Brad Olson
TVWBB Platinum Member
For the record, I'm not a fan of boneless pork loin chops. To me they're the porcine equivalent of the BSCB, but they do have one redeeming quality: they stuff well.
Seasoned the day before. Getting some salt into the meat is a must.
After laying down some yellow mustard I added some smoked Gouda.
And some Canadian bacon from Jones Dairy Farm.
I know what you're thinking and you're right: that butterflied chop is never going to fold over! Fortunately, there's a solution: the Lid Chop.
But now there's another potential problem: leakage from the seam, right? No worries!
Indirect charcoal heat with a kiss of smoke from the fence log did the work.
Not too bad, if I say so myself.
Credit where credit is due: I think I first learned the basic recipe from one of Steven Raichlen's TV series. But the assembly method is all mine.
Seasoned the day before. Getting some salt into the meat is a must.
After laying down some yellow mustard I added some smoked Gouda.
And some Canadian bacon from Jones Dairy Farm.
I know what you're thinking and you're right: that butterflied chop is never going to fold over! Fortunately, there's a solution: the Lid Chop.
But now there's another potential problem: leakage from the seam, right? No worries!
Indirect charcoal heat with a kiss of smoke from the fence log did the work.
Not too bad, if I say so myself.
Credit where credit is due: I think I first learned the basic recipe from one of Steven Raichlen's TV series. But the assembly method is all mine.
