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.

Classic lunch chops!

Nature BoyNature Boy Posts: 8,415
edited 7:07PM in EggHead Forum
Last night when I made the pork hee-bobs, I only used two of the country ribs (basically 1.5 inch thick bone-in chops). Took the remaining one and rubbed it down real good with mustard. We have heard it so many times, but I coated it good with JJ's rub (thanks again JJ). Wrapped it last night, and cooked it up on Junior for lunch.[p]A 550 sear, 1.5 minutes, rotate 45 degrees, 1.5 minutes, flip, 1.5 minutes, rotate, 1.5 minutes. Dwelled for 10 minutes but was still way pink, so I dwelled it 10 more. Man, this was good. You know that piece of meat that is tucked away in that curved out part of the bone?? Oooohhh doggy. JJ, your rub always comes through.[p]BTW, the mustard made a great crust. Yum.[p]Happy Friday Qin
Twitter: @dizzypigbbq
Facebook: Dizzy Pig Seasonings


  • CornfedCornfed Posts: 1,324
    Nature Boy,[p]Oh, doggy, those sound scrumptious! I likey pork chops. There's a very simple recipe for grilled pork chops by Jacques Peppin in "Cooking at Home" which calls for Rosemary as a main ingredient (There are only 3 or 4 ingredients, if I remember correctly. Something like salt, pepper, and rosemary).[p]Don't know if that could possibly blend well with mustard and JJ's rub, but it adds a really nice flavor the pork chops in Jacques recipe.[p]Still cold chillin' in a box,

  • CornfedCornfed Posts: 1,324
    Cornfed,[p]Oops. The Egg is on my face (pun intended). Had I looked more closely, I would have noticed that rosemary is indeed already an ingredient in JJ's rub.[p]Cornfed
  • Nature BoyNature Boy Posts: 8,415
    Yep. Rosemary is in his rub. No reason you can't kick it up and add more though! My take on JJs rub, is he has perfected it with a good balance for many purposes. There are so many ingredients in his rub, I would hate to add any new ones. But selectively removing certain ingredients, and adding more of another is a great way to experiment with countless possibilities!! And I know he encourages that as well.[p]You still gotta try those thin sliced potatoes with olive oil and JJs rub. Grilled to perfection.[p]Friday is here. I'll have a can of beer.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • CornfedCornfed Posts: 1,324
    Nature Boy,[p]I think I will try those thin sliced taters. I actually have some taters at my apt plus at least most of the ingredients for JJ's rub plus some olive oil. They'll make a nice side for whatever new thing we decide to cook this weekend (thanks to all for the suggestions).[p]Cornfed
  • GfwGfw Posts: 1,598
    <p />Cornfed, hope your potatoes turn out great! These weren't done on the egg but they were great with the prime rib that was.[p]The link is to Cat's Oven Baked Potatoes![p] [p]
Sign In or Register to comment.
Click here for Forum Use Guidelines.