Well I got some time off and went home. We had butchered some Pig's last fall and had set aside a dozen nice 1" thick chops. We made the brine and soaked the chops for 6 days, Smoked them with Beech pellets in the AMNPTS for a couple hrs then turned on some heat in the Pit Boss and grilled. Mustard greens from the garden sweated down with onions, And then did a rice with Cilantro and Lime.
They turned out great, We were trying for a version of smoked pork chops we had in the Dominican a few years back. Close to it and we will play with it a bit but I would definitely recommend it.
They turned out great, We were trying for a version of smoked pork chops we had in the Dominican a few years back. Close to it and we will play with it a bit but I would definitely recommend it.