Times to Trex a pork chop ?

JLOCKHART29

Doing some shrimp, sirloin and 1 1/2 inch chops tonight along with no knead bread. Got the stake covered. Still havent decided on the shrimp reciepe yet and still open to suggestions but really need times for cooking the chops Trexed since Egg will all ready be rooling. My friends wife is old school with pork so for hers it needs to look done but still moist. Yea I know. I pull my indirect pork at 140-145. Trying to hit happy med. with hers and really don't know how long on a side for everyones else. Thanks gang!

Richard Fl

This shrimp is great!

Shrimp, Grilled, Spicy, AZRP

I've made these at several fests now and am always asked, what did you put on these? Here it is. -RP


INGREDIENTS:
1 15-20 Ct Lb Shrimp, peeled to the last section leaving the tail for a handle, butterflied
2 Clove Garlic, minced
1 Tbs Kosher salt
1 tsp Paprika
1/2 tsp Cayene pepper
2 tsp Lemon juice
2 Tbs Olive oil




Cooking Directions:
1 These shrimp are really killer. The recipe comes from a Mark Bittman cook book, and about the only thing you can do wrong with it is to over cook the shrimp, or try to use ones that are too small and they fall through the grid. I use the frozen U-15 ones from Sam's club. Take 1 Tbs of kosher salt and 2 garlic cloves(minced) and mash them into a paste with the side of your knife or a mortar and pestal(easier). Add to that paste 1 tsp paprika, ½ tsp cayene pepper, 2 tsp lemon juice, and 2 Tbs olive oil. Thaw and peel the shrimp, all but the tail section, for a handle. Butterfly them by cutting down the back halfway through the shrimp. If they have a vein remove it now. Mix the shrimp with the marinade then grill direct. Go about 2 minutes on the first side at about 400 dome, when they start to curl up, flip them and watch until they curl fairly tight and remove immediately. Some of them won't curl tight but you can pretty much tell when they are done, don't overcook! Let them rest for a few minutes and enjoy. -RP


Recipe Type
Appetizer, Seafood

Recipe Source
Author: AZRP Randy@bajaspa.com

Source: BGE Forum, AZRP, 09/24/07

JLOCKHART29

Rich, Was leaning toward this recipe but wasn't sure I remember where to find it. The 400 degrees will work perfect to finnish with after I get through Trexing the read meat. Thanks!!