I found the prime rib of pork from Porter Road Butcher over in Nashville, TN! I had to order one and I'm glad I did. This 1.5 pound 3" thick two-bone frenched pork chop was simply amazing with the treatment I gave it on the Kamado Joe. I seasoned the pork with my Man Cave Meals AP Mojo seasoning blend and wrapped it back up in plastic and let it marinate in the fridge for 6 hours. While that was going on, I made some homemade peach bourbon barbecue sauce. Here's the recipe for the sauce:
Peach Bourbon Barbecue Sauce
2T olive oil
1 medium onion, finely diced
3 cloves garlic, finely minced
4 to 5 T bourbon of your choice
1 1/2 cups ketchup
1 T yellow mustard
3/4 cup brown sugar
1/4 cup apple cider vinegar
1 T worcestershire sauce
1/4 tsp red pepper flakes
salt and pepper to taste
1 pound sliced/diced peaches
Heat the oil in a large saucepan and then add the onions and saute until they soften, 4 to 5 minutes. Add the garlic and saute for another minute or two. Add the remaining ingredients and bring to a slow simmer. Reduce heat, cover, and let simmer for 1 hour. Remove lid and let simmer uncovered for 10 mintues or so if the sauce needs to be thickened any. Let cool and puree in a jar blender or with an immersion blender. Keep refrigerated until ready to use. Serve warm or at room temperature...
Enjoy!
#KamadoJoe #PorterRoad #PorkChops
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