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Old 07-04-2012, 04:28 PM   #1
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Pre-Smoked Pork Chops on the Grill

Did a quick run through the archives but didn't quite find the info. I have some 1 1/2" thick presmoked bone in pork chops. How long on the grill? Or would they be better off in the oven? I figured a temp of 140. Is a rub or marinade neccesary since they're already smoked?

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Old 07-04-2012, 04:30 PM   #2
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If they're quite salty they might benefit from a sweet marinade / baste.
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Old 07-04-2012, 06:01 PM   #3
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Hmm. Have some leftover hot sauces from our last Korean meal, may use that.

As it's 100+, I may have to rethink the grill.
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Old 07-04-2012, 06:05 PM   #4
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Honey or maple syrup might give them a nice crust.
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Old 07-04-2012, 06:08 PM   #5
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You gave me an idea, Bill. Will mix some of the hot sauce with honey! Thanks! I may fire up the little hibachi.
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Old 07-04-2012, 07:06 PM   #6
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As hot as it's been...you could just leave them outside until they reach ambient temp...almost up to the correct temp
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Old 07-04-2012, 07:16 PM   #7
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Quote:
Originally Posted by PrincessFiona60
As hot as it's been...you could just leave them outside until they reach ambient temp...almost up to the correct temp
I ended up cooking it in a CI pan on stovetop with the Korean/honey marinade. Had the charcoal ready to go, then thought, nah. Too hot.

DH's birthday! Heh. He gets what he gets!
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Old 07-05-2012, 01:35 AM   #8
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happy birthday, mr. luver!

how'd they come out, dawg. i've never heard if smoked chops that were uncooked. were they still raw looking, or pr-cooked but not done through? depending on the thickness, a normal pork chop doesn't take long to cook.
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Old 07-05-2012, 12:16 PM   #9
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Thanks, BT!

Chop was VERY salty. It really needed the sweetness from the honey. It was smoked to the point of being partly precooked. I think the panfry method worked, but I probably won't get them again. Still have another huge chop in the freezer, it may be destined for bean or pea soup.
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