Huge Chops!!

These were a combined total of 1.83 pounds... ...I rubbed them down with some Sucklebusters Hog Waller....





Glazed them with some "Palmetto Juice" toward the end....





Served up with a loaded baked potato and some steamed cauliflower...



Simple, but gooood!

Those look really good Dyal! With the size of those monsters I'm surprised it didn't require some sort of marinade to help keep them moist while you were getting them grilled through. Nicely done!

Jim

jfm0830 wrote:

Those look really good Dyal! With the size of those monsters I'm surprised it didn't require some sort of marinade to help keep them moist while you were getting them grilled through. Nicely done!

Jim

Thanks, Jim! Yeah, that was my fear too....I originally had the egg cranked up to about 435 deg f... Then I was pondering about the outside getting too done while the inside not being done enough... so I cranked the heat down to around 375-400 deg f.....that's why the grill marks aren't too pretty... They still ate good though. I got the internal temp to around 148 before taking them off for the rest.

GMTA. Pork is so much easier now that they don't tell you to take it up to 160. Although I've got to say it still feels little strange eating pork with a little pink in it. But I'm getting used to it. Your cook has made me put pork chops on the short list of things I wanted to cook on the Egg.

Jim

Big thick center cut pork chops are wonderful!
I cook mine med-med-rare.

Nice chops. That pile of baked taters look pretty dang good.

Great looking chops, Dying. Good job. I'm almost went chops last night, but opted for cheekan.

My favorite chops... wish I had one right now!

+1 on some hot sauce too... nice plate!

jfm0830 wrote:

Although I've got to say it still feels little strange eating pork with a little pink in it.

Yes, a lot of older folks feel this way...

Good to hear the chops didn't dry out, Dyal. It doesn't take long for them to go from juicy to leathery, especially the lean ones. For thicker cuts around a pound or more I often prefer pork steak because it's usually fattier and takes a little longer to turn the corner.