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Pork Chops
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EggHeadFred
Posts: 123
Hi Folks,Can someone tell me the best way to cook pork chops on the Egg.
Fred V.
Smyrna,Ga.
Comments
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here is one from a friend we lost a couple years ago:::
Pork, Chops, Grilled, KennyG
Try this one courtesy of Julie (Mrs. Dogs). I've had guests raving about these as they chew on the bone.
Ingredients:
4 Pork chops (I've been using bone-in rib chops 1.5-1.75 inches thick. At this thickness, they should weigh about 1 lb each.
1 cup orange juice
1-4 Tbs jerk sauce (1 tsp of jerk sauce per pound of pork will give you the flavor and not the heat. 1 TBS jerk per pound will add a little nip.)
3-4 splash rum (about two jiggers )
Directions:
1 Marinate your pork chops in Orange juice, jerk sauce, and rum. I do 2 hours in the marinade max.
2 I smoke them at about 275* dome using Jack Daniels and pecan chips.
3 I pull them at 135* internal and cover in foil while I crank the Egg up. 700* seems to work best although I would not recommend that on the forum.
4 Dust with Char Crust original hickory and give them a minute or so blast per side to add the grill marks and crisp up the small amount of fat.
Servings: 1
Recipe Type
Main Dish, Meat
Recipe Source
Author: KennyG
Source: BGE Forum, KennyG, 06/27/02happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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im a fan of pan frying pork chops, but ive done this a few different ways, this recipe and green chilis with cheese work well.
http://www.eggheadforum.com/archives//2005/messages/188909.htmfukahwee maineyou can lead a fish to water but you can not make him drink it -
I really like a method someone posted here previously.
Start the fire, add a piece of smoking wood, and put the chops on direct. Let the temp get up to 450 and roast for two minutes; flip and roast for three minutes; close vents and rest for five minutes. The chops cold-smoke as the temps come up and come out really, really good.
http://www.eggheadforum.com/archives//2002/messages/46375.htm -
I prefer thicker chops, indirect about 225 to 250. Really like the crispy chops. No smoke.
Others aren't bad. :woohoo: Cherry wood.
Mike
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