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Bourbon & Cherry Chops and BBQ Giveaway

NibbleMeThisNibbleMeThis Posts: 2,293
edited 5:52PM in EggHead Forum
I made this dish twice last week and loved it both times. It combines direct and indirect cooking to grill the sauce onto thick pork chops.


After brining the chops, rinse and season with salt and pepper set up your Egg for 450f direct. In a grill safe pot or stoneware, put in the ingredients for the baste/dip/bath.


1/4 cup bourbon
1/4 cup dried cherries, diced
2 Tbsp brown sugar
2 Tbsp Honey
2 Tbsp butter
2 Tbsp olive oil
1 Tbsp fresh thyme

Now grill your chops 4 minutes per side for a total of 8 minutes, rotating 90 degrees half way through each side.


During the last turn, put the baste onto the Egg to warm up.


Stir the baste with your tongs to mix it up together and then add the pork chops, flipping to coat both sides.


Now cook for another 10-15 minutes until the chops hit an internal temp of 140-145f. During this time, keep switching back and forth from the baste pan back to direct grilling a minute or two at a time.

This has been our favorite pork chop this year. The sauce cooks onto them by going back and forth.

Bush Beans is sponsoring my May BBQ Giveaway, you have until tonight at midnight to ENTER AT MY BLOG. The prize pack includes:


-Emile Henry "Flame" series bean pot
-Rosle basting brush
-Rosle tongs
-Bush Beans spatula
-Bush Beans can opener
-Bush Beans apron
-Bush Grillin' Beans

The bean pot alone is about $130 so this is a nice package. I like that they made mine match the Big Green Egg. Their rep said they did that on purpose so I have to give them props :P
Knoxville, TN
Nibble Me This


  • RU EggsperiencedRU Eggsperienced Posts: 1,527
    Chris - Looks fantastic!! Great picture too!
  • NibbleMeThisNibbleMeThis Posts: 2,293
    Thanks Jerry! I'm really proud of this one, recipe and photo. Have a great weekend!
    Knoxville, TN
    Nibble Me This
  • Yum. Anything with bourbon has my name on it! Thanks for the recipe.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • Mr HollowayMr Holloway Posts: 2,034
    Great looking recipe Chris
    Your pics are amazing as always :)

  • Bear 007Bear 007 Posts: 343
    That looks really good, Ive been looking for a good glaze recipe, I'll have to try it next time.
  • ShedFarmShedFarm Posts: 499
    Your photos always look soooooo good! I'm sure it tasted even better!
    BJ (Powhatan, VA)
  • vohsmkvohsmk Posts: 40
    What did you brine your chops in? This recipe looks delicious.
  • Chris,

    Great looking chops. I'll be sure to try these this summer.
    Large & MiniMax in Lexington, KY
  • NibbleMeThisNibbleMeThis Posts: 2,293
    I never have been a big bourbon fan (as far as drinking goes) but love it in sauces and marinades. I think the aging in charred oak barrels gives a smoky flavor.
    Knoxville, TN
    Nibble Me This
  • NibbleMeThisNibbleMeThis Posts: 2,293
    Thanks Shane, it's one of my favorites this year.
    Knoxville, TN
    Nibble Me This
  • NibbleMeThisNibbleMeThis Posts: 2,293
    I think what is so cool about this one is that it cooks the glaze onto the pork.
    Knoxville, TN
    Nibble Me This
  • NibbleMeThisNibbleMeThis Posts: 2,293
    Thanks! As anyone can attest, sometimes the photos make the food look better than it was - sometimes the photos don't do the food justice. This was one of those times where the pictures looked as good as the food tasted!
    Knoxville, TN
    Nibble Me This
  • NibbleMeThisNibbleMeThis Posts: 2,293
    Great question. I had the brine recipe on my blog but forgot to post it here.

    1 quart water & ice (see recipe)
    1/4 cup kosher salt
    1/4 cup sugar
    1 Tbsp peppercorns, cracked
    1 tsp fennel seed
    Knoxville, TN
    Nibble Me This
  • NibbleMeThisNibbleMeThis Posts: 2,293
    I hope you do, they were some of my favorite chops ever. Especially if you use some of that high quality bourbon you guys get in Kentucky!
    Knoxville, TN
    Nibble Me This
  • What kind of bourbon did you use. I'd probably use Makers since it's sweet. My favorite is Blantons. Very smooth!
    Large & MiniMax in Lexington, KY
  • Vincent ChaseVincent Chase Posts: 149
    Dude, what an awesome post! Love the recipe you came up with and the pictures look like a pro shot them. You got me inspired! Thanks so much for sharing and have a great holiday weekend
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