Asmoke AS300 - BBQ Pork Chops with Bourbon Glaze; BBQ Port Shoulder; Grilled Corn on the Cob

lngredients:
283
C
/%
lb
Bone-in
Pork Loin Chops,
Trimmed
of Excess
Fat
2 Garlic Clove,
Minced
60
ml
/4
tbsp
Sweet
BBQ Rub Seasoning
30
nl
/2
tbsp Honey
30
ml/2tbsp
Worcestershire
Sauce
250nl/lc.Ketchup
t25
ml
l%
c.
Brown Sugar
56 nl
l%
c. Molasses
Suggested
Wood
Pellet Flavor: Cherry
/
Apple
lnstructions:
1. Place
pork
chops onto
a sheet
pan
lined
with butcher
paper.
Season
generously
with sweet
BBQ rubseasoning,
making
sure to coat
all sides of
the chops.
Set aside
while
you
make the
glaze.
2. ln a
medium-sized
mixing bowl,
combine
the ketchup,
brown
sugar, molasses,
honey,
garlic,
Worcestershire,
and
1
tbsp
sweet
BBQ rub seasoning.
Mix
well, add
1 shot of
bourbon, mix
again until sauce
becomes
smooth.
Transfer
sauce
into an oven-proof
sauce
pan.
3.
Preheat
grill,
then reduce slightly
to
190'C/375'F.
4. Grill
the
pork
chops for 10-15
minutes
per
side.
Placethe
saucepan
on the
grill
and
allow the
sauce
to come to a boil.
Glaze the
chops on both
sides and
let the
glaze
caramelize
onto the
chops.
5. Grill
the
pork
chops
until they are
lightly
charred and
reach
an internal
temperature of
145"F
-
165'F. Removethe
pork
chops
from
the
grill
and allow
them
to rest for 5
minutes.
6.
Once the
pork
chops
have finished
resting,
glazethem
again
if
you
choose to.
Serve immediately.
GRIITED
CORN
ON
THE
COB
lngredients:
Heavy-duty
Aluminum Foil
4
ears
of Corn, shucked
50mU4tbsp
Butter, softened
Dash Salt
Dash Black
Pepper
Dash
Paprika
Suggested Wood
Pellet
Flavor:
Apple
/
Cherry
1. Preheat
grilf
then reduce to 177'C
/350'F.
2, ln a small bowl, mix the softened butter, salt,
black
pepper,
and
paprika.
3. Tear off a
1-foot
section of aluminum
foil for each
of
the
corn cobs. Use a knife or spoon to spread butter
mix on each
cob
and then
roll up
tightly
in
the aluminum
foil
4. Place of
pellet grill
for 25-30 minutes, turning every
5-10
minutes. Enjoy!
Tip: Can
cook
at
lower
temps as well,
just
add extra
time.
Meanwhile, toss together cucumber, scallions, mint, olive
oil,
fresh lime
juice,
and
garlic.
Season with kosher salt
and black
pepper.
Serve
with
plain
Greek
yogurt
and
lime
wedge
alongside.
lngredients:
4,536
g/10
lb Bone-in Pork Butt
56 ml
/%c.
Pork Rub
L25 ml
/%
c. Apple
Juice
60
ml
/4
tbsp
Brown
Sugar
Dash
Salt
Suggested Wood Pellet Flavor: Apple
/
Cherry
lnstructions:
1. Trim
pork
butt
of
all
excess
fat leaving 1/4" of the
fat cap
attached. Combine 2 Tbsp
pork
rub, apple
juice,
brown
sugar,
and salt in a small bowl stirring until most of the sugar
and salt
are dissolved.
2, lnject the
pork
butt every square inch or so
with the apple
juice
mixture. Season the
exterior
of
the
pork
butt with
remainingrub.
3. When ready to cook, start the
grill
with the lid open
until the
fire is established
(4
to 5 minutes). Set the temperature
to
250
degrees F and
preheat,
lid closed, for 10 to 15
minutes.
4. Place
pork
butt directly on the
grill grate
and cook
for about6
hours
or until the internal temperature
reaches 160 degrees
F.
5. Wrap the
pork
butt in two layers of foil and
pour
in I/2 cupof
apple
juice.
Secure tin foil tightly to contain the
apple
juice.
6.
lncrease
temperature to
275
degrees
F and return
to
grill
in
a
pan
large enough to hold the
pork
butt
in case of leaks.
Cookan
additional
3
hours or
until
internal temperature
reaches
195
degrees F.
7. Remove from the
grill
and allow to rest
10-15 minutes.
Slicethe
pork
butt around the bone and top
with BBQ sauce.
Serve with
your
favorite
sides.
Enjoy!
BBQ
PORK SHOULDER
25