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

1 LB pork chops,cheap lump

MadMax
MadMax Posts: 10
edited November -1 in EggHead Forum
Does anybody have a idea of how long to cook these
2 inch pork chops ive seen 3 + 3 and 12 min dwell at 550
and 2+2 and 4 min dwell at 750, have been looking for jj,s
post from last week that you all were talking about but cant find it. Dont want to ruin these
Any help would be appreciated.
P.S As for the price of lump going sky high I was in dryden
canada in a store named canadian tire(chain) they sell royal
oak lump for 8 dollars (canadian) $ 5.60 US Whats Up in the US of A ?
· Share on FacebookShare on Twitter

Comments

  • Gfw
    Gfw Posts: 1,598
    MadMax, I'd start with the 3/3/12 at 550 - the outside will be a nice brown but not black.

    Check out the post below or click on the link to connect to the post. You may even want to try the Pico de Gallo - goes great with chops. Good luck.

    [ul][li]Chops[/ul]
    · Share on FacebookShare on Twitter
  • Dr. Chicken
    Dr. Chicken Posts: 620
    MadMax,
    I agree with GFW> If you cook 'em like that, they will be perfecto! In fact, that's what is on for din-din tonight! Boneless pork chops 1 1/4" to 1 3/8" thick. Them babies take just a little "tender-loving-care" than most steaks! But, boy are they worth it!!!![p]Good luck, and let us know how they turn out![p]Dr. Chicken[p]
    p.s.: Please don't ruin them with sweet potatoes as a side dish! :-))))
    · Share on FacebookShare on Twitter

Categories