Grilled myself some fantastic thick cut pork loin chops last night...I just sprinkled each side of the chops with equal parts salt, pepper, and brown sugar, then just a little bit of rosemary. I covered half the grill with foil to try and keep the heat a little more indirect and to keep the juice and seasoning from running off too much. I started them for about 10 minutes on the non-foil side of the grill at low temp, and then I moved them over onto the foil and slathered them with Mae Ploy Sweet Chili sauce (it's a Thai sweet chili sauce you can even get at some Kroger stores these days). Kept them at low temp the whole time, and pulled them off the grill about 30 minutes later after they reached proper temperature. I've gotta admit, I impressed myself a little with dinner last night.

Grilled myself some fantastic thick cut pork loin chops last night...I just sprinkled each side of the chops with equal parts salt, pepper, and brown sugar, then just a little bit of rosemary. I covered half the grill with foil to try and keep the heat a little more indirect and to keep the juice and seasoning from running off too much. I started them for about 10 minutes on the non-foil side of the grill at low temp, and then I moved them over onto the foil and slathered them with Mae Ploy Sweet Chili sauce (it's a Thai sweet chili sauce you can even get at some Kroger stores these days). Kept them at low temp the whole time, and pulled them off the grill about 30 minutes later after they reached proper temperature. I've gotta admit, I impressed myself a little with dinner last night.

I often grill pork chops with Sweet Thai Chili Sauce as a marinade. Very good flavor combination.

I also recently had the pleasure of trying some of Jim's culinary creations on the grill. The man knows what he is doing. Great food.

Do any of you guys have a butcher that you visit? If so, where do you go and what do you normally get from there.

 

I was in Milford, OH and stopped by a mom and pops place called Lehr's Meats. Got a ribeye, a serloin and some brats. The serloin was awesome, I just sprinkled some garlic pepper and olive oil on it. I will go back when I am on that side of town.

Best butchers around greater Cincinnati that I know are Bridgetown Finer Meats way over on the west side of town, Wyoming Meat Market up on the north side of Cincy, Eckerlin Meats at Findlay Market, and Bill Finke & Sons in Ft. Wright. There's also Bessler's Economy Meat Market down on Madison in Covington, although admittedly I haven't been there much myself. My parents swear by it, though.

Do any of you guys have a butcher that you visit? If so, where do you go and what do you normally get from there.

 

I was in Milford, OH and stopped by a mom and pops place called Lehr's Meats. Got a ribeye, a serloin and some brats. The serloin was awesome, I just sprinkled some garlic pepper and olive oil on it. I will go back when I am on that side of town.

 

We have a local butcher shop here in Bardstown that gets some good stuff. I'm always watching the prices for sales to restock the freezer.

I also recently had the pleasure of trying some of Jim's culinary creations on the grill. The man knows what he is doing. Great food.

 

Thanks man, I appreciate it.

 

We're talking about gathering up a group and everybody pitching in some $$ in advance and doing a prime rib loaf sometime after Derby weekend, if you're interested.

 

You'll also have to be around next time I do my bone-in honey bourbon glaze chicken breasts. My neighbor in the back was able to restock me with bourbon barrel-knots for use in my smoking that makes the chicken incredible. I haven't tried it with a pork butt yet, but Charlie said it's great that way too. Gonna do it that way the next time I do a pork butt.

 

I think I've got the beer-butt chicken thing down pretty good — that seemed to be a hit when you were here. My cajun peach pork tenderloin is turning into one of my specialties as well.

We have a local butcher shop here in Bardstown that gets some good stuff. I'm always watching the prices for sales to restock the freezer.

Boone's is a great butcher shop.

Thanks man, I appreciate it.

 

We're talking about gathering up a group and everybody pitching in some $$ in advance and doing a prime rib loaf sometime after Derby weekend, if you're interested.

 

You'll also have to be around next time I do my bone-in honey bourbon glaze chicken breasts. My neighbor in the back was able to restock me with bourbon barrel-knots for use in my smoking that makes the chicken incredible. I haven't tried it with a pork butt yet, but Charlie said it's great that way too. Gonna do it that way the next time I do a pork butt.

 

I think I've got the beer-butt chicken thing down pretty good — that seemed to be a hit when you were here. My cajun peach pork tenderloin is turning into one of my specialties as well.

Give me some advance and I"ll try to make it. But several weddings I'm in are about to kill my weekends.

 

That sounds really good, I'd love to ty it.

 

The beer-butt chicken and tenderloin were both fantastic. Also very good the next day too.

I'm determined to be a grillmaster one day. First step will be getting a grill after I graduate. I'm bookmarking this thread for when that day comes.

I'm determined to be a grillmaster one day. First step will be getting a grill after I graduate. I'm bookmarking this thread for when that day comes.

 

Just remember: Those fancy-schmantzy high-dollar grills look great and all, and I'm sure some of them can do great things, but let it be known that great flavor can be had from something so simple as a $90 Weber kettle grill. I swear by them.

Just remember: Those fancy-schmantzy high-dollar grills look great and all, and I'm sure some of them can do great things, but let it be known that great flavor can be had from something so simple as a $90 Weber kettle grill. I swear by them.

 

What about a smoker? I have a barrel smoker from Bass Pro that I use now...do I need an upgrade to something better?

What about a smoker? I have a barrel smoker from Bass Pro that I use now...do I need an upgrade to something better?

 

It really just depends on how you plan to use it.

 

I use my Weber grill as a smoker. At some point I'm going to invest in a larger converted barrel-type grill/smoker that I can to along as a trailer for when I cook for large groups. But for smaller gatherings — 20 people or fewer — a Weber kettle grill is more than sufficient for slow-cooking/smoking on low heat or straight grilling over high heat.

I wonder how we could put together a BGP BBQ event? Something like that would be a blast.

I wonder how we could put together a BGP BBQ event? Something like that would be a blast.

We could definitely tie this into the alcohol-provided party that PP92 is going to throw for us.