We actually used a recipe from primalgrill.com, but it was basically the same. The book recipe says veal, but pork worked.
What with Burgie and the 4th we have not blogged about the inaugural event of the Woodruff Street branch of global grillin. It was for my bday and Joan did the vast majority of the work. The main thing I did was to relearn not to grill in bare feet. Ow!!
We did not have any torpedo onions, but did use all the other kinds. The honey we used dated from our last batch of Midas touch beer :). We did elect to grill the onions first; on the other hand, we did not take the onions out as the book says, and therefore the sauce took twice as long to cook "to a syrupy glaze". The taste was definitely worth the wait.
A meat thermometer is an excellent investment for the newbie griller. Several times I thought the chops were done, but they really weren't. When the thermometer finally gave the ok they were perfect.
All in all, it was definitely worth it, and if we do it again it will probably take half the effort. Many thanks to Joan!
