Here again, today, to grill as every Thursday,
going on with the steaks series along with this young fellow.
We keep the best for ourselves.
No doubt. He is right.
Today, we’ll show you how to grill this so-called stable pork rib chop, thick-cut.
Let’s see all these, step-by-step.
Let’s do so.
Hello dear friends.
Hello from me, too.
We’re Mallioras brothers, Andreas and Yorgos (George).
We construct grills and ovens together.
Our passion for grilling and cooking is great and we share it with you
on our Youtube channel “Grill philosophy”
and also through our Facebook page “Greek bbq club”.
Join us on our Facebook group “Grill philosophy”,
where we are already many grillers and we exchange views.
You’re welcome to join.
Happy grilling to everyone!
Happy grilling from me, too!
Grilling
While Andreas is lighting the charcoals,
I’ll say a few words about today’s recipe.
As I’ve mentioned, we have three “stable” pork rib chops,
thick-cut,
two fingers thick.
This thickness is great for pork rib chops.
We’ll cook it well done since it’s pork meat.
So, the internal temperature should be 66⁰C-70⁰C.
We’ll show you how to manage the heat
and how to grill the rib chops properly.
It’s our first time doing this, but there’s more to come.
Any extra ingredients will be added in the end.
Let’s see all these step-by-step, once the charcoals are lit.
So, the charcoals are fully lit, I’m spreading them.
Those giant pork rib chops will fill the grilling grate.
Since we got
thick-cut pork rib chops,
quite thick chops,
and since we want to cook them well-done,
we’ll need charcoal ash.
Throwing some ash on the charcoals.
Checking with our hand at the grilling grate’s level.
It’s too hot.
This specific type of charcoal burns the hottest.
Well, we’re ready to place the grilling grate, which must be clean,
and we always grill on a cold grilling grate to avoid sticking.
Here we go.
Wooden tongs again.
Be careful when you turn them over.
Apply the same method that we used when we grilled steaks.
Turn them over frequently every minute,
maybe even sooner, of course, that depends on the heat,
and since we want to cook them well-done, i.e. at 66-70⁰C we will remove them,
we shouldn’t make the grill too hot.
Of course, if we wanted to get a nice brown color on the outside,
we could grill them on high heat for a while,
and then reduce the heat to get the right internal temperature.
The steaks are big and hard to handle.
I turned this one over too soon.
Be patient.
We will skip a few stages,
we won’t include every detail like we did on our previous veal steaks recipes,
because it takes more time to grill these pork chops.
They are thick and we want to cook them well-done,
so we need more time.
Turning them over again
and you will see, towards the end,
what we can do
apart from adding a few extra ingredients before testing.
But here, at the final stage of grilling, we can improve the result.
You’ll see what I mean by that.
Since the temperature isn’t too high,
I might wait more than a minute to turn them over.
If we cook for a longer time on one side,
here on the other side, its juices will come out.
And by turning the chops we'll lose those juices and the chops dry out.
That’s why we should turn them over frequently.
We have to flip these chops several times to cook them.
And that’s the advantage of grilling on rotation, as we’ve mentioned.
Grilling meat on rotation
means even distribution of heat on each side.
That’s the right way to grill.
Since I’m not grilling on rotation now,
I have to turn them over.
Waiting and flipping.
You can see this part right here on the back,
which is at the junction of this piece, the gristle.
It should be cut from the start to prevent meat from shrinking.
That’s an easy task for your butcher,
he can cut the gristle for you.
They've taken some color on the surface.
Of course, the internal temperature is still very low.
You have to be patient, when you grill this way.
I’m also swapping the edges to grill them evenly
along each side,
because it’s rare for the charcoals underneath to emit heat evenly.
Some spots are hotter than others.
You better observe each chop while grilling and readjust if necessary.
Let’s swap this one’s edges.
And grilling goes on.
We’re sharing the process step-by-step.
Keep turning them over,
but don’t ask me how many times I’ve done it so far. I'm not counting...
It’s one time per minute.
Andreas, get what we need for the final step.
Everything is here.
Is it?
15 minutes have passed already.
15 minutes have passed.
You can tell by now why I’ve been grilling over low heat.
In this case, I’ve already given my chop a nice color,
but if I check the internal temperature, it will still be low.
The grilling grate demands more skill, Andreas.
Well, yes!
