Unity
Executive Chef
Jody and I were in FL for Mother's Day and took her mom to a Brio Tuscan Grille, first time we'd been in one.
Jody ordered:
Later the waitress asked how Jody liked the chops (enthusiastic response!), then said they marinate 'em 24 hours, slow-cook 'em 24 hours, and finish 'em on the grill.
When I visualize a big hunk of loin with bones attached (and this was a big one, good-size chops), I can't imagine how you could cook something like that for 24 hours. My guess is that it's a Brio urban legend, but nobody's turned it in to Snopes yet.
Whaddya think, is a 24-hour cook time b.s.?
Either way, it was a remarkably nice couple of pork chops.
--John
(My "BRIO’S SLICED STEAK SALAD
Mixed greens, cherry tomatoes, Gorgonzola cheese,
mushrooms, spicy pecans and creamy horseradish dressing,
topped with grilled tenderloin and a balsamic glaze 14.50",
medium-rare, wasn't bad either. )
Jody ordered:
The waitress approved the choice convincingly, saying it's what she likes best. Jody gave me a bite. It was really, really good -- as tender and pork-flavorful as can be. No obvious seasoning. Did I say tender?TUSCAN GRILLED PORK CHOP
Center-cut, marinated in-house and seared on the grill,
with mashed potatoes and asparagus 12.95
Later the waitress asked how Jody liked the chops (enthusiastic response!), then said they marinate 'em 24 hours, slow-cook 'em 24 hours, and finish 'em on the grill.
When I visualize a big hunk of loin with bones attached (and this was a big one, good-size chops), I can't imagine how you could cook something like that for 24 hours. My guess is that it's a Brio urban legend, but nobody's turned it in to Snopes yet.
Whaddya think, is a 24-hour cook time b.s.?
Either way, it was a remarkably nice couple of pork chops.
--John
(My "BRIO’S SLICED STEAK SALAD
Mixed greens, cherry tomatoes, Gorgonzola cheese,
mushrooms, spicy pecans and creamy horseradish dressing,
topped with grilled tenderloin and a balsamic glaze 14.50",
medium-rare, wasn't bad either. )