I put a piece of cherry wood on to smolder next to the grilled chops. It actually picked up some nice flavor in a very short time. Sliced and served with a little Blues Hog. It wasn't too bad for not having time to actually smoke it right.
10-26-2013 03:54 PM
Any smoke flavoring is a plus... Great idea..
10-26-2013 04:03 PM
Nice looking chops.
10-26-2013 04:08 PM
Good Looking Grub!
Your timing is perfect for us.
I have 2 thick chops defrosting and the brine is in the fridge chilling down for tomorrow AM.
Thanks for adding to the inspiration!
10-26-2013 07:14 PM
That's a good idea to have in the old hip pocket. Looks tasty too.
10-26-2013 07:36 PM
Nice ! You cant go wrong with cherry :thumb:
10-26-2013 07:58 PM
Nice looking chops !
Lately I have been brining my Pork Chops overnight then a quick sear on both sides and reduce the heat to finish.
10-27-2013 07:11 AM
Using a brine with pork chops in something I'm not familiar with. I'd love to hear some details on this please.