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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

KennyG ·


Last Active
  • 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