How To Grill The Perfect Chop
Part 2 of my “how to” series.
- Fire up the charcoal grill. Add some good burning wood. In this case, Maple.
- Using tenderized butterflied pork chops from Haddads, smother with Mauls BBQ sauce, chop seasoning and whatever else you find in the spice cabinet.
- Place chops in refrigerator and lest rest while the coals and wood burn down. (I’m not sure what ‘lest rest’ does, but if it’s good enough for Chef Kevin, it’s good enough for me)
- Place chops below the grill’s vent. Move charcoal and wood to the opposite side to slow cook with indirect heat.
- Meet neighbor and drink a beer.
- Drink another beer.
- Remember that you need to flip your chops.
- Flip chops.
- Go back to neighbors house and drink another beer while discussing baseball.
- Drink another beer.
- Recall that you were cooking chops, but continue to discuss baseball while drinking another beer.
- Notice that it is dark out and the chops are either burnt to a crisp or raw because the fire went out.
- Remove the surprisingly perfectly grilled chops.
- Pat yourself on the back for a job well done.
- Eat. Enjoy.
Stayed tuned for part 3 of my “how to” series when we will be discussing how tie a double knot.
