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any recommendations on how to cook this?

mlamb01
mlamb01 Posts: 210
in EggHead Forum
These are going on for dinner after the ham is done smoking...
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Comments

  • Chubbs
    Chubbs Posts: 6,929
    Step 1- move somewhere warmer
    Step 2- I usually sear mine then roast 
    Step 3- use thermopen so don't overcook
    Step 4- pour a stout drink
    Step 5- eat
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • grege345
    grege345 Posts: 3,515
    If you have some time brine it for a few hours. Then just simple cook to 140ish
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • MediumRarely
    MediumRarely Posts: 270
    I agree - brine in salt and brown sugar.  Pat dry, sprinkle with a rub (brown sugar, cumin, paprika, garlic powder, salt, pepper, crushed red pepper, etc. would be nice).  Sear at high temp, then back off and cook to 135-140.

    Always act so that you can tell the truth about how you act.


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  • jcaspary
    jcaspary Posts: 1,479
    It looks as though it's pretty thick.  If it is I like to go reverse sear.  If it isn't then I agree with grege345.
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Brine with water,salt,sugar and maybe 1 clove of crushed garlic.  Cook indirect at 250ish then glaze with a Honey/Mustard mix and sear.  Best chops you've ever had!!  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • mlamb01
    mlamb01 Posts: 210
    It is thick, at least 1".  For the brine, what is the ratio of salt/sugar/water?
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  • Legume
    Legume Posts: 15,938
    I usually use 1 cup salt, 1/2 to 1 cup sugar in 1 gallon water.  Sometimes brown sugar, sometimes honey, etc.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • jcaspary
    jcaspary Posts: 1,479
    That's the same recipe I use.  Sometimes I will add a couple cloves of crushed garlic, halved and squeezed oranges, fresh cilantro, fresh basil, ginger,...  I won't add all of these at the same time.  Whatever I have and whatever fits the mood I'm in.  Sometimes I add apple juice or cider.  I just bottle it and put it in the fridge and only use what I  need.
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    @Chubbs
    You have the order all messed up.

    #1 Pour a stout drink! 
    New Albany, Ohio 

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  • mlamb01
    mlamb01 Posts: 210
    Ended up doing 1/4 cup Kosher salt, 1/4 cup brown sugar, and about 1 cup of water.  Put the 2 chops in a ziplock and poured in the mixture to brine.

    I'm going to go the reverse sear route.  At what temp should I do the initial roast, and at what IT should I pull for the sear?  These are about 1" thick.  How long to sear each side at 600+ on a cast iron grate?
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  • grege345
    grege345 Posts: 3,515
    So reverse sear is going to be around 250-275 indirect with some smoke of your liking with some sort of low sugar rub. Take it to 115° or so. Take it off and tent with foil. Open up vents, remove platesetter (be careful). Take it up to 500° or so. Keep an ey on it. It will go nuclear it no time at all. Sear 90 seconds a side. Take it up to 140°. Your cooking to temp on these puppies. Start to finish I'd say around an hour. 
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • henapple
    henapple Posts: 16,025
    THEBuckeye said:
    @Chubbs
    You have the order all messed up.

    #1 Pour a stout drink! 



    The order is still wrong..pour ANOTHER stout drink.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited March 2015

    henapple said:
    THEBuckeye said:
    @Chubbs
    You have the order all messed up.

    #1 Pour a stout drink! 



    The order is still wrong..pour ANOTHER stout drink.

    Yes and then....wait what are we doing here again. Hiccup. :tongue: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Mattman3969
    Mattman3969 Posts: 10,458
    grege345 said:
    So reverse sear is going to be around 250-275 indirect with some smoke of your liking with some sort of low sugar rub. Take it to 115° or so. Take it off and tent with foil. Open up vents, remove platesetter (be careful). Take it up to 500° or so. Keep an ey on it. It will go nuclear it no time at all. Sear 90 seconds a side. Take it up to 140°. Your cooking to temp on these puppies. Start to finish I'd say around an hour. 
    This is the ticket!!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • mlamb01
    mlamb01 Posts: 210
    Thanks for the advice, they turned out great.  I used brown sugar and salt for the brine, and did a mustard and honey glaze before searing.  Here's a shot, complete with a fork.  Hard to believe I only paid 3 bucks each for These, as good as they tasted.
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  • grege345
    grege345 Posts: 3,515
    Next time I'm coming to you for the recommendation. Outstanding !!  Seriously the markings are just ridiculous
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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