Damn i haven't seen this guy in years when i didnt have cable or internet. Awesome video! He always got down on grilllin. Paper towel n oil! Got it from you 👍
I am not sure of you noticed the step where he rinsed the meat off in plain water before putting it in the grill. The prague powder has a antibacterial curing quality to it. Its not table salt. This is why he stopped at 140, but i am certain he hit 165 while grilling. Nothing about that cut of meat was supposed to drip with juice or explode with moisture. It was a tender flavored hearty piece of pork. If you dont think his prepped dishes are 100% top notch, you're probably not much of a cook. These videos are very spot on.
Axel, he doesn’t provide the quantities for the brine in the video. The salt, sugar and pink salt are different quantities. I have review the video a couple of times. Great videos, wish he would provide links to recipes.
With pork being so lean nowadays, I would've pulled those chops off the grill at 140 Fahrenheit and allowed them to rest, under foil, for about a half hour. The internal temp of the pork WILL climb at least the remaining five degrees. Making the pork safe to eat. After that, yes, a good rub or BBQ sauce and high heat for a good sear are appropriate. THE frustrating thing is that Steve is using nitrites as a flavoring/meat tenderizing agent rather than a curing agent, I wish I knew the math behind using curing salts in such a way.....Dammit.
المستحيل ان الفاشل يبقا ناجح المستحيل ان الطيب يبقا شرير المستحيل ان النضيف يبقا وسخ المستحيل ان الكافر يبقا موءمن المستحيل ان القاتل يبقا ملاك المسستحيل ان العربجي يبقا انسان المستحيل ان الساقط يبقا ناجح المستحيل ان ابن الحلا ل يبقا ابن ٠حرام
Look dry as the Mohave Desert...Just toss em on the charcoal grill for a few minutes on each side...dust with Lowery seasoned salt...chow down...so easy...faster. . less hassle 🐷
@@MrNickjberryI Wouldn't even attempt a 3 inch PC on the grill, to thick. Would be to raw to eat. 3/4 to one inch thick is perfect for me. 3 inches thick and you are more than likely to be the one who is eating raw or desert dry pork. I don't eat raw pork pal. Charcoal grill and Lowery's seasoned salt for me. 3 inches thick...WOW...to much meat for me. Enjoy it.
1)Those aren't pork chops, they're small pork loin roasts. 2)NO THANKS ON THE PRAGUE POWDER. I want pork chops to taste like pork chops, not cured ham. Not to mention all the nitrates and nitrites. PURE POISON. 3) Way to go on the oversized, overpriced grill. Compensating for something else that just doesn't measure up???🍆🍆🍆
Damn i haven't seen this guy in years when i didnt have cable or internet. Awesome video! He always got down on grilllin. Paper towel n oil! Got it from you 👍
Man oh man.. I did these last night. Stunning flavour. Moist, Juicy. Awesome, simply awesome.
Followed the recipe to the T, works well. Thank you.
I am not sure of you noticed the step where he rinsed the meat off in plain water before putting it in the grill. The prague powder has a antibacterial curing quality to it. Its not table salt. This is why he stopped at 140, but i am certain he hit 165 while grilling. Nothing about that cut of meat was supposed to drip with juice or explode with moisture. It was a tender flavored hearty piece of pork. If you dont think his prepped dishes are 100% top notch, you're probably not much of a cook. These videos are very spot on.
What a beautiful and stylish setup. Art and function.
Are used to catch you on PBS. Now I’m catching you on the Internet! Always the master! Love your show.
Great job 👏👏👏👏👏👏
Arly steven raichlen project smoke
Wow! Can't wait to try! How do you keep your grill so clean?
Yum
,❤️👍👍
Not the most moist chops I've seen but surely edible.
The chops look amazingly delicious! How much of the salt. sugar and pink salt did you use for the brine? Also how much for the rub?
Axel De Jesus pay attention when you watch a video please
Axel, he doesn’t provide the quantities for the brine in the video. The salt, sugar and pink salt are different quantities. I have review the video a couple of times. Great videos, wish he would provide links to recipes.
