Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

PorckChop's debut and when you have these and 30 minutes you make this

Coated in course Kosher salt and let sit at RT for 1 hour.  Removed excess salt and patted dry.
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Placed CI comal on coals and let get hot.  Seared the chops on all sides for about 1 minute to form a crust.  Moved to felt line and cooked direct at 400 until IT read 140 (about 8 minutes/the 4 sides).  Simple cook S&P only seasoning.
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Served with arborio rice (next day's cook was bbq'd pork fried rice).  PorkChop is a keeper, very tasty and very lean for a heritage breed.  Larry got two more and they will be ready for slaughter by May
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South Texas favorite cheese enchiladas (and it it not friday)
These and 30 minutes
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yields this
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Eggin in SW "Keep it Weird" TX

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