Monster Pork chop, shooting from the hip.....

b]I usually blow my toes off when shooting from the hip, but this one worked out extremely well.[p]I found a monster bone-in rib chop in my garage fridge from JJ's pork source in AL, brought home from a visit last summer.[p]This puppy had been around a long time although rock hard frozen all the while. Almost 2 inches thick and registering 2.2 lbs. on the Soenhle, it was time for a quick and dirty lunch experiment.[p]I brined it for a couple of hours in the standard salt/brown sugar/water mix, rubbed it with Dizzy Dust all purpose and then painted it with mustard. It went on the small Egg DIRECT at 300°, but not directly over the hot coals. Nope, no plate setter, no wood chunks, etc. I just flipped it every 10 minutes until the internal temp hit 140 (less 45 minutes) and pulled it off. [p]Cranked the Egg up to 600° and then did just 90 seconds per side. I was using an extra small grid on 4 inch bolts so as not to be so close to the flames. The result was not as much char as I would have liked, but the taste was wonderful.[p]Sometimes, the simplest cooks are the best. Gizmo and I enjoyed the hell out of it (she got quite a bit).[p] p]K~G[/b]