ChopsThick Brined Pork Chops Over Charcoal
Modern pork is lean enough that the margin between juicy and sawdust is about eight degrees. A brine widens that margin, and a thermometer closes the argument.
ChopsLamb Chops Straight Over the Coals
Fat, bone and a fierce fire. Lamb chops are one of the few things that genuinely benefit from the flare-ups everyone else spends their time avoiding.
ChopsGrilled Pork Tenderloin
The leanest cut on the pig, which means it is easy to ruin and quick to cook well. A two zone fire and a thermometer are all it asks for.
A chop is a steak with a bone in it, and the bone is doing useful work: it slows the cook near it and shields one side from radiant heat, which widens the window before you overcook the middle. Buy bone-in whenever you have the option.
Modern pork is lean enough that the gap between juicy and dry is about eight degrees. Brining widens that margin and a thermometer closes the argument. Pull at 65°C (145°F), which leaves a faint pink blush and is correct.
Lamb chops are the opposite problem: enough fat that they genuinely benefit from the flare-ups everyone else avoids. Render the fat edge first by standing them on it, then cook them fast and hot.
At a glance
| Recipe | Method | Grill temp | Cook time | Pull at |
|---|---|---|---|---|
| Thick Brined Pork Chops Over Charcoal | Reverse sear | 175 to 230°C (350 to 450°F) | 30 min | 65°C (145°F) |
| Lamb Chops Straight Over the Coals | Direct heat | 290°C (550°F) and above | 8 min | 55°C (130°F) |
| Grilled Pork Tenderloin | Reverse sear | 175 to 230°C (350 to 450°F) | 25 min | 65°C (145°F) |
Techniques used
Direct heat. Food straight over the coals. Fast, fierce, and finished before the inside overcooks. Reverse sear. Bring it up slowly on the cool side, then sear hard at the end. Edge to edge pink with a hard crust.