Peter Gallagher
TVWBB Guru
They had some nice looking SRF pork chops at our store the other day so I thought I'd give them a try - We don't do a lot of pork chops, so I thought I'd do them on the smoker seeing I still had some charcoal in it leftover from the weekend - Folks around here suggested the Jealous Devil lump which I've been using now for a few months. I like it it a lot - it burns so much slower. Thanks for the tip! The chops were1.5 inch thick, and I brined them for about an hour and half - nice little filets on these fellers....
As most folks arounds here know, the key to any good cook is to start with a clean grill....
I did them at 225 - I just peppered them a bit - no salt because of the brine- I made some mustard sauce, that I'd add later - on they go:
...continuing with the week's Buffet shiva tribute - (that's lime juice in the beer bottle)
here they are after at 45 minutes, and coating of the sauce - i pulled them off at 135
...and plated - moist and delicious!
As most folks arounds here know, the key to any good cook is to start with a clean grill....
I did them at 225 - I just peppered them a bit - no salt because of the brine- I made some mustard sauce, that I'd add later - on they go:
...continuing with the week's Buffet shiva tribute - (that's lime juice in the beer bottle)
here they are after at 45 minutes, and coating of the sauce - i pulled them off at 135
...and plated - moist and delicious!
