For today’s recipe, we’re cookin’ up something special - a recipe from a member of Kosmo’s Q Club! These delicious Maple Bourbon Glazed Pork Chops were created by Jamie Thomas and my mouth hasn’t stopped watering since I saw the first picture. When we decided to do a recipe challenge, I knew we’d get some awesome submissions, but these are out of this world. Give this recipe a try and you’ll see why Jamie took first place in the challenge.
I met Jamie at the 2021 SCA Worlds and not only is he a great cook, but he’s also a pretty cool guy! Be sure to check out his team’s Instagram and see how they do at competitions - Charcole Grillers! Thanks for submitting this recipe, Jamie.
Not much is needed in the way of preparations for this recipe. Grab your shaker bottle, and add ¼ cup of the Pork Soak, as well as 20 oz water. Give it a good mix/shake, until the liquid looks uniform.
Time to give the pork a lil bath! Put the pork chops in a 1 gallon zip top bag (or use an appropriately sized bowl), and add the pork soak mixture. Then place the bag or bowl in the fridge, and let it sit for about 4 hours. This is enough time for the brine to flavor the meat.
Time to fire up the pit! When the pork has been brining for 4 hours, go ahead and light a full chimney of Royal Oak charcoal using a tumble weed.
While the coals are getting ready, go and get the pork chops out of the fridge. Remove them from the brine mixture, and pat dry with paper towels. Then season with SPG and Cow Cover to your liking.
Back outside: dump the chimney of lit charcoal in the grill, and add a chunk of your favorite wood (cherry goes well with pork!). Let the grill grates come up to about 550ºF (288ºC), and spray them with duck fat spray. Place the pork chops on the grates horizontally, and set a timer for 2 minutes.
When the time is up, turn the pork chops vertically, and cook for 2 more minutes.Then flip and repeat the process for the other side, for a total cooking time of 8 minutes (4 minutes per side). Be sure to check on internal temperature: you’re looking for a 130ºF (54ºC).
When that temp is reached, baste with the Maple Bourbon Rib Glaze, and leave them on the grill until the internal temp hits 145ºF (63ºC).
At that point, pull the pork chops off the grill. Rest them for 5-10 minutes. Nicely done! Serve in your favorite way, and enjoy the fruits of your labor. This is a super quick cook, so you can easily scale it up and feed as many people as you want.
Once more, many thanks to Jamie for this awesome recipe. Be sure to check out his team’s Instagram, and show them some love for sharing this with everyone!
Pork / Pork Chops
These delicious Maple Bourbon Glazed Pork Chops were created by Jamie Thomas and my mouth hasn’t stopped watering since I saw the first picture!
Mix ¼ cup of the Pork Soak with 20 oz water in a shaker bottle.
Put the pork chops in a 1 gallon zip top bag (or bowl). Pour in the brine mix, and seal while removing as much air as you can.
Refrigerate the pork for 4 hours.
At the 4 hour mark, fire up the pit, with a full chimney of charcoal.
Remove the pork chops from the brine mixture. Pat dry, then season with SPG and Cow Cover to taste.
Dump the charcoal in your grill, and add a chunk of your preferred smoke wood.
Spray the grill grates with duck fat spray, and let them come up to 550ºF (288ºC),
Place the pork chops on the grates horizontally. Cook for 2 minutes, then turn them vertically. Cook for 2 more minutes.
Flip and repeat for the other side. Cook to an internal temp of 130ºF (54ºC).
Baste with the Maple Bourbon Rib Glaze, and cook until internal temp hits 145ºF (63ºC).
Pull the pork chops off the grill. Rest them for 5-10 minutes.
Serve and enjoy!
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