Interceptor454
01-18-2004, 05:56 PM
alright, just sucked down two DELICIOUS pork chops, secret recipie, my old man gave me this one-don't tell!!!!..................
(3) 1&1/4" cut loin chops
(dry rub) fresh cracked black pepper and lowry's grill creations [beef] seasoning
A-1 marinade, worshestire sauce (or your favorite)
dry rub, put in ziplock (or favorite) freezer bag, then add liquid marinade, FREEZE.
I know, some of you are cringing right now, but freezing actually helps the marinade process, and it makes it VERY convenient to take to the lake--frozen, sit out the morning of, and wallah, it's already marinated, so you don't have to F with it when you're all drunk from hanging out at the beach!
VERY IMPORTANT--do not cook at too high of heat-----the #1 mistake of most grillers, if it's charcoal, grill w/o the lid, for those who use gas, grill on low.
For the thick cuts (1" +), takes about 25-30 minutes. Guaranteed to melt in your mouth. A poll was taken earlier, gas or charcoal, about 50/50, but to cheat and use gas, take a small metal container (about the size of a nuts/bolts bin at your local hardware store), add SOAKED wood chips, and presto, your charcoal flavor has just been added.
Anyone else out there got any magic tricks they'd like to share? Haven't had any complaints or un-eaten steaks/chops/burgers etc yet!!:cool:
(3) 1&1/4" cut loin chops
(dry rub) fresh cracked black pepper and lowry's grill creations [beef] seasoning
A-1 marinade, worshestire sauce (or your favorite)
dry rub, put in ziplock (or favorite) freezer bag, then add liquid marinade, FREEZE.
I know, some of you are cringing right now, but freezing actually helps the marinade process, and it makes it VERY convenient to take to the lake--frozen, sit out the morning of, and wallah, it's already marinated, so you don't have to F with it when you're all drunk from hanging out at the beach!
VERY IMPORTANT--do not cook at too high of heat-----the #1 mistake of most grillers, if it's charcoal, grill w/o the lid, for those who use gas, grill on low.
For the thick cuts (1" +), takes about 25-30 minutes. Guaranteed to melt in your mouth. A poll was taken earlier, gas or charcoal, about 50/50, but to cheat and use gas, take a small metal container (about the size of a nuts/bolts bin at your local hardware store), add SOAKED wood chips, and presto, your charcoal flavor has just been added.
Anyone else out there got any magic tricks they'd like to share? Haven't had any complaints or un-eaten steaks/chops/burgers etc yet!!:cool: