|
|
Post by rickyguitar on May 24, 2021 23:29:03 GMT -5
for the grill. I have 3 bottles of propane, covid leftovers.
|
|
|
|
Post by jazzguy on May 26, 2021 16:07:45 GMT -5
marinate them overnight in fresh chopped garlic, fresh lemon, evoo, salt and fresh cracked pepper
|
|
|
|
Post by Mfitz804 on May 26, 2021 16:44:42 GMT -5
marinate them overnight in fresh chopped garlic, fresh lemon, evoo, salt and fresh cracked pepper Works equally as well on chicken, we do that all the time. |
|
|
|
Post by jazzguy on May 26, 2021 16:59:10 GMT -5
a little oregano doesn't hurt either
|
|
|
|
Post by Peegoo 🏁 on May 29, 2021 15:41:51 GMT -5
Serve with warm apple sauce or fresh stewed apples--not too sweet. The tartness of a Granny Smith is perfect for pork.
|
|
|
|
Post by k9bigdog on May 30, 2021 8:19:28 GMT -5
I call this the "One Turn Method" and it yields nice juicy chops that won't be dried out, shriveled and overdone. Pat them dry with a paper towel, then sprinkle them generously with kosher salt on both sides. Put them on a pan with a baking rack uncovered in the fridge for 3-4 hours. Take them out about an hour before cooking and season with whatever you like on both sides. I like to use my BBQ rub, use whatever you like. Get the grill up to about 350 and grill them on one side only, most of the way. DON'T flip them over until the chops are almost cooked through, you want between 1/4 and 1/8" not done yet on top before you turn them. Turn them when they are almost done just to finish the rest of the way. It won't take long and the key is to not keep flipping them and not to overcook them. Once I turn them over I like to brush on some BBQ sauce on the top side only and let it set for a few minutes while they finish up. Remove and serve.
|
|
GmanNJ
Wholenote
somewhere deep in the swamps of Joisey
Posts: 315
Formerly Known As: Your Friendly Neighborhood Gman
|
Post by GmanNJ on Jul 10, 2021 10:40:43 GMT -5
brine them. Put salt sugar and spices in a zip lock with some ice cubes and water. Place in fridge for a few hours. Rise, pat dry and grill.
This video shows a pan fry buts its the same. The salt causes an enzyme reaction in the meat- its good stuff and google if interested in the science of salting meat and letting it sit
|
|
