Kayelle
Chef Extraordinaire
I posted this at tonight's dinner thread but thought I'd better put it here too, lest I get in trouble.
I have a couple of beautiful big thick loin pork chops in brine and I'll be doing them outside on the hot grill as instructed by America's Test Kitchen. You mix together
1 1/2 tsp. honey
1 tsp. anchovy paste
1 tsp black pepper
1 Tbs. oil
brush mixture on chops and grill with spectacular results. They always have beautiful grill marks without over cooking them. They should test with an instant read thermometer at 145 degrees, and rest covered for 5-10 minutes.
I bet boneless skinless chicken breasts (so hard to grill to perfection) would do equally well, although they should test at 165 degrees.
I have a couple of beautiful big thick loin pork chops in brine and I'll be doing them outside on the hot grill as instructed by America's Test Kitchen. You mix together
1 1/2 tsp. honey
1 tsp. anchovy paste
1 tsp black pepper
1 Tbs. oil
brush mixture on chops and grill with spectacular results. They always have beautiful grill marks without over cooking them. They should test with an instant read thermometer at 145 degrees, and rest covered for 5-10 minutes.
I bet boneless skinless chicken breasts (so hard to grill to perfection) would do equally well, although they should test at 165 degrees.
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