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Tequila Honey Lime Chops, Bok Choy and Garlic Potatoes
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GrateEggspectations
Posts: 9,292
Grabbed some thick chops for grilling tonight. Used a tequila lime rub before coating with a tequila honey lime glaze. Served with bok choy and garlic fingerling potatoes. Got photos of the chops and bok choy, but somehow forgot to capture the potatoes or the plated results. The chops were cooked to med rare (145) and were tender as anything!!......
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Thanks brother. They sure were tasty. I usually brine, but will repeat this cook.Eggdicted_Dawgfan said:I'd say you nailed that! Chops look perfect. -
Do you prefer this over brine? I've never brined a chop before.Snellville, GA
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My wife and I were never chop fans until I started to brine. Not tooting my own horn (as there are many far, far better cooks on here than I am), but many have told me my chops were the best they've ever had. I started to use the brine recipe circulated by Cen-Tex with great results. Give it a go......
http://eggheadforum.com/discussion/1155797/pork-chop-brine
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The flavors sound fantastic, great looking chops!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
I also have never brined a chop, however I do see it in my near future after reading this. Nice looking cook!
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They were quite good! I drew the glaze component from here: https://www.google.ca/amp/amp.timeinc.net/myrecipes/recipe/tequila-glazed-grilled-chicken?source=damHans61 said:The flavors sound fantastic, great looking chops!
I substituted lemonade for the pineapple juice. -
That looks fantastic. Thanks for sharing the resources also.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Paging @The Cen-Tex Smoker to give him his due credit for the brine recipe and so that he can weigh in on brining if he so desires.
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One thing about pork.... most people overcook it to death. 145 for med rare! Pull at 140 and let it climb to 145 from there.
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Great looking cook. Love the flavor profile.Sandy Springs & Dawsonville Ga
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Thanks brother Brent. Means a lot coming from you.bgebrent said:Great looking cook. Love the flavor profile. -
Yea bud...great looking cook!
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Nice job! We love pork chops and eat them a lot. Might have to make a riff on this one.
Little Rock, AR
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Great cook.... lime on most anything makes me happy!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Great looking co. I love pork chops. I wish the rest of my family like them.Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
I was sitting here making my grocery list. I think I may try this one...I've never made bok choy
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Awesome looking chops.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Did a bone in Pork Roast via Adam Perry Lang. His brine uses a crab boil packet. It turned out very good!
2 cups apple cider 2 cups water 1/2 cup dark brown sugar, firmly packed 1/4 cup kosher salt 1 sachet of crab boil spices* (preferably Zatarain's) 8 garlic cloves, unpeeled and crushed
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
Looks awesome. Way to bring it.
XLBGE, LBGE
Fernandina Beach, FL
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Bok choy is simple and has great texture. I generally trim the leaf back quite a bit, as it cooks much faster than the stem. Just toss with sesame oil, garlic and pepper for great results. Obviously, additional ingredients that pair well are soy sauce, rice wine vinegar, garlic, ginger, etc.Killit_and_Grillit said:I was sitting here making my grocery list. I think I may try this one...I've never made bok choy -
awesome cook, you killed itXL & MM BGE, 36" Blackstone - Newport News, VA
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@GrateEggspectations do you have recipes for the rub and the glaze? SWMBO saw the pics above and wants this done.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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@stormbringer:Stormbringer said:@GrateEggspectations do you have recipes for the rub and the glaze? SWMBO saw the pics above and wants this done.
Rub: sea salt, paprika, garlic powder, onion powder, sugar, lime/lemon flavouring, tequila flavouring. These are the ingredients of the tequila lime blend commercial rub I used. The one I purchased was manufactured by the Allegro Coffee Company for Whole Foods. This one appears similar and more easily available online: https://www.kindersbbq.com/products/kinders-tequila-lime-bbq-rub
The glaze was as follows in this recipe, except I used lemonade instead of pineapple juice because I had no pineapple juice on hand: https://www.google.ca/amp/amp.timeinc.net/myrecipes/recipe/tequila-glazed-grilled-chicken?source=dam
Let me know how it goes! -
@GrateEggspectations thanks. The Kinder one would be great ... if I lived on your side of the Atlantic. However we do have Whole Foods here, I can investigate.
We're heading over the pond in June, I'll look out for it.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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