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Author Topic: Sweet Chile and Lime Pork Chops  (Read 8887 times)
TAURUS BBQ
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Niagara Falls, Ontario


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« on: May 03, 2010, 04:43:43 PM »

Sweet chile and lime pork chops with mini roasted yellow golds (done in CI skillet on the keg), grilled asparagus and basmati rice.

MOD EDIT - RECIPE!

Sweet Chile Lime Marinade

Juice and lots of zest from 1 large lime
3 tbsp EVOO
2 tbsp brown sugar
1 tbsp smoked paprika
1/2 tsp chilli powder
1 tsp fine sea salt
1/2 tsp cracked black pepper
1/2 tsp red pepper flakes (vary as necessary)
1 tbsp minced garlic
1 tbsp honey mustard (or dijon)

I saved a bit of this for a glaze

Poured the marinade and 6 pork sirloin chops into freezer bag and marinated all day.

Glaze:
remainder of marinade
2 tbsp honey
1tbsp ketchup

I started out at 400* for the potatoes in the skillet.
Then I bumped it up to 550* for the sear and grill marks.
did not rotate until I 'glazed (mopped)'
After the first turn, I mopped, when I flipped over a again to mop the other side, I rotated to get the square grill marks.
These were realy juicy, so the glaze and pork juice mixed nice.

I pulled and floiled to rest for a couple minutes.


* IMG_4617.JPG (282.21 KB, 845x634 - viewed 402 times.)

* IMG_4625.JPG (239.47 KB, 845x634 - viewed 311 times.)
« Last Edit: May 04, 2010, 06:40:28 AM by Ricky Bobby » Logged

TAURUS BBQ - Championship Cooking
Eat well my friends, eat well!
RNF
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South East Oklahoma


« Reply #1 on: May 03, 2010, 04:56:41 PM »

BBQBeaver,

Looks good but something is missing, there is not a little plate fixed real neatly. Grin
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TAURUS BBQ
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Niagara Falls, Ontario


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« Reply #2 on: May 03, 2010, 05:14:51 PM »

BBQBeaver,

Looks good but something is missing, there is not a little plate fixed real neatly. Grin

You ask and you shall receive!!  Grin


* IMG_4621.JPG (189.43 KB, 845x634 - viewed 313 times.)
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TAURUS BBQ - Championship Cooking
Eat well my friends, eat well!
EconomicDisconnect
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North of Boston, MA


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« Reply #3 on: May 03, 2010, 05:21:26 PM »

I love basmati rice! 
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RNF
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Posts: 2122


South East Oklahoma


« Reply #4 on: May 03, 2010, 05:34:48 PM »

You ask and you shall receive!!  Grin


I knew she would be around close. Cheesy You have a great and pretty little helper.
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tbing13
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Posts: 109


Bolivar, Ohio


« Reply #5 on: May 03, 2010, 06:11:26 PM »

Sweet chile and lime pork chops with mini roasted yellow golds (done in CI skillet on the keg), grilled asparagus and basmati rice.

Did u make the sweet chili lime?  If so i would love to have reciepe.. 
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Shawn W
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« Reply #6 on: May 03, 2010, 06:24:36 PM »

Is that your marinade on the pork on the grill or another sauce? Looks mighty tasty
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TAURUS BBQ
2x Keg Hero of the Month - 4X Throwdown Champion
Superhero Member
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Posts: 4729


Niagara Falls, Ontario


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« Reply #7 on: May 03, 2010, 06:27:40 PM »

Sweet Chile Lime Marinade

Juice and lots of zest from 1 large lime
3 tbsp EVOO
2 tbsp brown sugar
1 tbsp smoked paprika
1/2 tsp chilli powder
1 tsp fine sea salt
1/2 tsp cracked black pepper
1/2 tsp red pepper flakes (vary as necessary)
1 tbsp minced garlic
1 tbsp honey mustard (or dijon)

I saved a bit of this for a glaze

Poured the marinade and 6 pork sirloin chops into freezer bag and marinated all day.

Glaze:
remainder of marinade
2 tbsp honey
1tbsp ketchup
Logged

TAURUS BBQ - Championship Cooking
Eat well my friends, eat well!
TAURUS BBQ
2x Keg Hero of the Month - 4X Throwdown Champion
Superhero Member
*****
Posts: 4729


Niagara Falls, Ontario


WWW
« Reply #8 on: May 03, 2010, 06:36:41 PM »

If I wasn't feeding Carnivore Jr this meal tonight, I would have added a bit more heat and probably have added some tequilla to the marinade or glaze (hey, Cinco De Mayo!)
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TAURUS BBQ - Championship Cooking
Eat well my friends, eat well!
BakonGrill
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A couple miles from Horse Shoe, NC


« Reply #9 on: May 03, 2010, 07:08:53 PM »

You ask and you shall receive!!  Grin


 Grin Grin Grin    That picture is PRICELESS, Beav!!!

Oh, and thanks for posting the recipe for the marinade. Them chops look way too good not to try out myself soon.

BakonG
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Ricky Bobby
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« Reply #10 on: May 04, 2010, 04:23:29 AM »

Hmm...real food.  That looks delicious.  Off to the recipes!

What temp did you cook the chops at?

RB
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TAURUS BBQ
2x Keg Hero of the Month - 4X Throwdown Champion
Superhero Member
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Posts: 4729


Niagara Falls, Ontario


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« Reply #11 on: May 04, 2010, 05:34:38 AM »

I started out at 400* for the potatoes in the skillet.
Then I bumped it up to 550* for the sear and grill marks.
did not rotate until I 'glazed (mopped)'
After the first turn, I mopped, when I flipped over a again to mop the other side, I rotated to get the square grill marks.
These were realy juicy, so the glaze and pork juice mixed nice.

I pulled and floiled to rest for a couple minutes.
Logged

TAURUS BBQ - Championship Cooking
Eat well my friends, eat well!
tbing13
Full Member
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Posts: 109


Bolivar, Ohio


« Reply #12 on: May 04, 2010, 06:19:30 AM »

Thanks bbqbevere looks great...
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sconner
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« Reply #13 on: May 04, 2010, 04:46:32 PM »

Looks good Beaver!  This one is going on my list!  We love pork chops.  At least we feel like we're eating healthy.

sconner
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morgantm
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Posts: 929


Durham, NC


« Reply #14 on: June 04, 2010, 01:38:16 PM »

Have these marinating in the fridge right now, can't wait to grill them up!!  Thanks for sharing the recipe!
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