![]() The best pull temp with our grill was about 133☏. After testing multiple chops, we consistently saw an 11-13☏ rise in temperature. With the combination of a high heat cooking method and a smaller cut of meat, the temperature increase we see during the rest will be quick but still fairly high. Since a pork chop is much smaller than a cut like a shoulder roast, there is less meat for the carryover cooking to heat up, so it tends to have a less significant effect. Cooking over high heat means more carryover. Not only will the heat be moving through the meat quickly, but there will be more of it in the near the surface to distribute through the whole piece. A high-temperature cooking methodlike grillingcauses the heat energy to move very quickly through the meat. ![]() The intensity of the heat energy in the cooking method.The rise in temperature after cooking is affected by two main factors: To estimate what temperature to pull the meat from the grill, we need to understand the carryover cooking we expect. This results in that juicy, tender pork chop youre hungry for! Carryover Cooking & Pull Temp but Julie, is it really necessary to allow the grilled pork chops to rest before serving? Yes!! If you want tender, juicy chops allow them to rest covered in foil! Allowing the meat to rest will let the fibers of the meat relax. Cover with foil, let rest 5-10 minutes serve and enjoy!. ![]()
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