Brined pork chops, Elfster goodness, and two levels of cast iron

blind99

These chops got brined, 2% salt, 1% brown sugar.  Dried off.  4 chops in all: 2 with standard dizzy pig for the kids, 1 with dizzy pig IPA, and 1 with a new rub from @annjamaican  



Had some nice carrots to roast, and some potatoes as well.  Potatoes when in OO and duckfat, Carrots with just a little OO.  I used a very fancy setup to get them both on there - two standard bricks, right on the grate, to raise the big pan.  I figured if one exploded I'd be shielded by the pan.  



Potatoes stayed on and got crispy while the chops cooked... wife is getting really particular about crispy potatoes... Chops pulled at 135, tender, juicy.  I'd put a good quality brined pork chop up against almost any steak.  @annjamaican 's rub was the best of the bunch, it was outstanding.  Perfect balance of sweet and savory.  If you can find it, it's great on pork chops!  I'm going to be enjoying this exchange the whole year.







Have a good weekend

Legume

Beautiful!

JacksDad

Seriously? When are you inviting me over? 

blasting

@blind99. That right there is a great looking meal!

annjamaican

Congratulations on the Eggcellent cook and avoiding death by brick. So happy you're enjoying the care package. I should put pork chops on my shopping list and try this.

AVEngineer

Excellent looking cook!   I need to start cooking more veggies in the Egg. 

pgprescott

Beautiful plate!!!! Carrots are phenomenal. 

bluebird66

Beautiful!

tarheelmatt

Awesome looking grub!

GATraveller

Great post and cook. Thanks for sharing. 

2016EGGHEAD

Delish!

ChristinaSunshine

how long did you brine? 

shtgunal3

Great looking meal. I've never thought about throwing carrots on the egg. Now I'm gonna have to try it.

Brisket_Fanatic

You had me at duck fat!

blind99

@christinasunshine If I remember right, these were about a day or so.  I've been doing 'equilibrium' brines lately. the benefit is you can let them go as long as you want. i'll throw the meat in (even frozen) on monday, and they're fine at the end of the week.  But for a quicker brine I'll do a 5% solution and let them go just a few hours. It really helps a lean meat. google 'chefsteps equilibrium brine' for more info

@shtgunal3 i just roast them slowly until the outsides start to carmelize. really tasty.
@brisket_fanatic yeah, duckfat is kind of awesome! i'm thinking about adding lipitor to the potato recipe, try to hold off my cardiac arrest

ChristinaSunshine

Thanks @blind99 - Very helpful!!!  Have a great Sunday. 

JohnnyTarheel

Yes... Yes..... Yes

blind99

@christinasunshine quite welcome, try it out and post us some results!
@johnnytarheel haha, thanks!

bgebrent

Nice cook dude!

blind99

@bgebrent thanks brother, trying to up my game to keep up with you and the other pros!

Luvnlife

That all looks amazing, definitely want to try carrots that way next time. Nice job.