I
itsjared
Guest
Howdy folks, I've been a lurker here for a while but I'm finally coming out of the house and to the pit to talk to the pros.
I entered myself into a little competition this weekend at the local festival and they've got me scheduled to cook "pork". I have asked for them to clarify this "pork" to something I can plan for a little better.
Being that we're going to be grilling on Big Green Eggs, and our time limit is only 1hr; I assume that we'll be doing pork chops. I don't know much but I do know that they provide the meat and I bring everything else.
My question is; what is the best tactic to use in preparing a pork chop? Should I brine? Rub? both? Also any decent recipes and/or general rules of thumb that I should work with?
What are folks' thoughts and what are some little things I might need to remember?
Thanks all.
I entered myself into a little competition this weekend at the local festival and they've got me scheduled to cook "pork". I have asked for them to clarify this "pork" to something I can plan for a little better.
Being that we're going to be grilling on Big Green Eggs, and our time limit is only 1hr; I assume that we'll be doing pork chops. I don't know much but I do know that they provide the meat and I bring everything else.
My question is; what is the best tactic to use in preparing a pork chop? Should I brine? Rub? both? Also any decent recipes and/or general rules of thumb that I should work with?
What are folks' thoughts and what are some little things I might need to remember?
Thanks all.
