Axiom Home Page Forums General Discussion The Water Cooler bbq pork chops

ringmir-

good deal.. thanks for sharing. you know when you see the pretty young girls licking their thumbs, its gotta be good. 25 min seems a little short, but hey, there is NO specific science to get this done. as long as its good and everyone ate them up, you did good..

another option to the sweet/hot style of cooking.. instead of brown sugar, you can use straight honey mixed with mustard.. it sounds weird, but it tastes pretty good.. just another variation to think about.

bigjohn

Wait a minute - you guys cook your food???? Damn, I should tell my wife.

STUBB'S -- "Ladies and Gentlemen, I'm a chef" -- is also available in California. It's great stuff.

bigjohn and BigWill,

One big thank you! for the brown sugar rub idea. I made it today and it came out fantastic! I made mine a little unique, though. For the rub, I used about a heaping 1/2 cup of brown sugar, and then added salt, pepper, garlic powder, chili powder, cayenne, cumin, dill, dry mustard, sage, and marjoram in various quantities. I generously rubbed it into 8 thick pork chops and then put them in the fridge for about 4 hours.

I bought some mesquite chips and prepared a 1/2 wet, 1/2 dry foil smoking pouch and set it on my grill's flavorizer bars. After I could smell the hickory smoke, I turned the burners to low and put the chops on. There was about 1/4 cup of liquid in the dish the chops came from, so I decided to use it in a sauce. I poured about 1/4 cup of raspberry balsamic vinegar into a saucepan, added the pork liquid and some extra pepper, brought it to a boil to kill the germs, and then reduced it over low heat. It ended up being the perfect balance of sweet and tangy for the chops.

I'm still drooling. I should go to bed before I grab the last one out of the fridge as a (past)midnight snack.

cool peter.. glad it turned out good for you.. yea, there is no specific outline when it comes to spices, and how much to use. ya just gotta kinda play with it, and find the mix that you prefer. i like it more spicy, but to each their own. i am an addict when it comes to pork.. my wife doesnt care for pork very much, so i dont get it as often as i would like.

i feel the need to mention that the mixture i mentioned 3 posts above(honey & mustard) was more intended for a glaze, not a merinade.. i didnt specify.

bigjohn

And it was frickin' incredible. Fantastic job, Peter!

Gotta get my ass off of the couch and out to the grill...

I just had the leftovers for lunch. Mmmmm. I think the sauce was my favorite part. Finger-licking good.