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

Quick BGE Pork Chops Tonight

It’s unseasonably warm in the Northeast today, hitting the mid 70’s and sunny.  Rolled the BGE out and defrosted six center cut loin chops.  Dusted four with Jeff’s Original Rub and two were glazed with a honey mustard mix.
Went indirect around 300F to an internal 120F and then I pulled the plate and seared them to 145F.  They were very tasty, I wish we had planned earlier as I would have brined them, which I like to do with many pork cuts.