J
jswordy
Guest
I was running late from work, so I grabbed some pork chops at a local grocery. When I got home, I filled and started a half-chimney of Kingsford Hickory in the Weber. Went in, changed clothes, did a few farm chores, and the coals were ready.
The chops were powdered with Rich's Rub (Michigan), grilled, then brushed with Puyallup Sauce (Washington - thanks JD) and Johnny Harris Bar-B-Cue Sauce (Georgia - thanks douglaslizard).
While I grilled, Sue was stir-frying bagged broccoli slaw mix with added pecans and zuccini cubes.
The whole thing took 35 minutes, start to finish.
After she tasted those chops, Sue said, "You need to use the Weber a lot more!" :thumb:
The chops were powdered with Rich's Rub (Michigan), grilled, then brushed with Puyallup Sauce (Washington - thanks JD) and Johnny Harris Bar-B-Cue Sauce (Georgia - thanks douglaslizard).
While I grilled, Sue was stir-frying bagged broccoli slaw mix with added pecans and zuccini cubes.
The whole thing took 35 minutes, start to finish.
After she tasted those chops, Sue said, "You need to use the Weber a lot more!" :thumb:
