Pork With Southern BBQ sauce
Pork With Southern BBQ sauce
4 10 ounce smoked pork chops
Southern BBQ Sauce
¾ cup of low-salt chicken broth (175ml)
½ cup of freshly brewed coffee (125ml)
½ cup of ketchup (125ml)
½ cup (packed) golden brown sugar (125ml)
1/3 cup of grated onion (75ml)
¼ cup of rye whiskey (50ml)
¼ cup of cider vinegar (50ml)
2 tablespoons of Worcestershire sauce (30ml)
11/2 teaspoons minced canned chipotle chilies (7ml)
1-½ teaspoons of adobi sauce (7ml)
3 garlic cloves, minced
¼ teaspoons vegetable oil, divided (1ml)
6 cups hickory wood chips (1000ml)
Soak 2 cups of hickory wood chips in water for one hour.
To prepare barbeque sauce, pour cold coffee, chicken broth, ketchup and brown sugar into a skillet. Grate in onion and add mustard and Worcestershire sauce, chipotle, garlic and salt.
Place skillet over medium high heat and let mixture come to a boil. Turn heat to low.
Let simmer for 5 minutes.
To build smoke pouch, divide the soaked, drained wood chips on 2 sheets of aluminium. Place 2 cups of dry wood chips on top of each. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil package to allow the smoke to flow through and infuse the meat.
Preheat one side of the grill to 220ºF/ 100ºC and place one smoke pouch directly over the heat source. Close lid. Once barbeque is smoking, place the pork on the cool side of the grill and close the lid and smoke for 1 hour.
Remove pork from grill. Simmer in southern barbeque sauce for 10 minutes.
Place in refrigerator for 1 hour to allow flavours to infuse.
Serve hot or cold.
Yield: 4 servings
4 10 ounce smoked pork chops
Southern BBQ Sauce
¾ cup of low-salt chicken broth (175ml)
½ cup of freshly brewed coffee (125ml)
½ cup of ketchup (125ml)
½ cup (packed) golden brown sugar (125ml)
1/3 cup of grated onion (75ml)
¼ cup of rye whiskey (50ml)
¼ cup of cider vinegar (50ml)
2 tablespoons of Worcestershire sauce (30ml)
11/2 teaspoons minced canned chipotle chilies (7ml)
1-½ teaspoons of adobi sauce (7ml)
3 garlic cloves, minced
¼ teaspoons vegetable oil, divided (1ml)
6 cups hickory wood chips (1000ml)
Soak 2 cups of hickory wood chips in water for one hour.
To prepare barbeque sauce, pour cold coffee, chicken broth, ketchup and brown sugar into a skillet. Grate in onion and add mustard and Worcestershire sauce, chipotle, garlic and salt.
Place skillet over medium high heat and let mixture come to a boil. Turn heat to low.
Let simmer for 5 minutes.
To build smoke pouch, divide the soaked, drained wood chips on 2 sheets of aluminium. Place 2 cups of dry wood chips on top of each. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil package to allow the smoke to flow through and infuse the meat.
Preheat one side of the grill to 220ºF/ 100ºC and place one smoke pouch directly over the heat source. Close lid. Once barbeque is smoking, place the pork on the cool side of the grill and close the lid and smoke for 1 hour.
Remove pork from grill. Simmer in southern barbeque sauce for 10 minutes.
Place in refrigerator for 1 hour to allow flavours to infuse.
Serve hot or cold.
Yield: 4 servings
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