Savannahsmoker
Senior Cook
Chops went in Mad Hunky’s Pork Brine for 24 hours. The aroma of the brine was so appetizing we knew it was going to be good:
Assembled the ingredients:
Opened a pocket, stuffed the chop, dried fruit and added some herbs:
Closed with a skewer:
Warm up the grill, fired up the sear burner and the chops went on. Four one minute flips and turns and moved to the low side until 145 internal degrees:
Pulled to rest under foil tent for 10 minutes:
Dinner was ready in the sunroom:
Plated:
Assembled the ingredients:
Opened a pocket, stuffed the chop, dried fruit and added some herbs:
Closed with a skewer:
Warm up the grill, fired up the sear burner and the chops went on. Four one minute flips and turns and moved to the low side until 145 internal degrees:
Pulled to rest under foil tent for 10 minutes:
Dinner was ready in the sunroom:
Plated: