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Best Pork Chops thanks Cen-Tex - Pics

JRWhiteeJRWhitee Posts: 2,546
edited August 2013 in Pork
Tonight I cooked Cen-Tex's reverse seared Pork Chops. Brined this morning for 6 hours , rubbed with Dizzy Pig Tsunami Spin, did not have any honey so went dry rub only. These were the best ever, my wife said they were like steaks....indirect @275 to 125 then seared 1 minute on each side at 700. 
                                                                    
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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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Comments

  • AquacopAquacop Posts: 466
    Thanks for posting, sounds and looks like it was awesome! I have heard that Cen-Tex has some knowledge, look forward to seeing your future cooks. 
    LBGE 2013 Located in Savannah, Georgia
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  • Looks delicious
    LBGE- Atlanta, LBGE and SBGE- Ellijay, GA
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  • TerrebanditTerrebandit Posts: 1,152
    +1
    Dave - Austin, TX
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  • SkiddymarkerSkiddymarker Posts: 6,183
    Excellent - another sign-up for reverse sear!
    Did you use any smoke wood, and if so how do you think the chops took the rub and smoke during the indirect part of the cook? 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • bud812bud812 Posts: 1,246
    Aquacop said:
    Thanks for posting, sounds and looks like it was awesome! I have heard that Cen-Tex has some knowledge, look forward to seeing your future cooks. 
     ? Cen-Tex has knowledge? He knows One Scotch-One Burbon-One Beer & how to photoshop.
    L-)

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • JRWhiteeJRWhitee Posts: 2,546
    @skiddymarker I used apple wood for smoke, it only took about a half hour to get to 125 so I thought there was just a very mild hint of smoke on the chops but the rub gave it a good flavor.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • nolaeggheadnolaegghead Posts: 12,415
    That's the way to do 'em!   So many people ruin them by following the old pork safety temp guidelines....it saddens me.
    =D>
    ______________________________________________
    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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  • SkiddymarkerSkiddymarker Posts: 6,183
    JRWhitee said:
    @skiddymarker I used apple wood for smoke, it only took about a half hour to get to 125 so I thought there was just a very mild hint of smoke on the chops but the rub gave it a good flavor.
    Apple is our favourite with pork, although peach is good too. SWMBO calls reverse sear the flavour bomb. She claims the rub and smoke have a chance to work some magic before the surface is seared, I taste the rub but not the smoke - prolly 'cause I'm de-sensitized. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • anezanez Posts: 121
    Did this last night and they were terrific. thanks for posting about it.
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