Easy Grilled (Charcoal) Pork Chops

paola micron the beep r2 DME you call meright away you can call me Brad as mostpeople do tonight what were we doing wegot a whole fourth one here and I’m onlygoing to use half of those I’m going totake cut it in half and put it to theside we use it later this week don’ttake the other half and we’ll cut chopsout of we found that we like to use portlong to make chops will come this is amuch better flavor it’s a lot moretender and I usually cut my chops abouta inch to inch and a quarter thick solet’s get started so we have this pieceof pork loin left what I’ll do just tokind of get my measurements right I’llgo through then I’ll just score a littlepart to make sure I get an even amountout of it so what I’ll do is it’ll scorethere there there there there and maybethere so I’ll give one two three fourfive six seven chops out of this goodsee that right there that makes a nicechop a good big chop that’s gonna bedelicious pan right here so just throwthem infat on the back just a little tough butthat’s what makes it good say thatthat’s that’s gonna be deliciousgood big chop three or the last one allright got chops here and we got verybasic seasonings will season this withsalt pepper garlic which is pretty muchstandard anybody standard APR and then Ilike to use this higher spoke out whatit’s called sweet heat that’s one alittle place down the road here and Iwon’t tell you where we’re from down theroad we need a lot of different thingsthat it’s not too far away so what we’lldo we take salt chives garlic like mywife a little girl to pepper pepperthen sweet heat and I put a good coatingthis we eat on any won’t sit long it’snot like a rub you let it sit overnightand marinate on then it’ll sit just longenough till I get the grill readyso what I’ll do Pat this in on the sidealreadyokay insult I’m going to sweetie[Music]okay Flint work is done as you can seehere there’s the chops they’ll sit everhow long it takes me to get the grillready which is use this and say usecharcoal maybe 45 minutes not too longfor my set but it’ll still have a greatplacement best and most easiest way toget your top on going and get it hot andget it even for when you use it on thegrill and it’s real simple you can pickthese up anywhereI believe I picked this one up at Lowe’sit’s just a weber charcoal chimney andit’s got a great in it to hold charcoalso what you do you turn it upside downsome newspaper up in the bottom usuallyuse about four pieces on this dump ourcharcoal in I like my charcoal becauseit’s very easy to use all you do it’salready got the lighter fluid in it somepeople like lighter fluid say somepeople don’t I really can’t tell thedifference so just what I use colorseasyinstead of messing with a matchsomething I use a torch it needs himvery quick so what I’ll doI got me this little rig and I just gota stand with a grade on it I just get upon hermy faithand as you can see the paper on thebottom sit thereyou know the burn and it’ll smoke overand you can feel the heat come upthrough the top smoke for a little bittill it gets going and sometimes I justkind of hurry it up I might just pop thetop with a torch going see there you goso now what that’s doing is drawing itheat up and then cold was startingthey’ll get red-hot from the bottom upand once they get real hot at the topyou’re ready to put them on your grillalright y’all the coals are ready thecoals been cooking about 15 minutes soyou can see through the holes on theside they’re red hot if we can get ashot on the top you see they’re stillcooking a little bit a little bit offlame but we’re ready to put them on thegrill and as you can see I got my gloveson because this chimney and these coalswill be hot but that’s what you want youwant hot coals cook with so I got thishandle you got two handles on this sowhat I’ll do I’ll walk over here to thegrill laid out about the size of thecooking space on the grill right songwhat I’ll do I’ll put one on this sidethen I’ll spray two in the middlebecause that’s the ones I’m gonna usejust take some regular cooking spraybecause we cook it on the to Centergreat yeah great zone I’m closer up andnow I’m a walk in the house and get themeeting by the time I walk in and walkback outthere’s grew up the upper temperatureand ready to cook alright y’all back outhere with the chops the grills up about325 330 it’s gonna be some good cookingtemp go ahead and take this off here asyou see my chops is seasoned a littlebit when I put the rub on so we’ll justthrow these on here and these are prettythick they might be a little thicker andI normally cook them normally I cookpork drop about 20 minutes these mighttake about 25 but we’ll just see howthey could cut depending on the heat boythat sounds good listen to that sizzleand there you go in the way I like tocook mine I don’t like those from thegrill a lot and flip it keep flippingthe meat so what I’ll do I figure outabout how long it’ll take me to cookthem and by Midway I’ll turn to meet onetime did I turn it over and close thelid and then I’ll wait for it to be donehey y’all y’all tell about a smokerollin off this grill these chops arecooking good it’s about time to turnthem so that’s little bit to do flipthem over that a good char bits here onone side we got a little plain one therelet’s sit over here for meit’s Sara been cooking right I’ve beenon about 12 minutes so we’ll flip themone time leave it on there about another12 13 minutes then we’ll check them sitthere done all right y’allhe’s chopping on about 22 minutes it’sgrilled hot it’s been rolling it’s timeto take them off we got a little char onthe outside you can see just a littlebit of juice come up on the inside rightthere that means these things are donethe worst thing you can do for chops isovercook them don’t do that if we’regonna take them off now put them in thisdish will carry them inside and getready to eat look at what I’m talkingaboutyeah they ready this grill so hot it’llcook another two or three hours it ain’tgonna put on it that’s a shame whatwe’re gonna do now you make sure ifyou’re not real skilled in cooking porkmake sure if you want a medium rare it’sat 145 degrees internal temperature ifyou want medium it’s 160 degrees I’vecooked pork so much I can pretty mucheyeball it tell it by the way it looksthat it’s done to our taste so whatwe’re gonna do now we’re gonna wrap itin a little bit of fall we’re gonna letit rest you need to let the meat rest orquit cooking before you heat it up arethey rest about five minutes or maybelonger the subpoenabecause I knowDeanna’s got some vegetables and thosestuff in there cooking so I’m gonna givea shout out to my girl lady TI left you boy I’m gonna tell you how todo these pork chops are alright childishI was listening we’re gonna eat see youlater