|Is the world spinning, or is it just me?|
For more than a month, I've been fighting tinnitus and vertigo.What cracks me up is that one of the side effects of the medication the doctor prescribed is ... dizziness. Swell, right? So, while most people have to imbibe multiple adult beverages to lurch around the room like a fool, all I have to do is stand up. Essentially, I'm getting the buzz without the booze. So, at least for now, I truly am a dizzy dame. And feeling rather ditzy, to boot. So if I ramble even more than usual today, sorry 'bout that.
Here we are, the first day of June. We surpassed ninety degrees multiple times in May, and today's supposed to be the hottest day so far this year. So, I ask you ... HOW
|IS IT ????|
- Chickens are laying hard-cooked eggs.
- Hot water is coming out of both taps.
- Birds are using pot holders to get worms out of the ground.
- The worms are crunchy.
- Cows are giving evaporated milk.
- Seat belt buckles can double as branding irons.
- Sun tea can be made instantly.
- Parking lot asphalt is sticky.
- Trees are whistling for the dogs.
In spite of the heat, we'll be using our new charcoal grill today. And it's all our son-in-law's fault.
A couple weeks ago, he promised us the best pork chops we'd ever eaten in our entire lives. And he delivered. Big time. So much so that we went to Wally World and bought a charcoal grill just so we could reproduce them at home. And tonight's the night.
And, what's more, I'm going to tell YOU the secrets to making these fabulous chops! Believe me, they will be the BEST, I promise you, the BEST you've ever tasted. The recipe came from the pages of the August, 2009 Cook's illustrated magazine. The magazine calls them, "Really Good Grill-Smoked Pork Chops", but they lie. NOT "really good." The B-E-S-T.
- Grill preparation: You'll want a disposable aluminum pan (or something similar) in the center of your grill, with hot coals on either side of it. (So you'll have HOT sections on the sides, and a COOLER section in the middle.) Soak 2 cups of wood chips, (preferably hickory) for about 30 minutes, and then place the chips onto the hot charcoal. Put your grate in place, and then close the lid until the grate is hot and the chips are smoking. (about 5 minutes)
- You'll need rib chops, approximately 1 1/2 inches thick. (Don't trim the fat!)
- Rub the chops with salt/ pepper mix and pass two skewers through the loin muscle of each chop, and then space them about an inch apart on the skewers. (The idea is to be able to stand your chops up on the grill, bone-side down, and to allow the smoke to circulate through them.)
- Once the grate is hot and the chips are smoking, place skewered chops, bone-side down, in the center of your grill, right above the aluminum pan. Cover, and cook approximately 30 minutes.
- Remove chops from grill so you can take out the skewers. Brush one side of chops with sauce, then place them, sauce side down, over the hot charcoal. Cook, uncovered, for 2-4 minutes. Brush sauce on topside, then turn to sear other side over the hot charcoal for additional 2-4 minutes.
- Remove from grill and tent with aluminum foil, allowing meat to rest for five minutes.
- SAUCE: I suppose you could use whatever your favorite sauce is, but here's the recommended recipe: 1/2 cup catsup; 1/4 cup mild molasses; 2 T grated onion; 2 T Worcestershire sauce; 2 T Dijon mustard; 2 T cider vinegar; 1 T brown sugar. Combine ingredients in a small saucepan and simmer over medium heat, stirring occasionally, for 5-7 minutes. (until it reaches a catsup-like consistency) Set 1/2 cup of it aside to serve at the table. The rest, for the grilling itself.
Oh man, now I've got pork chops on my mind. They are sooooo good. Charred crust, rosy-pink moist meat, and a true smoky flavor. Try 'em. If you like pork chops, I guarantee, you will LOVE these.
I reckon this is enough disjointed babble for one day. Until next time, take care of yourselves. And each other. I believe I'm gonna go make some BBQ sauce.