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How to? 2" Thick Pork Chops? - Page 2

post #21 of 32
This method is use when you're cooking them in a frying pan on the range. When you're cooking them over an open flame it's a little different. I (just my opinion) wouldn't cook a chop that thick in a pan, I'd want to hear that sucker sizzleing over the flame.biggrin.gif
post #22 of 32
Skip how do you keep the meat out of the danger zone when cold smoking? Sounds interesting!
post #23 of 32
You have a good question here. The simple answer is, that you can't keep it out.
This is a judgement call. I don't want to be controversial, so will try to avoid that. In checking through the USDA extension service information and what several college culinary schools say, I have found the following consensus. They are seperate, individual statements. I just lumped them all together, when making my descision, and have made my peace with it.

1) First, most everyone agrees that bacteria can begin to grow whenever the food is in the danger zone, generally considered to be 40F to 140F.

2) Secondly, although bacteria is growing and multiples rapidly, it takes about two hours to reach the serious danger point.

3) Hot smoking would eliminate this concern, but unfortunately does not give me the results I want.

Normally when smoking, I prefer to use chunks and larger pieces of wood. (In some of my posts, for example those on fish and shellfish, I have encouraged chips) The reason for this is that I am NOT trying to COOK the food. I am simply trying to impart that great smokey flavoring, as quickly as I can, and then move on to the actual cooking method.

My rational has been that if I use chips, I generate smoke much quicker and at a much lower temp than if trying to use chunks. This allows me to Cold Smoke, or even Warm Smoke, but the key thing is that the process is over quickly. I can use chips, run a couple pans against the Pork, achieve the smokey flavor and be on to the higher, safer temps, in 30 to 45 minutes. Certainly less than an hour.

I know others may disagree. I don't want to argue with what anyone else thinks or does. I am just trying to answer your question by explaining what I do, and why. I have just made the judgement call, that If I adhere to this strict timetable, I can get into the danger zone and back out again before having much of a risk. I feel that on a compressed smoking timetable like this, the bacterial growth is minimal and rely on the actual cooking process to kill what little does develop.

Don't know if that clarifies anything, but this is what I do and the reason I do it. Good news is I have never had a problem after a lifetime of using this method.

post #24 of 32
I agree with you in theory ... if you know you have the freshest meat, that short of time will not give bacteria much time to grow ... it's not like sitting on the kitchen counter all day now is it?
If in doubt ... give it to me ... I'll eat just about anything that moves slower than me.... biggrin.gif
post #25 of 32
skip, I like to cold smoke in the 80 to 90 degree range. I only cold smoke cured meats. Then I cook them later.
post #26 of 32
Yeah I get it!! I like the idea. I really doubt that you will grow any bacteria in less than an hour. And I guess you kill any bacteria during the grilling process anyway. I will try it.
post #27 of 32
Send me an e-mail or PM and let me know how you did and how you liked it.

Good luck and have fun.

post #28 of 32
Well Squeezy I am half Italian and half Canadian French! Mama was Italian so my cooking influence came from her.
post #29 of 32
It will be a few days before I cook again. I just got 3 wisdom teeth bashed out. But I will let you know!icon_cry.gif
post #30 of 32
When I do thick chops, I use my Weber kettle. I use lump charcoal with some small wood chunks thrown in. I get the grill grate good and hot, then place the chops on the grill long enough to get a grill mark, then rotate 45º to get the crossing grill mark, then flip and repeat. Once the marks are there, turn down the heat and finish the cook, flipping them often and basting with apple juice. Sometimes at the end of the cook, I'll add some BBQ sauce.

I haven't dried one out yet!
post #31 of 32

I feel your pain brother. I have gone through that. Hang in there. A good smoke will be your reward for what you are going through.

post #32 of 32
At least I have a full bottle of painkillers and a wonderful wife/beckond call girl...
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