Pork Chops & Grilled Peaches

PASmoke

Y'all must be good luck because tonights dinner turned out great too! Mrs. PASsmoke chose grilled pork chops, grilled peaches and roasted brussels sprouts for tonights menu. I hit the pork chops with my two favorite rubs....they're both solid but the RunninWild Peach rub is really fantastic and versatile. 

I fired up the BGE to just over 500* with no additional wood and let the chops go for 5 minutes on the first side, then flipped them and shut down the egg completely for an additional five minutes. The temp never went below 450* even when totally shut down. 

While the chops were resting (about 5/7 minutes) I left the lid up and grilled the peaches. I placed them face down on the Egg for about 3 minutes, then rotated then 45 degrees for grille marks (which didn't really work). I then flipped them on their backs for about 2/3 minutes and pulled them.....about 6/7 minutes total. 

We paired tonights dinner - again - with a Rose of Syrah. I would have preferred a medium body red like a Pinot Noir or Sangiovese but I didn't get home from the office in time to let anything decant.....so Rose it was! Worked just fine.....

Lessons Learned: I may grill them next time at a slightly lower temperature - maybe 450ish. Two of the chops puckered a bit when hit with the very high temp which didn't really affect the taste or consistency but did slightly affect the appearance giving it a bowl like appearance. On the other hand it helped hold the moisture in the "bowl"....ha! 

Two of My Favorite Rubs:



Raw, Rubbed Chops:



Peaches Before the BGE:



Egg Dialed in to just over 500*



Chops on the Coals:



Peaches On The Coals:



Finished Product:



The Wine:



PS: I hope I'm not overdoing it with the photo's. Please let me know if I should pull back and just include one or two of each cook. I've enjoyed being part of the board the last week. 

Dyal_SC

Very impressive!!!  That looks fantastic!    And NO, you aren't overdoing it with the pix!!!  Keep them coming!!!   

theyolksonyou

We love pics. Don't worry it. 

Looks really good. Those sprouts will rock on the egg as well. I cut in half, blanch about a min in a roiling boil, throw in CI with some dried cherries or cranberries, some uncooked bacon and balsamic. Let them get some char.  Money. Bonus if you have a pork tenderloin of whole chicken indirect, put them elevated on the stone!

PASmoke

Thanks @theyolksonyou - I haven done sprouts on the Egg since I first got it and didn't really know how to use it. I will give your recommendation a shot. Quick question.....what is "CI"? 

theyolksonyou

Cast iron

PASmoke

Gotcha....thanks!

Grillmagic

Wowser! May I have your address. That looks awesome,

bill37

Who makes the running peach rub?   Thax

PASmoke

@bill37 - It's made by Runnin Wild Foods which is a Georgia based company. They're also good folks. They're website is www.runninwildfoods.com

The Peach Rub is under the "Gourmet Seasonings & Sauces".....Then "Gourmet Rubs"....Check it out.

blind99

Way to hit the board full throttle! Great cook! The peach rub sounds excellent. And keep the wine recommendations coming too