I brined a pork loin for a week and will smoke them for 2 hours of cherry. Half have CT and the other half naked.
(http://184.72.239.143/mu/aefd815a-7158-9b66.jpg)
A week long brine. Did you soak them in water after the brine. I wonder if they will be salty. Can't wait to here the results.
Larry
Just rinsed them off and put them in the smoker. I know they will be great as I got the idea from someone that tried them already. I will finish them on the grill for a couple of minutes.
(http://184.72.239.143/mu/aefd815a-bd28-1e4a.jpg)
They were crazy good! These are the CT chops being finished on the grill.
(http://184.72.239.143/mu/aefd815a-d35b-bd8b.jpg)
All packaged up and ready for tasty treats in the future.
Looks good. How did you like the asparagus? I usually sprinkle them with EVOO and some cayenne and garlic powder --tasty
I'm not a huge asparagas fan, but the wife really likes it. The only way I really will eat it is if it's on the grill. I EVOO it and sprinkle salt and pepper on it. I also experimented tonight with grilling an dill pickle........I wouldn't recommend it!
Bacon wrapped aparagus is really good. Try wrapping it with bacon and then grill it ;)
Wow, that's a long brine! The only chops I have brined are from the recipe site, and thats only 6 hours. These are good.
http://www.susanminor.org/forums/showthread.php?87-Hot-Smokin-Gal-s-Smoked-Pork-Chops (http://www.susanminor.org/forums/showthread.php?87-Hot-Smokin-Gal-s-Smoked-Pork-Chops)