I have been grilling this for 2 years now and always look forward to my next dinner. I make the sauce well before cooking the meet, easier, less mess, etc. It also stores well in the refrigerator. I then HEAVILY coat the meat with BBQ Rub and AP seasoning. Then I grill this coating to a flavorful crisp tasty finish.
When I want to smoke some meat , I always go to Malcom Reed RUclips channel, I have yet had anything better then watching and learning how to BBQ right from Malcom Reed. we invite our Neighbor's for dinner a lot, after eating the meal , I sit around telling my friends about the meat I smoked. Malcom Reed is a household Name in a town called New Franklin, Thanks so much for all of your advise!!
Gonna grill these up, Malcom! Hoping my AP, and Steak Rubs arrive today! Keep up the great work, sir. You are an inspiration to us amateur cooks everywhere. Love how you explain what you're gonna do in the beginning, and then recap at the end!!
I cut 6 chops total, then followed your directions to the "T". However I had to cut them in half at the butterfly mark after they were done to feed 12 people. They were awesome without sauce but absolutely mother grabbing perfect with the sauce. I made 12 people very happy and full tonight. Thanks Malcom!!!
Thank you Malcom Reed ! Just cooked these on my brand new M16S M grill first cook ! They have the best flavor unbelievable ! You have the best recipes every one I cook for think I’m a great cook thanks to your Awesome Recipes !
Your skills are unmatched Malcolm, those chops are a work of art! You always do a great job each and every time, please continue to succeed. God Bless as always!
I followed your recipe step by step. Chops were amazing!!! Only thing is I couldn't get the glaze to thicken like yours. Any ideas? Thanks. Keep up the channel. Your the man.
Have to try this week for the fam! Looks amazing. My problem with grilling pork chops has always been that they turn out too dry. I'm open to trying this method!
My husband would love these chops. Im going to try them. My grill is not real fancy, pretty old buy it does the job if i follow your instructions. Thanks for your help and tips Your the best🎈😛
I can see that temperature control and proper cooking time is crucial to the whole BBQ process. That's why his BBQ comes out moist, savory and delicious. Finally , after searching through tons of BBQ channels, I found someone that know's what the hell they're doing. Malcolm.... Keep it grilling !!
Thanks again for this one Malcom. Just made these for the 3rd or 4th time and they keep getting better and better. How do you think a pork tenderloin trimmed this way would turn out with this recipe?
Another great cook, thanks Malcom ! You were the first BBQ channel I subscribed to on RUclips, your Killer Hogs rubs are my go to rubs for a lot of my cooks, and I've learned so much from watching your videos. I just got some grill grates for my Weber kettle grill and can't wait to try this recipe ! Thanks again for sharing your BBQ expertise with the rest of us, you're making our world a better place (especially at dinner time !)
Malcom - you never cease to impress. I also was wondering about the grill marks on the second side, but I see your point as far as the bringing them up slowly. BTW, did you purchase these at the Butcher Shop in Southaven? You always refer to the Compart pork. Where can I find this?
I didn't really worry about the grill marks on the underside. Hopefully folks will eat them so fast they won't even look at the underside! But you could repeat the process and not worry about the 2-zone fire. It might not take them as long to reach the 135 internal if you are searing both sides.
I just recently purchased a yoder ys480 I've watched a lot of videos but I'll say hands down yours are the best. Very detailed and informative really feel like I lean a lot. Keep up the good videos. Also a side note how do you store your seasons? I keep mine in the refrigerator because it's humid here in the Carolinas, but my wild hogs the BBQ rub picked up a few clumps. Any suggestions on something different? Thanks Austin
I don't like to use the fridge - just use a jar or airtight container. But really, I use them so fast I rarely need to store them in anything other than the shaker.
I followed your advise how to cook butterfly pork chops , right down to the Bourbon Glaze , OMG was the best i have ever had , I shared some with my Neighbors. Thanks so much for your advise .
Malcolm, They look great.. I got to try that glaze. I made some bone in chops the other day. I used a good bbq sauce with applesauce and sugar added turned out pretty good too.
Malcolm, U R Tha MAN!!!! I've watched other videos where the finished product may have tasted good,but didn't particularly look good. Not your videos. If your food tastes as good as it looks, it's a wonder you don't slap yourself!!!! Great job!!!! 👏 👍🏾
Malcolm, big fan of your videos. I've always wondered though: why do you use those grill grates? Is it personal preference to not have the fire touch the meat?
It keeps flare-ups down, cooks really evenly and gives you those good-looking grill marks. You still get the flavor of that flame-kissed meat by using them - so that is not an issue.
Malcolm these were a hit! Kinda new to the smoking and grilling game but you made me look like a seasoned pit master with this and your texas brisket. Thanks again
Enjoyed the video and will try on my HastyBake. The idea behind the chimney is to use wadded up newspaper to get the coals going. If you use the starter wax things you might as well use a can of starter fluid. Otherwise good show
Firstly, Malcolm Thank you for all your recipes and knowledge, secondly, my PK 360 comes today Fedex, and I can't wait to try this chop recipe. Please do more videos on the PK 360..
This question is for both Kenny and Malcolm (if he still replies to comments on old videos). I've had the classic PK for years, and I just bought the thermometer to add to it and the stainless grids (two features which are standard on the 360). Is it worth upgrading to the 360? The one major difference I can see are the vents. Are the 360's vents much superior to the ones on the classic?
I love grilled chops. Absolutely gorgeous. I did some chops like those the other day except mine had the bone in it but they were good. Thanks for the video, appreciate it.
Hey there, any help would be appreciated; how long should a chop (bone-in) be seared before putting on the cool side? Sometimes it’s hard to find a nice thick cut piece of meat where I live. Especially during this Covid-19 BS!
Just made these with some super thick loin chops. I didn’t have the rub that you used, but made my own. The glaze was delicious, but too thin. Next time I’ll use some red pepper flakes in the rub or in the glaze and a squirt of lemon to balance it out. I dry brined for 19 hours and cooked on a Weber kettle with a super hot hot side and 6 mins total to start on hot side. On indirect side, I left them for about 7 minutes and glazed, with both vents wide open and added fresh rosemary on the coals. I should have glazed right away. Checked temp in 8 more minutes and they were already at 140 degrees so I pulled them off to rest. They were perfect for my guests - medium temp nice and moist all the way through , but I prefer medium rare so next time will close the bottom vent about halfway next time and glaze them the instant I flip and move to indirect heat. Killer recipe, man! Will do this again for sure. Also, when I pulled the chops off to rest, I put slices of 2 buttered apples directly on the grill for about 3 mins a side. Used the rest of the glaze over the apples and finished with cinnamon. Fantastic meal.
killer pork malcom. How do you like the Gorilla Grill compared to the BGE? we are competing at WFC later this year and Gorilla are the bbqs we will have to use. The thing is we dont have them here in Australia so i got no idea what they go like. Any hot tips mate?
They are very similar. The BGE is a higher quality grill - especially for the little things like the thermometer - but if you are on a budget it's hard to beat the Grilla since its shipped to your door for 800
Hey guys im doing this on a 2 zone charcoal grill. what temp am I looking to get the grill at and maintain to cook these up? Looking to surprise the lady tonight but I just need to know the temp inside the grill that hes getting it up to.
Looks amazing Malcom. Everyone with a PK 360 seems love it, I may have to start considering one. LOVE the bourbon butter sauce brother...awesome idea and another great video. Thanks for sharing.
Love your channel. You are a beast. Haven't thought of starting chops straight from the loin and butterflying em like that. Probably more economical to do it like that too. Solid video!
I tried these on my Kamado Joe today. Cast iron grate on the low hot side and heat divider on the other side with grate in the upper position. Absolutely wonderful! Thanks Malcom. BTW love your AP seasoning.
Man I've got some 2 finger bone in rib chops that I'm doing tonight. I can't decide weather to grill and glaze or smoke and sear them... tough decisions! Love your channel Malcolm, keep up the good work!
Malcolm is the Jedi Master of BBQ!!!
Without a doubt.!
Got some fresh pork chops and gonna try this glaze on ‘em! Thanks!
Imagine living by him and smelling the awesome food he cooks
Yep, I'd make sure to have beverages every time!!!
I have been grilling this for 2 years now and always look forward to my next dinner. I make the sauce well before cooking the meet, easier, less mess, etc. It also stores well in the refrigerator. I then HEAVILY coat the meat with BBQ Rub and AP seasoning. Then I grill this coating to a flavorful crisp tasty finish.
Just cooked my first pork chops on the grill, just as you instructed, along with the sauce. Perfection! 👌🏾☺️ Thank you!!
When I want to smoke some meat , I always go to Malcom Reed RUclips channel, I have yet had anything better then watching and learning how to BBQ right from Malcom Reed. we invite our Neighbor's for dinner a lot, after eating the meal , I sit around telling my friends about the meat I smoked. Malcom Reed is a household Name in a town called New Franklin, Thanks so much for all of your advise!!
Dude you have the best BBQ channels. Narration is on point.
Gonna grill these up, Malcom! Hoping my AP, and Steak Rubs arrive today! Keep up the great work, sir. You are an inspiration to us amateur cooks everywhere. Love how you explain what you're gonna do in the beginning, and then recap at the end!!
I cut 6 chops total, then followed your directions to the "T". However I had to cut them in half at the butterfly mark after they were done to feed 12 people. They were awesome without sauce but absolutely mother grabbing perfect with the sauce. I made 12 people very happy and full tonight. Thanks Malcom!!!
Had me at bourbon butter. These chops were better than any chops I could get at a steakhouse. Perfect cook
brine them thangs overnight and theyll be ten times better.
You're hands down the best team I've ever seen Malcolm, thanks for the video.
Thank you Malcom Reed ! Just cooked these on my brand new M16S M grill first cook ! They have the best flavor unbelievable ! You have the best recipes every one I cook for think I’m a great cook thanks to your Awesome Recipes !
I have made these twice and both times they were amazing! Your instructions are easy to follow and make bbq and smoking food so fun! Thank You.
4 people gave this video a thumbs down. Really? Trolls are the worst. Best BBQ channel on RUclips and that's saying a lot.
Just made it and the wife and I loved it. Our pork was tough. Any ideas on tenderizing?
I've made these twice and were a big hit in our house. Tried the glaze on babybacks last night and it was awesome!
Your skills are unmatched Malcolm, those chops are a work of art! You always do a great job each and every time, please continue to succeed. God Bless as always!
By far the best pork chop I've ever eaten...Thanks to you Malcolm for sharing!
This raises the bar for every bbq related video. Real class and knowledge right here.
Great recipe. The bourbon glaze is excellent.
I followed your recipe step by step. Chops were amazing!!! Only thing is I couldn't get the glaze to thicken like yours. Any ideas? Thanks. Keep up the channel. Your the man.
The best video for pork chop. You are definitely a inspiration sir
Have to try this week for the fam! Looks amazing. My problem with grilling pork chops has always been that they turn out too dry. I'm open to trying this method!
I made this recipe using my camp stove, pellet smoker and a good hot propane grill, it worked awesome!!
My husband would love these chops. Im going to try them. My grill is not real fancy, pretty old buy it does the job if i follow your instructions. Thanks for your help and tips
Your the best🎈😛
I can see that temperature control and proper cooking time is crucial to the whole BBQ process. That's why his BBQ comes out moist, savory and delicious. Finally , after searching through tons of BBQ channels, I found someone that know's what the hell they're doing. Malcolm.... Keep it grilling !!
Made this tonight and it was awesome!!!! Great crispness on outside and still moist inside even being that thick. Wicked flavors!!!! Thx!
Malcom, you are awesome!! Thank you for sharing with us!
Thanks again for this one Malcom. Just made these for the 3rd or 4th time and they keep getting better and better. How do you think a pork tenderloin trimmed this way would turn out with this recipe?
I could watch you cook all day. So much great information and you seem awesome too
Another great cook, thanks Malcom ! You were the first BBQ channel I subscribed to on RUclips, your Killer Hogs rubs are my go to rubs for a lot of my cooks, and I've learned so much from watching your videos. I just got some grill grates for my Weber kettle grill and can't wait to try this recipe ! Thanks again for sharing your BBQ expertise with the rest of us, you're making our world a better place (especially at dinner time !)
Man you are awesome! Your recipes have never failed! thank you! thank you so much!!
They came out perfect! You’re the man! Thank you.
Malcom - you never cease to impress. I also was wondering about the grill marks on the second side, but I see your point as far as the bringing them up slowly. BTW, did you purchase these at the Butcher Shop in Southaven? You always refer to the Compart pork. Where can I find this?
I didn't really worry about the grill marks on the underside. Hopefully folks will eat them so fast they won't even look at the underside! But you could repeat the process and not worry about the 2-zone fire. It might not take them as long to reach the 135 internal if you are searing both sides.
