Dec 30, 2011 From the Musa’s in Sacramento With thanks from Robert in Sacramento, CA The chops must have been two and a half inches thick and marbled with just the right amount of fat (it’s sad that it’s so difficult to get pork with fat in it these days). The chops had some sort of special name which escapes me right now. (You might have to reduce the cooking time of this... Read More
Nov 08, 2011 This is one for making use of your oven as the fire dies and gentle residual heat does the cooking, while the smoking embers do the flavoring. Read More
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