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12-16-2010, 05:44 PM
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#1 |
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Knows what a fatty is.
Join Date: 03-04-10
Location: Fishers, IN
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Korean pork chops
So I'm cooking these Korean pork chops that someone in my office has prepared and marinated, but she didn't give me any cooking instructions. I was going to do them indirect on my Egg with a little apple smoke, how long do you guys think I should do them for?
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Big Green Egg hatched 6/18/10 Char-Grill gasser (rolltop storage) |
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12-16-2010, 05:49 PM
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#2 |
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Babbling Farker
  
Join Date: 05-26-07
Location: Southern California
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I dont have an egg. But I would go till they reach 143* internal temp. Let them rest and enjoy. Depending on thickness about fifteen or twenty minutes, around there checking for doneness.
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Tom |
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12-16-2010, 06:54 PM
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#3 |
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somebody shut me the fark up.
  
Join Date: 06-26-09
Location: San Leandro, CA
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Thin or thick, if thick, offset is the way I would go. If thin, I would be tempted to grill very fast.
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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12-16-2010, 08:17 PM
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#4 |
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Knows what a fatty is.
Join Date: 03-04-10
Location: Fishers, IN
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They are about 1/4 in thick, so I'm thinking they will be done fairly quickly.
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Big Green Egg hatched 6/18/10 Char-Grill gasser (rolltop storage) |
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12-16-2010, 08:30 PM
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#5 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: San Leandro, CA
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Yep, I would go over a charcoal fire and sear them hard, they will be done and I bet taste fantastic.
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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| bge, pork |
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