- I'm thinking that marinating should consist of more than a couple hours floating in a bowl of jerk sauce in the fridge. Next time we're dunking 'em the night before.
- There's got to be a way to get them nice and blackened around the edges without turning them into shoe leather on the inside. I'm guessing higher heat for less time?
Tuesday, July 07, 2009
Roseholme Cottage finally acquired a grill recently, an inexpensive charcoal number from Lowes picked up almost on impulse. Since then I have been practicing my admittedly feeble grilling skills on the occasional steak, but last night I went for something different: Jamaican Jerk Pork Chops. Here's my pork chop AAR: