This week on Shootin' the Que, I cooked a French-Cut Pork Loin on my Big Green Egg! I used my Garlic Jalapeno Rub and my Garlic Butter Rub to season the Pork Loin.
This week on Shootin' the Que, I cooked some salmon on my Big Green Egg. I topped this salmon with a charred pineapple, avocado salsa! I used my Heath Riles BBQ Simple Citrus Rub and Heath Riles BBQ Honey Chipotle Rub for this recipe.
For these Double Cut, Bone-in Pork Chops, we pulled out all the punches. I reverse seared them, used our Tangy Vinegar sauce and topped it with an orange marmalade glaze.
