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Speedy spiedie chops

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Post Fri Nov 22, 2013 2:44 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7324
Location: Stoughton, WI
Every so often I look through my lesser-known books when I'm hunting for a recipe, and this one sounded pretty good for pork chops. In fact, I think I might've used it before but can't remember for sure.
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Some boneless "America's chops" were just the ticket.
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The marinade is pretty quick and whips up in no time. 2 of the ingredients are oil and vinegar so I colored outside the lines and added some Dijon mustard to turn it into a vinaigrette, and mustard makes everything better anyway. :wink:
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Here's where I deviated a bit. Those of you who're familiar with spiedies know they're actually small cubes of meat so I was supposed to cut up the chops, but I figured I'd get just as much flavor if I left them whole and they'd be easier to deal with.
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Here's where they speedy part comes in - over a hot charcoal fire they cooked fast, and smelled really good doing so!
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Since it was a weeknight meal it was a good chance to finish off a bag of shoestring fries. We both agreed that the marinade added a lot of flavor and by keeping a close eye on the meat temperature I made sure to get the chops off the fire before they got too done.
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Post Sat Nov 23, 2013 12:09 am
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5795
Location: Central Alberta, Canada
That's something else you and I both have in common, Brad. We like pork chops as much as Homer Simpson - and now everyone knows why. :D
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.


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