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Thursday night's cook
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Kenny 13
Posts: 321
Last night I threw together some thick cut pork chops & new potatoes on the BGE. Cooked the potatoes in a CI skillet, tossed with minced garlic, thinly sliced onion, sea salt, black pepper, & EVOO. About halfway through the cook, I added a little paprika for some extra color & flavor. These came out fantastic.
Here's what they looked like before:
Just about finished cooking:
Here are the chops prepped. I didn't bother trimming the fat from these, and I just gave them a little dusting of Hog Waller. When they were done, I hit them with a little of the SB Spicy Peach sauce. This was a winning combination.
On the grill after turning:
Here's everything plated:
These would have been a little better with just a little more char on the outside, but they still came out fantastic. I intended to take them off at 135° and let carryover take them to 140°, but after 6 minutes per side they were 142° internal on the thermapen. Still, they were incredibly juicy on the inside! Can't complain about that at all.
Here's what they looked like before:
Just about finished cooking:
Here are the chops prepped. I didn't bother trimming the fat from these, and I just gave them a little dusting of Hog Waller. When they were done, I hit them with a little of the SB Spicy Peach sauce. This was a winning combination.
On the grill after turning:
Here's everything plated:
These would have been a little better with just a little more char on the outside, but they still came out fantastic. I intended to take them off at 135° and let carryover take them to 140°, but after 6 minutes per side they were 142° internal on the thermapen. Still, they were incredibly juicy on the inside! Can't complain about that at all.
Comments
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Very nice! With those fat chops I like to slice a pocket in them and stuff 'em with apple and red cabbage. Seasoned with whatever strikes the famcy!
Heck, stuff wiht whatever.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Thanks Molly. I occasionally like to stuff those too. One of the last cooks on my kettle before getting the BGE, I stuffed some with baby spinach, sundried tomatoes, & goat cheese. Good stuff!
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YUM!!!
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I had a great dinner (see Halibut post), but, man that makes me hungry all over again! :woohoo:
Great job, Kenny ! -
Clark, your halibut looked just as good to me. I love a good steak or other piece of meat, but I've always preferred good seafood. That's what I grew up on.
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That looks "Good enough to Eat"!
What's the peach sauce? Something you made? -
No, the peach sauce and the rub are stuff I buy from a guy in Texas. His regular BBQ sauce has won a ton of awards and it's really fantastic. I just bought a gallon of it. The peach sauce is new, but it's fantastic too. Great on chicken & pork.
Check out sucklebusters.com if you're interested. I know of at least one other member here who uses his stuff. -
Kenny,
Those look great! Nice grill marks. -
Thanks Jon!
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