BBQ Pork Chops w/ Asparagus

We're still eating.

Tonight I made BBQ pork chops with asparagus. The chops were marinated for 24 hours in an outstanding "agnostic" BBQ sauce I found via Smitten Kitchen (Ina Garten's recipe). I followed the recipe except for two changes: I doubled the garlic and reduced the hoisin by 66%. The sauce is excellent; Meg and I have been inventing reasons to put it on things. Seriously, it is almost too easy to make and tastes terrific.

Via Kalamazoo, the chops were seared on each side for 2 minutes and then indirect grilled for another 20. They were a tad bit overcooked, but quite good. I hadn't tried indirect grilling pork chops before, and I think I went on the safe side.

I lightly brushed the asparagus with olive oil and dusted it with a spice rub (montreal steak seasoning with extra salt, garlic powder, onion powder, sugar, chili powder, and paprika). I grilled them on medium heat for 8 minutes (I flipped them after 5).

All in all a pretty good meal. Rowan liked the meat, and choked down the asparagus to earn dessert.

Eating In / Pizza

Pictured below, my first culinary victory of 2011. Left over homemade hot italian sausage (well, homemade by Apollo Meats, our favorite local meat market) combined with seriously caramelized onions with hand-grated cheddar cheese. Grilled (to grill pizza, I place the dough on the grill, close it for 1:45 seconds over medium heat, flip it, apply the toppings, reduce the heat to low, and grill for another 2 minutes).

Victory is mine.