John K BBQ
TVWBB All-Star
Woke up in Cedar Rapids this morning and was greeted with a nice sunrise.
Had some coffee, and hit the road, got home around 2:30 and finished work....then poured an Oktoberfest - this one is pretty good. local to St. Louis. I've been sampling beers from all over the country and there are lots of good ones out there.
We decided to have pork chops on the E6, potatoes and salad for dinner. I decided to try the reverse sear. I filled one weber basket, then took 5 KFO briqs off the top and put them in the mini-chimney like so;
Once they were mostly ashed over, I arranged them evenly in the top of the basket, and put these nice thick chops on the indirect side over some foil. I put a good amount of salt/seasoning salt on these about an hour before hand and kept them in the fridge. I had the E6 up to about 350 on the dome thermometer just about 10 minutes after closing the lid.
After about 30 minutes or so the chops were about 110F so I started searing them off. The charcoal basket got nice and hot once I opened the lid...
Here's a shot of the chops and potatoes. I halved/quartered some small red potatoes, boiled until tender and drained. I heated a 1/4 cup of olive oil with 2 large crushed garlic cloves and then added the potatoes, tossed them around a bit and put in a 400F oven until they were crispy
And, here's my plate.... I sliced up my chop, served with potatoes and spinach, red pepper, goat cheese and balsamic salad.
I hope everyone has a great weekend - be sure to catch a sunrise or sunset if you can and let us know what you end up cooking!
Had some coffee, and hit the road, got home around 2:30 and finished work....then poured an Oktoberfest - this one is pretty good. local to St. Louis. I've been sampling beers from all over the country and there are lots of good ones out there.
We decided to have pork chops on the E6, potatoes and salad for dinner. I decided to try the reverse sear. I filled one weber basket, then took 5 KFO briqs off the top and put them in the mini-chimney like so;
Once they were mostly ashed over, I arranged them evenly in the top of the basket, and put these nice thick chops on the indirect side over some foil. I put a good amount of salt/seasoning salt on these about an hour before hand and kept them in the fridge. I had the E6 up to about 350 on the dome thermometer just about 10 minutes after closing the lid.
After about 30 minutes or so the chops were about 110F so I started searing them off. The charcoal basket got nice and hot once I opened the lid...
Here's a shot of the chops and potatoes. I halved/quartered some small red potatoes, boiled until tender and drained. I heated a 1/4 cup of olive oil with 2 large crushed garlic cloves and then added the potatoes, tossed them around a bit and put in a 400F oven until they were crispy
And, here's my plate.... I sliced up my chop, served with potatoes and spinach, red pepper, goat cheese and balsamic salad.
I hope everyone has a great weekend - be sure to catch a sunrise or sunset if you can and let us know what you end up cooking!
