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Reverse sear pork chops on the Mini

R2Egg2QR2Egg2Q Posts: 1,652
I found some nice boneless pork chops (about 1 1/4" thick and 1/2 lb+ each) that I seasoned with some Simply Marvelous Sweet & Spicy rub and cooked indirect on the Mini until they reached an internal temp around 115-118. I pulled them off the Mini for a few minutes while the Egg & CI got nice and hot: Photobucket Pictures, Images and Photos

Then put them onto the CI for a sear: Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos

Pulled them at an IT of 145 and enjoyed after a few minutes rest: Photobucket Pictures, Images and Photos

Thx for looking!
XL, Large, Small, Mini Eggs
Bay Area, CA
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Comments

  • Solson005Solson005 Posts: 1,906
    Those look great! I never was a big pork chop fan until I got the egg now I love them. Love the sear marks!  =P~
    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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  • shtgunal3shtgunal3 Posts: 2,902
    Those look amazing!!!

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • WOW!  I should have my CI grid for my mini next week and I can't wait to follow your lead! 

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • Wow, the things you do with those Eggs!

    Kudos to the Chef.

     

    -SMITTY     

    from SANTA CLARA, CA

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  • SkinnyVSkinnyV Posts: 2,560
    Nice, the ci puts the nice touch on. Will try these.
    Seattle, WA
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  • ChubbsChubbs Posts: 5,089
    Exactly why I am getting a mini. Thanks for posting and Bravo!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • MickeyMickey Posts: 16,269
    Solson005 said:
    Those look great! I never was a big pork chop fan until I got the egg now I love them. Love the sear marks!  =P~

    Was it the same reason I never would eat them? Mom thought them done at 200 so she cooked them to 250.
    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: 16,269
    R2 you nailed those.
    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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  • jlsmjlsm Posts: 845
    Fantastic. Will pick some up this weekend. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • R2Egg2QR2Egg2Q Posts: 1,652
    edited March 2013
    Thanks for all the kind words folks!

    Solson005 said:
    Those look great! I never was a big pork chop fan until I got the egg now I love them. Love the sear marks!  =P~

    Was it the same reason I never would eat them? Mom thought them done at 200 so she cooked them to 250.


    Admittedly I over cooked pork chops for years until the USDA lowered the minimum recommended temp in 2011. Pork seems so much leaner now than 25-30 years ago so I always figured it was dry because so much fat had been bred out of the pigs. #-o
    XL, Large, Small, Mini Eggs
    Bay Area, CA
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  • MrCookingNurseMrCookingNurse Posts: 4,032
    Chubbs said:
    Exactly why I am getting a mini. Thanks for posting and Bravo!
    getting a mini or talking about getting a mini which one is it  ;))


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • WiltOnTiltWiltOnTilt Posts: 102
    Those look incredible!
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  • SookieSookie Posts: 183
    This I have to try!!  I usually use Dale's Steak Seasoning on my big chops.  Those look amazing. 
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  • KoskoKosko Posts: 535
    Those are some of the best looking chops I've ever layed eyes on! @-)
    Peachtree City, Ga Large BGE
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  • RLeeperRLeeper Posts: 480
    Very nice!
    Extra Large, Large, and Mini. Tucker, GA
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  • BBQJDUBBBQJDUB Posts: 43
    Those things look amazing!  I have some chops tonight.  If there anywhere near that, I'll be happy!  
    BBQJDUB

    Charlotte, NC
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  • calikingcaliking Posts: 6,791
    Those are some good lookin chops. Makes me miss Iowa. I love the SM Sweet & Spicy on pork too!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SaltySamSaltySam Posts: 402

    A perfectly cooked pork chop is tough to beat.  I've never considered a reverse sear, but after seeing this I definitely will.  Nice job!

    LBGE since June 2012

    Omaha, NE

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  • SpringramSpringram Posts: 419
    You have inspired me to do the same on my Mini. May use Raging River seasoning.  Wow, they look so good.

    Springram
    Spring, Texas
    LBGE and Mini
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  • TixunauTixunau Posts: 71

    wow. very nice!!

    Good job!

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  • SmokeyPittSmokeyPitt Posts: 6,367
    Fred is not gonna like this!  ...but the chops do look great! ;)

    I say this is a valid necro bump, because @Chubbs now has a mini with which to sear some chops.




    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • finsterfinster Posts: 131
    Gotta try that reverse sear again.  Didn't give myself enough time last round and had to crank heat halfway through.  Chops look great.
    MBGE in Charleston

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  • tulocaytulocay Posts: 1,737
    great looking chops. gives me motivation to try those.
    LBGE, Marietta, GA
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  • SkinnyVSkinnyV Posts: 2,560
    Paging Fred..... In 3....2...1

    Jk
    Seattle, WA
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  • JRWhiteeJRWhitee Posts: 2,611
    I am with Mickey and Solson never a fan until I got an egg, no more dried out pork chops!
                                                                        
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    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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