Comments on: Unlocking the Secret to Mouthwatering Grilled Pork Chops

By: @CharlesET73

@CharlesET73 — Sun, 31 Aug 2025 13:10:59 +0000

What are the ingredients

By: @marcowhite4850

@marcowhite4850 — Sun, 31 Aug 2025 13:10:59 +0000

This guy needs a communications class.

By: @mir-x4z

@mir-x4z — Sun, 31 Aug 2025 13:10:59 +0000

FIRE!!!!!!

By: @victorparra9231

@victorparra9231 — Sun, 31 Aug 2025 13:10:59 +0000

You're using mesquite wood, are you in Texas? I use mesquite always, from Corpus Christi, Texas! Great video, thanks for the tips.

By: @jamecarter8801

@jamecarter8801 — Sun, 31 Aug 2025 13:10:59 +0000

what this the oil you putting in and what is the dark oil ???

By: @justinyoungstown

@justinyoungstown — Sun, 31 Aug 2025 13:10:59 +0000

Making this today with some chicken skewers, asparagus and baked potatoes. Your recipes are always great.

By: @Dimmu666ist

@Dimmu666ist — Sun, 31 Aug 2025 13:10:59 +0000

How much time in the indirect more or less?

By: @jgfunk

@jgfunk — Sun, 31 Aug 2025 13:10:59 +0000

I worked for a company that had professional chefs. Pork chops always had a little pink. One day I asked a chef why is it pink? And he said what do you think I'm trying to kill you? He said if you go to a restaurant and they think they're fancy and the pork chops are not a little pink then it's not a fancy restaurant.

By: @PangolinStirfry

@PangolinStirfry — Sun, 31 Aug 2025 13:10:59 +0000

Your grandma would have you cooking pork to 165. Rightfully so too. When she learned to gook pork, farming wasn't as a advanced as now days. The only thing is pork now days is trichinosis and it dies at 145 for 3 minutes. So we can cook pork way lower than you used to be able to.

By: @vegetajp7

@vegetajp7 — Sun, 31 Aug 2025 13:10:59 +0000

Ingredients you didn’t say anything about that