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Me Eat Pig, No Moo

Dichickos Garlic marinated thick pork chops done caveman style.  Potatoes and sauteed asparagus sides.

Did not have the dramatic effect on flavor that it does on beef, but did have more caramelized surface that it would have had on the grid.  Inside was moist and soft.  Nice presentation and a good entertainment for company, but not as much so as beef.

Last pic shows I got a dinner and a lunch with one of these chops.  I like it when a plan comes together.



XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

Comments

  • R2Egg2QR2Egg2Q Posts: 1,939
    Looks like a tasty meal Doc!
    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
  • stevethegreatstevethegreat Posts: 247
    edited July 2014
    Looks awesome @Doc_Eggerton‌ ! Did you cook them all the way through caveman or pull them after the crust was formed and finish on the grid? I couldn't imagine sticking a thermapen down there or pulling a chop out each time you wanted to temp it.

    Edit: looking at the pics again it looks like you filled it to the brim with charcoal so maybe wouldn't be too bad temping on the coals.
    Steve
    Outside of Appleton, WI - MBGE, LBGE
  • DawnlDawnl Posts: 252
    Excellent, I have to try caveman style!  Fine looking pics.
    Ottawa Valley, Ontario
  • hapsterhapster Posts: 7,445
    Nailed it Doc... they look awesome. Try it will some big chicken breasts next, they turn out pretty good to.
  • hapsterhapster Posts: 7,445
    Looks awesome @Doc_Eggerton‌ ! Did you cook them all the way through caveman or pull them after the crust was formed and finish on the grid? I couldn't imagine sticking a thermapen down there or pulling a chop out each time you wanted to temp it. Edit: looking at the pics again it looks like you filled it to the brim with charcoal so maybe wouldn't be too bad temping on the coals.
    I do it using a welding glove, that's one advantage of the thermapen being so fast
  • Ya I use some heavy leather BBQ gloves, I would be more concerned with my thermapen being exposed to such high direct heat.
    Steve
    Outside of Appleton, WI - MBGE, LBGE
  • Doc_EggertonDoc_Eggerton Posts: 5,148
    Looks awesome @Doc_Eggerton‌ ! Did you cook them all the way through caveman or pull them after the crust was formed and finish on the grid? I couldn't imagine sticking a thermapen down there or pulling a chop out each time you wanted to temp it. Edit: looking at the pics again it looks like you filled it to the brim with charcoal so maybe wouldn't be too bad temping on the coals.
    Did the whole meal that way.  It is no problem reaching in with a thermapen, the meat dampens the temp.  Near the end I pulled the chops and stirred the lump to get some hot coals to the surface.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Doc_EggertonDoc_Eggerton Posts: 5,148
    hapster said:
    Nailed it Doc... they look awesome. Try it will some big chicken breasts next, they turn out pretty good to.
    As it happens I am cooking split rib chicken breasts tonight.  Do you flip them so both sides are on the coals, or do them ribs down?

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • GriffinGriffin Posts: 7,650
    Very nice, Doc. Been awhile since I employed the caveman style of cooking.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • JRWhiteeJRWhitee Posts: 4,392
    Nice Job, Doc. I haven't tried caveman yet.

                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • hapsterhapster Posts: 7,445
    hapster said:
    Nailed it Doc... they look awesome. Try it will some big chicken breasts next, they turn out pretty good to.
    As it happens I am cooking split rib chicken breasts tonight.  Do you flip them so both sides are on the coals, or do them ribs down?
    Cool... the ones I did where boneless and I did flip them a few times to even the char till they got to about 155 when I pulled them for a rest
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