John -- Your indirect heat setup looks pretty sweet -- those chops look fantastic. Do you just bring them up to 145-150 internal before pulling them off? I think that the carmelized onions, smoked chiles, mashed potatoes, mojo, cheese, and shrimp will make exceptional burritos. I'm anxious to hear how they turn out. I will send you my adobo and mojo recipes this weekend from home. Although you don't really need a recipe for the mojo, you might be able to judge quantities a little better if you have one. Glad the relish and jelly are being put to good use. I actually cut the jelly with some of the relish (if I'm looking for real hot stuff) or the vinegar that it is packed in before I use it as a glaze so that it won't be too sweet -- a little more barbecuey. Matt --- Love2Troll <Love2Troll@kc.rr.com> wrote: > Thanks all for the great suggestions! > > The shrimp will be going into burritos. And knowing what kinds of cheese to > use really helps. Will buy both the white cheddar and monterey jack the next > time I go to town. I have lots of several kinds of garlic from a pod-head > friend in VA. Picked a nice bunch of C. pubs yesterday & today so have > plenty to work with. > > Matt, > > Yes, I would like your recipe for chipotles en adobe. And will definately do > the mojo. I love anything olive oil/garlic and this sounds like something > easy to do. > > It's going to be grilling chops day here. The wind has finally died down and > the forecast is for 60°. Am planning to slow cook them for an hour or two > with indirect heat. Will be using pecan wood pellets for initial flavor and > do a final glaze with your Red Savina jelly after removing the pans and > increasing the heat. Here is what my slow grilling setup looks like. > http://www.fototime.com/9399B62A26FBCC8/standard.jpg > > JohnT > ===== __________________________________ Do you Yahoo!? Get better spam protection with Yahoo! Mail. http://antispam.yahoo.com/tools