Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

It will never be white again....

Tonight was the Madden voyage of a new LBGE. My table was delivered on Tuesaday from a extended family member who built it for me. The lbge was delivered from my local dealer last night. Tonight it was lit for the first cook. I was quite happy with my temp control and the cook. Due to limited cook time, went with Dr. BBQ's maple brined pork chops from his new book.
Made the brine the night prior, added the chops early this afternoon. Lighting went well, hit my target temp of 235, with indirect set up in place. Held steady after burning clear for about 15 minutes before adding meat. Once meat was on, temp had dropped at the grate (maveric). Came back to temp in about 20 minutes, but that slowed my cook and ETA to get food on the table. Ended up driving it to the finish after having been on for over an hour,family was getting hungry. Pushed temp to 275 for another 25 minutes to target IT of 145. Chops came off, indirect out, grid at regular height and asperagus went on while chops stood. SWMBO had made squash in the oven. I was pleased with the results, but need to dial back the smoke for taste of the family, or they need to aquire the taste for it. Can't cook tomorrow, but have a prime rib in the fridge waiting to be cooked on Sunday. Thanks for reading, and all the advice on the forum, lurked for months before jumping in.


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