So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
Crabapples are small tangy apples which produce a wonderfully different taste as a jelly. We use crabapple jelly for producing a full flavored sauce that goes great on pork. If you don't have crabapple, then try regular apple or grape jelly. Either way, this will be delicious. Be careful when cooking as the sugars contained in the sauce will burn easily.
In a glass container, mix the following for approximately 6 center cut boneless pork chops:
Spread the sauce on the chops 1 hour before grilling. When grilling do so over a medium to medium/high temperature turning frequently. Repeatedly baste with the remaining sauce.
Do not baste for the last 10 minutes. Serve when the internal temperature of the chop has reached 150 degrees and the center is still just a little pink. Enjoy!
Here's a great money saving idea. Wood chips and chunks never go bad. So why not order them in money saving bulk boxes? Simply keep them in a dry area and use as needed!
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3 Tbs. crabapple jelly
Subscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE! See a 
