Sticky, Yummy Bourbon Glazed Pork Chops with Rasheed Philips | MEATER
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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Ninja Foodi Air Fried Chicken Wings with Bacon Maple Bourbon Glaze! Big Game Eats!
Just in time for the Big Game (Super Bowl...) Here are some of the best chicken wings you'll ever try. Don't mess with those boring buffalo wings, those are played out. Sweet, spicy and sticky is where it's at!
Printable Recipe:
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Binging with Babish: Inferno Wing Challenge from Regular Show
So, as it turns out, the following are currently out of season: mutated ghost peppers, hot magma extract, and black widow venom. As such, I was unable to render a truly accurate facsimile of what's come to be known as the Inferno Challenge amongst those who 'take their wings super-seriously'. Which I do not.
Recipe:
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Chicken on the Flat Top Grill (Juicy,fresh, and easy)
Quick, easy, and fresh chicken on the flat top grill! If you want to make a bunch of boneless skinless chicken breasts on your Camp Chef grill or Blackstone grill, then watch this short video!
00:00 Intro
01:09 First, I make a quick lemon, olive oil, honey, garlic, oregano and rosemary marinade for the chicken. Just add your chicken breasts to the marinade, toss to combine, and refrigerate for 2 hours.
03:25 Then, I show you how to easily cut your chicken breasts so they cook evenly and with maximum flavor. *Tip - You can also pound our your chicken breasts with a meat mallet after cutting so that the thickness is uniform across the whole breast. This makes for more even cooking and prevents over/under cooking on the same breast.
04:40 Then, preheat your Camp Chef griddle or Blackstone to around 450 degrees. Once your flat top grill is ready, place the chicken breasts on the grill. No oil needed because there is oil in your marinade. Cook on the first side until the chicken releases from the surface of your flat top and you have a nice crust, at least a good 5 minutes. Be careful to not burn the first side... remember the marinade has sugars from the honey, which can burn.
05:38 Cook your chicken breasts until they reach an internal temp of at least 165 degrees... Make sure you have a good probe thermometer for this! Some breasts will cook faster than others because of the size and the placement on the flat top, so be sure to probe all of your chicken breasts for the proper temp before removing from the grill.
Let your flat top grilled chicken rest for a few minutes before serving. The leftovers make a great grilled chicken caesar salad, chicken quesadilla, or buffalo chicken wrap... if there are any leftovers!
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Heath Riles BBQ Garlic Jalapeño Rub Seasoning
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Jerk Chicken Fast & Easy | How To Make Quick Jerk Chicken | Easy Chicken Recipe
What's up guys and Welcome Back to another episode of BBQ, Bourbon, & Blues with the Word Brothers. If you haven't done so already make sure you hit that SUBSCRIBE button for me. On this episode we are going to show you how to make a fast and easy Jerk Chicken so kick back, get a little bourbon to sip on and relax. The recipe will be in the details below. If you would like to reach us for anything you can email us at WordBrosBBQ@Gmail.com
Skip Word will be doing a brief review of Guidance Bourbon today as well. Now let's get into what you will need and the steps to grill your Jerk Chicken and thank you for tuning in
What you will need:
10 Leg Quarters
1 Jar of Walkerswood Jerk Marinade (Hot or Mild )
5-10 Habanero Peppers Diced (Depending on how spicy you want it to be)
3 Tblsp Thyme (Fresh or Dried)
1 thumbs length Ginger Root (Diced)
1 Green Pepper (Diced)
1 Bulb Garlic (Diced)
3 Tblsp White Vinegar
3 Tblsp Olive Oil
Jerk Seasoning
Steps to smoke:
Take your leg Quarters clean them up and dry them completely. Take a full jar of Walkerswood Jerk Marinade and add it to a large bowl. Add you diced Habaneros, Thyme, Ginger Root, Green Pepper, Garlic, White Vinegar, and Olive Oil in the bowl and mix with your hands. Next put the mixter in a food processor or blender and turn the mixture into a puree (Add more oil to reach the consistency that you want). After that season your Chicken liberally with your Jerk Seasoning. Next take your mixture and rub all your chicken down and let it chill for about 30 minutes will your smoker or grill is getting up to temp 300-350 degrees. Once your smoker is locked in put your chicken on the grill and let the smoker do it's magic. Lastly pull your leg quarters off the grill when they reach 165 degrees internal. Let them rest for 5-10 minutes and enjoy.
Thank You for tuning in to another episode of BBQ, Bourbon, & Blues. We appreciate all of you. Remember if you haven't hit that Subscribe button please do so and check out the other videos. I think you will like what you see. Talk to you guys later!
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How to make Bob's Diced Chicken
In this video you will learn how to create one of Bob's bests dish called Diced Chicken over rice.
The ingredients includes;
Bonless Baked Chicken
Green Peppers
Plain Onions
Chicken Broth
Cream of Chicken soup
Can of mushrooms
-Garlic Powder
-Basil
-Paprika
-Lemon Pepper
-Italian Seasoning
-Salsa