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Thin Pork Chops

Appjust about every pork chop thread I've come across is for something 1.5" to 3" thick. I have a pair of 0.5" thick chops bone-in and I'm struggling with my approach. Right now I'm thinking sear with CI grill press at 600 dome for 2.5 min per side. I do not have a thermapen yet but I could try and get the tip of my maverick into the cut during the rest. Anyone got any tips or different approach? Sitting waiting on the egg to come to temp right now.
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Comments

  • Little StevenLittle Steven Posts: 27,352
    Hot tub them at 130* for half an hour and give them a sear.

    Steve 

    Caledon, ON

     

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  • Now yer talkin. Perfect tip. Will report back.
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  • cssmd27cssmd27 Posts: 173
    My experience with sous vide pork chops is that it takes too long to get the sear before they start cooking inside too.  My goal has been to end up with medium-medium rare after a few hours sous vide'ing at 134.  I ended up with a modestly decent sear, but medium+ interior and a gradient.  When I try a really hot fire (500+), it's difficult to control them having burnt grill mark areas and they still end up too done and that's with a little thicker chops than you're describing and flipping them every after a min. on each side, then 30 sec. on each side for a total of 3 min.  Clearly, I don't have my technique down and my wife has asked me to go back to pure BGE which she loves.  I'm thinking of sous vide'ing them, then refrigerating them again prior to the sear.  But, she has a good point, chops regular on the egg are damn good.

    My suggestion for thin ones would be to do your normal prep -wash, dry season, the refrigerate and sear on a hot grill with frequent flips.  Don't expect med. or med. rare, just tasty, juicy ones - hopefully.
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  • nolaeggheadnolaegghead Posts: 14,951
    Brine them for about 1 - 1.5 hours in Rhulman's standard brine.  Let them sit for another hour for the brine to even out and the outside dry.  Sear.

    You can add spices to the brine and they'll permeate the pork.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • I ended up hot tubbing to 135* and searing for 90 seconds per side at 600* after a DD rub. They were super juicy. As css cautioned above, the sear was less than ideal. Still awfully tasty. Thanks all.
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  • Little StevenLittle Steven Posts: 27,352
    Dis Canuck knows what he be talkin' about

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 14,951
    Steve - you do.  Dawg - glad they came out super juicy.  Means you didn't over cook them.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Little StevenLittle Steven Posts: 27,352

    If I could only post a pic. Did a brilliant pork sirloin tonight. Sucks

    Steve 

    Caledon, ON

     

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