Apple Smoked Honey Tinted Pork Chops
Early spring in Minnesota. Melting snow, and river-lets of ice water meandering down the streets. Bird song returns to the barren tree tops, and the sun feels just right on your shoulders. Oh how we love this time of year. Just the mere thought of feeling the warmth from the sun again, not only registers as an event, but it is therapy too for the soul. For here is a simple pleasure, this light from on high, that has spanned the vacuum of space and landed precisely on your corner of the earth. Kissing your cheek there, like it had nothing better to do. That gives a winter riddled bloke hope, I think. And engenders in one’s brain pan those long but dormant notions of golf clubs, and fishing poles. And motorcycles and BBQ’s. The latter of course, something we here at this blog have never put away in the first place. Even so, as I banked the coals this evening to the side of the old kettle grill, I gloried in the purified air that spring seems to usher with it, and how a patch of grass in the spruce grove yonder, is flooded now, in a golden light. It is a pleasure to tarry by the pit on days such as this. And on the grill tonight, now that you mention it, apple smoked, honey tinted pork chops. Man! Are you ready for this!
Coals assembled like a flaming choir to the side of the pit, for proper indirect cooking. The chops were thus lightly rubbed in honey, and then sprinkled with some homemade spice, fresh out of the mortar and pestle. Now when you put sugar based things like honey on your meat at the beginning of the cook, you do increase your odds of burning things. But I didn’t care. With proper pitmanship, one can minimize the sugar rebellion, and procure some dang fine vittles. Thus, I went light on the honey, kept the meat well away from the coals, and just baby sat the beautiful pork chops, giving them almost all of my attention. It is a great hardship I suppose to sit tight to the grill, enjoying its radiant heat like that of a pot-bellied stove, whilst listening to the tweety birds cavort in the Alders. To at once let up on the accelerator pedal of life, and fancy the view of the world spinning with out me, whilst the apple wood smoke rises unto the heavens. This is a great pain indeed, these rigors of the BBQ arts, but one I am willing to endure now and again, for the assurance of delicious meat hot off the grill.
So it was, under blue skies and the banter of returning birds aside dwindling snowbanks, and warm sun beams cast upon my small little corner of the world, thy chops were dutifully grilled, with a touch of smoke, just because. Continually flipping them, nurturing them, ensuring they are having a good time there opposite the hot coals. I know I was. The aromas at the pit were a melody of inspiration, from the apple wood, to the caramelizing honey, to the fresh ground coriander and rosemary that my fellow patron gave me, as a token of good pit gesture. A spice rub we used in the Dual Patron Cook Out blog, consisting of brown sugar, Himalayan Pink Salt, onion powder, pepper corn, smoked paprika, coriander and rosemary. An agreeable host of aromas in which to aptly tarry by. And as I did precisely that in my patio chair, aside the smoking pit, I noted to myself how nice it was to be doing such a thing as this, with out a jacket, no less. The winter grilling season, and those 20 below cook outs, might I wager, are on it’s way out now. Confirmed yonder, by the melting snow, the bird song, and the golden rays of sun residing on a scant patch of grass. Oh yes, we love this time of year.
Apple smoked, honey-tinted pork chops, with freshly ground, aromatic spices. You could do a whole lot worse I suspect, but not have nearly so much fun.