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Best thick pork chops

MickeyMickey Posts: 16,473
edited January 2013 in EggHead Forum
Best thick pork chops (rib chops) Simple brine, 1/2 c kosher salt, 1/4 cup brown sugar, 2-3 cups water...brine the chops a few hours (zip lock gallon bag is perfect). Pat dry, coffee rub ( my change of Little Chef) and cook 'em hot and fast. preferred internal here would be to pull at 130-135* tops...carryover during the rest will bring them to 140-145* +/-. Keep it simple! Just don't cook 'em to death!! This is from a post by Little Chef. Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos
Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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Comments

  • Beautiful looking Chops
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  • SkiddymarkerSkiddymarker Posts: 7,151
    Great cook, Mickey, love them pork chops....
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • what dome temp did you cook at?
    Brandon, MS
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  • MickeyMickey Posts: 16,473
    what dome temp did you cook at?

    400
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Mickey said:
    what dome temp did you cook at?

    400
    That's what I did and they turned out great!! Thanks for the reply
    Brandon, MS
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  • ChubbsChubbs Posts: 5,469
    edited January 2013
    Mickey Mickey Mickey. Another good one. Looks excellent. Been a while for chops for me. Might have to add them to the menu this week.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • td66snrftd66snrf Posts: 774
    They sure are purty.
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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  • MickeyMickey Posts: 16,473
    edited January 2013
    Sorry, just building post count :@)
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Dyal_SCDyal_SC Posts: 2,596
    Nice!
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  • Doc_EggertonDoc_Eggerton Posts: 4,453
    Excellent

    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • KoskoKosko Posts: 535
    Awesome! Never brined chops. I will def. do that this week! Thanks Mickey!
    Peachtree City, Ga Large BGE
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  • calikingcaliking Posts: 7,064
    Man, I can't even remember the last time I had a pork chop. I'm drooling now.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Nice looking chops!

    Simple ingredients, amazing results!
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  • Solson005Solson005 Posts: 1,907
    Looks good! I love chops on the egg and need to do them more often!  
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • Did some the other night, they look great!! Love some thick pork chops.
    Joe
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  • Very nice.  Mickey, I just shreded the turbo butt.  You are a ROCK STAR!!!  It is out of the park good.  Thanks.

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

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  • JscottJscott Posts: 174
    Great looking chops! they really take the coffee rub well!
    I did some last night in the pouring rain with Raising the Steaks Dizzy rub. good as well.
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  • Ragtop99Ragtop99 Posts: 1,361
    Those look real good.  how much saltiness / sweetness do they get from the brine?
    Cooking on an XL and Medium in Bethesda, MD.
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  • MickeyMickey Posts: 16,473
    Ragtop99 said:
    Those look real good.  how much saltiness / sweetness do they get from the brine?

    I can't tell any, just juicy as hell
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • They look fabulous. I am going to try the brine and the coffee rub.
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  • Pa_BBQPa_BBQ Posts: 119
    I have some brining now, don't have coffee rub, but going to throw some PlowBoys Yardbird on them. 

    Large BGE
    Meadow Creek TS120 Stick Burner
    Stoker, BBQ Guru. 

    Erie, Pa. 
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  • henapplehenapple Posts: 14,596
    I did not realize this was an old post. Saw Chubbs comment and got excited. Where's he is he? Cooking nurse, mdb?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • GrillmagicGrillmagic Posts: 1,069

    These look Great, brining pork chops and loins is the way to go.

    Nice cook!

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  • jaydub58jaydub58 Posts: 1,700

    Super looking chops, @Mickey!

    Bookmarked for a very soon cook.

    John in the Willamette Valley of Oregon
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  • 500500 Posts: 1,722
    ALERT!  THREAD REVIVAL!
    When I brined bone-in  porterhouse pork chops last week, I found that the tenderloin side was too salty.  We actually preferred the strip side.  Is there a happy medium for brine time?  I went 3 hours.  Maybe 2 is enough.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • Surprised you didn't spatch them Mic. :D

    Steve 

    Caledon, ON

     

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  • MickeyMickey Posts: 16,473
    500 said:
    ALERT!  THREAD REVIVAL!
    When I brined bone-in  porterhouse pork chops last week, I found that the tenderloin side was too salty.  We actually preferred the strip side.  Is there a happy medium for brine time?  I went 3 hours.  Maybe 2 is enough.
    I
    I only went 2 hrs but bet an hour might be enough as lots do 30 to 60 mins.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • MickeyMickey Posts: 16,473

    Surprised you didn't spatch them Mic. :D

    Kind of a spached pig
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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