The Other White Meat

Despite the threat of rain and the incredible humidity, I opted to grill some chops for dinner. I used some mustard as a base, a quick rub, and mopped occasionally as the pork cooked - the same technique I use for ribs. I used lump charcoal for fuel, some hickory chunks for flavoring, and indirect heat to keep the sugars in the rub from burning. Meanwhile I had some Asparagus in the steamer.

A Quick Mop Down

Asparagus drizzled with Olive oil and a little salt and pepper

I had some company whilst grilling and managed to get a shot or two (only used a camera FairScape) of the little guys.