And Brad at the Butcher's Block can usually get Compart - so can Raymond's meat market in Memphis
I just recently purchased a yoder ys480 I've watched a lot of videos but I'll say hands down yours are the best. Very detailed and informative really feel like I lean a lot. Keep up the good videos. Also a side note how do you store your seasons? I keep mine in the refrigerator because it's humid here in the Carolinas, but my wild hogs the BBQ rub picked up a few clumps. Any suggestions on something different?
Thanks
Austin
I don't like to use the fridge - just use a jar or airtight container. But really, I use them so fast I rarely need to store them in anything other than the shaker.
I followed your advise how to cook butterfly pork chops , right down to the Bourbon Glaze , OMG was the best i have ever had , I shared some with my Neighbors. Thanks so much for your advise .
Woodford Reserve!!! Love it!!! These are definitely my next cook!!! As always, your work is exceptional!
Dude... this is the best!!! Tried this recipe out last weekend and it was a hit. Currently cooking this again tonight :) thank you!!!
This is awesome and I have had these many times. Can you save the glaze and if so how long can you keep it.
Malcolm, They look great.. I got to try that glaze. I made some bone in chops the other day. I used a good bbq sauce with applesauce and sugar added turned out pretty good too.
Looks great! What was the point of butterflying them? Is that just how steakhouses do it?
Malcolm, U R Tha MAN!!!! I've watched other videos where the finished product may have tasted good,but didn't particularly look good. Not your videos. If your food tastes as good as it looks, it's a wonder you don't slap yourself!!!! Great job!!!! 👏 👍🏾
Great vid!! I was just thinking i wonder if putting a little apple sauce into the glaze would be good???
Malcolm, big fan of your videos. I've always wondered though: why do you use those grill grates? Is it personal preference to not have the fire touch the meat?
It keeps flare-ups down, cooks really evenly and gives you those good-looking grill marks. You still get the flavor of that flame-kissed meat by using them - so that is not an issue.
Malcolm. What is your favorite Pellet to use that gives the most flavor?
Omg that looks amazingly good never though about a butter bourbon glaze great video.
Outstanding dude! Where do you get your meats and seasoning because that looks delicious!
You are my absolute favorite mentor my friend
You're the best, Malcom.
Malcolm these were a hit! Kinda new to the smoking and grilling game but you made me look like a seasoned pit master with this and your texas brisket. Thanks again
I followed this recipe and last night finally had success with pork!
My Dads name was Malcolm and your Video's are Awesome Thank You So Much 😇
Enjoyed the video and will try on my HastyBake. The idea behind the chimney is to use wadded up newspaper to get the coals going. If you use the starter wax things you might as well use a can of starter fluid. Otherwise good show
Thx my hubby tried this today and nailed it lol
Firstly, Malcolm Thank you for all your recipes and knowledge, secondly, my PK 360 comes today Fedex, and I can't wait to try this chop recipe. Please do more videos on the PK 360..
I plan to - I was just thinking about a few football food recipes I need to to this fall.
This question is for both Kenny and Malcolm (if he still replies to comments on old videos). I've had the classic PK for years, and I just bought the thermometer to add to it and the stainless grids (two features which are standard on the 360). Is it worth upgrading to the 360? The one major difference I can see are the vents. Are the 360's vents much superior to the ones on the classic?
Daaaaaang those are some good looking pork chops! I watching this on a full stomach and I’m hungry all over again. You sir are one badass cook
Another home run. I need bib each time I watch cuz I drool. So so good
DROOL DROOL!!! Looks sooo good
I love grilled chops. Absolutely gorgeous. I did some chops like those the other day except mine had the bone in it but they were good. Thanks for the video, appreciate it.
These turned out great when I tried them last night. Nothing like rolling smoke in the snow.
I don't remember you having a PK360. I really like it when you use different cookers, but when are you gonna get a WSM, Malcom?
I just won this PK 360 at a SCA steak cookoff - and my next smoker I want to add is a stick burner.
What flavor/texture difference do you notice with the Duroc pork? My grocery store has some on sale and I’m intrigued.
OMG that looks mouth watering
Just tried this, it was great! And very budget friendly.
Malcolm, you are the best. I'll be trying this one soon!!
So if your doing this on a gas grill, you put the heat on high on the right then low on the left??
Hey there, any help would be appreciated; how long should a chop (bone-in) be seared before putting on the cool side?
