Check it out folks after seeing that thumbnail I already know why you're here today We making Creole pork chop, but I got one for you the sequins in the marinade. Let's get it Okay, so look when you look at these pork chops right here. I'm gonna go ahead and test you so you guys can see Look when you grill them. I like to have a nice thick one, right? Look at that right there. Look at the cap You know, I mean look at the size of that This right here gonna be when I tell you good. I mean good So you know the term I like to use is like fire right so look you can see it's only one two three four five ingredients This right here is going to turn it right over the top for you folks Okay, so look now we want to do is we want to go ahead and just start mixing our ingredients, right? So listen, I'm gonna pour you know my oils in get all of this in here. Notice that I'm using the spatula. You want to get it all right So this is more like a dump and go. I'm gonna go ahead and address this part when it comes to the Chuck this out when it comes to you know Your clothes Right when I take my clothes, I just smashed these don't put them in last, but I'll show you why Then listen you just want to go ahead and just mix this up, right? But you see it kind of like it'd be a little bit on the thick side. That's what you want That's what you get from having that that oil in there, right? Then if you guys are lucky and fortunate enough to have some of that infuse all of all like I like to use that branch and vine You know what I mean? I like to use that garlic for just about everything then when I look for them unique flavors. They got them too Right now when I was talking about this right here all I'm gonna do is I'm a smash these now if you meant some don't forget I said grill they'll just make them a little black little spots, right now if you guys pay attention to this right here And look this is my zip quicker Man, I got it. This is like another hand in the kitchen look. I don't have to hold nothing And when I want to put something inside of it, it's already open and we just start adding our chops I know some of y'all just like Now once you got everything incorporated just right the texture's part out right here Remember that spatula? Look it's key to having the right tools because I don't want all this on the side I want to get it all right. That's for all my new cooks You know I mean especially the new people too like the younger generation need to know why so now you just go ahead and pour it Look at that right there And this is your marinade folks and remember the clothes just go ahead and give them a smash. We just want to open them up Let it's aromatic, you know, just dropping there. I kind of like smash these kind of hard You know, but we just drop them in like that on a roll list You know Just a little bit of the air out and then we just massage Then you can see right here where I put the garlic how I smashed it You just want to get that in there. I'm gonna as you move it around that garlic will Start to infuse even more and put that flavor in here on top of the meat right then we let it soak now Here's the thing this in four hours is okay But overnight you know will be best and seeing how thick these are these got to go on the grill We got to get their marks on there We wanted to make it look right and we wanted most of all we wanted to taste right So I'm gonna put these in their refrigerator and check it out this time. I'm gonna see you guys tomorrow And then we for the put them on the kettle grill. Okay, folks look it's day number two right So listen these been marinating overnight these is nice and ready if you guys come on and take a look Look at them you can see the color But listen when they're long. You let them marinate the longer that marinade gets inside of that flesh right Look at that right there. Oh, yeah, so first thing I'm getting ready to do is I'm gonna go ahead and get my you know My chimney started because we're gonna like I said this is gonna be grilled right Okay, so look now my chimney we got that going you know right we building up those you know getting the heat Underneath the colds, right? So I want you guys to take a look Just right here to help everybody because if you got short tongs or just working over a grill You know, it kind of like I'm gonna do it like this sometimes you got to reach in there You know, you feel the heat right so I'm gonna give you guys a little bit of a pro tip a lot of people don't know this You know, I mean listen this is a cut resistant glove if you guys got some cotton gloves those work too We're looking just an extra shield to keep you from burning yourself, right? Like I said these are cut resistant you guys can pick these up on Amazon for a dime or dozen You can get like three sets or something like that for about 12 15 Dollars then you go and put a latex over the top. This is how I'm able to pick up anything that's hot even on the grill I can pick it up and transfer wherever I want to you guys just saw right now The colds is nice and red right I'm gonna use my Don't have to use these now because it's not hot obviously, right? So listen I got to divide it on this side will be my direct you know my direct heat right so I'm gonna go ahead and just drop these in now Right all right, so what I did was if you guys look I just added a couple you know just just like a few you know new briquettes, right? I just put them in like that just so that these can like at night I put some of these hot ones on here listen to the transfer and those look nice right? I'm gonna put this lid on the top then I'm gonna go ahead and cream that grill We just want to get some heat. I got it vented on the bottom So we getting a lot of air from the bottom and we want to pull right Because I want to get some heat in here look. I'm gonna open this up Like that and I'm gonna do something a little differently. It's a whole bunch of debate about where you put this vented But then the tip gauge is over here if this is my heat just on right that mean this is gonna be reading the certain temperature But when they get over here, it's not gonna be the same. So I like to just do this folks I put it this way all my vents open. I want to build up some heat. I'm looking at it right now I'm at 200 and as I'm talking look I'm at 225 in this rising You know what I mean? So it's super simple folks. We just want to get some heat clean that grill I'm trying to open up these chops and we can make it happen folks Okay folks listen we're gonna take them out Right? I'm just gonna shake them like that. Get anything you want to drip off that's fine We'll just go ahead and load them up right here Right I got that grill right you guys can probably look over there. You can see that that's mosquito Listen this smoking it smells really good in a minute somebody gonna come over here and ask me Maybe what you making today? You know what I mean? Look at these right here. Look at the size of them folks Look nice quality meat custom cut Gotta have them Now look at that right there. Now listen we're gonna let it sear probably for about two minutes Then I'm gonna flip it give it two minutes like that Then we're gonna move them over here to the indirect side right and then we're gonna finish them up This is pork chop that white meat that other meat right listen We want to go to 145 degrees. You don't want them to go to 165 this is pork chop folks 165 and they're gonna be a little bit on the dry side You know I mean check with the FDA they say it's cool ABC is cool Okay, so look after I actually went about two minutes and 30 seconds When we turn this over like that look at that right there That's what you want to see You know what I mean? Hey I ain't gonna say nothing But I think the grill pork chop is something like overlook when you guys think about being outside of that grill right? Remember two minutes on this side after that we're gonna take them off We're gonna set them over there and we're gonna use that meat thermometer check the center of that we looking for 145 folks All right, we're just gonna set these here and let these rest While these other two These other three are doing they thing So look I'm gonna go ahead and just cut this oh my goodness. Hey look when you do it right I don't know if you guys can see that look. I'm not gonna put no pressure on it I'm just gonna take the knife and I'm just gonna go like that look man when you grill them and they come out right That's what you come up with right let me just go ahead and get it make sure I don't Drop it check it out folks cheers Hey folks, I'm about to feast but look I just want to bring this to the forefront because if you ask me I say grill chops or pretty much anything grill as far as a pork going on the grill that it gets like overlook This right here if you guys are eating pork give it a chance and do it like I showed you You see her two two and a half minutes on e-sau after that move it to the indirect have you meet the mom of the here Check as soon as you get to 140 take it off. It's gonna rise about 145 anyway Let it rest for about 15 minutes and then I said I eat it folks best serve hot Hey with that being said you guys let me know down in the comment section below now if you knew to my channel Let me just take this time to say thank you for watching this video Don't forget to like subscribe and tell everybody out here There's a channel out here to simplify these recipes and taking a mystery out of cooking And you know what I'm about to do folks. I'm about to feast. I'm out peace