tag:blogger.com,1999:blog-11476975.post114548074777456128..comments2023-10-19T08:59:51.360-07:00Comments on Landfair on Furniture: Bar-B-Qued Pork ChopsUnknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-11476975.post-1145526057196863192006-04-20T02:40:00.000-07:002006-04-20T02:40:00.000-07:00I have to take issue with two things. Sorry.1) If ...I have to take issue with two things. Sorry.<BR/><BR/>1) If you're turning it up to high, it ain't BBQ. It's grilling over gas. When it matters, I'm a purist. And the lack of smoke is a sure sign of the lack of BBQ.<BR/><BR/>2) Please leave it a little pink. It's a pork chop. Every second it moves past medium, it's getting drier and tougher.<BR/><BR/>Also, you might try brining the pork chops at least a couple hours (or the day) ahead. How long you brine them will determine how salty you make the brine. Does wonders for juiciness.Anonymousnoreply@blogger.com