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Pork Chops

tacodawgtacodawg Posts: 335
edited 4:17PM in EggHead Forum
Tried some pork chops tonight. The recipe was from here for a pork loin so it armed great. It was a Kentucky bourbon sauce. Let the chops soak all day. Put on the egg at 375 for 20 minutes. Pulled of at 145 with my new "open box" thermapen. They were delicious. Even the wife could not believe how moist they came out.
photo-49.jpg
Thanks for looking. Now what to cook tomorrow.

Comments

  • NibbleMeThisNibbleMeThis Posts: 2,293
    I love bone in pork chops! To me they can be better than a steak when I'm in the mood for one.
    Knoxville, TN
    Nibble Me This
  • tacodawgtacodawg Posts: 335
    This recipe was really good a little sweet but very tasty. Definitely no leftovers.
  • HossHoss Posts: 14,600
    A good chop is a tastee treat!
  • Austin  EggheadAustin Egghead Posts: 3,867
    That is one good looking cook. Pork and the egg are a sublime marriage, so moist and tender. The egg does justice to all meats, but it takes pork to another level.
    Large, small and mini now Egging in Rowlett Tx
  • Dyal_SCDyal_SC Posts: 4,660
    Mmmm...
  • R2Egg2QR2Egg2Q Posts: 1,803
    Looks & sounds like a tasty chop Tim!
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • tacodawgtacodawg Posts: 335
    Coming from the Eggfest winner, thank you. Trying as many different things on the egg so I'll be ready for next years Eggfest. Thinking of taking the brisket class by Smitty.
  • BeliBeli Posts: 10,751
    Tim looks great, bourbon sauce? which one?
  • tacodawgtacodawg Posts: 335
    If I did this right it is here

    2  lb  pork tenderloin (2 small)
    1/4  cup Kentucky Bourbon
    1/4  cup soy sauce
    1/4  cup brown sugar - packed
    3  cloves garlic - chopped fine
    1/4  cup Dijon mustard
    1  tsp fresh ginger -- minced or 1/4 t dry
    1  tsp        Worcestershire sauce
    1/4  c        vegetable oil
    Instructions:
    Mix all ingredients and add pork.  Let marinate for at least 8 hours and preferably over night.
    Drain pork reserving the reserving the marinade.
    I cook direct, on a raised grid at 325 - 375, turning basting about every 5 minutes.  I cook to 145 internal, pull, let it rest about 10 minutes and slice.
    I like to add apple wood for smoke flavor, but hickory is also good.  
     
    Notes: You can use pork loin in place of tenderloin, but I like to cut the loin, lengthwise, into 2-3 strips, about the same size as a tenderloin. This gives the marinade more surface area and you get more flavor pulled into the meat
    Number Of Servings: 6 Source:
    Vegetarian: No Time To Prepare:
    Date: Fri 14 Nov 2008 19:28:54 EST Viewed: 4192 times
    Author: BobS Email:
    Rating: 4,60 (5 votes)
    recipe rating
    1 (bad) 5 5 (good)
    It is on the recipe page. It Kentucky bourbon pork
  • R2Egg2QR2Egg2Q Posts: 1,803
    Smitty does a great job in his classes and cooks a really tasty brisket! I took his rib class last year and he served an awesome brisket sandwich lunch. I've also had some of his brisket at a couple of competitions before and it has always been excellent. I'm sure it'll be a great class.

    I'm looking forward to tasting some of your cooking at next year's EBTB Eggfest!
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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