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My first post of a cook - Thick Pork Chops

kricks
kricks Posts: 244
edited November -0001 in EggHead Forum
After reading the most recent posts of pork chops on the Egg I got inspired. Saw these at the Dekalb Farmers Market and couldn't help myself.

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I used the recipe and technique found here.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=907177&catid=1

Thank you 2Fategghead and Thirdeye.

I have not really crossed over into the rub realm but I had Jack's Old South on hand and followed the brine recipe eggactly.

I prepped some sweetcorn for the Egg and some kale as a separate side dish. I braise the kale in garlic, onion and then chicken stock. I add a little minute rice for color and texture.

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As I've seen before, these are the raws.

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Got my Egg to a reasonable temp.

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I baked the potato for 30 minutes before moving on. The potato was rubbed with olive oil and the kosher salt.

Pulled the potato off and wound the Egg up to 500+ and seared the chops. Maybe 90 seconds - 2 minutes each side. Closed the vents down and set up for indirect. Back to 400 or so.

Put the corn and potato back and had me an adult beverage. I figured 20 - 30 minutes and I'd be good to go.

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Checked after 20 and the chops were at 150 internal. I said some bad words and pulled them off and put them in foil. I was shooting for 135.

Not to worry because 10 minutes later the corn was perfect, the potato was perfect and the chops were the best I've ever tasted. Moist, juicy and full of flavor. My significant other (who is on a diet so hence the single potato) said they were the best ever.

The sad end to this tale? My camera died as I set up for the serving pic! More bad words! But live and learn and thanks to everyone for their help and inspiration!

I'll try and do better the next time.
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Comments

  • 2Fategghead
    2Fategghead Posts: 9,624
    kricks,
    That is great! :) I'm happy to hear thirdeye inspired the both of us! :woohoo:

    To bad about your camara but the pic's you did get were great. It's funny that so many times I have seen cooks done and like you followed up with a simular one. This forum and all the eggheads in it make the BGE as wonderful as it is. Glad to hear you had a great cook. Tim ;)
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  • Mainegg
    Mainegg Posts: 7,787
    WOW Great pics and a great post! Looks like you have this pretty much figured out :P the eggs are pretty cool and since they do not dry out foods, running a little over your target temp is not so bad as you might think. thanks for sharing!!
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  • fire egger
    fire egger Posts: 1,124
    Very nice, especialy impressive for your first egg cook!
    Thanks for the pics
    welcome to the madness
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  • gdenby
    gdenby Posts: 6,239
    Those are some spectacular looking chops, with most all the rib attached, just like a handle. Your kale prep is really nice.

    Honestly, I have to remind myself about when my chop temps were somewhere between pretty good and charcoal on a bone. At one time 15 degrees +- would have been an absolute success.

    Good work!
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  • thirdeye
    thirdeye Posts: 7,428
    Nice. I love those long bone rib chops. Your whole meal looks picture perfect.

    BTW, another benefit of brining is that you can overshoot your normal target doneness and still get a juicy piece of meat.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Dimple's Mom
    Dimple's Mom Posts: 1,740
    A double decker for your first cook - impressive!

    Very nice looking meal. Can't wait to see what you come up with once you figure out what you're doing! :laugh:
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  • Bobby-Q
    Bobby-Q Posts: 1,994
    Dekalb Farmer's Market and Jack's Old South, I'm betting you are one of my customers.

    Beautiful job with your first post about a cook.
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  • berrygood
    berrygood Posts: 372
    Really nice effort. Good cook and pics - the board is always hungry for both. Keep it up.
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