halfcocked
is Blowin Smoke!
As an experiment I tried pork chops reverse seared. These are 1 1/2 inch loin chops. Marinated for 2 hours and low grilled to 140 interior. Taters are parboiled and browned in my home made bacon/grease. I have to admit that these were the best loin chops I have grilled; I'm still not a fan of loin chops on the grate. The filet part was good, the backstrap was OK but not flavorful. There is just no way to add taste to the "loin" that I can figure. Any suggestions to make these more flavorful? Other than roast them to hell with onions and other ingredients.
