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  1. #1
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default Grilled Pork Chops

    Picked up some pork chops for dinner


    Seasoned with salt and pepper and onto the Keg


    Almost done


    Pork chop served with creamed corn and dressing with pork gravy


    Mmmmmmmmmm


    Thanks for lookin'.
    Jim

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Yes sir! I'd scrap a hole through that plate to get every bite of it. Bet it was some tastey eatin for sure. Thanks for sharing your happy place with us.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    You know what?
    I'm going to start calling you Mr. Grill Mark
    Hope that is OK.
    Looks picture perfect as always.
    Why in the hell should I have to "Press 1 for English?"

  4. #4
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Quote Originally Posted by Uncanney View Post
    You know what?
    I'm going to start calling you Mr. Grill Mark
    Hope that is OK.
    Looks picture perfect as always.
    OK by me.
    Honestly, I've been called a whole lot worse things over the years!!
    Last edited by BYBBQ; 04-24-2012 at 07:08 PM.
    Jim

  5. #5
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    Better than being called Mr. Skid mark, right?
    Why in the hell should I have to "Press 1 for English?"

  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Those look like real dandy chops.

    Question, if you grilled the chops, what did you use for fond or stock to make the gravy?

  7. #7
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Quote Originally Posted by Uncanney View Post
    Better than being called Mr. Skid mark, right?
    Yeah !!
    Jim

  8. #8
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Quote Originally Posted by SmokyOkie View Post
    Those look like real dandy chops.

    Question, if you grilled the chops, what did you use for fond or stock to make the gravy?
    Tim, I used a couple of my pork juice ice cubes for the pork stock. Whenever we cook pork roast or smoke a butt for PP we save the juice that is in the pan or foil (we do this for brisket or other beef roasts too ), put it in the fridge and separate the fat off, then mix it with a little veggie stock and freeze it in ice cube trays. Once frozen we pop out the cubes and keep them in a zip loc bag in the freezer. Then when we want to make pork gravy for something grilled, we just use a couple cubes for flavor.
    Jim

  9. #9
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    I Grilled up some chops for dinner too with some of my ooey gooey mac & cheese but, there are no pics so it never happened and I'm hungry, got any left overs?
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  10. #10
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Quote Originally Posted by BluDawg View Post
    I Grilled up some chops for dinner too with some of my ooey gooey mac & cheese but, there are no pics so it never happened and I'm hungry, got any left overs?
    There's one left but, you will have to get down here by lunch time tomorrow !!!! Cause that's when it will be put on a potato roll for my lunch.
    Jim

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