How To make Grilled Butter "Fly Pattern" Pork Chops

Steakhouse Pork Chops with a Bourbon Butter Glaze

Bourbon Butter Glaze on Grilled Pork Chops

#grilledporkchop #porkchops #howtobbqright

WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs AP Seasoning
- Killer Hogs Killer Hogs Steak Rub
- GrillGrates -
- GrillGrates Tool -
- BBQ Gloves -

This week I want to share with you my version of Steakhouse Chops.
I’m starting with a center cut portion of pork loin.

I’m cutting the loin into extra thick portions then butter-flying each piece into one large, thick-cut chop.

Each chop is generously seasoned with my Killer Hogs AP Seasoning (Salt, Black Pepper, and Garlic) then layered with coarse ground Killer Hogs Steak Rub. Let the chops rest for 30 minutes and fire up the grill.

For this cook I’m using my charcoal grill (won this beauty last week at an SCA contest!) but any charcoal or gas grill will do the job. Fill a charcoal chimney with fresh coal and use a couple wax starter cubes to get it going. When the coals are hot, pour them onto one side of the fire grate leaving a void on the opposite side. (This creates a 2 zone fire)

The big secret to these chops is using a set of GrillGrates. These grates are designed to even out heat and produce sear marks without the flare ups. Chefs have been using similar grates in steak houses for a long time, and now you can duplicate the same style right at home.

Lightly spray the GrillGrates with cooking spray and lay each chop on the direct heat side of the grill. If you’re doing multiple chops work in batches. Set a timer for 2 minutes then twist the chops 90⁰ and cook an additional 2 minutes.

Now flip the chops over and move to the indirect side of the grill. By doing this, we slow down the cook in order for the chops to cook more even. It’ll take another 10-15 minutes, and you’ll need a good instant read thermometer to judge doneness.

The chops are finished with a Bourbon Butter glaze, here’s the recipe:

Bourbon Butter Glaze:
- ½ stick Salted Butter
- ¼ cup Brown Sugar
- ¼ cup Honey
- 1 Tablespoon Dijon Mustard
- 1 shot of Kentucky Bourbon

In a small sauce pot over medium heat add butter, brown sugar, honey, bourbon, and Dijon mustard. Stir until combined and reduce by half about 8 minutes. Remove from heat and allow to cool.

When the chops hit 130 internal, move each one to the direct heat side of the grill and baste with the glaze. Continue grilling for 2-3 minutes or until the internal temperature hits 135⁰ for medium doneness. (cook it longer if you want it more done). Then rest each one for 5 minutes before serving.

These Chops are good enough to be on the menu at any steak house; you’ll want to give this recipe a try!

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How to Trim a Boston Butt Pork Shoulder | Tips & Techniques

Chef Tom takes us back to barbecue basics with this Tips & Techniques video on how to trim a Boston butt pork shoulder for smoking.

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Lamb Shoulder and Leg smoked to perfection, a step by step BBQ guide.

Lets talk Lamb Shoulder and Lamb leg!

In this video, we will be talking about the difference between two popular cuts of lamb: the shoulder and the leg. Both cuts are from the same animal, but they require different preparation and cooking techniques to get the best results.

We'll be discussing the best ways to BBQ Lamb Shoulder and Lamb Leg, and showing you how to smoke them to perfection on a Weber Kettle and a Traeger pellet smoker.

We'll also be sharing our favourite BBQ recipes, tips, and techniques to make sure your lamb comes out delicious every time.

In the video we are going to talk about the difference between the 2 cuts:

* The difference between leg and shoulder
* The preparation
* The best way to cook each of them on your smoker or grill
* The final results.

So, join us as we explore the delicious world of lamb on the BBQ and discover the best cuts for your next BBQ, ask question in the comments if we miss anything in the video.

Temp Guide
Rare 140ºF/60ºC
Medium Rare 145ºF/63ºC
Medium 160ºF/71ºC
Medium Well Done 165ºF/74ºC
Well Done 170ºF/77ºC

It's also important to let your lamb rest for at least 5-10 minutes after cooking to allow the juices to redistribute before slicing and serving.

Keep in mind that the internal temperature of your lamb will continue to rise after being removed from the heat, so it's important to take it off a few degrees before reaching your desired level of doneness.

#lamb #bbqlamb #lambleg #lambshoulder

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Daves video production gear
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The BBQ gear we use
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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 Leg Of Lamb - Australian Lamb on the Big Green Egg

Learn to make the best smoked leg of lamb - with a great flavor profile and no gamey taste, this recipe will definitely up your smoked lamb game! You should also watch The Best Smoked Lamb Shoulder

↓↓↓↓There are links below to almost everything we used in this video.↓↓↓↓

Not a subscriber yet? Please consider subscribing, and make sure you turn on notifications, so you know when I upload new BBQ videos!

Want to skip ahead to your favorite parts?
0:00 Leg of Lamb - the Holy Grail of Smoked Lamb
0:40 Trimming the Leg of Lamb
3:17 Seasoning the Lamb Leg
7:10 Smoking the Leg of Lamb
9:10 Spritzing the Meat on the BBQ
11:15 Carving the Leg of Lamb
12:10 Daddy Daughter BBQ Tasting!

If you liked this video, here are some other lamb recipes and reverse searing videos you should watch!
● Lamb Shoulder Chops Recipe - 3 Secrets to Making Tough Lamb Chops Tender
● The Best Smoked Lamb Shoulder - New Zealand Lamb on a Big Green Egg
● Reverse Seared Lamb Steaks on a Big Green Egg - You Need to Try This!
● Green Egg Smoked Rack of Lamb - Seared with a FLAMETHROWER!

Here's where you can get the stuff you saw in this video (affiliate links*):

Food:
D'Artagnan Australian Leg of Lamb:

Flamethrowers:
GrillGun and Su-V Gun from GrillBlazer:
* Use discount code EMV10 to get 10% off any order!

Grill Thermometers and Controllers:
ThermoWorks Signals -
ThermoWorks Billows -
ThermoWorks ThermaPen MK4 -

Kitchen Equipment:
Dalstrong Gladiator Series Knives:
Calphalon Tri-Ply Copper Cookware Set:
Stainless Steel Strainer:
Baking Sheet & Rack:
John Boos Butcher Block Table:
John Boos Care Kit for Boards & Blocks:
Glove Liners (Heat Protection:
Nitrile Gloves:

Here's the equipment we use to film these videos:
NEW Addition: GVM Slider for moving shots:
Overhead & Side Cameras: Panasonic Lumix G85:
Overhead Cam Lens: PanasonicVario 45-150mm Lens:
Side Cam Lens - Panasonic Vario 45-200mm Lens:
Front Camera: Panasonic Lumix G7 w/ 14-42mm Lens:
Studio Lights (6 Total):
On-Camera Mics: Rode Videomic Pro+:
Audio Recorders: Tascam DR-60DMKII:

* Affiliate links mean you pay the same price, but the channel may get a small commission when you buy using these links (thank you SO much for your support!). In addition to others, e 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 (sorry, Amazon made me say that!).

#thelambwasvegan #legoflamb #smokedlegoflamb #smokedlamb #foodporn

Anthony Bourdain on the worst mistake when cooking steak

Chef and Appetites author Anthony Bourdain explains reveals the biggest mistake people make when cooking a steak.

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