Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

KennyG

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  • Re: Thick Pork Chop Methods

    Lawn Ranger,[p]I've tossed this technique into the ring several times. Not sure I ever got any takers. [p]We do thick pork chops on a frequent basis, and almost consider them a specialty of the house. We like center cut "rib" chops (a Cooks's Illustrated recomendation) and get them 1½-2 inches thick. They are brined for a couple of hours in the standard salt/sugar/water solution OR sometimes, JAppledogs OJ and jerk sauce with spash of rum. I smoke them at 250° dome (cherry chips) to an internal temp of 135°. Pull off and dust with your favorite rub (currently Dizzy Dust all purpose for me).[p]The Egg or high temp gasser then gets cranked up to unregistered nuclear weapon mode and the chops get blasted for a minute or two per side to get the grill marks for presentation and to crisp up the fat. This will also push the internal temp into the 140s.[p]Yet another alternative....[p]K~G