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Honey Mustard Chops N Parmesan Asparagus
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Mattman3969
Posts: 10,457
Chops done @Centex style. Brined,rubbed with Tsunami Spin and roasted on small with JD oak chips. I brushed with a mix of stone ground mustard and honey during the roast and once during the sear. It’s dark here so no egg pics. Small had the roast and mini had the sear
Chops with Parmesan Asparagus
Chops with Parmesan Asparagus
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analyze adapt overcome
Comments
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That is one gorgeous, gorgeous pork chop! The asparagus looks great, too!
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Knockout brother....Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Nice!
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Another in the long list of great cooks-congrats.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
That’s a perfectly cooked chop!
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Thanks for comments! You just can’t go wrong with these chops-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Can you explain a little more what the centex style is? These look great and I have been wanting to do pork chops for a while now. Pretty much the only meat cut I haven’t egged yet.
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Very Nice!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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this says it all! All credit to CT
https://eggheadforum.com/discussion/1155810/best-pork-chop-ive-ever-had/p1
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Beautiful meal brother.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Beautiful cook as always. You made the best argument for why we all need more than one egg.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
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