So I get home at 6:30 tonight and my wife has picked up a couple of pork loin butterfly chops. That gives me about 10 minutes for recipe research...I see TRex's name by one...and think "I'm a TRex expert (I've used his method once on ribeyes) so let's go with that."
Little salt and pepper on one and add some John Henry's pecan rib seasoning to the other (worked for the baby back ribs) and then threw on the red hot grill for 2 minutes on each side.
Here the chops are at rest (for 20 minutes) with the darker chop on the left the one with the pecan rib seasoning. (sorry didn't have time to pull out the camera until now)
Since I'm still in the bigtime newbie stage, it was time for a little more experimentation. I put Sweet Baby Ray's hickory & brown sugar on half of each chop...and then back on the egg for five minutes each side at 400 degrees.
While this was all going on, I was cooking a side of Crash Hot Potatoes (thanks for the recommendation Mike!) but a multi tasker I am not (yet) so this was just a two course meal. Actually, it was a three course meal as I consider the Chardonnay wine a full course!
So how did it turn out? (Drum roll please) They were some of the juiciest and best pork chops I've ever had. They definitely did NOT need the barbeque sauce...but we did prefer the chop with the added pecan rub seasoning.
The Crash Hot Potatoes were also very easy...and AWESOME. Great crunch with a soft inside. Definitely will make again!
By the way, I have to give big time props to my golf buddy Brian who first told me about the BGE less than two months ago.
Based on my pictures and posts, he thinks I'm obsessive-compulsive...but while I may be obsessive, I think the mere fact that it took the salesman almost an hour to sell me my egg means that I'm not complusive.
And for all you newbie's out there...in just 15 days of owning my egg, I've cooked:
Baby Back Ribs
So go for it...YOU CAN DO IT!