Tonight I thought I would cook some thick center cut Pork chops. I got the egg stabilized at 375 direct raise grid. I seasoned mine with Fat Boys Cajun rub and SWMBO with John Henry's Texas Chicken Tickler (she loves this rub) cooked for 10 minutes then flipped 10 more minutes and pulled with IT of 160. As you can see from the juice they were perfect, tender and juicy. We also had a spinach salad with cranberries, pine nuts and feta.
Large BGE 2006, Mini Max 2014
Founding Member of the Green Man Group cooking team.
Johns Creek, Georgia