Yeah that is pretty tasty...check this one out



Marinade



1 cup aged bourbon

2 Tablespoons whole grain mustard

2 Tablespoons worstershire (sp) sauce

2 teaspoons tabasco sauce

1/2 cup shallots or red onion

1 tablespoon light brown sugar



Mix all into a ziploc bag w/ 2-4 1and 1/2 to 2 inch thick tenderloin pork chops and allow to marinate for @ least 4 hours in the fridge



Dry Rub



2 tablespoons fresh ground black pepper

2 tablespoons granulated garlic (great on grill)

2 tablespoons kosher salt

2 teaspoons onion powder

2 teaspoons mustard powder or crushed mustard seeds ( fresh will taste better)

2 teaspoons thyme

1 teaspoon paprika

1/2 teaspoon cayenne pepper



mix all then,



remove marinated chops from fridge, remove excess marinade from chops and apply dry rub to all surfaces, allow to stand at room temp for 30 minutes prior to grilling. Now would be a good time to soak some hickory wood chips in water for the same 30 minutes



You need a drip pan (preferably the one that the chips are soaking in) to put in the middle of the coals once the grill is hot. Arrange the coals around the edges of the Weber and place the drip pan in the center, depending on how intense the smoke flavor you prefer, you can add the wet chips, or dry right to the coals at any time.



Remember to keep the lid on as much as possible (stops flare-ups)



Sear the chops over high direct heat 10 to 12 minutes then move to indirect heat and allow to grill for 14 to 18 minutes or until the juices run clear. Its a good idea to pull the chops when the internal temp is around 150-155, as they will continue to cook after you have removed them from the heat. Cover with foil while plating side dishes and serve.



These chops are so damn good, tender and juicy, and a nice finish of heat from the rub/marinade

 

so when the nopistons.com cook book coming out????

 

Hopefully next month if we can pull Scott into this thread.

Has anyone had the pleasure of sampling Kobe?