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Marinated Pork Loin Chops and Veggies

Doc_EggertonDoc_Eggerton Posts: 4,487
edited September 2012 in EggHead Forum
Pork loin cut into chops and marinated in Dichiko's Garlic.  Done on the LBGE with a raised grid at 400.  Took 10 minutes to a side to reach 160 inside.

Veggies were done on the XL with a half load.  They were on for 30 minutes before I did the meat, and were stirred every 10 minutes.

Pics to follow.

XLBGE X 2, LBGE, MBGE and lots of toys

Comments

  • Pics

    XLBGE X 2, LBGE, MBGE and lots of toys

  • How thick we're the chops? If mine are thick enough, I usually cook to about 145F internal. You may want to try in the future if you haven't done so. Your chops sounds good.
    XL BGE
  • 140 to 160 is my target.  I got these a little more well done, but they were still not dry.


    XLBGE X 2, LBGE, MBGE and lots of toys

  • bigphilbigphil Posts: 1,386
    looks great Doc as always thanks for sharing 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • Wow. The pics must've been posted while I was typing. That finished plate looks great!
    XL BGE
  • Wow. The pics must've been posted while I was typing. That finished plate looks great!
    For some reason, if I post pics in the original message, I can't see them later.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • Mike8itMike8it Posts: 468
    Looks great doc!
  • Hey Doc meaning no disrespect but your veggies look similar and very tasty each time.  Do you use fresh and but have a tried and true method of slicing up or do you use a packaged mix.  I have been trying to find a packaged mix to help cut down on time prepping, now that the kiddos are back in school.
  • Hey Doc meaning no disrespect but your veggies look similar and very tasty each time.  Do you use fresh and but have a tried and true method of slicing up or do you use a packaged mix.  I have been trying to find a packaged mix to help cut down on time prepping, now that the kiddos are back in school.
    Our veggies are pretty much the same during the week.  Part of our success with changing our eating has been to find veggies we could use routinely but not burn out on.  These are always fresh, I cut them of each cook.  Carrot chips on the bottom (from our food processor), peppers, zucchini, onions, and garlic.  Tonight I threw some asparagus tips in.  They take a lot longer to prepare than the meat.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • Ok, they always look so great!! Mine no so!  
  • SkiddymarkerSkiddymarker Posts: 7,193
    edited September 2012
    Excellent Doc, just excellent. 
    We have been putting our veggies in their own little foil pouch lately, much like you layered. The advantage is we can select our choice of mix. Much like Lizzie asked, I found the size of the cut veggie has a lot to do with success. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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