Asmoke SKYLIGHTS Classic AS700P Assemblage Et Fonctionnement page 30

BBQ PORK CHOPS WITH BOURBON GLAZE
Ingredients:
283 g / ⅔ lb Bone-in Pork Loin Chops, Trimmed of Excess Fat
2 Garlic Clove, Minced
60 ml /4 tbsp Sweet BBQ Rub Seasoning
30 ml /2 tbsp Honey
30 ml /2 tbsp Worcestershire Sauce
250 ml / 1 c. Ketchup
125 ml / ½ c. Brown Sugar
56 ml / ¼ c. Molasses
Suggested Wood Pellet Flavor: Cherry / Apple
Instructions:
1. Place pork chops onto a sheet pan lined with butcher
paper. Season generously with sweet BBQ rub seasoning,
making sure to coat all sides of the chops. Set aside while
you make the glaze.
2. In a medium-sized mixing bowl, combine the ketchup,
brown sugar, molasses, honey, garlic, Worcestershire, and 1
tbsp sweet BBQ rub seasoning. Mix well, add 1 shot of
bourbon, mix again until sauce becomes smooth. Transfer
sauce into an oven-proof sauce pan.
3. Preheat grill, then reduce slightly to 190°C/375°F.
4. Grill the pork chops for 10-15 minutes per side. Place the
saucepan on the grill and allow the sauce to come to a boil.
Glaze the chops on both sides and let the glaze caramelize
onto the chops.
5. Grill the pork chops until they are lightly charred and
reach an internal temperature of 145°F - 165°F. Remove the
pork chops from the grill and allow them to rest for 5
minutes.
6. Once the pork chops have finished resting, glaze them
again if you choose to. Serve immediately.
GRILLED CORN ON THE COB
Ingredients:
Heavy-duty Aluminum Foil
4 ears of Corn, shucked
60 ml /4 tbsp Butter, softened
Dash Salt
Black
Dash Pepper
Dash Paprika
Suggested Wood Pellet Flavor: Apple / Cherry
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1. Preheat grill, then reduce to 177°C / 350°F.
2. In a small bowl, mix the softened butter, salt, black
pepper, and paprika.
3. Tear off a 1-foot section of aluminum foil for each of the
corn cobs. Use a knife or spoon to spread butter mix on each
cob and then roll up tightly in the aluminum foil
4. Place of pellet grill for 25-30 minutes, turning every 5-10
minutes. Enjoy!
Tip: Can cook at lower temps as well, just add extra time.
Meanwhile, toss together cucumber, scallions, mint, olive oil,
fresh lime juice, and garlic. Season with kosher salt and black
pepper. Serve with plain Greek yogurt and lime wedge
alongside.
BBQ PORK SHOULDER
Ingredients:
4,536 g /10 lb Bone-in Pork Butt
56 ml / ¼ c. Pork Rub
125 ml / ½ c. Apple Juice
60 ml /4 tbsp Brown Sugar
Dash Salt
Suggested Wood Pellet Flavor: Apple / Cherry
Instructions:
1. Trim pork butt of all excess fat leaving 1/4" of the fat cap
attached. Combine 2 Tbsp pork rub, apple juice, brown sugar,
and salt in a small bowl stirring until most of the sugar and salt
are dissolved.
2. Inject the pork butt every square inch or so with the apple juice
mixture. Season the exterior of the pork butt with remaining rub.
3. When ready to cook, start the grill with the lid open until the
fire is established (4 to 5 minutes). Set the temperature to 250
degrees F and preheat, lid closed, for 10 to 15 minutes.
4. Place pork butt directly on the grill grate and cook for about 6
hours or until the internal temperature reaches 160 degrees F.
5. Wrap the pork butt in two layers of foil and pour in 1/2 cup of
apple juice. Secure tin foil tightly to contain the apple juice.
6. Increase temperature to 275 degrees F and return to grill in a
pan large enough to hold the pork butt in case of leaks. Cook an
additional 3 hours or until internal temperature reaches 195
degrees F.
7. Remove from the grill and allow to rest 10-15 minutes. Slice the
pork butt around the bone and top with BBQ sauce. Serve with
your favorite sides. Enjoy!