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Big chops on mini

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Woodbutcher
Woodbutcher Posts: 1,017
edited November -1 in EggHead Forum
It was an ugly night, rainy and cold, so I fired up the mini in the kitchen. These are some of the biggest pork chops I ever made. DP red eye express is my rub of choice for chops. Red beans and rice and green beans complimented them nicely.

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Good meal for a Wednesday night!
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Great lookin' chops, Dale! And I LOVE the fireplace idea!! Before I got my Large, I used a flower pot for lo 'n slo cooks. Unlike an Egg, it doesn't much like wind, rain, snow or cold (nor do I for that matter!) so I set it in the living room fireplace as an experiment. Don't think I ever used it outside again! A bit of blow back on high pressure days, but what's wrong with the scent of pork butt and hickory smoke wafting through the house? :)

    Hmm, wonder if a Small would fit in my fireplace....... :woohoo:

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Woodbutcher
    Woodbutcher Posts: 1,017
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    I think it would be a good excuse to buy a small. :woohoo:
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  • WokOnMedium
    WokOnMedium Posts: 1,376
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    That is brilliant! I have a mini, now if I only had a fireplace. I guess I'll be standing outside to cook for at least one more winter! ;)
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  • SmokinGuitarPlayer
    SmokinGuitarPlayer Posts: 698
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    Dale, that is the coolest use of the mini I have seen yet...in the fireplace ...great idea ... why didn't I think of that! Great chops also ..nice.
    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • 2Fategghead
    2Fategghead Posts: 9,624
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    Thats a fine looking meal! I bet them chops were right on the money! :P Tim
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  • Woodbutcher
    Woodbutcher Posts: 1,017
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    Hey Fred...I really can't take credit for the idea. Our good friend Zippy came up with it. It keeps me warm and dry in the winter!
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  • Mickey
    Mickey Posts: 19,674
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    Real good looking chops. Wish I had a fireplace.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Big George's BBQ
    Big George's BBQ Posts: 1,152
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    Very Nice
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  • Little Steven
    Little Steven Posts: 28,817
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    Dale,

    Norma made me put gas inserts in after the fire. Thinking I may be ripping one out now.

    Steve

    Steve 

    Caledon, ON

     

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  • Woodbutcher
    Woodbutcher Posts: 1,017
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    Tell Norma it will be fine since it was Zippy's idea. We all know how safety oriented he is! :woohoo: Just make sure you get a CO monitor.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Alright, you've gotten me in trouble now. With myself! I was thinking that if I ever got another egg to keep my Large company, it would be a Small, just because the Mini is, well, Small. :) However, this fireplace idea sounds really, really nice, having done it before with the flower pot cooker. Especially in February when it's 5 or 10* outside and I really want a steak. Assuming WINTER ever does get here (it was almost 70* here today - in December!).

    Just for grins, I measured my fireplace and, while I could get a small in there, I certainly couldn't open it! I could open a mini in my silverware drawer!!

    About the CO detector though... the flower pot used just a hot plate with a steel cake pan full of wood chips for heat and smoke. Never occurred to me that I might need a CO detector. It's no different than a (smoldering) fire in the fireplace and I've never had one for that. Is CO is more of a concern with lump than it is with a regular wood fire? Or am I the only guy here who doesn't have a CO detector?

    Oh, and for those of you not familiar with Alton Brown's flower pot cooker (poor man's BGE)...

    smoker-198x300.jpg

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Woodbutcher
    Woodbutcher Posts: 1,017
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    I think most of us with a mini will agree that you can grill more on the mini than you would expect. I don't think you will be disappointed with it. Low and slow is not really practicle because of the limited amount of lump it can hold.
    I would recommend a CO monitor just to be on the safe side. :blink:
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  • Carolina Q
    Carolina Q Posts: 14,831
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    You're probably right. And for $30-40, it's good insurance. This "Mini-in-the-fireplace" idea is definitely growing on me! :woohoo: After my experience with the flower pot, I don't know why I didn't think of it myself.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Ricklesss
    Ricklesss Posts: 391
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    Woodbutcher, (or anybody that knows...)
    So what is the longest cook one could do in a mini?
    A couple hours for a smallish/medium sized pork loin?
    I'd like a small to go with my large, that I LOVE, but I also think something that wouldn't give me a hernia, would be cool as heck when I go camping in my truck....
    Not sure a small is light enough, though maybe it is..
    (and DON'T tell me "you need a small AND a mini"!!
    RicklessssssssssssS
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  • SmokinGuitarPlayer
    SmokinGuitarPlayer Posts: 698
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    Rickless, a couple of years ago I got infatuated with the mini and tried using it for all sorts of things. It is quite versatile. I have a couple of videos on my website, one of which I came up with a way to do an entire chicken "standing up" on a stand in the mini. By the way ... you get an hour or 2 at temp with the mini .. not good for any long cooking but really good for a quick blast. Check that chicken video, the chicken really gets great cooked that way .
    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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