s Q thanks, Paul! Yeah that tip is a good one, you could also just cut some slits in the fat instead of removing it altogether. Now go get ya some chops! ✌️
The temperature towards the end is actually lower than I thought I’ll have to try that because there is nothing worse than an over cooked pork chop! Looks darn tasty!!!
Hey Matt! Nothing worse than dried out pork chops. Can't beat the reverse sear method......thick, thin, steak or pork......it works! Those were perfect....so juicy! \m/
Heavy Metal Bar-B-Que it has become my go to method, it’s awesome! Appreciate your support and as always, thanks for taking the time to come by. Stay metal, my friend!🤘
Came out perfect. Reversearing was a great idea ! To be honest in my part of the world life almost always gives me thin porkchops like that ;) Thats why inwas so happy with the tomahawk chops the other day :)
I was just about to say the same thing. You make me a pork chop and trim the fat off the edge, I'm feeding to your dog or the trash can. Don't EVER cut the fat off of pork. If it's heavy, you may trim it to suit your taste, but pork fat is flavor gold. Just go along the edge of you chop (I use scissors) and snip the edge every inch or so. Just making a slit in the fat and silver skin. It won't cup, it will still taste great, and it even gives the fat greater surface area to crisp
You should always keep the fat on. It provides a lot of flavor and keeps the pork chop moist. Also you may consider doing something like a pineapple / mango, jalapeño, onion salsa / chutney as a side or put on top of the pork chop at the end.
Damn! Reverse sear on a thin loin chop?! Very nice. Almost as nice as your shirt brotha, I dig the chops and the shirt! 👍 Hella juicy. Def wanna try that rub too. Hey where’s Martha?
Thank you for the video! In this quarantine I’ve been learning how to grill from y’all. One question. What is the name of the knife you are using? I love knives and yours look really cool! Thanks
Hey Ramon, thanks for getting in touch! The knife we are using in the beginning for trimming is a Shun 6" Classic Boning/Fillet knife. For carving and slicing all manner of BBQ for serving, we use an Old Hickory. You can find them for around $25 on Amazon. They're great! We hope our videos are helping you out on your quarantine BBQ journey, and stay safe! Smoke em if ya got em! 🔥
You call that thin! i was looking for a video that showed me how to cook very thin pork chops also known as breakfast chops on the charcoal grill with out making jerky out of them.
We missed your Missus. I promise we will start working on the #cheeze vid tomorrow. How many submissions do you have? WHat does the competition look like??
Tim Bunt well Martha had to work the day I filmed this, but she will be back soon enough! So we haven’t seen many submissions for the contest, but there are definitely some that will give ya a good run for your money 😉 If you miss the deadline tomorrow, don’t sweat it - we’ll still let ya enter! Can’t wait to see what you made! ❤️👍
Why do you squeeze the juice out of them with your fingers before you eat them? lol Looks great and I know they taste great! Trust me though, leave the juice in them.
1) i know you said to trim the fat. so that it can lay flat, but couldn't you achieve the same thing by giving it a few nips along the edge fat actually adds more flavor to the meat. you can always trim it away after its cooked. 2) how long did you let it rest? bc if you cut it straight off the grill of course it's going to be juicy looking. 3) why did you use a machete to cut the meat? all meat is going to look tender if you cut it with a machete. the average househould is going to cut it with a steak knife. not machetes. 4) that wasn't a sear. that was a browning. I really want to trust the process but the price of groceries are just to high to be testing a new process that my instinct is telling me is off. Last time i did that it cost me an extra $50 dollars to fix it.
Excellent video Matt, you did an awesome job of giving specific instructions on how to prep the meat and how to run the pit. Your temps for the meat are spot on. So many people overcook pork. Double thumbs up!
Go Outside And Cook always an honor to receive the Orrie seal of approval!! 🏅Much appreciated, my friend! ✌️✌️
Perfect! There's so many videos of people telling us to get thick chops and good for them for being able to aquire those beauties. But some of us have to go with what's easily available. Pork is my favourite and chops done on cast iron skillet was a staple on our table when I was a kid 😋🤤
Matthew I have never seen anyone reverse sear a thin pork chop. That was Awesome. Instead of cutting off the fat, cut slits into it, that will also help it from curling up.👍🏼💪🏼🇺🇸
MeatHead we like to be risky around here lol! 😉 And that’s a great idea about cutting slits into the fat, I hadn’t thought of that. Thank you! ✌️✌️
MeatHead 🇺🇸🇺🇸🇺🇸👊
I do the same on steaks I grill...believe it or not my mother taught me that trick back in the 70’s.