Sometimes it’s hard to find a nice thick cut piece of meat where I live. Especially during this Covid-19 BS!
amazing choice of sauce
Those look delicious. What was the cooking temp?
the grill on the direct side was over 500 - indirect side it was more like 300
Is there a big difference between butterfly cutting them and just slicing the loin instead?
I bet your neighbors are constantly hungry! Love the sauce. Thanks again for the video sir!
I just impressed my wife with this. Thank you 🙏🏾
Are you shooting with a different camera? The video quality was excellent.
Made these at home. Huge hit with the family! Thanks! Keep em coming!
I absolutely love this channel!!!! I've already tried many recipes. My comp ribs for the 4th of July was a huge hit!
I am intrested in a pellet grill . What would you recommend for an inexpensive one to start with? I was looking at Pit Boss or Camp Chef smokepro se
once again mouth is watering!! keep them videos coming brother
going to try those chops soon... looks great
Just made these with some super thick loin chops. I didn’t have the rub that you used, but made my own. The glaze was delicious, but too thin. Next time I’ll use some red pepper flakes in the rub or in the glaze and a squirt of lemon to balance it out. I dry brined for 19 hours and cooked on a Weber kettle with a super hot hot side and 6 mins total to start on hot side. On indirect side, I left them for about 7 minutes and glazed, with both vents wide open and added fresh rosemary on the coals. I should have glazed right away. Checked temp in 8 more minutes and they were already at 140 degrees so I pulled them off to rest. They were perfect for my guests - medium temp nice and moist all the way through , but I prefer medium rare so next time will close the bottom vent about halfway next time and glaze them the instant I flip and move to indirect heat. Killer recipe, man! Will do this again for sure. Also, when I pulled the chops off to rest, I put slices of 2 buttered apples directly on the grill for about 3 mins a side. Used the rest of the glaze over the apples and finished with cinnamon. Fantastic meal.
I saw you answered below about only searing one side, but what about a reverse sear? I've seen that in your other videos. Is that not good on pork?
killer pork malcom. How do you like the Gorilla Grill compared to the BGE? we are competing at WFC later this year and Gorilla are the bbqs we will have to use. The thing is we dont have them here in Australia so i got no idea what they go like. Any hot tips mate?
They are very similar. The BGE is a higher quality grill - especially for the little things like the thermometer - but if you are on a budget it's hard to beat the Grilla since its shipped to your door for 800
Never disappoints! These look amazing Malcom! Definitely gonna try it!
Great chops Malcom. Keep Smoking!
Amazing as always. Malcom's my go to guy.
About how long was the total cook time? Just a rough estimate?
Hey guys im doing this on a 2 zone charcoal grill. what temp am I looking to get the grill at and maintain to cook these up? Looking to surprise the lady tonight but I just need to know the temp inside the grill that hes getting it up to.
Great cook Malcom... that PK 360 is a champ! Thanks for the video : )
Cooking these tomorrow ! Thanks
Wow, great video as usual Malcolm. Would love to see some grilled shrimp recipes. Thank you.
What type of grill grates do you use on the big green egg
Looks amazing Malcom. Everyone with a PK 360 seems love it, I may have to start considering one. LOVE the bourbon butter sauce brother...awesome idea and another great video. Thanks for sharing.
Question man how much of garlic salt and pepper u use for ur ap rub
Also the steak rub !!
Man, I wish I could sample some of those chops! Nice work. Definitely going to try that glaze!
nothing but Perfection from this guy...nicely done
The Real Joey B Dallas/Fort Worth
looking good Malcolm and I know they taste great!
Gonna try this recipe this weekend!
Love your channel. You are a beast. Haven't thought of starting chops straight from the loin and butterflying em like that. Probably more economical to do it like that too. Solid video!
Malcolm another mouth watering cook. Quick question why didn't you sear the other side as well? Would that make them tough/over cook the?
You only see one side - and I wanted to bring them up slowly so I could get the perfect internal temp.
I tried these on my Kamado Joe today. Cast iron grate on the low hot side and heat divider on the other side with grate in the upper position. Absolutely wonderful! Thanks Malcom. BTW love your AP seasoning.
Man I've got some 2 finger bone in rib chops that I'm doing tonight. I can't decide weather to grill and glaze or smoke and sear them... tough decisions! Love your channel Malcolm, keep up the good work!
Great video Malcom. That PK 360 looks like it gets the job done.
looks good