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Pork chops and Beer Mustard

mb168mb168 Posts: 265
edited 9:54AM in EggHead Forum
Yesterday I cooked some pork chops on the egg using a new sauce I found called Pepper Ranch Bold and Spicy Beer Mustard, but it's not like normal mustard, it's spicy with some habanero in it and pourable, not squirtable. I picked it up at the Cherokee Pignic last weekend in Canton, Ga (since I didn't register for eggfest in time, still sulking) from a vendor there. They are just getting a website going apparently, still under construction looking, but this stuff is great, I'm going to try it on chicken next. I also got a rub called Sweet Home Carolina that I taste tested but haven't cooked with it yet but I think it'll be good on chicken too, maybe even ribs, don't see it on the site though, may have sold out at the Pignic. [p]It was so good I didn't even get pics of it though. Chops were very thick, I could have stuffed them. Cooked them at 350 and got a good sear on each side and then used the beer mustard like bbq sauce and basted each side, including the edges. I usually cook chops 2-3 min before turning and do 1 side, rotate 90degrees, then flip and do the same. If they are thick like these I'll stand them on edge too and get a good sear/grill marks on the edges too.


  • mb168mb168 Posts: 265
    mb168,[p]Here is a pic of what I bought, sorry, I'm not a great photographer. Tonight we mixed some of that Hells Fury in the cream cheese for ABTs too, kicked them up a little, smoky heat, nice appeteaser before the sirloins on my new BGE I picked up yesterday from the mothership, one of the demo eggs. I already finished one bottle of the beer mustard, got to break the seal on the last one...[p]
    <a href=""; target="blank">PRsauces.jpg

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