Retrieved some pork chops from the freezer this afternoon and after thawing, liberally coated them with garlic-peppercorn Char-Crust. Cooked them at 300 until they seemed to be done...not sure of the time, but I think it was on the order of 20 minutes (they were rather thin cuts). Best chops I've had in a while (at least since I tasted the Colonel's Mexican stuffed variety at E2K in April!)
Highly recommended.[p]I'll be leaving for vacation for 2 weeks this Saturday... one week at NC's Outer Banks and one week at Hilton Head. It will be a hardship, but someone's got to bear the burden! Think of me as I will be forced to cook on a...gulp...kettle grill for the first half of June! I'll miss you all, but especially my BGE!