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Round 2!!! Nom Na Nom Na Nom Nom Nom :D
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cazzy
Posts: 9,136
Saved the 2 chops to hook my roommate up since he's a pork chop fiend.
BOOOOOOM!! B-) It's good to start off with the best shot every now and then.
I was much more aggressive with the seasoning tonight and it definitely paid off.
Started off raised indirect at about 260
Apple chunk doing strong work to the meat! b-(
Dropped the grid and let it rip a lil
All done!
Plated with some simple sides.
Just a hack that makes some $hitty BBQ....
Comments
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How far do we live apart?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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Just a hack that makes some $hitty BBQ....
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Those are some sweet pics. Especially the black and white one. :-bdSlumming it in Aiken, SC.
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Looks good man!______________________________________________I love lamp..
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Awesome cook and great images!!!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Green Giant corn cobs have no place on that plate with that beautiful pork!
Little Rock, AR
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Biggreenpharmacist said:Green Giant corn cobs have no place on that plate with that beautiful pork!Just a hack that makes some $hitty BBQ....
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WOW! Pork chop porn at its finest. =P~
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Aggggh! So hungry...must get....substance.
Must log off forum as my tummy is getting more & more pissed off! >:)
Phenomenal looking cook and $hitty pics as usual ;-). Sweet cook @cazzyLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
@cazzy , the pork chop dominator =D>Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Wonder if cooking chops caveman style to 140F IT would a flavorful step back into time?
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Killer cook and plate as always..=D> =D>Greensboro North Carolina
When in doubt Accelerate.... -
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Man it takes some chops to cook a meal like that! Great looking look!Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
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$$$$$ Shot
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Nicely done.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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We might have to task @hapster with that. You game sir??SteveWPBFL said:Wonder if cooking chops caveman style to 140F IT would a flavorful step back into time?
Just a hack that makes some $hitty BBQ.... -
Thanks for all the compliments folks! ">Just a hack that makes some $hitty BBQ....
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They look great again. Which did you prefer- the straight up grid sear, or the sear in bacon grease?That almost seems like a rhetorical question.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Dayum! You all are converting me to trying porkchops again. That first pic is just....I need a moment to myself. Money shot.XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
What is the exact name of that cut of pork chop, @cazzy? I want to give those a shot for sure. Looks spectacular!! Thanks for the inspirations!KelleyEgging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream. BGEs: XL, Medium, 1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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Last nights attempt, but only for a couple reasons.SmokeyPitt said:They look great again. Which did you prefer- the straight up grid sear, or the sear in bacon grease?
That almost seems like a rhetorical question.
1. I slightly underseasoned the first chops because the chops were not in the brine long enough. 2. Doing it all on the egg was easier, quicker and I didn't dirty an extra pan. While the pan fry in bacon grease added a great crust, I don't think the end result with not doing it was lacking. I likely will pan fry again with a properly seasoned chop. I don't mind experimenting with that at all either.Just a hack that makes some $hitty BBQ.... -
Ask your butcher for a double rib chop, french cut. It measured 2.5 inches thick. @Foghorn provided me with that info and also inspired me, so I guess I'm paying it forward. Good luck!!EggObsessed said:What is the exact name of that cut of pork chop, @cazzy? I want to give those a shot for sure. Looks spectacular!! Thanks for the inspirations!
Just a hack that makes some $hitty BBQ.... -
Good God those look delicious.What did you season with? Did you cook indirect to a particular temp?Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Yum! Guess I better stop and the store and pick up Iowa Chops!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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I went indirect to 115, then dropped the grid started blasting them.blind99 said:Good God those look delicious.
What did you season with? Did you cook indirect to a particular temp?
Just a hack that makes some $hitty BBQ.... -
Nice job, we need to start buying thicker pork chops._________________________________________________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 -
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