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Gonna try some 2" thick bone in chops today.

wylievol
wylievol Posts: 15
in Pork
Any suggestions on direct or indirect? Temps and cook times?
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Comments

  • SteveWPBFL
    SteveWPBFL Posts: 1,327
    I would TRY a reverse sear. I like that method for steaks. Indirect at 250F with smoke until IT is around 135F then stoke the Egg HOT and thrown them on direct and sear for a minute on each side. Next time I do pork loin or chops I'm going to try it on them. So am now trying to use you as my path finder. But it's probably been done and it probably will work great. 
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  • Eggbertsdad
    Eggbertsdad Posts: 804
    SteveWPBFL said:
    I would TRY a reverse sear. I like that method for steaks. Indirect at 250F with smoke until IT is around 135F then stoke the Egg HOT and thrown them on direct and sear for a minute on each side. Next time I do pork loin or chops I'm going to try it on them. So am now trying to use you as my path finder. But it's probably been done and it probably will work great. 
    This!

    For this chops this is best way to go. I always brine my pork chops especially if I've had a few drinks. It buys me some leeway on my temps. 
    :))
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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  • wylievol
    wylievol Posts: 15
    I know this could get me banned from the forum but I was kind if thinking about searing them first on a gas grill and then go to the egg for the slow smoke.
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
    wylievol, take a DEEP breath and JOIN US! You won't be steered wrong here. You have an Egg now. Learn to kick some ass with it!
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  • wylievol
    wylievol Posts: 15
    Well,  did the reverse sear on the chops and they turned out pretty dang good for a first attempt. I think the only thing I might do different next time is give them a little more seasoning after the brining. It was my first time to brine anything and I was afraid I would end up with something too salty to eat. Will also do the sear when they hit about 120 instead of 125.
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
    edited June 2014
    Yeah! Now you're cookin'! What'd you brine with? And how long? Oh, wait, it didn't happen without pictures you know!
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  • wylievol
    wylievol Posts: 15
    We have a seasoning that we really like on a lot of things. It's called Garli Garni from a place in Gilroy, CA (garlic capital of the world) called Garlic Festival. I put 1/2 cup of that in about 1.5 qts of water and brought it almost to a boil to help draw the spices into the water. Threw in enough ice cubes to bring it up to about 2 quarts total and then put the pot in the fridge to finish cooling. Soaked the chops in it for about 3 hrs, rinsed them and then put my normal seasoning on them and plopped those bad boys on the grate. As for the pictures, I'm still trying to figure out how to do that. Will this site not accept a .jpg format?
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