Fired up the gasser tonight

[Cabernet]

Good day all
It is a perfect night, 32F with light snow for cooking some pork chops.  4 hours, bay leaf, pepper corn, thyme, brown sugar brine. I then let them dry on a rack for 45 min. Indirect heat on top shelf at 300 F for about 15 min. Cranked up to 500 F and cooked until 145F. Pulled off the grill and rested in olive oil, lemon juice and oregano for 5 min. Also made some sweet potatoes, rapini and quinoa salad.

[bamakettles]

Looks wonderful!  Thanks for sharing the details of the cook.  It's so interesting to see how others prepare their food - especially for such a basic main item like a pork chop.  You took it to the next level!

Still trying to like Quinoa.  Kellee really likes it, but I can't seems to break away from the mashed potatoes lol.....

Cheers!

[ASpitzer]

Love a good grilled pork chop. Your brine sounds really good. Great looking plate of food. Well done!

[Tommie]

Looks Lovely!


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[Cabernet]

-Thanks  for all the props. Bama, I was never a fan of quinoa. the texture was like eating little pebbles. What I do is not follow the instructions( 1 cup quinoa to 2 cups water)  I, add water until it reaches the texture I want. Yes you have to watch it but ,for me, it works out great. I then put it in the freezer for a couple of hours. Then add Feta cheese ,grape tomatoes , cucumber s&p and red onion, The dressing is olive oil, balsamic vinegar, honey and lemon juice . Sorry I don't have measurements, I do it to taste.
Cheers
*   

[Babekyu]

That DOES look really good.....