Steak House Pork Chop | Weber Kettle Limited Edition | Grill Grates

[Music]welcome back to little pig BBQ everybodyI appreciate you stopping by as alwaysif this is your first time please hitthat subscribe button give me a thumbsup and leave me a comment love to hearfrom you so today we’re going to bedoing a butterfly porkchop out on theWeber Kettle today I’m gonna be firingit up get it really hot got a set ofgrill grates on so we’re gonna begetting some awesome grill marks on thisthing so let’s get you in here andseasoned up and we’ll head out to thegrill all right here’s the porkchop nowthis chopped came from a pork loin thatI cut very thick and then butterflied itso the thing is of this chopped is abouta quarter of an inch thick so I didn’tdo any trimming on this I did thatwhenever I cut the pork loin up all Idid was Pat it dry so we’re good to goon the seasoning so we’re gonna beseasoned in this with three differentrubs that I’m gonna you I really likeusing on pork chops so here is killerhall’s AP rub this is gonna be a goodsalt pepper garlic layer I’m not gonnago very heavy on this so this is gonnaserve as kind of a pre layer make sureyou get every side very good put it onas even as possible there we go thatshould be good there next we’re gonna beusing killer hall’shot BBQ rub a little spicy but I’mmainly using this for a little bit ofcolor and I’m not putting them dishonoreither I really don’t want this porkchop to be really hot but I do want tohave a little bit of kick to it so goingon a white coat here just for some coloragain get all sides very good very evenand you notice I didn’t put a binder onthis this pork chop has plenty ofmoisture so you really don’t need abinder on this at all and then last butnot least we’re going on with somethingthat you can find at almost everysupermarket some Montreal steakseasoning this is gonna give you sometexture this is what’s gonna give itthat Steakhouse chop taste get thatpatted and really goodagain all sides that’s gonna be reallygood gonna have a nice texture to itso there we go that’s what it looks likeso we got this baby seasoned up we’regonna take it out to the cattle get itput it on and get some good sear markson it and we’ll be ready to eat so stickaround we’re going to get out there andthrow on[Music][Music][Applause][Music]all right we’re out here at the kettlegot it screaming hot grates are reallyhot I just check the temperature of thegrates and they’re they’re hitting atabout 650 degrees so let’s get thisthing opened up and the first thing I’mgonna do is lightly spray the grate withsome canola oil that’s just gonna keepthis pork chop from sticking let’s goahead and get this thing thrown on thisis what it looks like after hanging outon the counter for about 30 minutes andwe’ll put it on it at an angle and kindof Pat it in a little bit let’s get thislid closed for about two minutes and 15seconds and then we’ll get a get a goodturn on it okay it’s been 2 minutes and15 seconds so we’re going to get a goodturn on this and all I’m doing isturning this 45 degrees and I’m going toa different spotI’m gonna take me a grill brush and justkind of clean the grade up a little bitso whenever we go back to that spot itwon’t stick to any of the rub that’salready sticking to the gray kind of Patthat in a little bit so you’re gettinggood contact with the grade we’re gonnaclose it up for another two minutes and15 seconds Ben another two minutes 15seconds let’s give this thing a flipwe’ll put it back on a new side[Music]see we got some good grill marks they’reclean this grate off a little bit youget it closed back up start it foranother two minutes and 15 seconds okayit’s been 2 minutes and 15 seconds againso we’re gonna get this thing it’s lasttwist now on this last list I’m gonna beadding a little bit of butterI got unsalted butter because the thepork chop has plenty of salt on it somelt a little bit of butter in themicrowave or on the stove and just kindof dab it on a little bit you don’treally want to rub it because you’ll rubthe barbecue rub off that we have on itso you’re just going to give it a lightcoat just enough to make it shinejust like that and that’s all we’redoing to it so I’ll close the lid backup and give it another two minutes and15 seconds and we’ll start checking thetemperature all right let’s check yourtemperature and see where we’re atso it looks like we’re about 105 106 sowe’ve still got a ways to go on this I’mgoing to take it to about 145 so got allof the color and the grill mark on itthat I want so I’m actually going totake this rack that came with myperformer I’m going to put this in theback here and we’re going to take thepork chop off just to get it away fromthe heat a little bit we’re gonna put itup on this rack just like that while wegot it opened up we’re going to put alittle bit of butter on it again justkeep adding to that flavor again don’tbrush the butter on just kind of let itdrip on it a little bitit’s got a good shine to it so that’sperfect close it back up and I’m gonnalet it go about two more minutes andwe’ll check the temperature and seewhere it’s atafter about two minutes all right thatshould be it let’s see where we’re atnow okay looks like about 143 144 143I’m calling this it’s gonna carry over acouple degrees so it’s gonna put itright at 145 where I want it let’s getthis thing moved over to the cuttingboard and take it inside to let it restcheck that out got really nice grillmarks it’s gonna be good so I’ll see youinside the house everybody got thisthing rested for about five minutes I’mready to cut into it and try it yougotta get in here oh close to check thisbaby outthere it is the Shawn from that butteryou got the texture from that Montrealsteak seasoning got some good color fromthat hot barbecue rub this thing looksperfect and I can’t wait to cut into itso let’s go ahead and do that right nowso since this is a butterfly porkchopI’m gonna cut it right down the centerhere I’m gonna make two tiny littlechops let’s get right into it I’m gonnacut cut myself a piece and see how ittastesand you can see it is cooked through andthroughman this thing smells good I can’t waitto try so I’m gonna I’m gonna cut off alittle piece on the corner here and giveit a try I think that piece right hereman this thing smells so good you reallytaste the APR of just the right amountof heat from that hot barbecue road andI’m also getting some of the theMontreal steak seasoning so this isexactly what I wanted the hot barbecuerub gives a good little kick but it’snot too bad so if you’re worried abouthaving something too spicy or too hotthe hot barbecue rub it’s pretty mildit’s not it’s not that bad this is sogood I gotta get into this and eat I’mstarving if you like the video again andgive me a thumbs up leave me a commentthis is a really easy recipe to try youdon’t have to have a coat you don’t haveto have the grill grates you don’t evenhave to use the rubs that I use just putsome good rub good seasoning on it getit out on some high heat total cook timegoes around around 10 minutes maybe 10minutes 30 seconds something like thatbut make sure you cook to temperaturedon’t get caught up in the in the youknow feeling it and or anything likethat you want to make sure this iscooked my personal preference for porkchop is about 145 I think that’s aperfect so give this a trysuper easy I think everybody will likeit I appreciate everybody stopping byand I can’t wait to make the next videofor you all so I’ll see you all nexttime[Music]