Made a fine charcoal fire laced with some hardwood.
Marinated four pork chops in olive oil and California syle garlic. Put slices on each side and poked holes so the marinate could seep in. All day.
Put them on the fire, closed the whole thing down to just smoke, and let them cook.
These were center cut chops with no bone, but they did not dry out with the garlic and oil in them
I did not get as much smokey taste as I had hoped, cut I don't think these hardwood pieces are as good as the beech I've used before.
It was good enough.
Elizabeth loved it.
I served it with Russet potatoes and lightly boiled frozen corn.
I was pretty pleased with the result.
Marinated four pork chops in olive oil and California syle garlic. Put slices on each side and poked holes so the marinate could seep in. All day.
Put them on the fire, closed the whole thing down to just smoke, and let them cook.
These were center cut chops with no bone, but they did not dry out with the garlic and oil in them
I did not get as much smokey taste as I had hoped, cut I don't think these hardwood pieces are as good as the beech I've used before.
It was good enough.
Elizabeth loved it.
I served it with Russet potatoes and lightly boiled frozen corn.
I was pretty pleased with the result.
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