Moose
08-24-2011, 05:23 PM
The Missus picked up these two fine specimens the other day at a local ethnic market we frequent:
http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5045.jpg
These are just SO much better than what we get at local supermarket!
I decided to dust them with some Rub Co. BBQ seasoning, which I've really been enjoying lately:
http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5047.jpg
I then set up my Kingsford Oval for indirect, and added some pecan and hickory to the coals and put the chops on:
http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5048.jpg
Turned them after about 10 mins:
http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5050.jpg
When they were about 80% done, I moved them to the hot side for a good sear, making sure to put the bone side of the chop towards the heat:
http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5059.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5058.jpg
When they reached 145 degrees internal, I pulled them and let them rest for a bit:
http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5062.jpg
Meanwhile, The Missus whipped up some of delicious couscous to go with the chops. She served that along with some melon, accompanied by a nice cold frosty lager:
http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5071.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/TDMoneyShot4.jpg
The whole meal was outstanding - the chops were very moist and juicy!
Thanks for checking out my chops...
http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5045.jpg
These are just SO much better than what we get at local supermarket!
I decided to dust them with some Rub Co. BBQ seasoning, which I've really been enjoying lately:
http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5047.jpg
I then set up my Kingsford Oval for indirect, and added some pecan and hickory to the coals and put the chops on:
http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5048.jpg
Turned them after about 10 mins:
http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5050.jpg
When they were about 80% done, I moved them to the hot side for a good sear, making sure to put the bone side of the chop towards the heat:
http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5059.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5058.jpg
When they reached 145 degrees internal, I pulled them and let them rest for a bit:
http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5062.jpg
Meanwhile, The Missus whipped up some of delicious couscous to go with the chops. She served that along with some melon, accompanied by a nice cold frosty lager:
http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/IMG_5071.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Aug%2023%202011%20Pork%20Chops/TDMoneyShot4.jpg
The whole meal was outstanding - the chops were very moist and juicy!
Thanks for checking out my chops...