When I first saw the picture of this recipe from Weber’s Charcoal Grilling, I thought it was a t-bone beef steak. When I saw the recipe title of Pork T-bone with Whiskey BBQ Sauce I was even more intrigued. I love recipes that have a complimentary BBQ sauce recipe included. This was the lunch for me and the guys working on the grill gazebo on Thursday. It marked my first use of the half moon raised grid for the Egg, which allows you to do direct and indirect cooking at the same time. It was also my first high heat pork chop (550 degrees) on the Egg. I’ll let the pictures take over from here. At the very bottom are Thursday’s progress pictures on my grill gazebo. All that is left for today is some metal drip edge and shingling the roof and my grills can move into their new home. To say I am excited is an understatement.
The Whiskey BBQ Sauce used: Dijon mustard, whiskey, garlic powder, sauce Americain, steak sauce & light brown sugar.
The finished sauce. It had a really nice flavor which started off as an initial impression of sweet and then got tangy the longer it was in your mouth. It was perfect for this pork.
The spice rub used: Ground cloves, cayenne pepper, cumin, minced onions, garlic powder, sweet paprika, light brown sugar, kosher salt & black pepper.
The finished rub.
I’ve got some hickory chips soaking in the SR Wood Chip Soaker.
Here are the 1 1/4” thick bone-in loin chops.
The chops get rubbed and sit out at room temperature for 30 minutes.
Here the rubbed chops have just gone on the grill for 8 minutes of direct grilling at 550 degrees.
The chops are done direct grilling and now go on the half moon raised grid for another 10 minutes or so to reach 140 degrees internal.
The chops measure 140 degrees internal and it is time to take them off and give them a 5 minute rest. The half moon raised grid did it's job well. The only thing I don’t like is the relatively small size of the half moon grid. I couldn’t have grilled a 4th chop if I had needed to.
Here is the tasty Whiskey BBQ sauce.
Besides the BBQ sauce the chops were served with some Bush Grillin’ Beans.
The finished chops.
This was a really great recipe, everyone was still talking about this cook when they knocked off 4 hours later.
These chops had a narrow but bright pink smoke ring on the inside, they were slightly pink and the juices ran throughout the meat. Why am I describing this instead of showing it? Because it looked so good when I cut into it, that I began eating and forgot totake a picture. You’ll have to trust me and I do have two witnesses.
The grill gazebo is starting to look just like the version in my CAD software. Friday the roof gets shingled and the grills move in.
I think the meals have reaped some extra benefits. I was going to supply the lumber, but one of the guys went and hand picked the lumber for best appearance. They also rounded off all of the edges of the 4x4 posts-something I left off my plans to keep the costs down.