Five or twenty years ago I was in a hunting camp. It was a buddies family and friends and I'd been invited to go jump shoot ducks out of a few ditches. We did rather well and ended up with limits rather early every day.

Ended up having cocktails and eats every evening with a few guys that had nicknames but got kinda shady when I asked what their names were. I was young and dumb, but this one guy named ******* made some pork chops that were crazy good.

He set them on a Weber grill until black!

I remember asking "Hey, aren't those done?"

His response was, "Nah, little longer."

They remain the best chops I've ever had.


Bone in and cheap as you can get.

Couple hours if not days marinated in Dole Pineapple, Orange, Banana juice.

Lawry's seasoned salt.

Black as you can get em.

Pics to follow.

Damn that sounds good!

You have me curious Hig

Same here!

I'm in

I'll take the one on the RH lower corner please. But I would eat them all, looks good!

I guess I should have said "black as you can get em without cremating them, bitches."

The bottom one in my pic?

Yeah, that'd my first pick too.

LOL

Hell, this one was pulled at 140 deg and has as much "burnt" as yours. I guess I'm not understanding what you are trying to achieve.

Are we gonna have a pork chop/sword fight?

I'm not getting into a homo-erotic fight over domestic chops.

Seems you already did!

LOL

I don’t mean to get in the middle of two guys playing swords- but both offerings of pork look great.


Did they taste like you expected?

I wanna see you milk a banana to get the juice out. 🤣😅🤣😅

You wanna watch me do that?

I have never heard of banana juice, had to Google that one.

I am going to have to try them. Those look great.

Could not understand that. What language was that?

NAPA

You is quick!

I put some in the juice this morning, gonna get them out tonight, hit them with some seasoning and throw them on the grill.

Looking forward to trying them

And?

Pulled them out of the soak and hit them with Lawrys and pepper then on the grill, hot enough to char the fat.

We really liked them and will be doing them again. Next time I'll soak those chops overnight for a little more flavor.

Thanks Hig and the Cali poachers!

My daughter told me once at about 11 years old, "Dad, the burnt part is the best!"

When I was a kid we were scared of anything burnt especially if Dad cooked it! LOL

Glad you liked em.

My son shys away from the charred fat. I don't mind, more for me!

I gave this a try. Soaked the pork in the juice for two days before cooking. Frankly, neither my wife nor I can taste anything spectacular about them as to flavor. Did nothing to tenderize, either, but recipe did not claim to tenderize. We both agreed that giving them a good dusting with Tony Chachere's Creole Seasoning before cooking would have been much better than the juice marinade. Hey, everybody has their own tastes. Just our opinion. YMMV.

A Texan that thinks Tony Chacheres is the best seasoning known to mankind?

Never would have saw that coming! LOL

Please refer to us as Pards thanks

The marinade with brown sugar added is what is typically used by restaurants that have items named Hawaii or luau on their menu. Think Hawaii chicken or ribeye or kebabs. Usually the time spent in the marinade is 5 to 7 days. The sugar in the marinade caramelizes on the grill which causes the burnt parts. The food is not actually burnt. The acid from the orange and pineapple juices tenderizes the meat and adds flavor. The Hawaii chicken and ribeye dishes were always in the top 5 best sellers of the restaurants I managed.

Did peach preserves and sweet relish on some baked chops just last night...

Nice sweet meat...