Prosciutto, basil, goat cheese and sliced fatalii x Red Savina pepper stuffed pork loin chops.
Here's the meat, pre-beating.
Meat plus stuffing ingredients.
Checking the cavity depth before I stuff.
Stuffed pork.
Here they are, all toothpicked shut and sprinkled with black pepper and De Arbol powder. The wood is apple (just a bit for the beginning) and the temp is about 450.
Here's a shot with my beans and tomatoes in the background.
Now it's time to get the veggies going. And drink beer!
Grass Snake, those steaks look damn tasty! I can't wait to see an inside shot.
And grant, your ribs look great. I envy your upcoming journey of rib flavor heaven!