Here are a couple of tips that make assembly slightly easier ru-vid.comUgkxCx5fHawkK9OoV-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!
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
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!
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.
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
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!
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.
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?
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.
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 🍻
