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Monster Pork chop, shooting from the hip.....

KennyGKennyG Posts: 949
edited 12:06PM in EggHead Forum
b]I usually blow my toes off when shooting from the hip, but this one worked out extremely well.[p]I found a monster bone-in rib chop in my garage fridge from JJ's pork source in AL, brought home from a visit last summer.[p]This puppy had been around a long time although rock hard frozen all the while. Almost 2 inches thick and registering 2.2 lbs. on the Soenhle, it was time for a quick and dirty lunch experiment.[p]I brined it for a couple of hours in the standard salt/brown sugar/water mix, rubbed it with Dizzy Dust all purpose and then painted it with mustard. It went on the small Egg DIRECT at 300°, but not directly over the hot coals. Nope, no plate setter, no wood chunks, etc. I just flipped it every 10 minutes until the internal temp hit 140 (less 45 minutes) and pulled it off. [p]Cranked the Egg up to 600° and then did just 90 seconds per side. I was using an extra small grid on 4 inch bolts so as not to be so close to the flames. The result was not as much char as I would have liked, but the taste was wonderful.[p]Sometimes, the simplest cooks are the best. Gizmo and I enjoyed the hell out of it (she got quite a bit).[p] p]K~G[/b]


  • GrumpaGrumpa Posts: 861
    KennyG,[p]All I can say is that the better half must be out of town or I doubt you would be eating that well.[p]Man that thing looks good!
  • Tim MTim M Posts: 2,410
    Bob,[p]She was probably at work. Kenny does his best eating then.[p]Tim
  • GrumpaGrumpa Posts: 861
    Tim M,[p]Perhaps I should find my SO a job :~)[p]

  • YBYB Posts: 3,861
    I think I might have stepped over that pork chop in Alabama hehehe

  • CornfedCornfed Posts: 1,324
    KennyG,[p]That's some nice lookin' pork! I just devoured some direct grilled chicken breasts seasoned simply with Emeril's Essence (I really need to order some more rubs...) and then topped with a mix of worcestershire, tabasco, and texas pete hot sauce. Served with broccoli seasoned with butter, essence, and some extra sharp cheddar. Topping it off with several beers.[p]Simple, yet very tasty (and soon to be drunky) on a Friday eve![p]Heee,

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