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Seasoning for thick chops

TerrebanditTerrebandit Posts: 1,709
edited March 2014 in Pork
I've been making thinner pork chops as of late because the seem more flavorful. I actually prefer thicker chops because they are generally more moist but many times I can't get the seasonings to penetrate well. Any ideas on how to get a good seasoning taste to penetrate thick chops??
Dave - Austin, TX

Comments

  • SGHSGH Posts: 24,014
    Terrebandit
    I prefer thick chops as well. I usually brine for about 4 hours them rub with your rub of choice. Has always turned out well. Just a simple brine works miracles. Hope this helps.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • EggcelsiorEggcelsior Posts: 13,986
    +1 on brining. The salt will help carry the rub flavor with each bite.
  • SGHSGH Posts: 24,014
    Terrebandit
    A great rub for pork chops is Tony Chacheres original creole. Its cheap available every where and darn tasty.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • TerrebanditTerrebandit Posts: 1,709
    @SGH‌ I'll give that a try. What brine recipe are you using for 4 hours?
    Dave - Austin, TX
  • TerrebanditTerrebandit Posts: 1,709
    This is what they looked like tonight. image
    Dave - Austin, TX
  • SGHSGH Posts: 24,014
    Terrebandit
    I use 1 cup salt and 1 cup brown sugar dissolved in 1 gallon of water. Have used this basic brine for years on every thing from pork to poultry with very good results.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • SGHSGH Posts: 24,014
    Terrebandit
    One last tip.On thick chops the reverse sear works wonders.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • TerrebanditTerrebandit Posts: 1,709
    SGH said:
    Terrebandit
    One last tip.On thick chops the reverse sear works wonders.

    . Yes, I do that now. Do you use kosher salt???
    Dave - Austin, TX
  • Austin  EggheadAustin Egghead Posts: 3,904
    Simple wet brine of brown sugar and salt or you can dry brine for and hour while the prep is going on and the egg is coming to temp.  Remove excess salt and season with your favorite rub and egg.  
    Large, small and mini now Egging in Rowlett Tx
  • BOWHUNRBOWHUNR Posts: 1,483
    As others have said, brine them.  You will not be sorry.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • SGHSGH Posts: 24,014
    Terrebandit
    I use what ever salt we have in the kitchen. I have read all the stuff about dont use this or that kind of salt. I find that it makes little difference. Try it for your self and I think you will agree that to much is made out of what kind of salt to use. Just dont use rock salt and you will be ok.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
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