S
Stachel
Guest
1) Brine
===========
(adapted from ThirdEye's Beer Brine'd Pork Chops)
http://www.bbq-brethren.com/forum/showthread.php?t=16484)
1 cup water
3/4 cup dark rum
4 teaspoons kosher salt
1 1/2 tablespoons dark brown sugar
1 tablespoon molasses [ I didn't have molasses, so instead I addded 1 tbsp of brown sugar]
1 cup ice cubes
Heated everything to make the salt and sugar dissolve. Added the ice cubes and transferred to the zipper bag. Added the chops and brined for 4 hours till I got too hungry to wait longer.
2) Room Temp
==============
Let the chops sit for 45 min at room temp
3) Rub
========
- McCormick's garlic pepper rub on 2. Put mustard on one first before the rub.
- Chipotle rub on 1
4) Sear
=========
Seared each chop @ 850 degrees on top of my chimney starter that had lava-coals inside for 1 min each side. I measured the temp with a Raytek infrared thermometer originally purchased to help resolve a problem with the air conditioner. Last time I used that Chimney starter trick, it pegged the max capacity of the thermometer @ 968 degrees or in that vicinity.
5) Grill
==========
Tossed some soaked cherry chips on the sides around the plate setter.
Added each chop to my Egg that was already 25 minutes into cooking 4 ears of corn at 400.
6) Sauce
============
Sauced each side of chops when the temps hit 155 degrees:
Cranberry Orange Ginger sauce
Pork Chop Result:
They were yummy.
Very juicy. The sauce was great. in a moment of inspiration, I poured the juices that had collected into the plate after taking the chops off the grill back into the 1/4 full jar of Cranberry Orange Ginger sauce. That turned it into a gravy-ish-Cranberry Orange Ginger sauce that was totally delicious.
Side: 4 ears of Corn
1) Soaked shucked ears in water for 20 minutes (I read where someone said to do this; don't remember why)
2) Smeared with Butter-Taco Seasoning mixture. I love this combo.
3) Cooked for 40 minutes @ 350 - 400
Used the platesetter with all grilling on the Egg, so I wouldn't have to worry about errant flames.
Notes:
- Much better pork chops than I've had in oven or on stove.
- Couldn't really taste the rum in the pork chop.
- Had nibbles from each. Couldn't really distinguish between which chop had which rub or the mustard, but they all tested good. The tastiest part seemed to be ... the the small section to the left of the T-bone.
- Note to self: Please resist the urge to remove glove and then pull out very hot probe with bare skin fingers! I have done that twice now!
- The Egg makes everything SO easy compared to my former grill!! It is still heating up incredibly quickly! I thought it was a fluke the first time.
- The Chimney starter setup makes me appreciate the Egg from a safety standpoint. I don't have to worry about a single spark flying out of the Egg! And iIt seems to get to temperature almost as fast as a chimney starter becomes ready. Not being certain of the final disposition of each spark that flies out of the chimney is troublesome. i.e., did it go under the deck. But I water down the deck and area under it first whenever I use the chimney.
Here are some pixels:
- The little aluminum garbage can I saw at the grocery store. It fits perfectly under the Egg for ash-removal.
- The chop pic was taken after the corn was done and after saucing them with the cranberry-orange-ginger mixture.
- Yes I actually did label which probes worked with which when I was weeding out the dead ones.
- The middle one had the flash. I am light-challenged during night cooking. Need to install another light where I am. The portable one runs out of power too quickly.
===========
(adapted from ThirdEye's Beer Brine'd Pork Chops)
http://www.bbq-brethren.com/forum/showthread.php?t=16484)
1 cup water
3/4 cup dark rum
4 teaspoons kosher salt
1 1/2 tablespoons dark brown sugar
1 tablespoon molasses [ I didn't have molasses, so instead I addded 1 tbsp of brown sugar]
1 cup ice cubes
Heated everything to make the salt and sugar dissolve. Added the ice cubes and transferred to the zipper bag. Added the chops and brined for 4 hours till I got too hungry to wait longer.
2) Room Temp
==============
Let the chops sit for 45 min at room temp
3) Rub
========
- McCormick's garlic pepper rub on 2. Put mustard on one first before the rub.
- Chipotle rub on 1
4) Sear
=========
Seared each chop @ 850 degrees on top of my chimney starter that had lava-coals inside for 1 min each side. I measured the temp with a Raytek infrared thermometer originally purchased to help resolve a problem with the air conditioner. Last time I used that Chimney starter trick, it pegged the max capacity of the thermometer @ 968 degrees or in that vicinity.
5) Grill
==========
Tossed some soaked cherry chips on the sides around the plate setter.
Added each chop to my Egg that was already 25 minutes into cooking 4 ears of corn at 400.
6) Sauce
============
Sauced each side of chops when the temps hit 155 degrees:
Cranberry Orange Ginger sauce
Pork Chop Result:
They were yummy.
Very juicy. The sauce was great. in a moment of inspiration, I poured the juices that had collected into the plate after taking the chops off the grill back into the 1/4 full jar of Cranberry Orange Ginger sauce. That turned it into a gravy-ish-Cranberry Orange Ginger sauce that was totally delicious. Side: 4 ears of Corn
1) Soaked shucked ears in water for 20 minutes (I read where someone said to do this; don't remember why)
2) Smeared with Butter-Taco Seasoning mixture. I love this combo.
3) Cooked for 40 minutes @ 350 - 400
Used the platesetter with all grilling on the Egg, so I wouldn't have to worry about errant flames.
Notes:
- Much better pork chops than I've had in oven or on stove.
- Couldn't really taste the rum in the pork chop.
- Had nibbles from each. Couldn't really distinguish between which chop had which rub or the mustard, but they all tested good. The tastiest part seemed to be ... the the small section to the left of the T-bone.
- Note to self: Please resist the urge to remove glove and then pull out very hot probe with bare skin fingers! I have done that twice now!
- The Egg makes everything SO easy compared to my former grill!! It is still heating up incredibly quickly! I thought it was a fluke the first time.
- The Chimney starter setup makes me appreciate the Egg from a safety standpoint. I don't have to worry about a single spark flying out of the Egg! And iIt seems to get to temperature almost as fast as a chimney starter becomes ready. Not being certain of the final disposition of each spark that flies out of the chimney is troublesome. i.e., did it go under the deck. But I water down the deck and area under it first whenever I use the chimney.
Here are some pixels:
- The little aluminum garbage can I saw at the grocery store. It fits perfectly under the Egg for ash-removal.
- The chop pic was taken after the corn was done and after saucing them with the cranberry-orange-ginger mixture.
- Yes I actually did label which probes worked with which when I was weeding out the dead ones.
- The middle one had the flash. I am light-challenged during night cooking. Need to install another light where I am. The portable one runs out of power too quickly.
