On 10/13/2010 10:53 AM, Omelet wrote:
> In >,
> > wrote:
>
>>> OB on topic: Bought more lovely thick pork chops today for possible BBQ
>>> this weekend. Work's been a bitch with lots of overtime. Sometimes all I
>>> want to do on my days off is sleep. ;-p
>>>
>>> Those things cook up so well. ;-)
>>>
>>> <http://picasaweb.google.com/lh/photo...Q?feat=directl
>>> ink>
>>>
>>> After the pork spares, one of the techs at the Chiro's office has
>>> requested Brisket. I'll likely cook for them once per month so I have
>>> time to plan.
>>>
>>> I've only ever cooked brisket once so really need to check the archives
>>> and google as to how to do one right. I've eaten so much flavorless
>>> brisket at various BBQ's and even at BBQ restaurants, (including Salt
>>> Lick and Ironworks) I tend to despair of making a really tasty one. :-(
>>>
>>> It's one major reason I prefer ribs, chops and pork butt!
>>
>>
>> Those ones to the side have some nice color, just begging for some Jack
>> Daniels/honey/butter reduction glaze, imo...
>
> Oh yum! Nice idea.
> Or some type of fruity jam glaze...
>
> Mustard treatment for pork works well too, depending on your mood.


Split the difference and jack Daniels makes a real tasty Honey mustard ;-)