Supper
 

Now, That's what I'm talking about.... I also include some asparagus in foil with some butter and pepper to add at little veggies for the heart health.

. . . thus giving rise to the eternal debate: Gas or Coal.

I won't stoke that fire on your thread. Either way: that looks damn good! :D

I prefer to cook with Hardwood lump charcoal. I will throw something on the gas grill if I want to be done in a hurry. I like my steak rare but I think yours is still a little under cooked for my liking :)

Anyone here use wood on the kettle grill? I have a Weber kettle and have been trying to learn how to cook over wood only. It takes a lot of trial and error as the coals don't stay hot as long as charcoal does but you absolutely can't replace that hickory flavor in your meat.

I've tried some smoking too. I smoked a few pieces of deer tenderloin that couldn't have come out any better and I tried some thick pork chops that had a great smoke ring but were a little dried out and had a bit too much smokey taste.

Brine your pork and cook it to Medium, medium well. Most everyone over cooks chicken and pork.

jad2t,

Make your fire on one side of the kettle and cook on the other. I tend to go about 60/40 lump to wood. Let the wood char and flame to die down some too before adding the meat.

Here is a thick cut pork loin chop from last weekend:
https://scontent-mia1-1.xx.fbcdn.net...63&oe=57E5275A

No need to soak wood or anything, I am actual using kiln dried wood floor scraps (hickory, white and red oak), untreated of course