You handle your less than positive commenters gracefully. Great quality. And your grilling is great. Keep those videos coming. Have a blessed day.
Thanks so much, Rico! Just the nature of the game, gonna have the bad with the good... Not gonna let the negative comments bring us down!
Decided to fire up the new gas grill today for the 1st time and do up some chops. After checking MANY pages, I found this to be the MOST informative regarding times and as important, grill temperatures for different stages. EXCELLENT Video.
That rub sounds great!! Awesome video brothaaaa
nice tip on the silver skin, never knew that. nice juicy chops!! great cook!!
Cookin' With James I had no idea about that move either until just recently. Thought it would be a good idea to share the love! Glad you enjoyed! ✌️✌️
Great video, Matt! I really love the melophone to your videos and your audio was outstanding in this one!
Everyday BBQ thanks, Mike! I actually was sweating the audio a bit on this one cuz there seemed to be a lot of pops, but smoothed em out a bit. There’s always something lol! ✌️✌️
Great lookin chops Matthew. Nice reverse sear color, and juicy. Pork chops are delicious fried or grilled.
Phil N Florence thank you, sir!! Now I gotta try em fried sometime! ✌️✌️
Awesome job Barlow!
River City BBQ word up, Mike!! ✌️✌️
Those chops came out perfectly! Very nice! Thanks for sharing. Gotta try it out.
wade thanks for coming by and for the kind words!! ✌️✌️
Zikes, those were juicy! I’m going to get some pork chops out of the freezer for tomorrow!
Klaus
I felt like i was watching good eats. good job matt
Hobo Nichol BBQ hell yeah! Thanks Kris!! ✌️✌️
That looked really good! Can’t wait to get me some thin pork chops!
itsfordoc1 they’re not hard to find lol! Thanks for tuning in! ✌️
Only get thin if that is all that's available. I usually fry the thin ones and they are awesome with country gravy and fried taters
Nice job taking I'll the flavor off them chops
We hate flavor 👎
Great chops Barlow! I need to try this! My chops always end up dry brother.. lol
Cooking With CJ now you know how to keep em wet lol!! 😎✌️
Thanks for sharing that tip with the fat/silverskin. Great job on this cook. Gotta do some pork chops here soon. Cheers
Paul’s Q thanks, Paul! Yeah that tip is a good one, you could also just cut some slits in the fat instead of removing it altogether. Now go get ya some chops! ✌️
The temperature towards the end is actually lower than I thought I’ll have to try that because there is nothing worse than an over cooked pork chop! Looks darn tasty!!!
Outstanding sir.....you made my bbq day! Around where I live, it seems you can only find the thin cut chops.
Glad you enjoyed it! Thanks so much for stopping by! 🤙
Love ur videos. Thanks so much for sharing
Eric Galyean thank you so much, that means a lot! ✌️✌️
Looks dayumn yummmy
Chris Ricker I can guarantee you that it was! 👍👍
Greetings from Chicago, just so you know grilling some Chicken and some Chops for Dinner!
Sounds delish! Stay warm!!
that's what up, dude. They look great.
Oh Zen master , great tip on that fat/silver skin! That chop looks beautiful! Great job brother Barlow!
Hey Matt! Nothing worse than dried out pork chops. Can't beat the reverse sear method......thick, thin, steak or pork......it works! Those were perfect....so juicy! \m/
Heavy Metal Bar-B-Que it has become my go to method, it’s awesome! Appreciate your support and as always, thanks for taking the time to come by. Stay metal, my friend!🤘
Came out perfect.
Reversearing was a great idea !
To be honest in my part of the world life almost always gives me thin porkchops like that ;) Thats why inwas so happy with the tomahawk chops the other day :)
Lasse's Food and Barbecue thin ain’t bad now that we know how to cook em! I have to go check out your tomahawk cook, sounds awesome! ✌️✌️
Nice, I'm with meathead on a few cuts in the fat. Pork chops are great for breakfast.
Pickles BBQ yeah that’s a great tip, too. Chops for breakfast sounds awesome! Thanks for coming by! ✌️
Barlow BBQ Heck yeah! We’ve been tagged in the rib candy challenge and after watching Paul’s Q, I think I’m doomed but it’ll be fun anyhow. :)
Looks good food brother
I need to get some pork chops. I haven't made them in years
No Hippie BBQ & Cooking go get ya some, Lyle! ✌️✌️
Hey brother those pork chops sure was juicy lol damn! I bet that rub is awesome to! Great video!
