Once you've roasted your Thanksgiving turkey in a Weber grill, you'll never go back! Both Paul & I use this method to give the bird a smokey flavor you won't get with a home oven or deep fryer. Plus, it takes just a couple of hours.
All the details are here:
A "backstage" look at the McRib before it's covered with sauce and placed in a bun for you to scarf down.
Looks like a couple of horse slaughterhouses in the U.S. that were shut down will be re-opening as early as next week!
And yes, this is horse meat slaughtered not only for animal feed, but for human consumption! Yum!
"Cope" chops are the creation of my long-time radio buddy, Marc Coppola, who is heard here in Providence, RI mid-days at our sister station B-101, and on stations throughout the country. Cope and I started in radio at WBAB on Long Island back in the early 80's. He had the afternoon drive shift, and I was on after him from 7 to midnight. After his show, Cope would remove a hibachi grill out of the trunk of his car, light some charcoal in the radio station parking lot, and he'd grill up the most amazing pork chops I've ever had. They were thin, but juicy and beautifully charred, with a wonderful saltiness. He called 'em Cope chops, and we'd eat them by the stack, wrapping the hot bone of the chop with a paper towel, and then just chowing down. It was a great memory, and one that I regularly re-live by grilling Cope chops at home even today.
Click here to get the recipe: http://livethelive.com/2013/10/09/cope-chops-feeding-hungry-djs-for-three-decades/