Simple cook - thick pork chops, DP rub, KC style BBQ sauce, chips (with pics)

Stormbringer

My sister-in-law descended at the weekend, sans children and husband, so a chance to showcase the capabilities of the MMX.

Some double cut pork chops, rubbed with Dizzy Pig Tsunami Spin, cooked in the MMX at 275F until IT was 125F. Basted with the Big Green Egg Kansas City style BBQ sauce, cooked until IT of pork was 140F. Pulled, foiled and tented, platesetter removed, MMX up to 550F, seared chops for 30 secs each side. Served with coleslaw, broccoli and truffle/parsley chips/fries.

The combinations that worked (for my palate) were the rub and the sauce, they had an additive effect that made a really great, intense, slightly sweet taste. Then add on the creaminess of the deli style coleslaw and the truffle on the chips, and it all came together in an orchestral kinda way.

Oh, and my sister-in-law loved it. She now wants a MMX. And a husband that appreciates good food.

With hindsight, I did wonder whether I would have been better off not basting with the sauce until the searing stage. Any views on this?

Truffle and parsley chips recipe => http://wp.me/p7qSlA-3MS

Finished meal, served with 2005 Ch. Grand Puy Ducasse


Chops after they had been basted


Searing at the end