Had eight center-cut pork chops. Dried, evoo'ed, and dusted with Big Ron's Hint of Houston. Onto the PK indirect, with a handful of hickory-oak-cherry pellets tossed into the coals for a forty-five minute smoke. Vents opened for the sear. Pulled @ 135F and tented for five minutes. Plated with roasted asparagus with green onions, and a nice Spring salad with blue cheese. Also some whole grain French bread dipped in evoo and balsamic vinegar. Very tasty meal indeed!
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