GMG Green Mountain Grills Smoked Bone In 1” Thick Iowa Pork Chops with Texas Blend wood pellets

Discussion in 'The Smokehouse' started by don2222, May 25, 2021.

  1. don2222

    don2222

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    Hello
    Just updated the Daniel Boone Prime Plus now Ledge Plus to be in line with the mountain theme for international sales.
    GMG Green Mountain Grills Smoked Iowa Bone In 1” Thick Iowa Pork Chops with Texas Blend wood pellets
    The new Daniel Boone Prime Plus has the fold down shelf, grill light inside hood, quick start white ceramic igniter and a 15 amp AC adapter for more juice!
    Still using the Webber non stick grill spray that works the best!
    The 30 min Iowa Pork Chop is now on GMGs web site recipe pork section or page 162 in the old Prime Owners manual.
    Just set the grill to 400 Degrees and the meat probe to 165 Degrees, squirt on the apple juice to keep it moist and the smart phone app dings when it was done to perfection!
    What did y’all grill today?

    link to Iowa Pork Chops
    Pork Chops
     

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    Last edited: May 25, 2021
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  2. BHags

    BHags

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    No apple sauce?
     
  3. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    You should try 145° next time
     
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  4. Eric VW

    Eric VW Moderator

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    There an entire thread for that.
     
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  5. don2222

    don2222

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    Ok Thanks, I will because it could be a little juicier.
    Thanks again. :)
     
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  6. don2222

    don2222

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    For the grill or the food?
     
  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    you could also brine first...it will retain moisture....standard procedure here at the compound® for chops
     
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  8. don2222

    don2222

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    Hi
    Thanks, I did a marinade for a short time. What do you do for the brine and how long of a soak?
     
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  9. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    1/2 cup kosher salt per qt water or other liquid like cider 1/2 cup brown sugar too
    thick chops like 2" i soak for at least 3hrs
     
    Last edited: May 26, 2021
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  10. don2222

    don2222

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    Sounds good. Thanks :)
     
  11. Eric VW

    Eric VW Moderator

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    Both.
    You’ve been there. All things food and equipment are discussed. Like anywhere else on FHC- tangents cover the myriad of topics.... often referred to as derails.
    :yes:
     
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  12. don2222

    don2222

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    Ran out! :-(
     
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  13. FatBoy85

    FatBoy85

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    It'll be a lot juicier. In fact if anyone says "cook food to the safe temp", cook it to the lowest one when you smoke it like you did. That flavor will come out in such a savory way, it's that coined "Umami"flavor with smoky goodness.

    Still a great looking dish though!
     
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