Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

chops and other things

char buddychar buddy Posts: 562
edited November -1 in EggHead Forum
As usual I got great advice from the board. I did thick pork chops (about an inch, maybe an inch and quarter) at about 600*. Three minutes one side, three minutes the second
side, then flip again and 8 minutes dwell. Perfect. I am still impressed at how foods I am familiar with turn out on the egg. Very juicy, slightly pink at the center and a gret crust.[p]I smeared whole grain mustard on them three hours ahead of time with fresh pepper and a seasoned salt "Tony Chachere's." The mustard taste was a little more prominent than normal, but otherwise this one is a keeper.[p]Other things. [p]What a forum. I wonder if other bbq forums have this much traffic or good advice.


  • Char-WoodyChar-Woody Posts: 2,642
    char buddy , Good show and good eats..Glad it worked for ya.

  • KennyGKennyG Posts: 949
    char buddy ,[p]Congrats on another Egg delicasy! Carol and I also frequently enjoy thick high temp chops. Since she loves smokey foods, I have settled on a favorite recipe/technique that I am humbly suggesting to you whenever you feel the need for a change of pace.[p]We start out with boneless pork loin chops, hand cut to 1.5 - 2 inches thick. Then on to the marinade. From the recipe section, Cat's babyback spice rub or JAppledog's orange juice and jerk sauce with a splash of rum are especially good here. Try your favorite.[p]After about 2-4 hours in the fridge, I'll smoke them at 250* or so using apple and/or cherry chips but just for an hour. Now crank the heat up to 350* and continue cooking until the internal temp hits 130*. Remove and let rest in foil. Crank up the Egg to 700*+ steak temps and grill for just one minute per side to get the nice char marks and crisp up the little fat that might be present.[p]Try it once and I'll bet you'll get hooked.[p]K~G
    reduced to lurking status by new micromanagement[p]

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