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Bourbon brined tomaporks!

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    Bourbon brined tomaporks!

    I made this a short while ago now but seeing as though I’ve only just joined I thought I would share it with fellow Pit members.

    This was the first time I had tomaporks which, for people who haven’t come across them as I hadn’t, are essentially a large bone in pork chop.

    I brined them for 3 hours in a bourbon brine. For 2 tomaporks I dissolved 150g of light brown sugar and 150g salt in 2 litres of water and then added a bay leaf, some thyme, a couple of smashed garlic cloves and a good few glugs of bourbon.

    I then patted them dry, spice rubbed them and smoked them in my BGE for 3 hours at 275F using hickory wood chips that had been pre-soaked in apple juice. (As a side note I haven’t noticed much change in the flavour of food when soaking wood chips in apple juice rather than water-it would be good to hear the thoughts of other people).

    To finish I direct grilled them whilst basting with maple syrup. I then served them with baked sweet potato with maple butter and bone marrow with bacon.




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    #2
    Wooooa woooa now. the only thig I recognize is sweet potato and bacon! Very nice!

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      #3
      Can’t wait to see the face on the butcher when I ask him if he can get me some "Tomaporks"

      😂

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      • rattle_snakey
        rattle_snakey commented
        Editing a comment
        🤣 I got a couple of funny looks at first, but was determined! The butchers I got them from in the finish describes them as ‘long cut pork chops’

      #4
      Mouth-watering! Thank you for sharing!

      Here is an interesting article on soaking woodchips: https://amazingribs.com/more-techniq...our-wood-first

      By the way.... welcome to the Pit!

      Comment


      • rattle_snakey
        rattle_snakey commented
        Editing a comment
        Thank you 😊. That’s great thanks, I’ll have a read

      #5
      Congrats on a successful cook.

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        #6
        Nice

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          #7
          Looking good!

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