BBQ Sauce Recipes

Double-Cut Pork Chops with Peach Bourbon BBQ Sauce

I found the prime rib of pork from Porter Road Butcher over in Nashville, TN! I had to order one and I’m glad I did. This 1.5 pound 3″ thick two-bone frenched pork chop was simply amazing with the treatment I gave it on the Kamado Joe. I seasoned the pork with my Man Cave Meals AP Mojo seasoning blend and wrapped it back up in plastic and let it marinate in the fridge for 6 hours. While that was going on, I made some homemade peach bourbon barbecue sauce. Here’s the recipe for the sauce:

Peach Bourbon Barbecue Sauce

2T olive oil
1 medium onion, finely diced
3 cloves garlic, finely minced
4 to 5 T bourbon of your choice
1 1/2 cups ketchup
1 T yellow mustard
3/4 cup brown sugar
1/4 cup apple cider vinegar
1 T worcestershire sauce
1/4 tsp red pepper flakes
salt and pepper to taste
1 pound sliced/diced peaches

Heat the oil in a large saucepan and then add the onions and saute until they soften, 4 to 5 minutes. Add the garlic and saute for another minute or two. Add the remaining ingredients and bring to a slow simmer. Reduce heat, cover, and let simmer for 1 hour. Remove lid and let simmer uncovered for 10 mintues or so if the sauce needs to be thickened any. Let cool and puree in a jar blender or with an immersion blender. Keep refrigerated until ready to use. Serve warm or at room temperature…


#KamadoJoe #PorterRoad #PorkChops

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Video Transcription

hey guys I’m John Setzler welcome backto mancave meals today we’re gonna fireup our motto joke classic and we’regonna cook a beautiful double cut porkchop that I picked up from Porter Roadover in Nashville Tennessee so let’s getstarted[Music][Applause]then we’re going to introduce you to thestar of the show today this is a poundand a half double cut pork chop fromPorter Road butcher over in Nashvillethis thing’s cut like a pork prime ribit’s got the bones frenched and thisthing weighs a pound and a half and it’sit’s almost three inches thick so whatI’m gonna do is I’m just going to givethis guy a liberal coating of my mancavemeals aap mojo seasoning blend I’m gonnaget all sides of that coated with a nicecoat of that and then I’m gonna wrapthis guy back up tightly in plastic wrapand toss it in the refrigerator I liketo let that season and go to work aminimum of an hour but in this case I’mgonna have time to let this go about sixhours but you can let it go overnight aswell while our pork chops are marinatingin our seasoning blend I’m gonna puttogether a quick peach bourbon barbecuesauce so I’ve taken a saucepan here I’veheated it up I’m gonna put in a littlebit of olive oil and I’ll give you thesedirections and ingredients in the videodescription and I’ve got an onion thatI’ve diced up and I’m just going tosaute that onion here in that oil alittle bit until the onion softens upand after those onions get softened upI’ve got about three cloves of garlichere that I’ve minced on my microplanegrater and we’re just gonna saute thatin here for about another minute or sountil that garlic starts to get reallyfragrant and then we’re gonna add abouta quarter of a cup of bourbonI’ve got ketchup go add a little bit ofplain yellow mustard a little bit ofbrown sugar a little bit of apple cidervinegar a little Worcestershire sauce alittle bit of red pepper flake I’m gonnaput in a pinch of saltand then I’m just going to stir this upand get this combined and then I’ve gotsome peaches fresh out of the threeso we’re gonna let those kind of thawright here in the sauce and then I’mgonna back the heat down a little bit onthis and I’m just going to bring this toa very slow simmer and once I get thatup to a slow simmer like this I’m justgoing to give it a little stirI’m gonna put the lid on this and I’mgonna simmer it with the lid on forabout an hour and then I’m gonna take itoff the heat I’m gonna let it cool agood bit then I’m gonna put it in myblender and puree this so that’s thelast you’re gonna see of this part ofthe cook okay we’re about ready to cookso I’m gonna get the Kamado joke classicset up for some two-zone cooking I’musing my firebox divider and I’m justgonna keep all the charcoal banked overto the left and I’m gonna use my castiron grate today just because I haven’tused it in quite a while and I’m gonnaset one of my regular grill grates up onthe high side over here I’ve got threeoff fire starters in there and I want toget a nice hot bed of coals here so wecan put some sear on the outside of thatpork chop so I’m gonna leave the bottomvent and the top vent fully open tillthis gets nice and hot okay I’ve left mygrill get hot enough here to get startedI’ve sprayed a little bit of oil on mycast iron grate and we’re gonna set thisguy on here and we’re gonna let it searjust a little bit I’m probably going togive it a turn a little bit to put somenice grill marks on this thing afterjust a couple of minutes okay I’m readyto give this guy flip and we’ll let itsort sear some more on this side we’llbe right back okay I’ve got some moresear on that I’m going to move this upto the indirect side of the grill andwe’ll have a look here I’ve got some ofour barbecue sauce that we made in asauce pan heating up over here and whatwe’re gonna do now is I’m just going tobaste the outside of this with some ofthis peach bourbon barbecue sauce andI’m going to get a nice coat of that onhere and we’re gonna baste it severalmore timeas we cook and I’m gonna leave this onhere to caramelize this sauce and we’regoing to get the internal temperature ofthis pork chop up to around 135 degreeswhich is what I like on this so now mysauce is warmed up I’m just going totake it off and we’ll close the lid andlet this guy cook over interact okayguys we’re ready I’ve got this thing upto about 138 degrees internally and I’mgoing to take it off I’m going to coverit with foil and we’re gonna let it restfor about ten minutes and then we’regonna cut into it okay folks I let thisguy rest a little bit so I’m just gonnaslice this guy right down the middleget rolling here have a look at howjuicy that isthat looks amazing I’m going to try toget the camera a little closer to themeat here that is just beautiful look atthat and of course I am gonna take alittle piece off of one of the edgeshere oh yeah that’s beautiful this peachbourbon barbecue sauce is something elseyou could serve some more of that onhere if you like but that caramelized onthe outside just tastes fantastic you’regonna have to give this one a try andlet me know what you think until nexttime this is John Setzler with man cavenew[Music]

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