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:ClickHERE to jump to additional Info about this recipe.
The marinade was made the night before and used: Bourbon, honey, soy sauce, Dijon mustard, cayenne pepper, onion powder and minced garlic.
The ingredients of all been added to an nonreactive bowl.
The marinade ingredients are mixed.
I was making four 1 1/2” thick boneless pork loin chops. Here they are arranged in the bottom half of a marinade dish, awaiting the marinade
The marinade has been added and the chops going to the fridge for 12 hours. I flipped them every hour or so to help distribute the liquid.
The chops are on a cast iron grill grate and our direct grilling at 500 degrees.
The chops are still grilling on their first side, but have been rotated 90 degrees to get crosshatched grill marks.
The chops are on their first turn on the second side.
Chops are on their final turn on the second side. I pulled them when their internal temperature read 145 degrees on my Thermapen.
The chops have now cooled for five minutes and are now ready to eat.
The chops were served with some Bourbon Glazed Carrots and a recipe called Proper Cornbread. These items paired perfectly with the chops.
The chops were tender and juicy. The bourbon based marinade gave the chops in excellent taste. The bourbon marinate glaze did the same for the carrots.
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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.