How to Make Texas Thick-Cut Smoked Pork Chops
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- เผยแพร่เมื่อ 5 ก.ย. 2024
- Test cook Ashley Moore shows host Bridget Lancaster how to tackle Texas-sized Thick-Cut Smoked Pork Chops.
Get the recipe for Texas Thick-Cut Smoked Pork Chops: cooks.io/2D6bleD
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That's some fine-looking swine. I've always had trouble with porkchops for some reason. Only ever made good ones once in my life. I'll give this a try.
Here's a tip to improve them though. I do this with anything I smoke that has sauce on it. Sometime between when the meat has taken on all the smoke it will, and when you take it off the grill, paint them with sauce at that point. It will start to caramelize on there. You'll get a nic sticky almost candied coating of sauce. It will concentrate the flavor of the sauce and the sauce will take on smoke flavor as well.
And for a side dish, along with the chops, throw on a dish of blue cheese and bacon mashed potatoes, or macaroni and cheese and let it smoke as well.
"The most moist pork I've ever had." Kermit the Frog: "Hold my beer."
LOL!!!!
Funny but gross lol
Ashley is amazing
Ashley is so pleasant! It feels like she really loves what she does and isn't going through the motions!
3:36 Discard the WHAT? 😱😱
The only way you can make me discard my bacon if it is spoiled. 😋😋
I am surprised that the word _discard_ and _bacon_ can be used together to make a sentence. 😲😲
Sacrilege! Heresy I tell you!
Scandalous for sure !!!!
Love this TH-cam channel learned so much I've been watching it on PBS channel 4 years...
They inspired me to start my own TH-cam cooking channel obviously I don't know what I'm doing BUT with the more I watch this channel more I'm going to learn!!Thanks American Test Kitchen ...AWSOME🍴👍
I checked out your Channel..
Little rough around the edges it's not that bad actually a little bit funny where'd you get that accent?? I'll help you out I'll be a subscriber...
@@JoeDavis-im3dm thanks a lot I Appreciate it. !!!I
Can use all the HELP I can GET..THANKS
from Jersey🍴👍
Great channel,! I will subscribe Good eatins
You had me right up to the part where you soaked your chips 😝sorry soaked chips give you a musty flavor , all you need to do is cove your pellets or chips with heavy tinfoil and poke hole in it with a tooth pic so they won’t catch fire . The flavor will sell you for sure !
Love it, they look amazing.
Wow! I can’t wait to make this!!!
How long do you cook on a gas grill?
I love thick pork chops and steaks and have to try grilling some seeing how they turn out.
Those Chops at Coopers BBQ in Llano are the best.
Hate it that the Karen's have people so scared of a bad comment that they have to say, "I'm just gonna go wash my hands real quick".
These look amazing! Luckily I'm having some juicy flavourful char-shui pork rice bowl, great companion to this video.
Awesome still!!!!
While I love these single recipes, I really love it when you show the full episodes with the tastings and testings.
That is A lot of pork chop. Looks wonderful. Thanks
Those are called Iowa chops and our grocery has them on hand all the time. Since I live in MO. and they are in IA. too.
Gotta say I love how complete this channel feels. I'm learning and applying the science learned from the "What's Eating" videos to the more traditional cooking videos like this and it's giving me the confidence to try variations on recipes too! Incidentally, a "What's Eating" on BBQ and Smoking would be great, such a small thing like position of the grate on your grill or placement of coals and meat (which you very briefly touch on here) can make a tremendous difference in the cooking and I think a video dedicated to that would help a lot of people!
Do you prefer the hickory or the mesquite liquid smoke?
Outstanding video again ladies!!!! I will be trying this very soon and am looking forward to it
Very nice video!!!
Ash, I am so happy you turned out to be a Great Chef.... Raymond
In Iowa... we just call that a pork chop.
Yeah, no duh. Who gets their chops from Texas???
That's gotta serve two people. It looks really good anyway
I'm guessing that Alaskan thick cut pork chops are more than twice as thick!
Looks great ladies, but I would still eat the bacon. 😜
got sear?
I can barely maintain myself whenever I watch you cook.
Just toss the wood directly into the coals, no need to use a foil packet. Also, where’s the sear?!
Also, they said there was a smoke ring. I couldn't see one.
Definitely agree on the sear. They should have got those coals going again and rotated the grill.
Putting the wood directly on the coals you get more of a charred burnt flavor rather than smokey. The mesquite wouldn't last as long either. Also, searing meat that you desire to smoke makes it much harder for the smoke to penetrate the meat.
@@AlvnSystemReact
Yup, every recipe I found recommends using the foil packet. It works. Why mess with it?
AlvnSystemReact obviously you don’t know much about smoking and BBQ. You smoke indirectly then rotate the grate and sear a couple minutes a side. You get smokey and char.
@@AlvnSystemReact That's why you'd do a reverse sear.
Good Texas-style "char siu" ( en.wikipedia.org/wiki/Char_siu ) ;-)
I have seen this before, is this a rerun ?
Yes, everything is a rerun right now.
Where's the smoke on the grill when you started? And any whole meat BBQ gets sauce while it's still on the coals.
No way I am putting salt in the rub after brining the pork chops!! Needs brown sugar in that rub!
Those are called Iowa Chops!
I wouldn't say that in front of a Texan😲
I would...
There’s just something missing from these, I think.
Always eat the bacon
Lost me at soaking chips, especially mesquite, and then dousing in bbq sauce.
Just think how it would have been if she would've cooked them with the sauce the last 15 minutes. Or seared them at the end.
Things I would have done different...
Don't soak the wood chips, the fact that you deprive them of oxygen by putting them in the foil prevents them starting to burn. Water vapor doesn't flavor the meat.
Use Reverse sear method. They didn't sear the meat at all which means they miss all that goodness from the Maillard reaction that comes with searing the meat.
Just my $0.02
You can see that's smoke from the grill, not just water vapor. Although liquid smoke is smoke that's been distilled through water vapor, so water vapor can impart smokiness in a sense.
I’m a good cook, but there are 2 things I cook that NEVER turn out perfect, and pork chops are one of them. I’m too afraid of undercooking them and over cook them every time.
Definitely recommend a meat thermometer. I was exactly the same way, but I'm feeling a lot more comfortable experimenting with pork when I know I can get the internal temp where it needs to be.
TheTourGUIDE I wii do that. Thanks!
It’s pronounced “Yano” you’d think americas test kitchen would have someone educate the host lol
Looks great- However, she never "SEARED" the chops- Cardinal sin!! :)
You don't sear smoked meat
You use mesquite then why would you add liquid smoke?
Plus you add freakin ketchup, uuck! Ruined it all for me!
Don't know about any one else but every time I hear Texas cut or Texas size I just want to scream. In the first place eating over sized anything is nothing to be proud of. In the second place. We were all eating fat slices of bread we toasted in the oven long before we new or cared what they did in another state down south. A thick cut pork chop is not a texas invention, neither is an oversize muffin. You can all yell at me if you want but we have a lot of people in a large country, and we are not stupid.
But...but...everything is bigger in Texas. Haven't you heard?
That’s a Texas sized opinion
As a butcher those are not rib chops. You have zero the muscle group representation of the rib. You only get 5-7 inches of rib meat per pork loin. Non of that area is in your chops.
Dislike, where’s the sear?????
Ain’t now way a bunch of Yankees can do great bbq like Coopers
So you’re cooking a pork loin on the bone 🤷♂️👍🤷♂️🤷♂️👍.
I know I’m correct.
No, not the loin itself, but just chops.
What a prick!
Is a ungion like an onion? Looks like an onion.