How to BBQ Pork Chops | Weber Kettle

all right so here we go I wanted to puta quick video for you guys to go overthis little system that I have here sowhenever I barbecue I try to go overlike three different things I try tocover marinating or like like that’sinjections you’re doing a pork choptoday so it’s not really gonna marinateit I’m just trying to do it quick searand eat second thing is you want to goahead and do like a rub which is likeyour spices for me I’m just a salt andpepper and garlic powder guy and nothingI’m doing right here right here as youcan see pork chops pretty good thispiece of wood you’re like what is thiswood doing on this plank well this ispeacock and I wanted to show this tosome of you guys who don’t actually usewood on your cooks I’m sure a lot of youguys do I see you have your gabbi’sgrills or you guys are using juststraight wood that’s awesome so anywaysI lay this on the flour to give it thatsmoke that smoke look onion it’s anadded it’s an added bonus do the samething try to add it to give flavor tothe to the tarfful one of the things nowthere’s some like mixed reviews aboutusing lighter fluid when you’re lightingyour your grill I was watching YouTubeand it was Myron Mixon I think his nameis he actually uses lighter fluid stillon his charcoal but he does it on topand he waits until all the coals turnwhite so it burns off so really don’tget it in your food but any case I usethis stuff from what well oak as you cansee it’s called tumbleweedsawesome product put it in light it sitit on top and it gets your charcoalgoing now if you really want in a hurryand you watch your charcoal going usethis right hereyou guys know about this right this isyour handy-dandy chiminey for yourcharcoal I use this all the time as youcan see it’s kind of new but I’m usingit for about a good year too so goodthing about the barbecue I did lastnight I still have charcoal in heredidn’t all burn out because I use thesmoking method where once I smother thefire outI still got charcoal left for the nextday I always want to keep your handythermometer get the accurate temperatureinside the grill not just outside withthe thermometer that’s how I do itall right we’re gonna go ahead and takethis grate off put it right herethis is like my makeshift drip pan thisis what always goes in my my girl when Ioffset cook now what I plan on doing isgetting one of those sear I think it’scalled this a sear was a good sear insomething SNS I think so basically it’sit’s a pocket to create a place to putyour charcoal and basically what I’mgonna do is I’m gonna go get the weberone and there’s a monitor called a broand sear so basically just take thosepart those girls things apart thereservoirs where you put your charcoalin and then you actually kind of screwthem together so you can just have likea little pocket where you can create asection for your charcoal and you coulddo long smokes like that so I’m gonnatry that too but this is where I use mydrip pantoday we’re not using it and then youcan’t see in here but I got my charcoalI got it on both sides and I’m gonna goahead and move that to the back now Itry to get the fire started on top socan burn down which gives you a longersmoke that’s coming from my smoker rootswhen you’re coming with like a drum typesmoker for you guys will have thosegigantic offset smokers like I do overthere you’re pretty much feeding thefire with wood hopefully you’re usingwood all the time and so that’s causingthat I’m using pecan I’ve broke off alittle small piece as you can see that’sall it iswhen using wood you always want to knowokay how do you use wood oh I use it tolayer flavor on top right so I’m gonnalay this on top of the fire along withmy onions well we’re gonna go to town onitas you can see I’m gonna go ahead andsee if I can do like a quick live quicklaugh for you guys for the Brotherhoodthis is gonna behind the scenes allright are you doing a quick little videoas you can see here on my camerabasically what I’m doing is I’m doing aquick little pork chop editionit’s called pork chop editionBrotherhoodall right here we go here we goI just want to get this over right sonow what I’m gonna do I’m gonna lay thewidow lay this hole it’s not even a holeit’s like a quarter of an onion put itright there it’s gonna give us some nicenice smoke this bad boy calm no now youknow my trusty great actuallytoday or tomorrow I’m gonna get thatgreat where both sides open think I toldyou guys about that you’ve gotta get itmakes life a lot easier there we go I’mgonna open the vents are gonna be fullyopen on the bottom get that good airflow going fully open mmm do you smellthatwhoo we need some smellivision so whilethe charcoal is coming up to temp I’mgonna put Marya little pork two pork chops here I’mgonna let them offset get some nice goodsmoke right now the smoke is kind ofwhite you really really when you’resmoking you want that clear blue smokecoming out that means that the oxygenthat is like off-balance so if you’rewatching that but for me I don’t mind ona quick cook it’s not going for hours onend we’re just gonna go ahead and try tobake some of that smoke and onion intothe meat that meats gonna smoke and takethat smoke on now put the meat on thisside as you see the bench here the smokeis coming from this side passing throughup to the meat and out the vent soyou’re getting that smoke once the coalsget nice and hot when I open this badboy up the oxygen is gonna hit the coalsand it’s gonna spark up the fire evenmore that’s when I’ll go ahead andfinish off and sear sear the steak cuz Ilike that crust it’s like when you’resmoking you’re trying to go for thatbark that tough tough barking that’swhat we’re gonna go ahead and try to dotoday it’s gonna be awesome guys can’twait for you guys to take a look at itit’s gonna be just firealso don’t forget your tap put it rightby the meet come back I’m probably gonnago for about it’s like chicken you wantto go for about maybe like we’re goingto hour-and-a-half on smoking so I’llprobably do like 45 minutes off setit’ll be cooking at around like 275 300maybe and I’ll do that for about 30minutes then I’ll go ahead and lay layit over the coals to give me some quickchar and then after that we’ll be donego ahead and enjoy this guy’s if youonly knew if I could just pass thissmell into the camera I’m telling youman it smells so good that would andthat onion oh my gosh it changes thewhole gametrust me guys you probably already donethe onion thing but do the onion andwood if you guys use something differentlet me know in the comments below butyou got to do it you have to have to doit you got to do this barbecue wood anonion combination get your favorite woodwhenever you’re doing pork I try to staylike ribs pull a pork butt any of thosekind of thing things like short ribs notshort ribs but mostly on the pork familyI try to use Applewood but I just triedpecan oh my gosh amazing amazing butanyways we’re about a good20 minutes into the cook it’s beenseared pretty good but it’s passing allof that smoke out and they say they havea thing and smoking if you’re lookingyou ain’t cooking and I probably justlet out a lot of heat so anyways guysI’ll catch you guys later when it’s doneI’ll go ahead and show you a quicklittle catch post video of the meat hopeyou enjoyed this video I hope it wasgreat for you like it was for me this ismy first time really doing kind of likecooking tutorials so it was fun andexciting guys catch you guys later[Music][Applause]