BBQ Pork

[Horse1200s]

BBQ CHOPS
- Thaw out pork chops. These are about 1 1/4" thick, hand fed pigs from my uncles farm in northern Wisconsin.
- Poke chops with a knife to let the marinade get into the meat
- I added some marjoram, thyme, olive oil, and balsamic vinegar to a bowl and whisked together.
- Let the pork chops marinade in that mixture for about an hour, more is better but probably not too long.
- These were cooked on a George Foreman grill, but would be much better outside on a Webber, if it weren’t for that 17” of snow I might have tried.
- They cooked surprisingly fast on the GF and I just kept basting them in more marinade to give it that nice flavor.
- Towards the end pour on some of your favorite BBQ sauce and brush it around
- Let it do its job for a little bit longer and call it done.

MASHED POTATOES
- Pretty easy here… get a few potatoes, I used classic Idaho, you could use red that would be good.
- Peel said potatoes, you could leave some skins on, sometimes I do, sometimes I don’t it’s your call.
- Boil potatoes, drain, add crème, butter, and your seasonings, I used a little garlic in these ones, and beat until your preferred constancy, I hate lumps.

CAESAR SALAD
- Wash greens, I used green leaf and Spinach
- Parmesan and Romano cheeses
- A Tomato
- Caesar dressing
- Mix it up and have a blast
- I wish I had some nice rye croutons and I really wish I had some anchovies but alas, no.

Serve with a light beer, or white wine and your good to go.

[jeff]

In time...... =)

Welcome to the board!