http://www.cigarjack.net/2007/07/09/tips-for-grilling-pork-chops-with-charcoal/ Cigar Reviews, Cigar Industry News, Smoking Ban Watch and a little about Libations and Food. Mon, 09 Jan 2012 17:03:07 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://www.cigarjack.net/2007/07/09/tips-for-grilling-pork-chops-with-charcoal/comment-page-1/#comment-11481 Jennifer Thu, 11 Aug 2011 16:33:58 +0000 http://www.cigarjack.net/2007/07/09/tips-for-grilling-pork-chops-with-charcoal/#comment-11481 Good tips! I sometimes put a bowl of water on the grill when I am grilling ribs to add moisture in the atmosphere. I am going to try that out with the chops and see what happens! Good tips! I sometimes put a bowl of water on the grill when I am grilling ribs to add moisture in the atmosphere. I am going to try that out with the chops and see what happens!

]]> http://www.cigarjack.net/2007/07/09/tips-for-grilling-pork-chops-with-charcoal/comment-page-1/#comment-11466 Steve G. Sun, 26 Jun 2011 15:44:48 +0000 http://www.cigarjack.net/2007/07/09/tips-for-grilling-pork-chops-with-charcoal/#comment-11466 Outstanding suggestions. I was able to cook some of the best pork chops I have ever tasted following your advice. Thanks! Outstanding suggestions. I was able to cook some of the best pork chops I have ever tasted following your advice. Thanks!

]]> http://www.cigarjack.net/2007/07/09/tips-for-grilling-pork-chops-with-charcoal/comment-page-1/#comment-8827 John Mon, 25 May 2009 02:13:20 +0000 http://www.cigarjack.net/2007/07/09/tips-for-grilling-pork-chops-with-charcoal/#comment-8827 When you BBQ, most of the time you'll get a smoke inclusion in the pork.That's what the reddish tint is. The white means that the smoke hasn't penetrated that deep. If you want it to get red all the way through, try going lower on the heat and adding some hickory sawdust that's been moistened but add it sparingly. Try not to go above 275 degrees during cooking. 250 would actually be better. What you're doing is actually hot smoking. If you don't like the red, cook faster with a higher heat. When you BBQ, most of the time you’ll get a smoke inclusion in the pork.That’s what the reddish tint is. The white means that the smoke hasn’t penetrated that deep. If you want it to get red all the way through, try going lower on the heat and adding some hickory sawdust that’s been moistened but add it sparingly. Try not to go above 275 degrees during cooking. 250 would actually be better. What you’re doing is actually hot smoking.
If you don’t like the red, cook faster with a higher heat.

]]> http://www.cigarjack.net/2007/07/09/tips-for-grilling-pork-chops-with-charcoal/comment-page-1/#comment-8816 michelle Sat, 23 May 2009 01:12:27 +0000 http://www.cigarjack.net/2007/07/09/tips-for-grilling-pork-chops-with-charcoal/#comment-8816 I like to barbque with charcol but when I cook pork chops the middle gets white but the top and bottom of the pork chop is a pinkish color. Do you know what that means I like to barbque with charcol but when I cook pork chops the middle gets white but the top and bottom of the pork chop is a pinkish color. Do you know what that means

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