Equal parts so it doesn’t matter
That's ALOT of. HUGE pork chops 🐷🐷🐷🍴👈😬 💳 🏦 🏧 🚜
Where are you? So beautiful in the background!!
DoubleTree by Hilton Golf Resort in Cathedral City
With pork being so lean nowadays, I would've pulled those chops off the grill at 140 Fahrenheit and allowed them to rest, under foil, for about a half hour. The internal temp of the pork WILL climb at least the remaining five degrees. Making the pork safe to eat. After that, yes, a good rub or BBQ sauce and high heat for a good sear are appropriate.
THE frustrating thing is that Steve is using nitrites as a flavoring/meat tenderizing agent rather than a curing agent, I wish I knew the math behind using curing salts in such a way.....Dammit.
Looks like PALM DESERT? THE LAKES?
Name of the smoker brand please Steve?
Very dry. Stay within your comfort zone
I’d prefer them smoked. No need to grill them or scorch them. The smoke is good enough IMHO
TOBACCO
@5:35 there was no need to mess with vent #2 🤦🏽♂️ it was already opened all the way
Where is he doing these shows? The place is beautiful!
Puspita Paul I believe in southern California
a tv studio
That's palm springs or az
@@caseysalmon871 pretty sure it's Palm springs
@TheI82much Yeah, there's no mountains in CA
what kind of smoker is that
It is a Komodo Kamado, an Indonesian style grill and smoker; very expensive.
That looks chronic
i need a cook you up for the challenge ????
Looks dry as the Mojave desert 🏜️🏜️🏜️
6:57
Kosher chops? LOL!
Why not rub before??
The brown sugar in the rub would burn.
Who cook pork chops that thick 🤷🏻♂️🤷🏻♂️..and who is this guy? He reminds me of Bob Ross🤨🤨
Steven Raichlen is the Bob Ross of the grillin' and smoke world.
I have a 800lb kamado yours is heavier, do you have any pointers in moving it?
المستحيل ان الفاشل يبقا ناجح المستحيل ان الطيب يبقا شرير المستحيل ان النضيف يبقا وسخ المستحيل ان الكافر يبقا موءمن المستحيل ان القاتل يبقا ملاك المسستحيل ان العربجي يبقا انسان المستحيل ان الساقط يبقا ناجح المستحيل ان ابن الحلا ل يبقا ابن ٠حرام
Cuál es el último ingrediente de la salmuera?
Way too much fuckin around!
Looks dry to me .
This is such Bull _hit !
Look dry as the Mohave Desert...Just toss em on the charcoal grill for a few minutes on each side...dust with Lowery seasoned salt...chow down...so easy...faster. . less hassle 🐷
Sounds like you eat raw pork. No way a three inch thick cut gets cooked in "a few minutes a side".
@@MrNickjberryI Wouldn't even attempt a 3 inch PC on the grill, to thick. Would be to raw to eat. 3/4 to one inch thick is perfect for me. 3 inches thick and you are more than likely to be the one who is eating raw or desert dry pork. I don't eat raw pork pal. Charcoal grill and Lowery's seasoned salt for me. 3 inches thick...WOW...to much meat for me. Enjoy it.
Omg do you want to kill me?ITS FUCKING RAAWWWWW!!!!!!
They look awfully dry.
Eating pork or dog or human are same shit
Useless -- no quantities on ingredients for the the brine. And I like my pork a lot more rare than this.
This guy literally is selling sodium nitrate as MSG. He should not be allowed to be the host. >.>
Too fake , compared to the real bbq masters
1)Those aren't pork chops, they're small pork loin roasts. 2)NO THANKS ON THE PRAGUE POWDER. I want pork chops to taste like pork chops, not cured ham. Not to mention all the nitrates and nitrites. PURE POISON.
3) Way to go on the oversized, overpriced grill. Compensating for something else that just doesn't measure up???🍆🍆🍆