Boneless Pork Chops Grilled/Smoked on the Traeger Pellet Grill
I fired up the Traeger pellet grill last night for some boneless grilled pork chops. It had been a couple of weeks since I'd grilled, since classes just started, and I came down with the flu (even after having had the shot).
I'd been itching to grill for a few days, since I had some new seasonings from Robert Simon. I've mentioned him before. His line is called Chef of the Future with his first product being Not Your Average Cajun Seasoning. I've been using that delicious seasoning on both grilled foods and in the kitchen. It's just a really wonderful all round seasoning mixture.
In addition to his original seasoning mix, Robert had added a SouthWestern and Floribbean which both sounded and smelled very interesting.
Last night I wanted something quick and easy, and grilled pork chops fit the bill. I consider them our fast food out here in the country.
The Floribbean mix had a sweet smell. My immediate thought was luau. That seemed a good match for pork, so I sprinkled down the pork chops before I put them on the Traeger.
I'd say I made a great call for last night. The Chef of the Future Floribbean mix was pleasantly sweet (without being overpowering) and had a little coffee flavor and a back kick of heat. Robert has a real knack for flavor combinations that pop without drowning out the flavors of the food or leaving your tastebuds fried. His products are hand mixed and do not contain preseratives, MSG, or gluten.
I wasn't up to a big grilled meal last night, but we had a nice pork chop sandwich evening with the pork chops on and off the grill in less than 10 minutes and quite moist and bursting with flavor from the seasonings.
Below you'll see the Chef of the Future line up. The Cajun Rub is a fabuous all round mixture that works with basically anything. I'd recommend Floribbean for pork or chicken and also for vegetables and grilled pineapple. Next up, I'll check out the SouthWestern.