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Going for a first tonight

tikigriller
tikigriller Posts: 1,389
in Pork
Nothing fancy.......pork chop apple chips for smoke. 

Going to reverse sear it.......anything I should watch for?  (And I didnt rinse it)


Just bought an Egg?  Here is what you get to look forward to now:

Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

Livermore, California
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Comments

  • minniemoh
    minniemoh Posts: 2,145
    Only thing you really need to watch for is overcooking it. Final temp of 140 and you'll have juicy goodness. I like to go about 225-250 on the roast. The lower you go on temp there, the less carryover cooking you will have making it easier to get the desired finish temp after the sear. (you probably already know that).

    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • Legume
    Legume Posts: 15,936
    edited October 2016
    Make a nice glaze or baste for it, some combo of honey, jam, sriracha, butter, soy, whiskey, whatever.  Sear the crap out of it.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • tikigriller
    tikigriller Posts: 1,389
    minniemoh said:
    Only thing you really need to watch for is overcooking it. Final temp of 140 and you'll have juicy goodness. I like to go about 225-250 on the roast. The lower you go on temp there, the less carryover cooking you will have making it easier to get the desired finish temp after the sear. (you probably already know that).

    I talk like I know a lot, when in fact, I still know very little!  Thank You for the advice!!
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • tikigriller
    tikigriller Posts: 1,389
    Legume said:
    Make a nice glaze or baste for it, some combo of honey, jam, sriracha, butter, soy, whiskey, whatever.  Sear the crap out of it.
    I did t have time for it to marinate so I thought I wouldn't be able to. 

    Damn....this is where my weaknesses come shining through... don't know how to whip up something like that quick and easy. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • tikigriller
    tikigriller Posts: 1,389
    I can't imagine worschester sauce being good on this?
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • minniemoh
    minniemoh Posts: 2,145
    50/50 honey and stone ground mustard (then add a little more honey until the bite of the mustard is gone) is my go-to glaze. This one came from @The Cen-Tex Smoker couple of years back. It's easy and freakin fantastic. Sometimes I will pour a little stout in there too if I have some "extra" around.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • Legume
    Legume Posts: 15,936
    Sure, worschesteshire, butter, maybe a little pinch of brown sugar. Brush it on after you roast, brush while searing and when you pull them off.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • minniemoh
    minniemoh Posts: 2,145
    That sounds pretty good @Legume. I may have to give yours a try soon.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • tikigriller
    tikigriller Posts: 1,389
    Would a little hot sauce be good to give it a little kick?
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Legume
    Legume Posts: 15,936
    Hell yes.  Any hot sauce bite will usually mellow a bit once grilled.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Legume
    Legume Posts: 15,936
    @minniemoh that mustard and honey glaze kicks ass.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • tikigriller
    tikigriller Posts: 1,389
    I was going to do the honey one, but if I did, I would not have had enough honey left over for kids lunch tomorrow. He's addicted to peanut butter and honey. 
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Legume
    Legume Posts: 15,936
    I could eat peanut butter, honey and banana toast everyday.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • tikigriller
    tikigriller Posts: 1,389
    Another first tonight.....my egg is sweating. Have not seen it do that yet. And it smells like a new fresh rain. Just another reason to love thy egg. 


    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Legume
    Legume Posts: 15,936
    Can you control the sweatness?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • tikigriller
    tikigriller Posts: 1,389
    Legume said:
    Can you control the sweatness?
    Absolutely laughing out loud in my back yard!!!!!
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • YukonRon
    YukonRon Posts: 17,261
    I like smoking pork with peach. I use soy sauce, after tenderizing the meat, add rub. I use peach perserves as glaze.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • tikigriller
    tikigriller Posts: 1,389
    This, was, AWESOME!!!  Thank you all so....the glaze was the game changer. 

    Worschester, butter, brown sugar, and some hot sauce. This stuff is the greatest hot sauce I have had! 

    Pulled it at 120 (will pull it later next time a tad.   Seared until 135 at about 600. 

    Iw as going to do the rice on the Egg but I was worried about being able to boil the water. 

    Thanks for for the tips!!!  It brought it all home for me. 

    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
    · Share on FacebookShare on Twitter

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