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Round 2!!! Nom Na Nom Na Nom Nom Nom :D

cazzycazzy Posts: 9,065
edited August 2014 in EggHead Forum
Saved the 2 chops to hook my roommate up since he's a pork chop fiend.  

BOOOOOOM!!   B-)   It's good to start off with the best shot every now and then.   ;)
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I was much more aggressive with the seasoning tonight and it definitely paid off.   
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Started off raised indirect at about 260
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Apple chunk doing strong work to the meat!   b-(
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Dropped the grid and let it rip a lil
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All done!   :D
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Plated with some simple sides.   :)
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Just a hack that makes some $hitty BBQ....
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Comments

  • MickeyMickey Posts: 18,742
    How far do we live apart?
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • cazzycazzy Posts: 9,065
    Mickey said:
    How far do we live apart?
    1 h 58 min
    In current traffic: 2 h 8 min 

    :P
    Just a hack that makes some $hitty BBQ....
  • JeremiahJeremiah Posts: 5,696
    Those are some sweet pics. Especially the black and white one. :-bd
    Slumming it in Aiken, SC. 
  • nolaeggheadnolaegghead Posts: 26,696
    Looks good man!
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • hapsterhapster Posts: 7,445
    Awesome cook and great images!!!
  • Green Giant corn cobs have no place on that plate with that beautiful pork!

    Little Rock, AR

  • johnkitchensjohnkitchens Posts: 5,079
    Those look great! 

    Louisville, GA - 2 Large BGE's
  • cazzycazzy Posts: 9,065
    Green Giant corn cobs have no place on that plate with that beautiful pork!
    You nailed that.  My friend's girlfriend is not as big into quality as I am.  Haha.  Good catch!  
    Just a hack that makes some $hitty BBQ....
  • Dyal_SCDyal_SC Posts: 4,734
    WOW! Pork chop porn at its finest. =P~
  • NPHuskerFLNPHuskerFL Posts: 16,939
    edited August 2014
    Aggggh! So hungry...must get....substance. :)
    Must log off forum as my tummy is getting more & more pissed off! >:)
    Phenomenal looking cook and $hitty pics as usual ;-). Sweet cook @cazzy‌
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • stemc33stemc33 Posts: 3,567
    @cazzy‌ , the pork chop dominator =D>
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
  • SteveWPBFLSteveWPBFL Posts: 1,325
    Wonder if cooking chops caveman style to 140F IT would a flavorful step back into time?
  • johnmitchelljohnmitchell Posts: 4,634
    Killer cook and plate as always..
    =D> =D>
    Greensboro North Carolina
    When in doubt Accelerate....
  • tulocaytulocay Posts: 1,737
    Looks fantastic!
    LBGE, Marietta, GA
  • GeorgeSGeorgeS Posts: 955
    Man it takes some chops to cook a meal like that! :D Great looking look!
    Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
  • henapplehenapple Posts: 15,986
    Dang
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • PhatchrisPhatchris Posts: 1,645
    $$$$$ Shot
  • CookinbobCookinbob Posts: 1,690
    Nicely done.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • cazzycazzy Posts: 9,065

    Wonder if cooking chops caveman style to 140F IT would a flavorful step back into time?

    We might have to task @hapster with that. You game sir?? :D
    Just a hack that makes some $hitty BBQ....
  • cazzycazzy Posts: 9,065
    Thanks for all the compliments folks! :\">
    Just a hack that makes some $hitty BBQ....
  • SmokeyPittSmokeyPitt Posts: 9,860
    edited August 2014
    They look great again.  Which did you prefer- the straight up grid sear, or the sear in bacon grease? 

    That almost seems like a rhetorical question. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • PNWFoodiePNWFoodie Posts: 1,046
    Dayum! You all are converting me to trying porkchops again. That first pic is just....I need a moment to myself. Money shot. :)
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
  • What is the exact name of that cut of pork chop, @cazzy?  I want to give those a shot for sure.  Looks spectacular!!  Thanks for the inspirations!
    Kelley 
    Egging with No Joke Smoke (Bruce), watching sunsets on the waterfront at Lake Buchanan, TX.  BGEs: XL, Medium,  2 MiniMaxes. 36" Blackstone.
  • cazzycazzy Posts: 9,065
    edited August 2014

    They look great again.  Which did you prefer- the straight up grid sear, or the sear in bacon grease? 


    That almost seems like a rhetorical question. 
    Last nights attempt, but only for a couple reasons.

    1. I slightly underseasoned the first chops because the chops were not in the brine long enough. 2. Doing it all on the egg was easier, quicker and I didn't dirty an extra pan. While the pan fry in bacon grease added a great crust, I don't think the end result with not doing it was lacking. I likely will pan fry again with a properly seasoned chop. I don't mind experimenting with that at all either. :D
    Just a hack that makes some $hitty BBQ....
  • cazzycazzy Posts: 9,065

    What is the exact name of that cut of pork chop, @cazzy?  I want to give those a shot for sure.  Looks spectacular!!  Thanks for the inspirations!

    Ask your butcher for a double rib chop, french cut. It measured 2.5 inches thick. @Foghorn provided me with that info and also inspired me, so I guess I'm paying it forward. Good luck!!
    Just a hack that makes some $hitty BBQ....
  • blind99blind99 Posts: 4,215
    Good God those look delicious.
    What did you season with?  Did you cook indirect to a particular temp?
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • Yum! Guess I better stop and the store and pick up Iowa Chops!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • cazzycazzy Posts: 9,065
    edited August 2014
    blind99 said:

    Good God those look delicious.

    What did you season with?  Did you cook indirect to a particular temp?
    I went indirect to 115, then dropped the grid started blasting them.
    Just a hack that makes some $hitty BBQ....
  • JRWhiteeJRWhitee Posts: 4,496
    Nice job, we need to start buying thicker pork chops.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • lkapigianlkapigian Posts: 2,988
    Wow, I think I could marry that dish
    Visalia, Ca
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