Nice job, Larry! Good luck duplicating the sauce.
Here are my contributions to the party. Friday afternoon I found a simple marinade recipe online: 1/4 cup soy sauce, 1/4 cup olive oil, and 1 tablespoon of Montreal steak seasoning. I didn't have any seasoning so I improvised...think they speak much French in Kansas City?
Mrs. Chicken picked up a couple of heirloom tomatoes at the store so I sliced and salted them, and after letting them purge for awhile I put some of the steak seasoning on them.
I seared the pork steak on each side and then finished it indirect while the tomatoes cooked.
The pork had a lot of flavor from the marinade and was quite moist as well, and Mrs. C approved of the tomatoes.
Last night I grilled some country-style ribs from Jordandal Farms and they looked a lot different than the ones I usually see in the store; they had a lot of bone and a great red color.
This time the recipe was from Weber's time to grill
: the buttermilk-brined pork chops
on page 109. I let the CSRs marinate for about 2 hours.
I think the ribs would've been excellent without the brine and with it they were extremely juicy. I need to get to the Farmers' Market and buy some more!