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Chef Wil Kicks Rear-End!

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edited November -1 in EggHead Forum
Rough day at the office today. Got home and had to Egg it up. So, popped open a fresh Shiner Hefeweisen, and lit the Egg with my MAPP torch. Got some foil and put fresh corn on the cobb in it with butter and G'rilla Shaker... sealed it up and began the cook while the egg heated up. Grabbed two extremely thick, in-bone pork chops and put a little olive oil on them. Sprinkled with G'rilla Shaker and tended to my fire. Came back in, opened a Red Stripe, and doused the chops with Ragin' Cajun Char Crust. Seared the chops at 750 for 3 minutes per side (they were thick), took off and rested while I got the fire down to 400. Cooked another 7 minutes until they were ripe, and we had a feast.[p]Wife thought the corn on the cobb was stellar, and the chops were succulent. I intend to order a cellar-full more of the G'rilla Shaker... it is that good. Thanks Chef Wil for a great rub![p]Regards,
B.A.[p]P.S. Good luck to all on the East Coast.
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