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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Some pork chops
Options
Little Steven
Posts: 28,817
I'll apologise first cause the auto focus isn't working
Steve
Steve
Steve
Caledon, ON
Comments
-
Nice chops Steven, spaghetti squash is one of my favorites. So you do these at below 275, sorry don't mean to put you on the pulpit again
-
Another good looking meal from the great north!
-
Haha,
No I did the whole thing at 350* I joke sometimes. Never take me seriously :laugh:
SteveSteve
Caledon, ON
-
hmm so the pics went in the revers order tonight LOL started out good and then blurry? why the tie? just wondering?
-
Your bad
-
Most of those pics are sorta in focus, kinda. We still get the gist of it. Nice! I too am wondering why the chops are tied.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Faith and Julie,
Why don't you ask chef Poolcreature? I tie them to keep them thick
Steve
Caledon, ON
-
If that doesent look great!!!!!
-
Do you really know how much I love you? Run away with me! We would have sixteen eggs :laugh:
Steve
Caledon, ON
-
OHHHH ok we have not had that class with him yet :huh: dont mess us up by giving false info!! I want to make him proud!
-
Do you have an xl.....
-
-
Egg, Steven Extra Large Egg! Geez.... :S
-
That looks very good Steven. :P
I already read why you are tying your chops so I don't have to ask. -
-
Tim,
They were supermarket cut chops and I always find they shrink and dry out. Little butcher twine helps a lot.
SteveSteve
Caledon, ON
-
Oh I do
I will never delete that or loose it... have it backed up 7 places online just in case my laptop or tower crashes :P :ohmy: -
Thanks for the tip.
-
cool trick! really
-
-
-
I'm sure Patio could have told ya that Michelle too but she isn't in his league :ohmy:
Steve
Caledon, ON
-
-
Those are indeed "some" very good looking pork chops....(even if the auto-focus was on the fritz :ohmy: ) They sure look good to me.
-
Keep em thick my eye! We know you are into pig bondage. :laugh: Great lookin cook friend.
-
Great look meal Steve, everything looks perfect.
Blair
-
Those look great
-
Hey Steve.
Looking great!
The last time I was able to cook on the egg I did these pork chops the porcini really upped the umami/meaty flavor. And dead easy.
I'll explain my absence from egging in another post.
Doug
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum