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Grilled Pork Chops With Captain Rodney’s Boucan Glaze

Today I fired up my PK360 and grilled 4 thick cut pork chops seasoned with Killer Hogs AP Rub & The BBQ Rub. Using my Kick Ash Basket, I setup the PK for 2-zone cooking with Grill Grates on the hot zone. 

The hinged grate that came with my PK360 doesn’t always agree with me so I prefer to cook without it. Instead I used PK’s Littlemore Grid to establish a raised cool zone above the Grill Grates. I seared the chops for 3 minutes on each side before placing them in the cool zone to finish cooking. At this point, I inserted a FireBoard meat thermometer into one of the chops to monitor the internal temp until it reached 138 degrees. 

The magical part of this cook is Captain Rodney’s Boucan Glaze. I added the glaze when I placed the chops in the cool zone. The glaze gives the chops a savory mild and sweet flavor that really takes them to another level.

This is an easy recipe that was adapted from Malcolm Reed’s How To BBQ Right website. You can replicate it on any grill that can accommodate 2-zones (a searing hot zone and a considerably cool zone). The Grill Grates allow you to achieve grill marks that make your chops look like they came from a high end restaurant.

While waiting on the internal temp inside the PK360 to get hot, I rinsed off some of corn ears and placed them in foil with a pat of unsalted butter and seasoned with Kosher salt. When the temp reached 250 degrees, I put the corn on the Littlemore Grid and I let them stay there until I was ready to move the pork chops up there. By the time the chops finished cooking, the corn was perfectly cooked.

Give this recipe a try, you will come out as a BBQ Hero! 



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