BBQ pork chops

BBQing pork chops is a great way to impart smoke flavor and ensure juicy meat. I prefer boneless pork chops simply because I cut my own pork loin, but bone-in pork chops will work as well. I like to use grill mates pork rub. I empty some of the contents into a shaker so I can easily and evenly season the chops:

After you season the meat, it's preferable to put it back into the refrigerator for a couple of hours. Take the meat out about 30 minutes prior to cooking to bring it up to room temperature for even cooking.

BBQ the pork on low heat until the internal temperature reaches 145 degrees. The middle will be a little pink, but the chops will be juicy!

BBQ asparagus

This is a pretty simple recipe where you don't really follow any "rules". First, buy a nice bunch of asparagus, then break off the woody ends using your hands. The woody ends should snap off naturally; don't force them at a specific area on the asparagus. Woody ends removed:

Woody ends:

Discard the woody ends. Next, put the asparagus in some kind of container with a lid. I said there are no rules so what I do is drizzle olive oil on them, put in a couple cloves of minced garlic and add salt and pepper to taste.

Net put your lid on your container and give the asparagus a good shake to evenly distribute whatever you put on them.

I pop the container into the refrigerator until I'm ready to BBQ them. Set your BBQ to low heat and put the asparagus on perpendicular to your grill's grates.

Depending on how firm or soft you like your asparagus, let them cook for a couple of minutes before flipping them (I like mine on the firm side). After you flip them, let them cook a couple of minutes more. As I said, I like my asparagus firm, but I also like a little char on them for added flavor.

Continue to flip the asparagus so they get a little black but not burnt until they're done to your liking. Serve immediately.