It's what's for dinner.
Mike Belt":1a47te45 said:I've taken the thick chops, sliced a partial cut through the center, and stuffed them before grilling. Good!
Grandslam11":3rj5ema2 said:I keep reading about these. I think Ruger is a fan of thick pork chops. Do yall just call the local butcher and ask him to slice them thick for you?
Also as a newbie, brining is the same as marinating, correct?