Rich's River Smokers West Virginia rub was ok, but not as good as yours I’m sure!! 😉👌
You don't have to remove the outside edge. Just put a couple of small cuts and it won't cup up because that membrane has been cut
I was just about to say the same thing. You make me a pork chop and trim the fat off the edge, I'm feeding to your dog or the trash can. Don't EVER cut the fat off of pork. If it's heavy, you may trim it to suit your taste, but pork fat is flavor gold.
Just go along the edge of you chop (I use scissors) and snip the edge every inch or so. Just making a slit in the fat and silver skin. It won't cup, it will still taste great, and it even gives the fat greater surface area to crisp
Great info about the fat and silver skin! Great cook.
Big Lew BBQ thank you thank you!! I was a little worried about that move but seems to have gone over well. 🤷🏼♂️ 😄
Very informative! :)
Jan Barlow thanks Mom! We’re tryin! 😘
You should always keep the fat on. It provides a lot of flavor and keeps the pork chop moist. Also you may consider doing something like a pineapple / mango, jalapeño, onion salsa / chutney as a side or put on top of the pork chop at the end.
That salsa sounds like a great idea, we’ll have to try that next time! Appreciate ya stopping by! 🤙
Why do people make comments like this? I truly don't get it
yeah buddy!
😁🔥🔥
Damn! Reverse sear on a thin loin chop?! Very nice. Almost as nice as your shirt brotha, I dig the chops and the shirt! 👍 Hella juicy. Def wanna try that rub too. Hey where’s Martha?
Larry MF Johnson well Martha had to work the day we shot this vid, but she’s back on the next one! Glad you dig the shirt, it’s one of my favs!! 🌸✌️
Thank you for the video! In this quarantine I’ve been learning how to grill from y’all. One question. What is the name of the knife you are using? I love knives and yours look really cool! Thanks
Hey Ramon, thanks for getting in touch! The knife we are using in the beginning for trimming is a Shun 6" Classic Boning/Fillet knife. For carving and slicing all manner of BBQ for serving, we use an Old Hickory. You can find them for around $25 on Amazon. They're great!
We hope our videos are helping you out on your quarantine BBQ journey, and stay safe! Smoke em if ya got em! 🔥
Does Mr VanHouten know you're using his grill? If so everything's coming up MIllhouse!
You call that thin! i was looking for a video that showed me how to cook very thin pork chops also known as breakfast chops on the charcoal grill with out making jerky out of them.
Guess ya gotta keep looking! 🤷♂️
@@BarlowBBQ Guess so. thanks.
The look so delicious. Need to smoke me some chops. Keep smoking!
If you want to keep the fat an alternative is to cut a few slices in the fat and silver skin. This way, the pork chop stays flat.
We missed your Missus. I promise we will start working on the #cheeze vid tomorrow. How many submissions do you have? WHat does the competition look like??
Tim Bunt well Martha had to work the day I filmed this, but she will be back soon enough! So we haven’t seen many submissions for the contest, but there are definitely some that will give ya a good run for your money 😉 If you miss the deadline tomorrow, don’t sweat it - we’ll still let ya enter! Can’t wait to see what you made! ❤️👍
Why do you squeeze the juice out of them with your fingers before you eat them? lol Looks great and I know they taste great! Trust me though, leave the juice in them.
onlychevys Williams lol well I had to give the camera some sex appeal!! Trust me, I don’t squeeze em like that normally! 😂😉
I never remove the fat! It's flavor
Good point lol! 😅
Broke back mountain
Your favorite movie?
1) i know you said to trim the fat. so that it can lay flat, but couldn't you achieve the same thing by giving it a few nips along the edge fat actually adds more flavor to the meat. you can always trim it away after its cooked. 2) how long did you let it rest? bc if you cut it straight off the grill of course it's going to be juicy looking. 3) why did you use a machete to cut the meat? all meat is going to look tender if you cut it with a machete. the average househould is going to cut it with a steak knife. not machetes. 4) that wasn't a sear. that was a browning. I really want to trust the process but the price of groceries are just to high to be testing a new process that my instinct is telling me is off. Last time i did that it cost me an extra $50 dollars to fix it.
If you need thermometers you don’t need to be quein’
I don't use em much personally, but this is a BBQ channel where we try to give folks all the info we can so they can learn how to do it on their own 😉
Honestly it's criminal to remove that fat!
Make a couple shallow cuts through the fat...
Good advice!
You can leave the fat gist cut every half inch
Never remove the fat 😮
🤷♂️