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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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Not bad for $5 manager special

I wanted to try my hand at the "reverse sear," but I didn't want to use nice steaks as my test subjects.  So I picked up some "manager special" pork chops for $5 to give it a go.  I coated the chops with DP Raging River and put them on indirect at around 250* dome with a few chunks of apple.  After about 25 minutes or so, the chops were at 120.  I didn't want to wait for the egg to heat up, so I put the chops on my gasser's infrared burner for about 1 min each side.  The chops were 150 at that point, so I think I went just a little too long.  For $5, they were pretty darn good.  I can't wait to try the reverse sear on some nice steaks or a top quality thick cut chop.  Please excuse my poor photography and plating skills.
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Comments

  • That IR burner is perfect to finish a reverse sear. The flavor is done by that point

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  • ChubbsChubbs Posts: 3,960
    Nice cook. Will be even better in steaks. I do Trex though.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • DuganboyDuganboy Posts: 1,118
    Reverse sear fan here.  Get a nice thick steak and do just like the pork chop.

    You will enjoy the process and the steak should be great. Assuming that you put a great steak on the egg!!!!
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