sfdrew28 Posted March 6, 2018 Report 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
tony b Posted March 6, 2018 Report Posted March 6, 2018 Baste explains that strange yellow color on the pork chop. Next time, make the baste with some Purple Crack.
sfdrew28 Posted March 6, 2018 Author Report 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
