I started with a boneless pork loin from Sam’s. I was able to cut a dozen pretty thick chops out of it.
I gave them a nice dusting of Big Dick’s Oink It! And let them hang out in the fridge for a couple of hours.
I smoked them at my house using some hickory and cherry chunks. I was running at about 250º and it took about an hour for the chops to reach 140º internal.
Then I bagged them up and back in the fridge they went until I headed over to the folks later in the day.
Got over to my parents’ house and fired up the Char Broil with the GrillGrates. While on the grill, I brushed them with a Bourbon-Maple Glaze that I found online. Five-six minutes in each direction and I had nice cross hatches.
Since they had just come out of the fridge before hitting the grill, they were still medium in the center as well as very tender and juicy.
Mangia ! ! !
BD
Bourbon-Maple Glaze:
½ cup Pure Maple Syrup
¼ cup Bourbon
½ cup Apple Juice
¼ cup Tomato Paste
1 T Apple Cider Vinegar
1 T Lea & Perrins
2 T brown sugar (I used Turbinado because it was handy)
1 t Kosher or Sea Salt
Bring to boil, then simmer for at least 20 minutes. It should reduce by about half.
