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2Fategghead

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  • Flavor Brined Thick Cut Pork Chops

    This was Sundays cook after a very hot day.

    I went to thirdeye's site and found a flavor brine to use and I also used my jaccard to further tenderize my thick pork chops.

    In one quart of water I simmered for five minutes
    3T kosher salt
    3T DP raising the steaks
    2T white sugar

    Then I added the second quart of water to that. And mixed it all together. This was a low sodium brine and I feel it was just right.

    After it cooled I put two thick cut pork chops in a gallon zip lock bag and let them sit in the fridge. After two hours I drained the brine and replaced with fresh water. After 15 minutes I drained the water and let them rest in the fridge until we were ready to sear them.

    I used DP's Raging River run and really sprinkled it on them heavy.

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    I had potatoes baking for an hour at 400° so I pulled them out. So I could sear the chops down low in my new customized medium ci grid in my spider.

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    This is the first time I have seared this way. So to be a little cautious I kept the dome temp at 400°.

    I timed this part of the cook. one minute then twist another minute flip...

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    Then I put the AR back in and used my ET-73 to get them to 135°. First the small chop and a double check with my thermapen. Then the big chop. Then a 10 minute rest in foil.

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    This turned out to be my best thick cut pork chop cook. Thank you thirdeye the chops were not salty at all. Simply tender and juicy. Yum yum. This will be my go to thick chop cook. Tim

    You can't beat that with a stick. :P ;)

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  • Re: CGS Large Slide Guide Rig Extender

    OK CANMAN1976, By you talking about a 16" round stone I assume your talking about an extra large setup for pizza. I have two large eggs and one adjustable rig setup. Like you said one stone over the other with an air gap (I use the big green egg feet between the stones and up high in the dome is fine as long as it's not to high you need room for the heat to come up and around the stone).

    The owner of the ceramicgrillstore.com is Tom or tjv on the forum and his number is (940)387-0100
    and his website is http://www.ceramicgrillstore.com/ give Tom a call I have and and found him very helpful. He will ask you what you plan to cook for what you need. He is a great person and wants to be helpful. Tim
  • Re: Temperature for Chicken legs ?

    Snickers, I like Ripnem suggestion. I grill my chicken high in the dome at 400F dome. I also, like my leg quarters cooked to 200F internal temp. Like gdenby has said they are done at 165F but, I like the texture of the leg quarters better when cooked to 200F IT. It's what ever works for you.

    When grilling using a raised grid that is grilling a certain distance from the burning lump. Soooo if you don't have a raised grid setup consider using less lump burning in your egg. Also, if you have a second food grid simply put the first grid on the fire ring than wrap a couple bricks with foil and set them on the grid then place your second grid on that...have fun! Tim :)
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