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.
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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