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Cook's Corner

  • Father, son whipping up good eats for good cause
    Parkview Foundation’s 11th annual Cookin’ Men is April 26, and as of last week, 99 men had committed to the upcoming fundraiser for women’s health.
  • IPFW student keeps family traditions going
    Cicelle Beemon is a busy woman. The 23-year-old is the mother of two, a 21st Century Scholars support specialist and student at IPFW. So when a friend told her about a cooking contest at the university, she balked.
  • Adams baker adds own touches to recipes
    As a young girl, Karen Jones learned to cook and sew. Though her mother, Katie Helm, was the head cook at the high school in Cerro Gordo, Ill., where she grew up, it was actually her father who gave her the lessons.

Web exclusive: Josh Henney’s recipe for Applewood Rub Pork Chops

Applewood Rub Pork Chops

4 large pork chops

Grillmates Applewood BBQ Rub, as desired

Preheat grill to 350 degrees. Rinse pork chops, leave wet. Arrange pork chops on a baking sheet or plate. Apply the rub to taste. (Rub it in to the meat for it to stick and produce the most flavors.) Let chops sit for 10 minutes for the rib to soak in. Cooking meat is best done using indirect heat. On propane models, only light one side of the grill, using it to produce the heat, and cook on the unlit side. As the bacon is finishing, you can move it to the flame side of the grill to crisp up the bacon. For charcoal models, after coals are ready for cooking, move coals to one side of the grill, making a flame side for searing and a non-flame side to cook internally. Place chops on flame side for 2 to 3 minutes on each side to sear the outside. This keeps the juices in and prevents the chops from drying out. After they are seared, move over to the non-flame side of the grill and cook to an internal temperature of the chops reaches between 145 degrees and 160 degrees. Cooking time will vary for different grills. Makes 4 servings.