butterly pork chops....kinda dry

mollyshark

I need some good ideas here. I like to do butterfly pork chops on my mini. Very little waste, etc. But despite trying them at high temps, low temps, and char-crust, they still come out a little high. Been going to 160 on the Polder. My regular thicker-cut pork chops with a bone come out scrumptious. Any ideas on what to do with these butterflys (flies?) that might help?

mollyshark

MollyShark,
DRY...not high! They come out DRY! What's the matter with you, girl? Drink that coffee! (come out high...snort...wishful thinking).

Cat

MollyShark,[p]Try cooking them to no more than 145 on the Polder (trichinae die at 138 so this is safe). They'll be slightly pink inside & somewhat juicier.[p]Modern pork is so lean that even the above yields dry results for me. Brining makes a huge difference, just as it does for chicken.[p]Cathy

Char-Woody

Cat, Atta Girl..on the money!!
C~W

J Appledog

MollyShark,[p]I almost hate to admit this, but my favorite way to do chops on the mini is to rub some jerk on them (house brand, of course), coat them with Shake 'n Bake and grill them indirect at 350. [p]The little Weber pans that are designed to catch grease from a gas grill fit the mini. [p]Julie

Unknown

HELP. I HEARD ABOUT THESE EGGS FROM PEOPLE WHO LIVED IN GA. HOW MUCH DO THEY COST ROUGHLY???

Porkemon

BERNADETTE,
Although they appear to cost way too much they are worth every penny. They cost considerably less than a fancy Weber gas grill and will do much much more. They cost way more than a Brinkman bullet which,although it has it's merits, will seem a sad little cooker once you have an Egg.

Char-Woody

BERNADETTE, hya Ms.Bernadette, and ya gotta get off the cap keys..your enthusiasm is being heard..:-) Try the dealer locator at the top of the page here. The prices vary a bit from dealer to dealer. Work on em for a deal..Cheers and good luck.. If you have too..BGE is a phone call away at
1-800-939-EGGS
Char-Woody