For my last meal I want pork chops. Big thick, with a massive amount of fat on the edge. Smother with Montgomery Inn barbecue sauce on one side while grilling over low heat, cook till black on the fire side, flip it smother that side with the same and cook until blackish. When I pull it off the grill the fat should still me smacking and making noise when I sit down to eat it. Trick is to cook it long enough the fat is all melty and wonderful and the meat not dried into leather.
