This book has some wonderful and tasty recipe's



Three pork chops in the brine for 3-hrs. 2-bone in 1 thick with out





On a raised grid for 3-min. a side @450*

The recipe calls for 8-min. a side these were to small so I did them for 6-min. and they were a little over done me and Jackie

With the glaze in the meantime Jackie made Garlic Fries she found at Trader Joe's and fresh zucchini from our garden






The Pork Chops had wonderful flavor, Garlic Fries as well, the Zucchini was tasty too. We are going have this again soon. It's a keeper

Recipe: http://www.adamperrylang.com/recipes/ci ... lly-glaze/

Thanks for looking

Ross

Yum! Did the brining keep them moist inside?

Yes it did mar52

Ross Maehl

Nice thread Ross...I can smell them from here!
Looks like a good book. The ony BBQ book I have is an old Sunset mag/book. I tend to use my outdoor wok set-up more because of it.
Did you notice any difference in the chop with the bone in? Did you grill the zuchinni? It looks juicy, but doesn't appear to have any grill marks.

The bone-in chop tasted better, the Zucchini Was saut'ed

Ross