Pork Plate

[Rich G]

In contrast to this weekend, not a ton of time on my hands today, so this post will only have one picture.

Grilled up a couple of Berkshire loin chops (seasoned with DP Dizzy Dust) from my local butcher, as well as a couple of links of the bratwurst I made yesterday. Chops were on the 26er for about 8 minutes indirect (~400-425 lid therm temp), then seared on my cast iron grate for a couple minutes per side. The links got a similar treatment, only less time indirect, and just 30-45 seconds a side on the cast iron.

We plated this up with some seasoned rice and a side salad (spinach for me, arugula for the girls.) We gave massive thanks to the wonderful pig!! Tasty stuff all the way around.

R

 

[James N]

Fine looking plate of food.

 

[ChuckO]

The Brats & Chops look fantastic Rich. I wish I could get good Chops over charcoal. I just can't do good BBQ Chops

So I fry them.....That's my favorite way anyway, LOL

 

[Rich G]

The Brats & Chops look fantastic Rich. I wish I could get good Chops over charcoal. I just can't do good BBQ Chops

So I fry them.....That's my favorite way anyway, LOL

Most chops get done on the stove here, too, Chuck. My kids love the pan sauce I make for chops, so they get mad at me when there's no pan!

R

 

[Pat G]

Looks great Rich. Where's the bacon?

 

[Rich G]

Looks great Rich. Where's the bacon?

The pork trifecta? I had to draw the line somewhere, Pat......may have drawn it in the wrong place!

 

[Rich Dahl]

Both the chops and the sausage look great Rich. We do quite a few pork chops and I've finally got it figured out, pork is so much leaner now than years ago and it's easy to over cook them.

 

[Robert-R]

Looking real fine there. Would love to try both. Berkshire pork would be a first around here.

 

[Cliff Bartlett]

Big Meat Monday! Looks terrific Rich. Glad you got to enjoy your bratwurst so soon. Sides sound great as well.

 

[Dustin Dorsey]

Looks fantastic!

 

[Barb D]

Rich that plate is to die for, it all looks so yummy.