Pork Chops. Yumm.

[M in MAK]

Hey all! Cooked some pork chops last weekend from the good people at Pigtail Pork & BBQ. What fantastic flavor! I was really impressed. I used Betty's outrageous rub on 2 of them and Betty's smok-n-hot rub on the other 2. Seared both sides on high for about 2 min then I dropped the grill to 375 for the rest. Really juicy and flavorful chops. Now the asparagus... Did not turn out as well as I wanted. :'( I lightly brushed them with melted butter and a splash of olive oil, then added garlic seasoning. Anyone have a favorite recipe they wouldn't mind sharing?? 

[mikecorn.1]

Great looking plate!


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[squirtthecat]

Ditto.  It all looks great from here.

[Scallywag]

Looks good from here!!

[RickB]

Hey all! Cooked some pork chops last weekend from the good people at Pigtail Pork & BBQ. What fantastic flavor! I was really impressed. I used Betty's outrageous rub on 2 of them and Betty's smok-n-hot rub on the other 2. Seared both sides on high for about 2 min then I dropped the grill to 375 for the rest. Really juicy and flavorful chops. Now the asparagus... Did not turn out as well as I wanted. :'( I lightly brushed them with melted butter and a splash of olive oil, then added garlic seasoning. Anyone have a favorite recipe they wouldn't mind sharing?? 

To be honest I rarely cook asparagus on the grill. It can go from raw to limp in seconds as you experienced . If you really want to grill them be sure you get the very thick spears. Blanche them for about 2 minutes, ice bath till cool.  Add a little olive oil, lemon juice and garlic powder s&p and you are good to go. A little balsamic vinegar is a great addition. Grill till tender but crisp.. Chops look great and the pasta makes a great side. Nice job.

[Pappymn]

Awesome plate. Love me some poke chops

[Tinnmel]

Awesome plate. Love me some poke chops

+1    I'm a pork-a-holic.

[Hub]

My AsperGrass recipe is in the KCBS cookbook:  Super simple.  Just cut off stiff ends (usually about the last inch or so) then dress in olive oil with a twist of fresh ground pepper.  Grill quickly on high heat (I use 500 on the Memphis) until spears just barely turn soft.  Sprinkle with kosher salt.  All the musky flavor is preserved this way.

Hub

[sparky]

nice looking meal.  love them greens.  pork, its whats for dinner. 

[muebe]

I like my asparagus steamed so it still has a snap

Those are some great looking chops "M"

[teesquare]

My recipe for Asparagus and broccoli florets too is a fairly good amount of fresh squeezed lemon juice ( usually 2 lg. lemons - per lb of produce), some minced garlic, salt and pepper to taste.

Add the broccoli or asparagus to a 1 gal. zip lock bag along with the above mixture. Shake occasionally - to insure distribution of flavors.When nearing the end of the cook for the entree- drain liquid, and place veggies on frog mats - or in a grill basket. Cook until done to your liking. With broccoli - I like to see a bit of blackening on the tips.

[Smokin Don]

Like most here I just marinate my asparagus an hour or so with a little olive oil, lemon juice or balsamic vinegar, salt & pepper and throw on the smoker about the last half hour and lately I have been wrapping bundles with silicone rubber bands. That makes them easy to turn some and I just want mine tender crisp. I also like them steamed and have done them in the microwave at times. It's good about any way if not too done! Don

[fishingbouchman]

 

[M in MAK]

Thank you guys for all the great suggestions. I LOVE aspergrass! so I can't wait to try out new recipes for 'em.

[Smokenovice]

+1 Nice lookin' meal.