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How To make Grilled Butter "Fly Pattern" Pork Chops
2 tb Olive oil
1 sm Onion; minced
3 lg Cloves garlic; minced
1 ts Cumin, ground
1/4 ts Red pepper, ground
1 c Ketchup
1/2 c Malt vinegar
1/4 c Soy sauce
1/4 c Light brown sugar
2 tb Worcestershire sauce
1/4 ts Liquid Smoke
6 Pork chops, butterflied
1. Heat oil in medium saucepan over medium heat. Add onion, garlic,
cumin and red pepper. Cook, stirring often, until onion is tender; 5 minutes. Add all remaining ingredients except pork chops. Simmer gently, stirring often, until slightly thickened, about 10 minutes. Sauce can be refrigerated several weeks. 2. Prepare a medium-hot charcoal fire. When coals are coated wtih gray
ash, add chops. Grill, turning once, until cooked, 6 to 7 minutes per side. Brush with sauce about 5 minutes before finished. Source: "The Great Illini Pork BBQ Cookbook;" printed in the Chicago Tribune, September 18, 1996.
How To make Grilled Butter "Fly Pattern" Pork Chops's Videos
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Malcom Reed from How to BBQ Right grills the perfect Steakhouse Chops on the Patented PK360.
Malcom Reed is a serious BBQ enthusiast and PK Grill & Smoker fan. He wins steak cooking competitions and offers recipes, tips and more on his website howtobbqright.com. Malcom was kind enough to share his secrets to grilling the perfect Steakhouse Chops with Bourbon Butter Glaze.
Should You Be Cooking Your Pork Butt Fat Side UP Or DOWN? | HowToBBQRight Podcast Clips
On today’s HowToBBQRight Podcast Clip, I get the spill from Malcom on if you should be cooking your pork butt fat side up or down?
#porkbutt #howtobbqright #bbqtips
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The Best Smoked Lamb Shoulder - New Zealand Lamb on a Big Green Egg
Want an easy how-to video to help you make the best smoked lamb shoulder on your grill or smoker? #thelambwasvegan. Also, Check out 3 Secrets to Making Tough Lamb Chops Tender ________↓↓↓↓↓↓ CLICK FOR MORE ↓↓↓↓↓↓↓↓ ____________
In this episode, we teach you how to season, cook, and pull the perfect lamb shoulder. We did it on a Big Green Egg, but you can do this on any grill or smoker. This lamb shoulder recipe will produce a tender and moist pulled lamb every time.
We got our hands on a whole butchered New Zealand lamb. Everyone does videos on lamb chops and leg of lamb, so we decided to start with the lamb shoulder to show you something you might not have seen before. If you'd like to also see videos on the rack, leg, or even shanks make sure you comment and let us know!
Lamb shoulder - and by extension pulled lamb - isn't a very common dish in North America. In Eastern Europe, the Middle East, Australia and New Zealand it's very common. Fun fact - the average Mongolian eats over 100lbs of lamb in a year!
If you've ever smoked a pork shoulder (a Boston Butt or Picnic Roast), then you can make a lamb shoulder. The seasonings are a bit different but the process is similar.
Lamb has a distinctive flavor, so while it will cook and look very similar to pulled pork, the lamb will stand up to more aggressive and nuanced flavors and aromatics. In this recipe, we forewent the usual bbq dry rub in favor of an herb crust made with Irish butter, parsley, sage, rosemary, and thyme (our Simon & Garfinkel special!) and smoked it low and slow over FOGO charcoal.
Watch to the end - the look on Leah's face the first time she tastes pulled lamb is pretty telling.
If you have any questions please leave a comment below and we will reply. Thank you so much for watching! See you next week on Eat More Vegans!
If you want to get your hands on any of the equipment or food you saw in the video, there are links to just about everything below. We make a few sheckles if you use those links to explore, so if you learned about something here and you'd like to support us please consider clicking through*.
Food:
This lamb wasn't from Heritage Foods, but if you live in the US they have arguably the best domestic-raised lamb available raised by Ben and Grace Machin's Tamarack Sheep Farm in Vermont and David Newman of Newman Farm in the Ozarks (watch for our video on March 14th, 2020 when we make one of David's Berkshire pork shoulders). NOTE: We are not an affiliate and Heritage Foods isn't a sponsor of EMV, but we are fans of each other so they gave me a coupon code just for Eat More Vegans fans that will give you 20% off any of their products. Go to and use coupon code Heritage20.
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Everyday Manna with Lisa Smith: Mesquite Grilled Pork Chops
Everyday Manna with Host: Lisa Smith
Program #1046
Today's Menu:
Mesquite Grilled Pork Chops
Grilled Corn on the Cob
Grilled Zucchini
Find recipes and more online at: everydaymanna.net
For business inquiries, please contact Lisa Smith at everydaywithlisa@gmail.com
Fore more information on the Everyday Manna Program, please visit our website:
everydaymanna.net or call Living Faith Television at: 276.676.3806
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