(hard rock music)
♫ Gonna smoke me a fatty brisket
♫ Got my barbecue shoes on
♫ Gonna smoke me a fatty brisket
♫ Got my barbecue shoes on
- [Narrator] Welcome to BBQPitBoys.com!
Today, we're cookin' up some
pork chops and gravy at the pit, and it's real easy to do!
Alright, here I've got some bone-in, center cut pork chops.
You've seen these before.
I've had my butcher cut these up real thick,
about two inches, right?
And as you probably know, pork is real lean.
There's hardly any fat in the meat at all.
So it's really hard to get 'em nice and moist and tender.
So have your butcher cut 'em up at least two inches thick.
Now, we're gonna be searing these on the grill.
And we're gonna start out with a little bit
of good veggie oil, or your favorite oil like that.
We're gonna coat each side,
and then we're gonna flavor it.
And here I'm using some SPG.
It's also got some pepper flakes,
and some caraway seed in there.
It's a commercial blend.
You know what this is, right?
It works real good on pork chops like this.
We're gonna, like I said, oil both sides.
Spread some of this seasoning on, right?
Oh yeah.
You can see here how lean these
center-cut pork loin chops are.
There's no marbling in there, right?
So you cut 'em two inches thick.
We're gonna turn 'em out real nice and moist and flavorful.
Alright, now of course, you can use your own
favorite rub, but this here rub works really good.
Alright, these chops are ready for the grill.
We've got it set up indirect.
Yep, you know all about that.
We got the charcoal on one side.
What we're gonna do first is,
we're gonna sear both sides of these chops,
just for a minute or two.
This is gonna give us that layer of flavor we want.
Oh yeah.
(acoustic guitar music)
Give 'em a flip.
Oh yeah.
Simple enough, right?
We've got 'em seared, both sides.
A couple of these chops, we're gonna move 'em
away from the hot coals, and we're just gonna do this
to the other four chops we got there.
You know how to do that, right?
(acoustic guitar music)
Now, we coulda shortened this clip here,
but, we kinda like doin' this.
Heh heh, yeah.
Alright, through the miracle of time,
these chops have been seared,
and we're gonna move 'em off the grill.
Tell you what, neighbors are gonna be
climbin' the fence on this one.
Smells good!
Now, check this out.
This is how we're gonna cook 'em on the grill to finish.
Gonna take one of these heavy-duty wooden skewers,
and we're gonna pierce these chops.
Bout an inch and a half down from the top.
We're gonna do it.
Stabilize these chops as we're cookin' on the grill.
(country rock music)
Got the bone side down.
Take that wooden skewer, and just pierce 'em.
Just like that.
Place 'em on the grill, opposite the hot coals.
If you don't got enough room...
You can stagger 'em.
Oh yeah, baby.
Again, bone side down, opposite the hot coals.
I've got some cherry wood chips in there,
have been pre-soaked.
And we're gonna be cookin' this at about 340-350 degrees,
and it's only gonna take about a half hour, 35-40 minutes.
Now, this recipe's all about the gravy,
and we're gonna be making
an onion and garlic gravy with this.
Mmm.
On that, we're just...
Diced up, medium sized onion.
About three cloves of garlic.
Got half a stick of butter.
About four tablespoons.
Gonna brown it a little bit.
Now I'm gonna season this gravy up
with some Italian seasoning, it's really just
thyme, rosemary, basil, sage, a few other ingredients.
And you can flavor your gravy the way you want.
Here I've got some flour.
I'm gonna kinda make a room.
This is gonna help thicken up that gravy, alright?
Now, you can use you own favorite gravy,
even one of those package gravies,
but if you don't have that around,
you just make it like this.
It's real easy.
Just cook it down a little bit.
Now here, I'm adding some chicken stock.
It's gonna be about one quart
of chicken stock goin' in here.
Alright, the gravy is prepared.
Now we're gonna take a look at those chops.
Oh yeah.
We're about 20 minutes into this.
You can see how those wood chips
have given those chops some nice color.
And we're just gonna add a few more in here.
These chops are gonna be takin' on
that nice smoky flavor you can't get outta your kitchen.
But that's why you're cookin' at the pit, right?
(hard rock music)
Just kickin' back, waitin' for somethin' to eat.
Those potato bombs have been cookin'.
You know about our potato bombs, right?
You can check out one of our other recipes here on the tube.
Find out all about makin' these potato bombs,
and you know good pork chops go with most anything.
Now I'm seasoning up the gravy,
little bit of salt and pepper.
'Course to taste.
It's just right.
Man, I'd say it's gettin' time to eat!
These chops are done!
Pull 'em off the grill.
Oh yeah.
You hungry, or what?
We're gonna let 'em sit for maybe 10 minutes or so,
before we slice 'em.
Alright, I say it's time to eat!
Let's cut a few of these up.
There's some moisture in there.
We cook them to about 145 degrees internal.
That's perfect for pork.
You can go higher if you're worried,
but this is good pork.
You wanna cook it to about
145-150 degrees Fahrenheit internal.
And that is good!
(hard rock version of "Amazing Grace")
Oh yeah. These aren't your mama's chops.
Has a nice smoky flavor.
We're gonna pour that onion gravy all over this chop.
Mmm!
Serve it with a potato bomb.
Lord have mercy.
So the next time you're lookin' for a pork chop recipe
for your pit, you check out BBQPitBoys.com.
(crow caws)