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Firsts in Pork Chop History!
Comments
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Heh heh heh.
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Tigger beer opener...? Where's the Barney sippy cup?
)Green egg, dead animal and alcohol. The "Boro".. TN -
Lookin' really good. I think most people have a low opinion of pork chops after eating the overdone ones our parents cooked us for years. 140-145 and a person's mind quickly changes.
Central Market? Franconia? Me thinks you are in the DFW, probably residing north of the Bush. Allen? McKinney? How's the beer on its own? I haven't had that particular one yet.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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henapple said:Tigger beer opener...? Where's the Barney sippy cup? )Griffin said:
Lookin' really good. I think most people have a low opinion of pork chops after eating the overdone ones our parents cooked us for years. 140-145 and a person's mind quickly changes.
Central Market? Franconia? Me thinks you are in the DFW, probably residing north of the Bush. Allen? McKinney? How's the beer on its own? I haven't had that particular one yet.
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That's on my to do list. We did Lakewood Brewery back in August. Was still too hot, but should be fine now. I think it was 5 beers for $10.
Tonight from 5-7, there is free beer and sliders tasting down in Deep Ellum for Deep Ellum Brewery and Chop House Burgers. I probably won't make it since the Mrs. doesn't get home till after 5:30 and I don't wanna drive down 75 at that time. Not to mention I've got some shrimp I need to turn into Green Lightning Shrimp tonight.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I don't make it down to Deep Ellum very often these days but free beer tasting sounds like it would be fun. Unfortunately I don't get back home from work until 6:30 or 7:00 and by the time I throw food onto the grill then eat it I'm usually not in the mood to go anywhere. I will have to put Deep Ellum brewery on my list of places to go though.
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Nice, I have been brining my pork chops as well, what a difference it makes._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
That is one heck of a chop! Great work.On the side note of "beef names for pork"...someone posted an article on that a while back. I think it was this one:Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Great chop ya got der! Its a wonderful feeling to cook for loved ones and especially changing their opinion in a positive way about a food. In my case, Wilma disliked veggies. I got her eating a few now.Flint, Michigan
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Thanks all for the kind comments and the info on renaming pork cuts.Fred, you're right - it IS a wonderful feeling.JRWhitee said:Nice, I have been brining my pork chops as well, what a difference it makes.
Just a basic brine I found on here from CenTex - 4 cups water, 1/4 cup kosher salt, 1/8 cup brown sugar. Bring water to a boil then dissolve in the salt and sugar. Let cool then stash in fridge until temp is 40 degrees or less before putting the pork in the brine.RAC said:Never brined a pork chop. What did you use?JR - I couldn't believe how big a difference it makes not just in retaining juices but also in flavoring. You can taste the salt and sugar throughout the whole piece of meat. -
A fine meal. That was a good looking chop, and you gave it the Deluxe treatment.
While my wife always liked pork chops, even tho' her mom over cooked everything, steaks included, she still gets antsy whenever pork isn't as grey and dry as cardboard. Took years for het to accept any pork that had even a trace of pink.
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Got my " I hate meatloaf" neighbor to eat meatloaf I made about a month ago. His wife was amazed he ate it.
Smitty's Kid's BBQ
Bay City,MI
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And we have another Texan.
Seems we have quite a few from the N Dallas area.
Those are amazing chops. And I agree my family always had tough a** pork chops, pan fried to shoe leather.
Nice cook.
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
those tbone style chops are the only way to go, i wont buy a regular chop anymore
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Hay, my parents would first check pork at 200 and then cook till done..Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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@new2q I usually add some smashed garlic cloves to my brine but I'm Italian and put garlic in everything._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
The old-school over-cooking of pork seems to be the norm. Maybe the FDA should do ahead and raise the pork temperature up from 145 to, say, 190. Hey, our parents over-cooked pork and look at what it did to us? It toughened us up. It made us into a generation that holds ourselves accountable and doesn't whine when the power outage hits right before the save point in our favorite video game. Kids these days could use tough pork. Teach 'em that there's no such thing as a free lunch and if they want something (like good chops) they have to work for it themselves because it won't be handed to them!Oh, and JR, my mom is Italian and I love garlic so smashed cloves are going into my next brine too! Yum!
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Careful New2Q, you could start a whole new thread on "kids today". Nice chops.
Remind to tell your wife the secret to the chop is all the love the grill master put into the cook that made the meal come out so well because when we're BGEing we're showing those lucky enought to get to eat what we cook how much we love them.
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I doubt I'll make the Plano Eggfest this year...but yeah...I'm also a Plano resident. And a lurker.LBGE and Primo XL Plano TX All right all right alllll riight
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Searat - of course. I need to tell my wife that the great food is a result of all my hard work and love and if she wants to continue to eat great food then she should buy me all the necessary equipment like a Digi-Q and an AR and and and...Angus - Wait, I thought the Plano Eggfest already happened?
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Not according to the site....Nov 2nd. it says.At the risk of hijacking this thread...you ever been? big crowd? and is it worth it?Looks like Elliot's isn't sponsoring this year as I see no demo eggs are availableLBGE and Primo XL Plano TX All right all right alllll riight
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Nope, I've never been. Heck, I'm wondering what kind of secret handshakes and recipes are learned at one of these shin-digs.
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It is more of a gathering of eggheads than a Eggfest. I have been to the last 2 and they are a great bunch of folks.
Check it out:
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
Missed this when you did it, great cook. The Tigger opener is the first useful Winnie the Pooh item I've ever seen, cool.Another twist on this is to set the egg at 300º, pan fry the chop in a smoking hot CI skillet with choice of rub, Cajun is good. Quick sear to get the crust going then into the egg to finish. In the same CI pan, go through your beer reduction, picks up the good stuff in the pan and makes a different glaze. Great cook!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Skiddymarker, searing in a CI pan then using that pan for the beer reduction sounds like a great idea! I'll have to try that.
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Can you suggest another beer that's readily available? That's hard to find for me. May have to drive to the Moore Liquor Store to inquire about this. That hippie can find about anything.
Is that butter I see in the pan? How much did you use...really wanting to do this.
OKC area XL - Medium Eggs -
You might want to do a Google search on "low IBU beers". IBU is a bitterness rating which usually ties directly to the "happiness" of a beer. Something like a porter typically has low IBU.
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Oh, and yeah, that's 1 tbsp of butter in the beer reduction. Plus a bit of salt (to taste).
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New2Q said:You might want to do a Google search on "low IBU beers". IBU is a bitterness rating which usually ties directly to the "happiness" of a beer. Something like a porter typically has low IBU.
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