Chops, Asparagus and Peppers


 
Mike Coffman

Mike Coffman

TVWBB Olympian
Tonight’s menu is pork chops, asparagus and peppers filled with cream cheese with chives.
The chops were salted, then coated with smoked olive oil and seasoned with Killer Hogs The BBQ Rub.
Asparagus was coated with smoked olive oil and seasoned with Penzeys Arizona Dreaming.
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Put onto the Performer indirect with some peach wood.
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Asparagus is done.
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Chops are done after a couple minutes of direct heat on each side.
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Here’s your plate.
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Everything was delicious! Chops were very juicy and tender and I can see why the Killer Hogs team
has won a multitude of awards on the KCBS circuit with their rub. It has a unique flavor not too sweet
and not too spicy, just the right amount of both.

Thanks for looking!
 
Thanks everyone for your kind comments! :) Jon the peppers were not grilled.
I was going to throw them onto the grill but the "boss" said she didn't want them that
way. Next time I will do half and half and make us both happy!;) Bob this is what the
smoked olive oil looks like. My wife picked it up at Williams-Sonoma in Savannah. It's kinda
pricey, but worth it.
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If you don't have a Williams-Sonoma in your area you can order it here.
 
Last edited:
Man, you're killing it lately. Lotta great food coming off your grills! Thanks for the olivie oil info.
 
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