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Pork Chops, by a newbie

schmeetexschmeetex Posts: 69
edited 8:00PM in EggHead Forum
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)

firsttryatporkchops001.jpg

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.

firsttryatporkchops002.jpg

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!

firsttryatporkchops003.jpg

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.

firsttryatporkchops006.jpg

The Crash Hot Potatoes were also very easy...and AWESOME. Great crunch with a soft inside. Definitely will make again!

firsttryatporkchops005.jpg

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:

Ribeyes
Hamburgers
Pizza
Baby Back Ribs
Chicken Breast
Whole Chicken
Fajitas
Pork Chops

So go for it...YOU CAN DO IT!

SchmeeTex

Comments

  • schmeetexschmeetex Posts: 69
    I posted the wrong final picture (I'm such a newbie)...this one has better focus. By the way, cooked to an internal temperature of 160...as I'm not totally comfortable with pink pork. They were still nice and juicy.

    firsttryatporkchops004.jpg

    SchmeeTex
  • I'm a newbie too and those porkchops look delicious!!! I have done chicken, hamburgers, hotdogs, 2 boston butts, ribs (the best my husband has ever had!!!) and a pizza but not pork chops. I will try those this weekend!! What is crash hot potatoes?
  • JeffersonianJeffersonian Posts: 4,244
    The nice thing is that, with the Egg, even pork at 160 is still nice and juicy. You might try brining those chops next time...they're even juicier.
  • cookn bikercookn biker Posts: 13,407
    Just wonderful!!! I must be compulsive... I heard about the BGE on another forum (my first) Intrigued, I searched for one. None in the Springs. I found one in Denver. Walked in and I saw the Treaggers, Webers, ect. I took one look at the egg that was on the floor. touched it and I said , I want this.
    Ended up being the floor model and the only one. I said, how much off. Bought it and he loaded it up for me. :)
    That was three years ago. I have three now. :lol: :)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • HossHoss Posts: 14,600
    Try pullin em at 150.WOW! you'll work you're way down to 140.!!! B) Sweet cook! ;)
  • schmeetexschmeetex Posts: 69
    I've still never tried the brining method...but will do so sometime in the near future. I see a number of people on this forum are sold on that method.
  • Little ChefLittle Chef Posts: 4,725
    Molly...You have an email.
  • Little ChefLittle Chef Posts: 4,725
    SchmeeTex...Nice going, nice meal! And I am in complete agreement with Hoss....next time pull at 150*....then 145*.....then.... :laugh: Honestly, pork is 100% safe to eat as long as 137* has been acheived. B) Keep cookin' newb...you've come a long way quickly! :)
  • cookn bikercookn biker Posts: 13,407
    replied, thread thief :) ;)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • schmeetexschmeetex Posts: 69
    CrimsonTideGirl...here's the recipe for the Crash Hot Potatoes. Very easy...and a nice switch from baked potatoes or anything fried.

    http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

    Let me know how they turn out for you!

    SchmeeTex
  • Judy's EggJudy's Egg Posts: 104
    You can't go wrong with pork chops. Many different rubs you can use and they're cheap.
  • Lookin good!
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • HossHoss Posts: 14,600
    I feel VINDICATED! :laugh: I have a friend that works for USDA that said THEY even consider Pork FULLY COOKED at 140! ;)
  • Little ChefLittle Chef Posts: 4,725
    Hoss....I pull my chops about 133*, the carryover brings them beyond 137*. I won't tell you what I pull my pork tenderloins at... :blush: Honestly, the magic number with pork is 137*. So Hoss, since you put the challenge out to the newb...lol...next time YOU pull the chops at 133*....then let em rest. Tell me how you like 'em. B)
  • This is great!!!
    I've gotten to the point, or should I say away from the point of the older (1950's) recommendations, and pull at about the 140F. mark anymore.
    I just don’t tell the rest of the family :whistle: (especially my older brother, who is still in the 165 F. camp) when I pull it from the Egg...
    We just eat it and I get rave reviews ;) !
  • Nice looking cook! Keep it up!
  • NibbleMeThisNibbleMeThis Posts: 2,277
    Great job on those chops!

    And yes, wine is a third course :laugh:
    Knoxville, TN
    Nibble Me This
  • Sooo...
    If the wine also goes into the Chef while cooking or into the cook while cooking and is still a course of the meal, where does all of this fall with in the context of the whole thing :unsure: ?
    Just wondering :whistle: .
  • HossHoss Posts: 14,600
    ;) Will DO! Thanks. :)
  • rosrosrosros Posts: 408
    Looks like you have graduated up to the pulled pork challenge :laugh:
  • op2kop2k Posts: 62
    Great job! Pork chops on the Egg are my new favorite thing. And thanks for sharing the link for the Crash Hot Potatoes, I've seen someone else here make them before and they looked awesome. I can't wait to give those a try.
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