Imagine if we had deboned the meat for a spit-roast recipe.
We could have skewered some pieces along with the bone.
It’s been a long time since we cooked a spit-roast,
but we decided to start this series with the steaks first,
and continue with the pork chops.
Turning this one again,
and let’s check the temperature to see how far we got.
So...
Let’s check here.
It’s 60⁰C approximately.
Let’s check the “eye”.
Here, it’s 53⁰C.
Here, it has reached 58⁰C.
It’s pretty close.
53⁰C.
It needs more time.
One more turning.
Let’s swap the edges, too.
The internal temperature is around 60⁰C.
After turning them over,
I’m setting the grilling grate aside
to increase the heat
and give them a nice brown color on the outside.
Mix them to remove most of the ash from the charcoals.
And back again.
The grill is much hotter already.
I’m finishing them this way
to give them a nice brown color on the outside.
Let’s check the temperature again.
This one needs more time. It’s obvious.
I think it’s thicker than the rest.
I‘ll remove it last.
Now, we can turn them over sooner,
until they’re cooked inside.
Pork chops are best eaten well-done,
and they must be well-done for several reasons.
They will be juicy,
if you grill them the right way,
because pork contains a lot of fat,
especially pork rib chops.
That’s why it tastes delicious.
Fat is what makes meat taste better, guys.
Veal steaks that contain more fat,
taste different, as well.
Of course, overcooked and charred pork chops
will definitely be dry.
Full-flavored chops means grilled the right way,
so that they can remain juicy.
Let’s flip them one more time,
and check the temperature,
starting from here.
It’s 66-67⁰C
and is going up to 69⁰C.
These two are almost done.
One more turning,
on the fly,
and Andreas get those sheets.
This one here, I’m leaving it a little bit longer.
It’s a little thicker, and a bigger chop.
I’ve also placed it second on the grill.
It needs more time.
These two are done.
I’m removing them now, because I don’t want to overcook them.
Under the ripping sound
-Andreas is wrapping the chops-
I keep turning these two.
Last time turning this one.
You can see the color is perfect.
Up to this point, I think we’re good.
If we keep grilling,
they will lose their flavor and their juices.
It’s a matter of preference, too
of your personal taste.
Our recommendation is 66-70⁰C.
I’m removing it
and leaving it to rest
for 6-7 minutes at least.
Chops need to rest
to reabsorb their juices through the tissues,
which have escaped and are between the muscle fibers.
30 minutes passed
Half hour on the grill, guys.
Low heat at first,
but high heat in the end.
If the heat was high from the start,
the meat would be charred
and undercooked on the inside.
If you want to start with high heat,
you can do it,
but then, reduce the heat, and finish over high heat again.
After all, grilling is playing with fire and time,
and it takes patience,
especially with the grilling grate.
Let’s check the temperature at this part.
64⁰C…65⁰C…66⁰…
my hand is burning
68⁰C and it’s almost done, too.
1-2 more turnings and that’s it,
leaving it shortly on each side.
Andreas is getting ready to wrap it in parchment paper and foil.
It’s done now.
We will let them rest, like I said.
Meanwhile, if you’re done with grilling,
move the grilling grate away from the charcoals,
and with a lid,
cover the fire cabin to put out the charcoal grill,
reusing the charcoals next time. That’s what we do.
Don’t forget to turn the motor off,
and the hood, once you’re done.
Be with you soon to taste the result.
So, it’s time.
Let’s start with the one in the middle.
Is the one that I removed first?
No, it’s the second one.
There’s a pool of juices.
We better remove the bone
and take care of it later...,
in the end, off camera.
Put it aside.
So
Let’s check their meat.
That’s how it looks inside
It’s quite juicy, right?
Not as juicy as the steaks, though.
It’s less juicy.
Let’s cut it into strips
and our final touches
on premium pork chops,
which don’t require much.
Is this
After slicing,
add a generous amount of lemon juice on top.
Let me add the salt because you add too much...
And, salt with oregano.
Let’s take a piece to try it.
It melts in your mouth.
It’s very tender.
The other two will taste the same.
We won’t try them now.
We might have said we keep the best for ourselves but
the others are waiting inside.
We have them waiting,
that’s why we can’t cut them.
Cheers!
Happy grilling!
Cheers guys!
Happy grilling with your friends!
Always with your friends!
Goodbye!
