Page 5 - October 2021 Issue

Cider Brined
Ray Sheehan
Published Author BBQ Buddha Ray@BBQBuddha.com
Pork Chops with Appee Bourbon GeaTe
have dissolved. Place the chops in a reseal- able plastic bag. Pour the brine over the
chops and seal the bag to close; refrig- erate for at least 4 hours or up to
overnight, turning occasionally. Remove the chops from the brine
and discard the brine. Pat the chops dry with paper towels and
season with the salt, pepper, and garlic.
Prepare the glaze: In a small saucepan combine all the glaze ingredients. Bring it to a gentle boil over. medium heat, stirring to dissolve the sugar. Lower the
heat to low and simmer until it’s slightly thickened, 8 to 10 min-
utes, stirring occasionally. Keep the sauce warm until you are ready
to use it.
Set up a charcoal grill for two-zone cook- ing. Light a charcoal chimney, and when the
edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals onto one side of the grill to form your hot side (Direct Cooking), leaving the other side empty to form your cool side (Indirect Cooking) forming two zones.
Once the charcoal is ready, place the chops on the cooking grate over the direct heat zone. Cook for about 4 minutes. Flip the chops and cook for 4 minutes more. Move the pork to the indirect-heat zone, brush with the glaze, and place the lid back on the grill. Cook until the chops reach an in- ternal temperature of 145-150 degrees, about 5-6 minutes.
Remove the glazed chops from the grill and let rest for about 5 minutes before serving.
Brine
Ingredients:
2 cups apple cider
2 cups water
1⁄2 cup kosher salt
1⁄2 cup granulated sugar
4 bone in center cut pork chops 1 1⁄2 inch thick
Salt
Freshly ground black pepper Garlic powder
Glaze
Ingredients:
1⁄2 cup apple butter
2 tblsp Dijon mustard 2 tblsp Bourbon
3 tblsp water
1 tblsp sugar
Pinch of dried thyme
Directions:
Prepare the brine: Mix all the brine in- gredients together until the sugar and salt
Award-Winning Sauces, Rubs, Marinades, and Seasonings Wisely Crafted With Only Healthy-Minded
Ingredients!
The New Book!
BBQbuddha.com
OCTOBER 2021
BarbecueNews.com - 5