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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Bone in Chops and a Tater Salad

Mattman3969
Mattman3969 Posts: 10,458
in EggHead Forum
Brined to bone in chops in water,bourbon,molasses and worcestershire sauce for about 4hrs.  Rubbed with DP Red Eye Express. Went on the small indirect for a roast at 225° 

Then after they hit 127° IT they rested for a bit whil the large came up to searing temps after roasting the potatoes and scotch eggs(my weekly breakfast).  
On for the sear 


And plated with a lemon potato and edamame salad 


-----------------------------------------

analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
· Share on FacebookShare on Twitter

Comments

  • northGAcock
    northGAcock Posts: 15,172
    I love me some poke chops. Never had tater salad with beans....but willin to give it a go.  Have a great week.
    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
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    Nice!  More about the salad please brother,
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • Mattman3969
    Mattman3969 Posts: 10,458
    I smoked some red taters, quartered them, added a package of shelled edamame and the dressing was 1/2 a lemon juice and peel with a lil olive oil and s&p.  Combined the two and there you go. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 17,181
    You always make the best meals, you are like the ER of the BGE always fixing something, and always making it better.
    Great cook as always.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter
  • Theophan
    Theophan Posts: 2,654
    Man, ALL of that looks really great!
    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    My friend, I'm always as impressed - if not more with your sides above the main protein. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 35,163
    Another home-run.  Most eggcellent, as always!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,905
    Looks great. Also curious about the salad. 
    Snellville, GA


    · Share on FacebookShare on Twitter

Categories