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Author Topic: Iowa Chops  (Read 985 times)

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Jon515

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Iowa Chops
« on: January 27, 2018, 10:50:41 PM »
I've never made these on my DB, just wondering if anyone has any hints.  I was thinking salt, pepper a few others and cooking 175-85 then bumping it up to 225.  Does Pork do well with a cast iron sear?

Thanks in advance,
Jon
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Craig in Indy

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Re: Iowa Chops
« Reply #1 on: January 28, 2018, 08:46:34 AM »
What are Iowa chops?
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triplebq

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Re: Iowa Chops
« Reply #2 on: January 28, 2018, 08:55:07 AM »
Quote from: Craig in Indy on January 28, 2018, 08:46:34 AM
What are Iowa chops?

I'm right there with you. Are Iowa chops just a thick pork chop like porterhouse chops?
« Last Edit: January 28, 2018, 09:32:48 AM by triplebq »
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Bar-B-Lew

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Re: Iowa Chops
« Reply #3 on: January 28, 2018, 09:10:07 AM »
+3 on what are they
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Jcorwin818

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Re: Iowa Chops
« Reply #4 on: January 28, 2018, 10:22:15 AM »
I think he is referring to thick cut Loin Chops.
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Jon515

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Re: Iowa Chops
« Reply #5 on: January 28, 2018, 10:37:15 AM »
Thick cut loin chops sorry. I just quoted what was on the package.


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Bar-B-Lew

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Re: Iowa Chops
« Reply #6 on: January 28, 2018, 10:42:04 AM »
I usually cook pork chops at 250° until they hit 150°-160° on the pellet grill.  I make them a few different ways:

1. Soak overnight in Lawry's Caribbean Jerk marinade
2. Soak overnight in Italian Dressing and Worcestershire
3. Use a rib rub overnight

Sometimes, I put nothing on them and smoke them until about 140°.  Then we through them in a pan with crushed tomatoes, peppers, onions, mushrooms, garlic and simmer covered until fall apart tender.
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SmokinHandyman

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Re: Iowa Chops
« Reply #7 on: January 28, 2018, 10:50:03 AM »
In Illinois we call them Illini Chops
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Fire708

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Re: Iowa Chops
« Reply #8 on: January 28, 2018, 11:52:13 AM »
I’ll smoke them at 200 for about 30 the bu,p the heat up to about 275 until done, or, our favorite is to brine, season with Salt/pepper, and then pan roast. I have one cast iron skillet and it’s only reason for existence is pan roasting.
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Canadian John

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Re: Iowa Chops
« Reply #9 on: January 28, 2018, 01:43:51 PM »
 We prefer chops done directly over charcoal using my Basic Rub ( in recipe section -rubs/sauces and brines). Cook to 140º. Always: nice char,

juicy and exceptional taste.. Have done them on the smoker and found them to be bland and drier relative to done directly. That is our tastes

talking.

 We are all different... Experimentation is a good thing, never knowing what will evolve.
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triplebq

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Re: Iowa Chops
« Reply #10 on: January 28, 2018, 10:09:52 PM »
Oh yea
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Jon515

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Re: Iowa Chops
« Reply #11 on: January 28, 2018, 10:39:07 PM »
Quote from: gtsum2 on January 28, 2018, 10:07:03 PM
Like these?  They were an inch thick.



Smoked tonight for 40 minutes at 200 then seared for a total of 5 minutes


Sent from my iPhone using Tapatalk Pro

Very similar, I smoked and seared, turned out pretty good, yours look better.




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DMAXNAZ

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Re: Iowa Chops
« Reply #12 on: January 28, 2018, 11:05:17 PM »
I smoke then sear them. I brine overnight with a simple brine.
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Rydes84

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Re: Iowa Chops
« Reply #13 on: January 29, 2018, 02:42:00 PM »
We always have Iowa Chops on hand its generally my go to year round either oven, grill or smoker. 

For the smoker:

Generally brine overnight

Smoke at 180 for first 20 mins then bump it to 275 till internal is 150.  I generally glaze it in the last 10 mins.

We also will slice it down the center and put homemade stuffing in and twine it. cook at 225 until at temp.

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