The trick is to smoke the meat and not make the meat smoke

BOURBON-SOAKED PORK CHOPS

  Date: October 3, 2015
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
This recipe from DR. BBQS Ribs, Chops, Steaks and Wings was the main dish of a four item cook I did this day. Dr BBQ suggested pairing it with some glazed carrot and cornbread, which is exactly what I did. I added some corn pudding to the mix. This recipe called for you to soak the 1 1/2” thick, boneless loin chops in a bourbon based marinade. I soaked it overnight for 12 hours before grilling. The chops were direct grilled using high heat. I pulled them when they reached 145 degrees internal temperature as measured on my Thermapen. The chops rested for 5 minutes before serving. The bourbon gave the chops a great flavor and they were moist and juicy on the inside. Dr. BBQ was spot on with his recommended pairing as this was an excellent meal across the board.
Recipe Source:
Alt image
Big Green Egg
Ribs, Chops, Steaks and Wings:
Bourbon-Soaked Pork Chops - (eBook)
Grill:
Alt image
Big Green Egg

Direct & Indirect Grilled:

Using BigGreen Egg Kamado Cooker
Gear:
  • BGE Cast Iron Grill Grid
  • SR 19" Locking Tongs
  • Ranch-T Lump Charcoal