We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
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