Saturday's dinner consisted of one old (and reliable) dish --grilled chicken thighs-- and two brand new ones: grilled corn wrapped in bacon and double cut pork chops stuffed with provolone cheese. And we are proud to announce all three were a tasty success.
The chicken soaked in fat-free Italian dressing for two hours and then went on the Weber over indirect heat (middle burner off, front and back ones on). Thirty-five minutes later, the double cut chops joined in the fun, cooking over the direct heat for eight minutes on each side. The one tweak for next time will be to tie the chops with baker's string, as the cheese leaked out of two of them.
The corn was the highlight of the meal -- tender and moist with a smoky flavor, courtesy of the extra thick smoked bacon. Wrapped in foil, it was turned after 10 minutes and taken off the Weber after 20 total minutes. Pictures are below:
The end result was plated and looked like this:
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