Ainsley's Lamb Special - Ainsley's Barbecue Bible - BBC Food
Ainsley Harriott flavours a lamb with garlic and rosemary, before getting a bit too extravagant with the sherry!
For more BBC Good Food videos visit our channel:
For recipes on the go, download our mobile app for iOS, Android, and Windows 10:
Glasgow, London and Birmingham the BBC Good Food Show Live
Ainsley's Barbecue Bible - S1 Ep1 - The Great British Barbie - BBC
Ainsley Harriott kicks off the series with a complete guide to cooking on coals, and testing different types on barbcues on the market. He also prepares Uncle's Pork Calypso, korma courgette and chickpea burgers, his own classic barbecue sauce, and a roasted sweetcorn and red pepper and avocado salsa.
3 Secrets to Juicy Tender Grilled Pork Chops Every Time
How do You make perfectly Juicy and Tender BBQ Pork Chops on your grill or smoker? In this video, we show you the 3 secrets to making your grilled pork chops perfect every time!
________↓↓↓↓↓↓ CLICK FOR MORE ↓↓↓↓↓↓↓↓ ____________
In this episode, Leah and Al demonstrate how to properly brine, smoke, and sear pork chops so they come out perfect every time. #thepigswerevegan
You can see the full directions and a more detailed discussion at
We got our hands on some amazing Tamworth porterhouse pork chops from Heritage Foods USA as a part of their very special Pork Chop 4-Breed Tasting Kit ( Scroll down for some background on these amazing Tamworth pigs.
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 pork products. Use coupon code Heritage20.
The porterhouse pork chop is a fantastic cut, just like a porterhouse steak. Each chop has two distinct muscles - both the tenderloin and loin - each with a different density and marbling structure, giving two distinct textures and flavor profiles.
For this cook, we used an overnight wet brine with water, sugar, kosher salt, black peppercorns, thyme, juniper berries, and garlic cloves. Pork takes really well to wet brines, as it will take on the flavor and aroma of those aromatics.
For the perfect smoked pork chops, we used the Reverse Sear cooking method on a Big Green Egg XL. Instead of firing up a hot grill and just searing them to temperature, we smoked low and slow on the BGE over FOGO hardwood charcoal and applewood chunks for about an hour at 225°F until the internal temperature was about 125°F. Then we let them rest for a few minutes while we cranked the Big Green Egg up in temperature until the Grill Grates were at 650°F for searing. We seared for 2 minutes on each side to get that amazing Maillard reaction on both. A few more minutes of rest and it was time to taste.
One look at Leah's face when she tasted these chops and you'll know that this method absolutely nailed it.
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 (except for the Heritage Foods link - you get a discount instead of us getting an affiliate share), so if you learned about something here and you'd like to support us please consider clicking through*.
About the Tamworth Pigs:
The Tamworth, also known as Sandy Back and Tam, originated in central England in Staffordshire. The breed takes its name from the village of Tamworth in Staffordshire. Tamworth pigs were first imported to North America by Thomas Bennett of Rossville, Illinois in 1882. Many more Tamworths were imported into Canada after 1888.
These particular chops come from oat-fed Tamworth pigs raised by Craig and Amy Good, of Good Farms, just north of Manhattan, Kansas, affectionately known as “the little apple.” Appropriate, then, that we smoked them in Brooklyn NY in the Big Apple! Craig learned to breed pigs from his father who taught pig husbandry at Kansas State.
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!
Food:
Heritage Foods Pork Chop 4-Breed Tasting Kit: bitly.4emv.com/HF_ChopKit
Kosher Salt -
Juniper Berries -
McCormick Culinary Whole Black Peppercorns:
Cooking Equipment Used in This Video:
GrillGrate Searing Grates -
Boos Block -
Boos Block Oil and Cream -
Butcher Block Table -
Dalstrong Knives Gladiator Series -
Nitrile Gloves -
Checkered Chef Baking Sheet and Rack Set -
Checkered Chef Cooling Racks Only -
Reynolds Wrap Pitmaster’s Choice Foil -
Work Sharp Culinary E5 Kitchen Knife Sharpener -
Thermoworks IR Thermometer -
Thermoworks Time Stack -
Video Equipment Used to Film Our Videos:
Main Camera - Panasonic LUMIX G85 -
Overhead and Mounted Camera - Panasonic LUMIX G7 -
AC Power Adapter Supply for Cameras -
Lavalier Microphone System -
Neewer Bi-color 660 LED Video Light Set -
On-Camera Pre-Amp and Audio Mixer -
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
How to Grill Bone-In Thick Berkshire Pork Chop
Shop Bone-In Thick Berkshire Pork Chop:
Ainsley's Honey And Mustard Pork Chops | This Morning
Ainsley's using the honey from our very own This Morning bees to whip up delicious honey and mustard glazed pork chops.
The Ultimate Honey Garlic Pork Chops
The Ultimate Honey Garlic Pork Chops when done correctly is very succulent, soft, tender and juicy. These Honey Garlic Pork Chops can be enjoyed along with any of your favorite side dishes.
This easy honey garlic pork chops can be prepared in under 45 minutes and they do not take a lot of prep work.
The honey garlic glaze is very simple to prepare and in the end it enhances this skillet prepared pork chops.
RECIPE FOR THE ULTIMATE HONEY GARLIC PORK CHOPS
INGREDIENTS FOR PORK CHOPS INGREDIENTS FOR HONEY GARLIC GLAZE
2 Bone-in Pork Chops 2. tbsp. Honey
1. tbsp. Paprika 1. tbsp. Apple Cider Vinegar
1. tbsp. Black Pepper 1. tsp. Black Pepper
1. tbsp. Garlic Powder 1. tsp. Red Pepper Flakes
1. tsp. Thyme 1.5. tbsp. Chopped Garlic
1. tsp. Seasoning Salt
1. tsp. Ginger Powder
1/2 tsp. Browning and Soy Sauce
Oil
Pinch of Salt
METHOD
1. Wash pork chops with vinegar and pat dry with paper napkin.
2. Combine all powdered seasonings and pour on pork chops, then add, browning, soy sauce and oil
3. Massage the mixture into the meat. You can choose to marinate or cook immediately after.
4. In a heated skillet add oil, ensure oil is hot before adding pork chops.
5. Brown both sides for about five minutes each until golden brown, then remove from skillet.
PREPARATION OF GLAZE
6. In the same skillet with the juice from the pork chops, add a little water and all the ingredients for the glaze (honey, apple cider vinegar, black pepper, red pepper flakes and chopped garlic).
7. Allow this to reduce, when the glaze starts to thicken.
8. Add the pork chops and ensure that they are evenly coated before removing from skillet.
HAPPY COOKING :)
If you’re new to UnWine with Janet, a warm welcome to you. Don’t forget to LIKE, COMMENT & SUBSCRIBE! And for those of you who wants to learn how to cook Jamaican.......come mek mi show yo how wi dweet!!
Follow UnWine with Janet on IG:
@UnWinewithjanet
SUBSCRIBE????????????????????:
-
LET'S CONNECT!
OTHER POPULAR VIDEOS OF MINE:
????????????????????????????????????????????????????????????????????????????????????????????????????????????
Calypso Coleslaw :
Escovitch Fish:
Brown Stew Chicken:
Oxtail Recipe:
Rice & Peas:
Ackee & Saltfish.
Banana Fritters.
#honeygarlicporkchops#. #UnWinewithjanet#