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.


MR HMR H Posts: 109
edited 9:59PM in EggHead Forum
I grilled my first thick chops. For years I avoided cooking pork chops because they always seemed to be on the dry side. The comments on the BGE forum are so positive so I tried some suggestions. The chops came out tender and very moist. Thanks to all who take time out to answer questions[p]MR H


  • Rich GRich G Posts: 103
    MR H,[p]Ok, I'll'd ya do 'em?? Can't leave us hanging like that! I love pork chops, but haven't quite mastered them on the grill. So, I would love to hear how you prepared and cooked them.[p]Brine? Seasoning? Cooking temp? Time? Other?[p]This inquiring mind would like to know.[p]TIA,
    Rich G.

  • MR HMR H Posts: 109
    Rich G,
    I brined the chops with ;[p]3 qts water
    1/3 cup kosher salt
    1/3 cup brown sugar
    2 tbls spoon soy sauce
    1/2 cup apple juice
    2 tbls spoon garlic
    Brined in refrig 25 hours
    Heated BGE to 725 plus and seared 1 min. each side and then took chops off and cooled kettle down to 375* . Probed chop
    with Remote Check and grilled to 145* Great eating

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