Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Stuffed Pork Chops

WardsterWardster Posts: 976
edited 1:12AM in EggHead Forum
Going to girll up some butcher stuffed chops. I was wondering what internal temp would I pull them at? Do I go for the temp in the stuffing or try to get a read on the meat itself.
What temp should I cook them at, indirect/direct? This is a first for me.
Thanks

Apollo Beach, FL

Comments

  • Wardster,
    I suspect that you needed this answer last night but I'll post just incase someone else needs the information.[p]The internal temp of the meat is what is important so that is what I would shoot for unless the stuffing has some meat products in it as well, then those would have to be checked to ensure doneness. [p]So, if your stuffing has something like sausage in it, them cook until the sausage is done. If the stuffing is veggies or maybe a little crab meat then I would cook until the chops are up to temp and the crab meat and veggies should be just fine by then.[p]Matt.

Sign In or Register to comment.
Click here for Forum Use Guidelines.