Smokey Lew
Head Chef
Cut pockets in four center cut pork chops and stuffed them with some cut up Granny Smith apple chunks and then injected Suckle Busters BBQ sauce into the pockets. Rubbed them down with canola oil infused with some Sweet Life grilling rub and then let them cook in the pan with indirect heat at about 300 degrees for a half hour or so.
Put them on the high rack over direct heat and basted and turned them using Suckle Busters BBQ sauce. Cooked them to an internal temperature of 168 then let them rest for 5 minutes.
They came out nice but the sweet taste of the sauce threw me a bit. For some reason it didn't seem to fit well with the chops. I love the Suckle Busters on pulled pork but this seemed different somehow. Next time I'm going to use the Soy Vay Wasabi Teriyaki sauce instead. I bet it will be killer with that.
Put them on the high rack over direct heat and basted and turned them using Suckle Busters BBQ sauce. Cooked them to an internal temperature of 168 then let them rest for 5 minutes.
They came out nice but the sweet taste of the sauce threw me a bit. For some reason it didn't seem to fit well with the chops. I love the Suckle Busters on pulled pork but this seemed different somehow. Next time I'm going to use the Soy Vay Wasabi Teriyaki sauce instead. I bet it will be killer with that.