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1. Trim fat from chops. Place chops in a resealable plastic bag set in a shallow dish. For beer brine, in a large bowl combine the water, stout, salt, and molasses, stirring until salt is dissolved. Pour beer brine over chops; seal bag. Marinate in the refrigerator overnight, turning bag occasionally.Tailgate day::
2. Drain chops, discarding beer brine. Pat chops dry with paper towels. In a small bowl combine garlic and pepper. Sprinkle pepper mixture evenly over both sides of chops; rub in with your fingers. Transfer chops to a storage container; cover tightly. Tote chops and, if desired, jalapeno peppers in an insulated cooler with ice packs.
3. At the tailgating site, prepare grill (with a cover). For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Top chops with jalapeno peppers.