Unity
Executive Chef
Jody and I were in FL for Mother's Day and took her mom to a Brio Tuscan Grille, first time we'd been in one.
Jody ordered:
Later the waitress asked how Jody liked the chops (enthusiastic response!), then said they marinate 'em 24 hours, slow-cook 'em 24 hours, and finish 'em on the grill.
When I visualize a big hunk of loin with bones attached (and this was a big one, good-size chops), I can't imagine how you could cook something like that for 24 hours. My guess is that it's a Brio urban legend, but nobody's turned it in to Snopes yet.
Whaddya think, is a 24-hour cook time b.s.?
Either way, it was a remarkably nice couple of pork chops.
--John
(My "BRIO’S SLICED STEAK SALAD
Mixed greens, cherry tomatoes, Gorgonzola cheese,
mushrooms, spicy pecans and creamy horseradish dressing,
topped with grilled tenderloin and a balsamic glaze 14.50",
medium-rare, wasn't bad either.
)
Jody ordered:
The waitress approved the choice convincingly, saying it's what she likes best. Jody gave me a bite. It was really, really good -- as tender and pork-flavorful as can be. No obvious seasoning. Did I say tender?
Later the waitress asked how Jody liked the chops (enthusiastic response!), then said they marinate 'em 24 hours, slow-cook 'em 24 hours, and finish 'em on the grill.
When I visualize a big hunk of loin with bones attached (and this was a big one, good-size chops), I can't imagine how you could cook something like that for 24 hours. My guess is that it's a Brio urban legend, but nobody's turned it in to Snopes yet.
Whaddya think, is a 24-hour cook time b.s.?
Either way, it was a remarkably nice couple of pork chops.
--John
(My "BRIO’S SLICED STEAK SALAD
Mixed greens, cherry tomatoes, Gorgonzola cheese,
mushrooms, spicy pecans and creamy horseradish dressing,
topped with grilled tenderloin and a balsamic glaze 14.50",
medium-rare, wasn't bad either.
)
