smoky pork chops
On Jan 16, 9:26*pm, Eddie > wrote:
> On Sat, 16 Jan 2010 08:49:09 -0800 (PST), Cam >
> wrote:
>
> >I bought two thick piggy t-bones yesterday. Since we're enjoying a
> >break in the winter weather I thought I'd fire up the WSM. I started a
> >chimney of Maple Leaf lump and tossed a chunk of apple wood on top.
> >While that heated up I rubbed the chops with Montreal steak spice,
> >chili powder and dry mustard. I cooked them for 27 minutes with direct
> >heat and the dampers wide open for 27 minutes. The results were
> >fantastic. The direct heat and spices combined to make a crisp smoky
> >bark, the interior was moist and delicious.
>
> >Cam
>
> Cam, just came back from Costco with a package of chops. *I got all
> the ingredients except the dry mustard. *Will wet mustard do?
> Eddie
I'd give it a shot but you might find it burns a little easier
Cam
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