10/30/99 - Pork Chops with Pico De Gallo

Chops – 1 to 1 ¼ inch thick, center-cut, bone-in,  pork chops

I used a variation of JJ's Rub – I subtracted 1-1/2 tablespoons of brown sugar and added 1 teaspoon  (next time 2 tsp) of cayenne pepper. 

Apply a generous amount of rub to the chops and leave at room temperature for 2 ½ to 3 hours - let it soak in.  Keeping in the spirit of SW BB'Q', I used mesquite chunks for smoke. 

Chops were covered with yellow mustard and another coat of the rub was applied.

As an after thought, an ear of corn. 

Time to cook!

 The dome temp of the grill was stabilized at 700-725 degrees and the chops were cooked at 3 minutes per (C~W) side. The BGE was closed for 7 minutes and I checked using the polder - 160 degrees after about 11 minutes.  
Pico de Gallo – make it early as  it gets better with time! The Pico de Gallo will be served on top of the chops as a relish.
  • 1 teaspoon minced garlic
  • 1 tablespoon jalapeno -  minced 
  • 1 tablespoon dried chilies (11/10/99)
  • ½ white onion - minced 
  • 1 green bell pepper - minced 
  • 1 red bell pepper - minced 
  • 1 bunch of cilantro - minced
  • ½ cup of limejuice
  • ½ cup of white vinegar
  • Salt & pepper
  • SpiceCooks Recipe for Pico de Gallo

We will do it again. The Pico de Gallo really adds a nice flavor!

[08_03_00][18_27]_01.jpg (385729 bytes)08/03/2000

Previous

Next

5:30pm - dome temp at 250-300 (indirect) for 30 minutes.  The ear of corn, with husk on was carefully opened and all of the silk removed.  I tied the end with string and soaked it in cold water for 20 minutes. After squeezing out the excess water, it was on the BGE. where it remained for 30 minutes. I took it off before the chops went on.

11/10/1999 - Since the original post above, we have used the Pico de Gallo sauce on steak and a few other things -- really great! We have made it twice keeping a supply in the refrigerator.

02/14/2000 - Results will be known in about 2 hours!

Gfw's BBQ / FAQ Index / Recipe Index / Search 1 Search 2 - Active Visitors
Recommend this site to a Friend