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Great results!

Jwinn44
Jwinn44 Posts: 49
in EggHead Forum
So today I decided to do a few new things. I did my first ever pork chop brine and I also did my first attempt at hasselback potatoes. Both turned out amazing and I will definitely make again in the near future. For the brine, I kept it simple and simply used 2 cups water, 1/2 cup salt, 1/2 cup brown sugar. I then poured this on my thick chops and put in the fridge for about 5 hours. I then patted them dry and put on my favourite rub I have (local rub made in BC). For the potatoes, I cut them into very thin slices but did not cut all the way through the potatoe, allowing it to fan out. I then put small sticks of butter in the potatoes, some oil, salt and pepper, onion powder, and parm cheese. I then cooked on the egg indirectly at around 400 for about an hour. I then put more cheese on them and baked for an additional 10 mins then I served with some sour cream on top. Here are a few pics, didn't get many of the pork chops, but they were great. imageimageimage
Chilliwack, BC, Canada
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Comments

  • Tjcoley
    Tjcoley Posts: 3,551
    Looks fantastic.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • bcsnave
    bcsnave Posts: 1,009
    dude....

    The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion

    _____________________________________________________________________________

    Glenbeulah, WI

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  • jcaspary
    jcaspary Posts: 1,479
    Looks good to me.
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • SGH
    SGH Posts: 28,989
    Looks like a home run to me =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Jwinn44
    Jwinn44 Posts: 49
    It was a very good dinner. The pork chops didn't get the sear marks I waa looking for as I didn't let it get hot enough while doing the reverse sear method. I ran out of time as I wanted dinner on the table for when my wife came home from work. Sear marks or not it was one of the best chops I have ever had
    Chilliwack, BC, Canada
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  • Bojangles
    Bojangles Posts: 118
    them taters though!
    Large BGE  |  Blackstone  |  Custom Dísco  |  PolyScience Discovery
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    my Big Green Egg has saved many-a-Sunday that my Miami Dolphins attempted to ruin.
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    edited October 2014
    Looking great, love those double cut chops. 
    Hasselbacks are a pain - your's look fantastic. 

    Try a reverse with a CI pan, dry the chop just before you drop it in the pan. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • tulocay
    tulocay Posts: 1,737
    Nice looking meal.
    LBGE, Marietta, GA
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  • Dillonjm
    Dillonjm Posts: 229
    Nice cook! I am adding those Hasselbacks to the list. I've been looking for something creative to do with potatoes besides the normal baked / grilled.
    Backyard BBQ Dude
    1 L BGE - 1 Minimax - 1 Recteq

    Northern VA
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  • johnmitchell
    johnmitchell Posts: 7,368
    "Lord have Mercy" but those tatties look off the charts awesome...The whole cook looks fantastic..Gotta try them.. ^:)^
    Greensboro North Carolina
    When in doubt Accelerate....
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Man, I see that whole meal in my near future! Even the green peas.
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  • GATraveller
    GATraveller Posts: 8,207
    That's gonna be my next meal on the egg.  Only thing that seems to be missing is bacon....

    Bravo Sir  
    =D>

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
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    2 Large
    Peachtree Corners, GA
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