I'll keep this short and sweet...I needed to precook some pork chops as I have to pack both lunch and dinner for tomorrow. I took care of the Classic Bone-In Pork Chops in the rookie section on page 34, and I also incorporated the Mustard Seed Dry Rub on page 54.
Here I've made the rub using my spice grinder and shaker that I displayed in an earlier post. At this point I'm just waiting on the coals.
So after twelve minutes on the grill, we're done!
On the whole this will serve me well for the next couple of meals. To this point, I have been thoroughly pleased with the rubs I have come across in this book. I would even use the analogy that they have all been Home Runs. This one, however, I will give a grade of Ground Rule Double. It's good, and I think it would be even better on fish, but it pales in comparison to the other rubs I have used thus far. That's all for tonight!
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