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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

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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