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Pork chops cooking time

NC-CDNNC-CDN Posts: 703
edited 7:15AM in EggHead Forum
Just looking for a ball park cooking time on 1.5" pork chops. I'm planning on going direct at about 350-400. Any recommendations on temp? Just need to know when I should put them on. Going to cook to 140 internal. Sound good? Haven't done much pork, but steak is pricey pricey unfortunately. :(

I'm not worried about sear marks. Just want them to taste good and not be dry. Using dizzy course grind and another DP raging river rub (2 with 1 and 1 with other).

Comments

  • stikestike Posts: 15,597
    meat will only ever be dry when it is over cooked. how hot you fire them won't matter. treat them like steaks. same amount of time, same temps. they are rib eye steaks, essentially. just happens to be a pig's rib eye ;)
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 28,817
    Or you can do them at lower temp for a much more moist product.

    Steve

    Steve 

    Caledon, ON

     

  • NC-CDNNC-CDN Posts: 703
    Sounds good. I do my steaks around 500-600, sometimes a touch higher. That is dome mind you. I usually like my steak medium rare-medium but I think I'll stick to the 140 internal. Dang I need a thermapen. LOL. Mine is slow. :laugh:
  • stikestike Posts: 15,597
    yep.

    though i still maintain that overcooking is the culprit, and if cooked to a temp of 135/140, it will be moist even if you toss it right on the coals
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    dome temp doesn't enter into it, believe it or not. it's how LONG it sits in there that does.
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 28,817
    No question, however there is a substantial amount more liquid on the plate after cutting one that is cooked slower

    Steve 

    Caledon, ON

     

  • stikestike Posts: 15,597
    you got the right link in you sig line?
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 28,817
    What?

    Steve 

    Caledon, ON

     

  • stikestike Posts: 15,597
    never mind, i see you changed it back. looks like you corrected the old one, too. i dinnit wanna point it out :laugh:
    ed egli avea del cul fatto trombetta -Dante
  • NC-CDNNC-CDN Posts: 703
    I ended up doing them on high like a steak. Did a few minutes on each side, then shut things down and had the temp around 400 dome until the meat got to 140 range. They were perfect. Ended up getting a nice sear with great grill marks (didn't affect the taste...:>) so they looked good too. I'd surely do them again.

    Thanks for the input guys.
  • I have been injecting mine with a mixture of apple juice and good balsamic vinegar, equal parts. They will make the birds sing. I also go for around 135 to 140.
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