chops and other things

char buddy

As usual I got great advice from the board. I did thick pork chops (about an inch, maybe an inch and quarter) at about 600*. Three minutes one side, three minutes the second
side, then flip again and 8 minutes dwell. Perfect. I am still impressed at how foods I am familiar with turn out on the egg. Very juicy, slightly pink at the center and a gret crust.[p]I smeared whole grain mustard on them three hours ahead of time with fresh pepper and a seasoned salt "Tony Chachere's." The mustard taste was a little more prominent than normal, but otherwise this one is a keeper.[p]Other things. [p]What a forum. I wonder if other bbq forums have this much traffic or good advice.

Char-Woody

char buddy , Good show and good eats..Glad it worked for ya.
C~W

KennyG

char buddy ,[p]Congrats on another Egg delicasy! Carol and I also frequently enjoy thick high temp chops. Since she loves smokey foods, I have settled on a favorite recipe/technique that I am humbly suggesting to you whenever you feel the need for a change of pace.[p]We start out with boneless pork loin chops, hand cut to 1.5 - 2 inches thick. Then on to the marinade. From the recipe section, Cat's babyback spice rub or JAppledog's orange juice and jerk sauce with a splash of rum are especially good here. Try your favorite.[p]After about 2-4 hours in the fridge, I'll smoke them at 250* or so using apple and/or cherry chips but just for an hour. Now crank the heat up to 350* and continue cooking until the internal temp hits 130*. Remove and let rest in foil. Crank up the Egg to 700*+ steak temps and grill for just one minute per side to get the nice char marks and crisp up the little fat that might be present.[p]Try it once and I'll bet you'll get hooked.[p]K~G
reduced to lurking status by new micromanagement[p]