Jump to content

The Great Pig Porterhouse Reverse Sear Cook


Recommended Posts

Tomorrow, I'm having about twenty-seven people come over for our 'Poke Chop Fellowship'. Twenty-four are having the 1.125" thick, reverse-seared center cut pork chops– I call these the pig porterhouse.

1st 17 center cut bone-in pork chops– seasoned (salt, pepper and a little chilli), sitting in all that lemony goodness and ready to go... awaiting final coffee rub.


Last seven bagged up and redt2go...


This part of the cook I have a plan for.

I'm certain I have enough grill space between the divide & conquer system and a 22.5" extension grate so, I'll start off the morning and put a light smoke on (27) sweet potatoes. I'll cook them about half way through and put them in the oven to finish on low heat. Next, I'm going to put a 90 minute pecan smoke on the chops at or around 200°– put them in a cooler while I remove the deflector plates and crank the Big Joe up to about 400° and then reverse sear them twelve at a time. While the first twelve are in their ten minute rest, I have more than enough time to get the last twelve seared.

My one dangling participle is for the vegetarians. How I can get some smoke on their steelhead trout and get them done around the same time. Hmmm, any suggestions?

Link to comment
Share on other sites

So put the sweet potatoes on @ 10:30– much later than I planned– 250° for 90 minutes to get some smoke on them. Finished in the oven with a brown sugar, sugar, cinnamon, butter mix. Deflectors and racks in lowest position.


Moved deflectors and racks to uppoer position and started to load the Big Joe with the chops @ 1pm... could have gotten a couple more on the bottom, but why?


Installed homemade extension rack and loaded fremaining chops...



Spritzed a couple of times with a coffee / apple mix that I brewed. Then, removed the extension grate after about 90 minutes and started to sear.


Added a glaze of honey, cayenne and Texas Pete. Second time I've made this glaze. For the life of me, I can never get this hot enough to discern that heat is present.

Link to comment
Share on other sites

40 minutes ago, skreef said:

That is a massive cook. I bet they were great

Thanks. It was a learning experience. My pork chops are usually magnificent. The taste was there- seasoned well. The smoke profile not too pronounced, but present. But, in trying to accomodate the vegetarians with grilled / smoked fish, I allowed the chops to dry out a bit. :oops:

Everyone loved them, which frustrates me more. Only my son and I (my chop eating buddy) knew the difference. lol

Link to comment
Share on other sites

Just now, Kamado Al said:

Thanks. It was a learning experience. My pork chops are usually magnificent. The taste was there- seasoned well. The smoke profile not too pronounced, but present. But, in trying to accomodate the vegetarians with grilled / smoked fish, I allowed the chops to dry out a bit. :oops:

Everyone loved them, which frustrates me more. Only my son and I (my chop eating buddy) knew the difference. lol

Yes I understand.. Cooking  multiple items can whine up one not as good as we like.but sounds like everyone enjoyed. That's a great thing. 

Link to comment
Share on other sites

Yeah the logistics was great for the chops. I hindsight, I should have just broiled the fish in the oven and not have interupted the process of searing the chops. The Big joe really impressed me for how much it could handle. I remember complaining about it early on. LOL

Link to comment
Share on other sites

Had two stragglers left over due to no shows. So, instead of the very rainy 50°+ weather cook last Saturday, I put these on (and a few sweet potatoes) in about 28° weather...IMG_2171.jpg


They came out perfect. Couldn't smoke them as long– put them on around 8pm– but the smoke profile, taste and moisture was perfect...





Link to comment
Share on other sites

43 minutes ago, King19 said:

Should have just given the vegetarians a potatoe since vegetarians don't eat trout either


Love the double rack I can afford that part of the Joe



Vegans don't eat animal products, Vegetarians eat some animal product such as fish!:)

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Similar Content

    • By KJKiley
      Curious about thoughts on starting vs finishing a reverse sear on high heat.  I've only used the low then high approach thus far, and the results have been good, but wonder about the opposite.  For context, I do the low heat on the KJ and high heat on the gasser (faster for me to get to temp and more convenient), so I don't have a concern about trying to get the KJ temp down.
      Assume a reasonably thick cut (at least 1.5"/4 cm), high heat at least 500F, low heat 225-250F.
      Pros and cons of one method vs the other? 
    • By LJS
      Hi Kamado Peeps,
      Did a reverse sear over the weekend with some chimichurri sauce.
      Scotch fillet a good inch or two thick smokes with cheery wood for about 1.30 hours and then seared. Set my probe on rare so internal was 49°but a little too rare for the wife so next time I will sear longer of go for a medium rare. The steak was fabulous for me dressed with sauce and some roasted veggies.
      I have ordered some dry aging bags, so I hope there get to me soon as I am super excite to try dry aging and then reverse searing or even just a grill/searing.
      Any tips and/or links for dry again will be appreciated.
      Keep smoking

    • By cameronleespencer
      Hello There!
      Texan, currently living in Seattle, finally got a backyard to do some grilling in this summer!
      I'm currently grilling on a Weber performer, while I restore a Big Joe that I got off fb marketplace.  I have a thread in the DIY section with some photos if anyone is interested or has some good recommendations.  
      Can't wait to get cooking on the Kamado once it is up and running.  Most looking forward to cooking some pizzas and of course brisket, being a Texan!
      Cameron Spencer
    • By cameronleespencer
      Hello there!  
      I'm new to the world of Kamado cooking and to this forum, so I'm looking forward to some dialogue.
      So I recently found a Big Joe for sale on fb marketplace for the irresistible price of $100!  The main body is in not terrible shape, but it's missing quite a few items, and will need some cleaning/repair.  I'm hoping the combined expertise hear can help me get this thing in good working order for the least amount of extra $ possible, and more importantly without damaging the integrity of the grill.
      Condition Report:
      The ceramic body itself is in good shape with no major cracks or chips.  There are a few issues that need to be addressed however:
      The upper part of the interior has some green staining.  I assume this is from algae/moss since I live in the PNW.  Any tips on how to gently clean this, or should I just do a burnout when I get the rest set up?  The felt gaskets are in pretty bad shape and will need to be replaced (tips on cleaning and removing gunk would be welcome too).  The wire mesh gasket is mostly intact but has come loose.  Does anyone know of an adhesive that would be safe to use to re-attach it?   I'm not sure what to call this, but the hole that helps align the hinge on the back side of the band has been worn quite a bit.  Making the hole about 1 1/2" long and the ceramic a bit crumbly there (see pic).  Does anyone know of any substance I could safely patch this with, and how best to reattach the bands?  
      Missing parts:
      At that low of a price I wasn't too concerned about replacing a few parts, but after price checking I found I need approx $400-$450 in replacement parts.  I can get most of these from BBQ Guys, but I figured I would reach out to the community here and see if people had recommendations for third party replacements, custom ideas, or (fingers crossed) extra parts that they need to get rid of.  Here is a list of what I need:
      Firebox Deflector Grill Grates Flex cooking rack (is this necessary or is there another way to grill/smoke without it?) Replacement Gasket kit Missing the upper half of the cart, not sure if I will try and purchase that, or make a custom table I will be focusing on grilling and smoking with this grill, so I don't really need some of the specialty items.
      I know this is a lot of information/questions, so don't feel like you have to address everything, but if you have some advice on any of the subjects, I'd greatly appreciate it.
      Thanks and happy grilling!

    • By PatTheHat
      Hi Guys,
      Took my first crack at reverse Searing on my KDC2. Turned out good and to everyone's approval. Did them at 225*C and had a meat thermometer in. Timing should be about and hour but they got to 110* really quick (20-25 min) and a couple were even higher when I took them off to rest.
      Only one was cut properly at 2.5" think but that one was still ready to rest only about 10 min after the others. They turned out and but should I have gone with 3"? I still felt the 2.5" steak could have been better and all we're closer to medium than med-rare.
      Any suggestions are welcomed, trying to get better!
      Thanks guys, cheers!

  • Create New...