Cunning Linguist Posted December 29, 2005 Share Posted December 29, 2005 My wife and i just returned from Salt Lake City and the night before we left we ate at a restaurant that I heard was owned by the former Jazz center Mark Eaton. I had the house special, a double cut pork chop that was marinated for 48 hrs in molases (sp?), then griled. It was the best chop ever! Nice and sweet, but still a good smoke flavor. The had cooked it medium to perfection. I'd like to try and duplicate it for the grill. Anyone ever seen a recipe similar? Im sure it would work best the slow and low style after searing. I also did the Brine turky again to a 21lber for the relatives, which turned out great again. Its alot of prep work the day before but well worth it. I highly recommend trying this, you'll never eat turky or chicken the old way again! Quote Link to comment Share on other sites More sharing options...
Cunning Linguist Posted December 30, 2005 Author Share Posted December 30, 2005 I found a recipe that may be close to what i was talking about. This sounds pretty good. 4 14- to 16-ounce double-thick rib or loin pork chops 2 tablespoons vegetable oil Salt and freshly cracked black pepper to taste For the Sauce: 2 tablespoons vegetable oil 1 large yellow onion, peeled and diced medium 2 tablespoons minced ginger 2 tablespoons minced garlic 1 cup rum of your choice 1/2 cup red wine vinegar 1 cup catsup 1/2 cup molasses 1/4 cup lightly packed brown sugar 1 tablespoon ground allspice Pinch of ground mace Salt and freshly cracked black pepper to taste I would combine the sauce ingredients, simmer to break down the sugars, cool completly then place in a bag with the chops to marinate overnite in the fridge . Grill 2-3 minutes a side to sear, then indirect for another 6-8 per side. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.