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Marinated Pork Loin Chops and Veggies

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Doc_Eggerton
Doc_Eggerton Posts: 5,321
edited September 2012 in EggHead Forum
Pork loin cut into chops and marinated in Dichiko's Garlic.  Done on the LBGE with a raised grid at 400.  Took 10 minutes to a side to reach 160 inside.

Veggies were done on the XL with a half load.  They were on for 30 minutes before I did the meat, and were stirred every 10 minutes.

Pics to follow.

XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    Pics

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • zosobao5150
    zosobao5150 Posts: 133
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    How thick we're the chops? If mine are thick enough, I usually cook to about 145F internal. You may want to try in the future if you haven't done so. Your chops sounds good.
    XL BGE
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    140 to 160 is my target.  I got these a little more well done, but they were still not dry.


    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • bigphil
    bigphil Posts: 1,390
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    looks great Doc as always thanks for sharing 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • zosobao5150
    zosobao5150 Posts: 133
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    Wow. The pics must've been posted while I was typing. That finished plate looks great!
    XL BGE
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    zosobao5150 said:
    Wow. The pics must've been posted while I was typing. That finished plate looks great!
    For some reason, if I post pics in the original message, I can't see them later.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Mike8it
    Mike8it Posts: 468
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    Looks great doc!
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  • LizzieSamps
    LizzieSamps Posts: 894
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    Hey Doc meaning no disrespect but your veggies look similar and very tasty each time.  Do you use fresh and but have a tried and true method of slicing up or do you use a packaged mix.  I have been trying to find a packaged mix to help cut down on time prepping, now that the kiddos are back in school.
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    LizzieSamps said:
    Hey Doc meaning no disrespect but your veggies look similar and very tasty each time.  Do you use fresh and but have a tried and true method of slicing up or do you use a packaged mix.  I have been trying to find a packaged mix to help cut down on time prepping, now that the kiddos are back in school.
    Our veggies are pretty much the same during the week.  Part of our success with changing our eating has been to find veggies we could use routinely but not burn out on.  These are always fresh, I cut them of each cook.  Carrot chips on the bottom (from our food processor), peppers, zucchini, onions, and garlic.  Tonight I threw some asparagus tips in.  They take a lot longer to prepare than the meat.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • LizzieSamps
    LizzieSamps Posts: 894
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    Ok, they always look so great!! Mine no so!  
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  • Skiddymarker
    Skiddymarker Posts: 8,522
    edited September 2012
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    Excellent Doc, just excellent. 
    We have been putting our veggies in their own little foil pouch lately, much like you layered. The advantage is we can select our choice of mix. Much like Lizzie asked, I found the size of the cut veggie has a lot to do with success. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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