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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

Misippi Egger

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Misippi Egger
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  • Re: Need help with thick cut pork chops please

    @Pokey - don't cook them to 160*.  Much bigger chance of them being dry.

    Pull them at about 137* (140* max), plate them and seal in foil. Rest for 10 minutes, then enjoy.   The temp will rise while resting and the juices will redistribute throughout the meat and not run out so much when you cut it.  It might be slightly pink indie, but 137* kills trichinosis (though there is essentially no trich in domestic pork anymore) and the outside edges will have any other 'bugs' killed from the 400* or so fire.


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  • Outdoor kitchen w/ Eggs

    My screen porch and outdoor kitchen were completed in June. Here are two pictures of the kitchen area with my large and small BGE.

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    DSC_0449.jpg
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