Welsh Rarebit is one of my favorite cold weather beer drinking foods. I’ve been using a recipe off Good Eats, that I’m in the process of doctoring and making my own.

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I’m sure I’m not the only one who has dried out some pork chops by over cooking them. After doing some reading I’ve learned a few tricks that make cooking pork chops foolproof.

Thicker is Better: 3/4″ to 1″ grill better than thinner chops. I prefer chops with a bone in them.

Marinate: Pork is drier than red meat and doesn’t have as much flavor so some time in a marinade will not hurt anything.

Ready the Grill: Move the charcoal to one side of the grill because we’ll be using direct and indirect heat to cook the chops.

Grill Them: Place the chops over the charcoal and cook for four minutes on each side. Then move them to the side with no charcoal and cook for five minutes on each side. I try to reach an internal temperature of 155(F) and let carry over take me up to 160(F). Take them off the grill and cover with foil letting the chops rest for five to ten minutes.

I know that you are supposed to take pork up to 170(F), but that is back when pigs were fed garbage and slop. Pork today is very clean and many things I’ve watched and read regarding pork say that there is minimal risk in only taking pork to 160(F). Your mouth will thank you.

Drop a comment and let me know if this helped.

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Of course he also knows the proper doneness is medium-rare.

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Alright think of the list below as order of assembly bottom = bottom of sandwich.. you get the picture.

• Toast
• Mayo
• Lettuce
• 6 Strips of Bacon
• Mayo
• Toast
• Mayo
• Cheese (I prefer Cheddar)
• 2 Eggs fried in a bit of bacon grease salted and peppered
• Mayo
• Toast

I suggest you order the Home Defibrillator Kit prior to eating this sandwich.

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There is no real recipe for this soon, I’ve been kinda making it up as i go along.

• 1 bag of 16 Bean Dried Soup Beans
• 1 Ham bone and leftover ham from Easter.
• 1 Can Chicken Broth
• Celery (I used 4 Stalks)
• Carrots (I used 3)
• Onion (I used about 1/2 an onion chopped)
• 1 Can diced tomatoes
• 2 cloves garlic
• Water (6 cups approx.)
• Seasoning (Celery Seed, Mustard Powder, Cumin, Curry, Bay Leaf, Parsley, Basil, Oregano, Black Pepper, White Pepper)

Soaks beans overnight and rinse. Add to large pot with ham bone and any extra ham, bay leaves, Chicken Broth and Water. Cook on low for 4 hours. Remove ham bone and pick off any meat you can from bone and put it back. Add the rest of the ingredients to taste and simmer for 20 minutes until vegetables are soft. This should go good with some Corn Bread.

As I start to get more precise with the recipe I’ll update it.

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