Week 3 – Bourbon Brined Pork Chop with Firecracker Applesauce


We had another set of winners in week 3.  This time we went with recipes from Steven Raichlen, author of more than a couple of barbecue cookbooks and host of a Barbecue University on PBS.  These came out of his “How to Grill” cookbook but you can also find them on the web.

Lets start with the pork chop.  The picture doesn’t really do it justice.  It’s a center cut loin chop a little over an inch thick.  Chops that big can dry out during cooking but 2 things made these some of the juiciest, tastiest chops Susan and I have had.  The first is the brining.  Brining not only adds moisture, its also a way to add great flavor to the dish.  This particular brine included salt, pepper, onions, cinnamon sticks, allspice berries, and of course bourbon.  Cooking them on my Big Green Egg was the second element in making these chops not just good but fantastic.  You’ll be reading more about my Big Green Egg in future entries.  It is by far the best grill/smoker made today.

You might think we served mashed potatoes with the pork chops.  It looks like it in in the picture but its not.  It’s applesauce.  Why is it called firecracker applesauce?  Because its got horseradish in it.  I know it sounds a little strange but it was the perfect pairing for the pork chops.  We made it from scratch, easy and quick.

Susan decided we needed a veggie so we steamed some green beans.  We like green beans.


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