You know when you smell something so delicious, you start drooling? Or is that just us? If it hasn't happened to you before, this recipe will do it.
Stop porkin' around and take notes as Rasheed Philips from Netflix's "American Barbecue Showdown" shows you step-by-step to making mouthwatering, bourbon-glazed, droolworthy pork chops. Get ready to pig out.
Ingredients:
• 4 double bone-in pork chops
• Four Roses Kentucky Bourbon (or your choice of Bourbon)
• The Slabfather Pork Rub (or your favorite pork rub)
• Applewood smoked sea salt
• Black pepper
• Brown sugar
• Avocado oil
Glaze Ingredients:
• 6-8 oz of bourbon
• 1½ cup of chicken stock
• ½ cup of brown sugar
• Green onion (chopped)
• Granulated or minced garlic
• The Slabfather Pork Rub (or your personal favorite pork rub)
• Salt and pepper
1. Preheat and ready the rub.
Set your smoker to 400°F so that when you open the lid and lose some heat, you get down to 350°F, which is where you want to be. While that's heating up, get your pork chop seasoning all ready! In a bowl, combine black pepper, pork rub, smoked applewood sea salt, and a bit of brown sugar. Be careful not to put too much brown sugar, or it’ll burn and leave a bitter taste.
2. Oil massage.
Drizzle avocado oil on the pork chops and rub-a-dub all over, be sure to coat the entire cut. The oil will act as a binder for the seasoning.
3. Score!
Score each fat cap by making light cross-hatches with a sharp knife. This technique doesn’t just look pretty, it also helps render the fat and allows the meat to absorb even more flava!
4. Rub on the rub.
Apply a generous amount of the rub you mixed earlier onto each side of the pork chops. Don’t be shy! The more, the better (at least in this case).
5. Insert the probe and set up the app.
Insert probes into each pork chop past the safety notch lines and in the center of the thickest portion of the meat. Set up the cook in the app! We recommend an internal target temperature of 145°F because it will result in a juicy pork chop, but you can always adjust this to your desire. Place the pork chops in the smoker, and cook at 350°F.
6. Glaze the roof.
While the pork chops are smokin', let's make the glaze. In a saucepan on low-heat, combine 6-8 oz of your favorite bourbon, 1½ cup of chicken stock, ½ cup of brown sugar, green onion, granulated or minced garlic, salt and pepper, and pork rub. Continuously stir until you reach a syrup-like consistency, but don't stir too fast! Test the consistency by coating the back of a spoon with the glaze. If it’s too runny, keep stirring!
7. Remove and rest.
Once MEATER notifies you to remove the pork chops from heat, it’s time to rest the meats onto a cutting board or resting rack.
8. Glazy days.
Once resting is complete, remove the probes from each cut carefully. Next, coat each pork chop with the bourbon glaze! After you’re done, you can put the pork chops back into the grill for 1-2 minutes for a stickier glaze.
9. Pig out on pork chops.
Garnish with chopped green onion and, finally, it is time to put some pork on your fork! If you have any extra bourbon left, this would also be a great time to make yourself an Old Fashioned.
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