If you have not cooked smoked and grilled pork chops with the Columbia Gold sauce, you are missing out. I smoked and grilled eight boneless loin chops yesterday after dry-brining 3-hours (I'll let them brine longer next time). I made Columbia Gold sauce minus the bullion. I served them up with grilled sweet onions and roasted asparagus. They were incredible. My son LOVED them.
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Last edited by TimmyR; February 1, 2020, 09:12 AM.
Reason: Typo
The onions are a simple as it gets. I use sweet onions, peel, chop off the top and bottom and then cut 3/4 of the way thru from the top into eighths. I double wrap in foil with olive oil on top plus some salt or seasoning. I put them on my grill high heat for for while then move to medium heat. I usually cook them on my old gas grill. I really just cook them to death and avoid burning the bottoms (so some indirect time or I move them to shelf on gas grill). They usually cook about an hour to an hour-and-a-half.
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