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Simple Center Cut Pork Steaks

RickyBobby
RickyBobby Posts: 744
in EggHead Forum
Title says it all ...

How do you folks do them up on your Eggs? Temp, direct, indirect, seasoning, or any special twist?
My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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Comments

  • Mickey
    Mickey Posts: 19,768
    Best thick pork chops (rib chops) Simple brine, 1/2 c kosher salt, 1/4 cup brown sugar, 2-3 cups water...brine the chops a few hours (zip lock gallon bag is perfect). Pat dry, coffee rub and cook 'em hot and fast. preferred internal here would be to pull at 130-135* tops...carryover during the rest will bring them to 140-145* +/-. Keep it simple! Just don't cook 'em to death!!
    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). Just given a Mini to add to the herd. 

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  • RickyBobby
    RickyBobby Posts: 744
    Mickey said:

     cook 'em hot and fast

    Is there anything you don't cook fast?
    :D
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    There is only one way...

    Shake and Bake!
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  • Mickey
    Mickey Posts: 19,768
    image
    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). Just given a Mini to add to the herd. 

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  • nolaegghead
    nolaegghead Posts: 42,109
    RickyBobby said:
     cook 'em hot and fast
    Is there anything you don't cook fast? :D
    Mickey cooks like he makes love. Hot and fast. ;)
    ______________________________________________
    I love lamp..
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Life is a careless whisper..
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  • RickyBobby
    RickyBobby Posts: 744
    Got me some really nice thick pork steaks yesterday and can't really believe I've never fixed some on the Egg yet! I guess I just always overlooked them when thinking up new cooks.
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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