No pics but a great cook I want to pass on. Cooked on Bullseye: 1.25" pork chop. Marinate for one hour in beer. Then patted dry and coated with your favorite brown sugar based pork rub. On to the grill at smoke setting of 225* for 30 to 40" (I did 30). Turned half way thru. Then turned up the heat to 500* leaving the chop on. Turned once. When chop reached 145 internal, I painted with KC Masterpiece Kentucky Bourbon sauce on both sides and left it on the grill for another couple of minutes.
It was beautiful in appearance, a little crusty on surface, meat was all white, and juicy. Flavor was sweet, almost candied. A real treat for my wife who does not like most pork. I usually do not cook thick pork chops, but this will be a favorite for us now. I am liking the RT B380 for direct searing effect. Cant get there with the 590.
