Ryan921
Knows what a fatty is.
I don't post on here nearly as much as I lurk. Mostly because I am terrible at taking pictures. I'm thinking maybe if I just go ahead a post, it will give me motivation to suck less at that picture taking... worth a try I suppose
So anyhow, my wife comes home with these giant 1 1/4" thick pork chops and says "I don't know if you can cook these or not?..." (she is just not a grocery shopper.. but she tries and that's what counts:thumb
Instantly, my mouth is watering and I begin preparing the meal.
I rubbed the chops with a little safflower oil then a light dusting of S&P and Plowboys. Left them on the kettle on indirect heat for about 15 minutes then about 5 on direct heat. Pulled at 145 IT.
I did a glaze with this Whiskey Peach sauce. I'm not sure how common this sauce is, I've only found it at my local butcher. If you ever see it I would highly recommend giving it a try. I am typically not a sauce guy but this stuff if fantastic.
These were the best pork chops we have ever had. Even with those monsters we both finished wanting more!
Thanks for looking
While I'm at it I want to give a huge shout out to ALL of the Brethren. I have only been Que-ing a few years now with very little cooking experience before that. I am now to the point where my family is always raving and making me the one in charge of cooking Q for family functions. It's a great feeling and I owe a lot of credit to the information I have obtained from the Brethren. This forum if nothing else is overwhelmingly inspiring and gives me a huge amount of drive to continue the endless pursuit of great BBQ.
Thanks again!
So anyhow, my wife comes home with these giant 1 1/4" thick pork chops and says "I don't know if you can cook these or not?..." (she is just not a grocery shopper.. but she tries and that's what counts:thumb
Instantly, my mouth is watering and I begin preparing the meal. I rubbed the chops with a little safflower oil then a light dusting of S&P and Plowboys. Left them on the kettle on indirect heat for about 15 minutes then about 5 on direct heat. Pulled at 145 IT.
I did a glaze with this Whiskey Peach sauce. I'm not sure how common this sauce is, I've only found it at my local butcher. If you ever see it I would highly recommend giving it a try. I am typically not a sauce guy but this stuff if fantastic.
These were the best pork chops we have ever had. Even with those monsters we both finished wanting more!
Thanks for looking
While I'm at it I want to give a huge shout out to ALL of the Brethren. I have only been Que-ing a few years now with very little cooking experience before that. I am now to the point where my family is always raving and making me the one in charge of cooking Q for family functions. It's a great feeling and I owe a lot of credit to the information I have obtained from the Brethren. This forum if nothing else is overwhelmingly inspiring and gives me a huge amount of drive to continue the endless pursuit of great BBQ.
Thanks again!
