Keeping grilled prok chops warm for a party?

Question

I am planning a BBQ for 30 adults and 8 kids. We are contemplating having pork chops, hamburgers, and hot dogs on the grill. We are currently planning on making the pork chops first and keeping them warm in the oven. What is the best way to do this without drying them out? Specific suggestion re: the best way to cook the pork chops, time to start cooking, a recipe for a favorite sauce, and oven temperature would all be helpful!


Thanks in advance!

Answer 1

you can hold the pork chops for 2 hours at the finish temperature without the possibility of them drying out by placing them in a crock pot on low when they are at the moment of their perfection.

Answer 2

First of all, brine your chops, this will reduce the chances of them becoming dry. Brining meats period is always an excellent tenderizer. Use 1/4 cup sugar, 1/4 cup KOSHER (emphasis on the KOSHER) salt, and three cups of water , and two cups of ice). This is for two chops. don't use regular salt, or your chops will be very salty to taste. Brine for approx. 2 hours. Of course brining is OPTIONAL.

3/4" chops take approx 6-8 minutes on a grill. 1-1/2 " chops take 15-20 minutes.

So for example, if you have 3/4" chops and you are preparing 30, and you can fit/cook 5 at a time on your grill, multiply 6x8=48 minutes total time to cook 30 chops.
6(how many times 5 goes into 30)x 8 minutes per batch.

Now a thinner cut such as the 3/4" will take less time to cook, but it also has a greater chance of drying out.

Do a simple Bourbon Honey Glaze, roughly 2/3 cup bourbon, 1 cup honey, 1/4 cup dijon mustard, and a cup of brown sugar. Whisk well, you will "paint" this on to chops while you grill. If it looks like this isn't enough. double or triple recipe as needed. you can "hot hold" these chops in a foil covered glass baking pan on low heat in the oven. If there's any glaze left over, pur over chops in pan before you "hot hold" them. Or of you prefer toss them on the grill one more time for a quick paint.

burgers cooked to medium are done at 150 degrees. approx. 5 mins. on each side, ten minutes total for each burger. again if you are prpearing 30 burgers and can fit 5 at a time on your grill 6x10=60 minutes, or 1 hour.

I would definitely put glaze in baking pan while chops hot hold to keep them moist. I'd proably toss them all on the grill one more time right before serving.

I hope this helped.

Answer 3

I'd pan fry the pork chops & put them in glass pans lined with & very well covered with foil with a little bit of water under the foil(not touching chops), in a slow oven,maybe 225%.
I get Mexican smoked pork chops & candy them with a sause of butter, water, brown sugar & lime. You can make it to your own taste. The lime really makes it good. I just cook it in the frying pan that I cooked the chops until it is to the thickness I want. You just pour a little on when you serve it.
With 2 people working together, I'd start cooking chops 1-1 &1/2hours if everything is prepped & ready ahead of time. Serve hot dogs & burgers hot off the grill when people are already there. Always leave yourself a little extra time in case al does go as smooth as planned.

Answer 4

I would slightly undercook the pork chops because they'll continue to cook some in the oven. (I would cover them and put the oven at 200 - 250 F for up to an hour or 2.) Make sure you have extra bbq sauce or marinade on them to help keep them juicy. Bottled sauces are fine or you can use this one that I use all the time on beef, pork, chicken or veggies.

Marinade for Steak, Pork or Chicken
1/3 cup vegetable oil
1/4 cup soy sauce
1/4 cup red wine vinegar
2 to 3 Tbs. brown sugar
2 Tbs. ketchup
1 Tbs. lemon juice
1/8 tsp. fresh ground black pepper
1/8 tsp. garlic powder
Combine in jar and shake well. Refrigerate.

Enjoy your BBQ. I'm grilling pork chops with this marinade tomorrow. I'll put my chops in the marinade in the morning because I have the chops thawed, but sometimes I've only marinated them for an hour before grilling.

Answer 5

Put them in a roasting pan on a rack with some hot water underneath. Cover them tightly with foil and put them in the oven on the lowest setting.

Answer 6

You can wrap them up tightly in foil.Keep in a warm over. Or you can put them in a crock pot on low.We did Ribs on a smoker.
We started early like around 9 am. put pork rub on both sides or ribs. place in smoker with an ideal temperature of 250* for 3 1/2.
Remove from smoker and place on Reynolds wrap. Smother with barbecue sauce and a splash of cider vinager wrap up tightly and put back in smoker for another 3 hours.. It will fall of the bone.