Chops, Proscuitto Asparagus Bundles, and Pot

Chubbs

After working out the mini earlier, decided to solve the large's jealousy issue. Seared some pork chops, then added some Proscuitto asparagus bundles and sweet potatoes.

Thanks for looking.

TN_Sister_State

When you said "and pot" I thought you may be in Colorado and some new "recipes" so to speak.

Chubbs

TN_Sister_State said:

When you said "and pot" I thought you may be in Colorado and some new "recipes" so to speak.

Some of us have to lure the crowds to click on our cooks. :-??

theyolksonyou

Very nice, love the spears like that, maybe some Asiago grated on them. Mmmmmmm

Jeremiah

You got me too with the bait and switch. Funny guy. Food looks killer though. :-bd

Chubbs

theyolksonyou said:

Very nice, love the spears like that, maybe some Asiago grated on them. Mmmmmmm

Gruyere, but yes had to add the cheese

Chubbs

Jeremiah said:

You got me too with the bait and switch. Funny guy. Food looks killer though. :-bd

Thanks @Jeremiah‌

theyolksonyou

Chubbs said:

Very nice, love the spears like that, maybe some Asiago grated on them. Mmmmmmm

Gruyere, but yes had to add the cheese

That works too. I've used havarti too. Just give me some cheese!

TN_Sister_State

Chubbs said:

TN_Sister_State said:

When you said "and pot" I thought you may be in Colorado and some new "recipes" so to speak.

Some of us have to lure the crowds to click on our cooks. :-??

Ha, that cook looks awesome though.

Chubbs

Thanks @TN_Sister_State‌

henapple

Dang....

Dyal_SC

Yessir!! Looks like my kinda meal!

Mattman3969

Very strong cook

YEMTrey

Very nice to have you back and posting regularly Chubbs!
Excellent cook.

Tinyfish

That lure of yours caught another one...but thats a nice looking cook.

Chubbs

Thanks guys. Sure hit the spot

hapster

Fantastic!!!

GeorgeS

Nicely done!

minniemoh

Looks great @Chubbs! Love the thread title.

caliking

I'll take a plate over here please.

NPHuskerFL

Love the prosciutto asparagus bundles! Geez the Chops look like $-) Nice Work!!!
Spoiler Alert! No Pot [-(

Mickey

Nice meal

UrbanForestTurnings

Man thought we had a Cheech and Chong thing going. What a tease. Well nice munchies any how

Chubbs

Pot short for potatoes. Man you guys need to get your mind outta the gutter

Chubbs

Mickey said:

Nice meal

Thanks Mickey. Sorry I didn't go raised direct. Please don't be mad at me

Jeepster47

@Chubbs ... I knew it, I knew it, I knew it ... but, finally had to check just to be sure.  Damn used car salesman.  Geez.  Well, at least the food was worth looking at.

Speaking of chops ... how thick and at what temp did you cook them at?  My BGE dealer talked me into 1-1/2" chops cooked at 500 degrees high in the dome.  I thought I'd over cooked them a little, but not sure now.  Several books have said that chops need to be cooked at low heat or they get tough.  How about some guidance?

Also, I've never seen so much asparagus as that cooked on eggs ... why?

Chubbs

Thanks @Jeepster47‌. Never had an issue with pork chops being overlooked when cooked to right temp. I sear them then pull them off to bring the egg down to roasting temp. It is on a plate covered in foil while egg comes down. Then back on the egg until 145ish.

As for the asparagus, really not a lot. The pic might be deceiving. My plated pic shows two bundles. There were 4 total and each had 6-8 very thin spears. Wife had the third and son had the 4th.

Mattman3969

@chubbs - do you oil your asparagus or just wrap and cook?

Jeepster47

@Chubbs ... will give it one more try at a high rate of cooking ... last "monster" chop was ten minutes per side.  Next will be nine or less per side.  At that temp, pork goes from almost done to opps in just a split second.  Will have to practice my fast draw with the Thermopen.

Chubbs

@Jeepster47‌ what IT were they when you pulled? I seared these for like 2 mins per side and then pulled to rest while egg came down to temp. I think they were around 100-110 internal at this point then back on the egg to come up to 145.

Chubbs

Mattman3969 said:

@chubbs - do you oil your asparagus or just wrap and cook?

No I didnt oil them. Have before but didn't this time. I was trying to crisp up the Proscuitto so they went on at high temps. I have found when I use oil at higher temps it gives a less than desirable taste.