Last nights' endeavor

Cpt'n Cook

Left leg chicken quarters and peaches.

FlaMike

What's in the foil?

Essex County

Looks good. I did peaches last night too. They roasted in foil with brown sugar, butter and bourbon.
Paul

Gunnar

Nice endeavor....I've got to add some fruit to some of my cooks.

bobbyb

Gunnar,
I did this one from America's Test Kitchen last night. No pics, but it was mighty tasty.
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Peach-Glazed Grilled Pork Chops

Pork chops are great weeknight dinner option, as they cook up quickly on the grill. We paired ours with a simple peach
glaze to nicely complement the pork's neutral flavor. Here's what we discovered:

Test Kitchen Discoveries

* For even more peach flavor, we use peach preserves in addition to fresh (or frozen) peaches in our glaze.

* Be sure to pat the chops dry before grilling—if they have too much moisture, you won’t get cook properly.

* For a slight kick, we add a bit of Dijon mustard and cayenne pepper to the glaze.

* Once the chops reach an internal temperature of 145 degrees, let them rest for 5 minutes to allow
the juices to redistribute.


Three medium-sized ripe peaches, peeled, pitted, and sliced, can be substituted for the frozen.

1 cup peach preserves
1/4 cup red wine vinegar
1/2 teaspoon minced fresh thyme leaves
1/8 teaspoon cayenne pepper
1 (16-ounce) bag frozen sliced peaches
1 teaspoon Dijon mustard
4 bone-in rib or center-cut pork chops , about 1-inch thick
Salt and pepper

1. Simmer preserves, vinegar, thyme, and cayenne in saucepan over medium heat until reduced to 1 cup, about 3
minutes. Reserve 1/4 cup glaze. Add peaches to saucepan with remaining glaze and simmer until peaches are soft
and glaze is slightly thickened, about 10 minutes. Off heat, stir in mustard. Cover and keep warm.

2. Season pork with salt and pepper and grill over hot fire until well browned and internal temperature reaches 145
degrees, about 6 minutes per side. Brush with reserved glaze and cook 1 minute longer. Transfer to platter and
let rest 5 minutes. Pour sliced peach mixture over chops. Serve.


Source: American Test Kitchen
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Stanley

Are there a bunch of one (right) legged chickens running around your yard?

Cpt'n Cook

I'm not tellin. Actually they were sliced sweetened Nectarines for breakfast. I like Peaches better.

Cpt'n Cook

Oooh, that sounds good I had the Bourbon separately last night. I will try that on the peaches tonight.

Cpt'n Cook

That sounds good, I will try it.

Thanks

Cpt'n Cook

No, they are just hopping mostly.

Gunnar

Sounds good.