Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Thanks for the great help
Phred721
Posts: 14
Well tonight was attempt number two for the BGE and wow, did it work great with advice from here. 1 1/2" center-cut Bone-in pork chops, home-made wet rub and brined! Viola!
Thanks for those who made this a success
Thanks for those who made this a success
Comments
-
Sorry I can't seem to U/L images. I will attempt later.
-
What dome temperature did you cook them at? And what internal temp did you pull them at?
I know Little Steven and I told you two different dome temps, and I wondered which one you decided to try.
I wish the pics were bigger.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Congrats & Welcome!BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
-
Beautiful! Love those pork chops and you cook them perfect.
Enjoy!
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum