Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
SRF Chops
Jeepster47
Posts: 3,827
in Pork
Ozzie picked out a care package from SRF for a Christmas gift this year ... small ham, pork chops, and bacon. Today was the day to test out the chops. Each chop was about 0.43 lbs ... one was 1-1/8" thich and the other was 1-1/4" thick.
Fired up the egg with Rockwood lump and apple wood for smoke. Target temp was 500 degrees and the grill was elevated to 4" above the felt line with no indirect stone. A little EVOO for stickiness and a medium coating of Penzeys’ “Pork Chop” seasoning had the chops ready to go. (Penzey’s lemon pepper is a good substitute, as is S&P … just remember not to use a heavy coating of anything as it can overpower pork.) Loaded the egg with lump to just above the top of the fire bowl, added a few chunks of apple for smoke, and brought it up to target temp. Used a Thermoworks Chef's Alarm to monitor the thicker chop ... target IT was just before 145 degrees. That's the correct temp for the missus.
Cooked for 6 minutes on one side and then flipped. The Chefs Alarm went off after about 5 minutes on the second side. My locally purchased chops are 2" thick, and thus, take longer ... glad for the Chefs Alarm.
The chops were great ... probably the most flavorful I've cooked. They received a double thumbs up from us tonight.
Fired up the egg with Rockwood lump and apple wood for smoke. Target temp was 500 degrees and the grill was elevated to 4" above the felt line with no indirect stone. A little EVOO for stickiness and a medium coating of Penzeys’ “Pork Chop” seasoning had the chops ready to go. (Penzey’s lemon pepper is a good substitute, as is S&P … just remember not to use a heavy coating of anything as it can overpower pork.) Loaded the egg with lump to just above the top of the fire bowl, added a few chunks of apple for smoke, and brought it up to target temp. Used a Thermoworks Chef's Alarm to monitor the thicker chop ... target IT was just before 145 degrees. That's the correct temp for the missus.
Cooked for 6 minutes on one side and then flipped. The Chefs Alarm went off after about 5 minutes on the second side. My locally purchased chops are 2" thick, and thus, take longer ... glad for the Chefs Alarm.
The chops were great ... probably the most flavorful I've cooked. They received a double thumbs up from us tonight.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
Comments
-
Beautiful chops there! Very nice gift indeed.Sandy Springs & Dawsonville Ga
-
I wish someone would give me a SRF gift package
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
SRF makes it to the top, again. Good work, those look great.XL BGE - Adjustable rig combo, Rutland gasket, 4:11 Positrac outback, 750 double pumper, Edelbrock intake
-
Outstanding.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
Deeelicious!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
I would've eaten both of those beauties!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
Very nice. Those chops look great.
-
Nice. Paying you back for all the food he stole from your freezer - not so parasitic a son after all.
______________________________________________I love lamp.. -
I have to agree with @nolaegghead . They must have tasted extra good coming from @Ozzie_Isaac! That heritage pork is pricey, but really does have a much richer flavor profile. Looks great Tom!
-
I had a couple of these on my summer vacation boating trip and enjoyed them to the highest degree. No egg, but a simple grill. Those you did had to be outstanding....based on my past experience and your cooking method and weapon of choice.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
pgprescott said:I have to agree with @nolaegghead . They must have tasted extra good coming from @Ozzie_Isaac! That heritage pork is pricey, but really does have a much richer flavor profile. Looks great Tom!
Our local specialty grocery store investigated selling some heritage pork raised on a near by farm. They gave me some chops to try out and report back. Gave very positive feedback. But, the numbers just didn't pan out for the store to make a profit.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum