sfdrew28 Posted March 6, 2018 Report Share Posted March 6, 2018 Did a wet brine and then used a Memphis rub on these blade chops. Put on Gossamer at 400 using indirect heat. Threw a. If chunk of apple wood on top of coals cause I had it sitting around. Once temp reached 120 area I basted in mustard peppercorn sauce and finished over direct heat. A pork chop is a beautiful thing. Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted March 6, 2018 Report Share Posted March 6, 2018 Looks yummy to me Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 6, 2018 Report Share Posted March 6, 2018 and that is a beautiful dinner. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 6, 2018 Report Share Posted March 6, 2018 Baste explains that strange yellow color on the pork chop. Next time, make the baste with some Purple Crack. Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted March 6, 2018 Author Report Share Posted March 6, 2018 Lol...I thought of it after. It hasn’t won me over yet after my initial experience. I’m cooking some thighs to have on hand and I’ll sprinkle it on a few post cook. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Shuley Posted March 8, 2018 Report Share Posted March 8, 2018 Looks great. I'd try the purple crack too! Quote Link to comment Share on other sites More sharing options...
