Chops with BGE spicy mustard BBQ sauce glaze

Jeepster47 said:

Looking good Pete ... I'd sit down with you over those.

I think we'd have some good conversation. Thanks Tom. 

hapster said:

Nice! They look great! Doing chops tonight

Thanks Hap. Great value and flavor in a good pork chop. I am hooked on these mustard based BBQ sauces. Love em on pork and chicken. Look forward to your cook. 

Sookie said:

Great cook.  That's the way the chops are supposed to look  

Thanks for the very kind words @Sookie

pasoegg said:

u make the sauce or is it a store bought deal?

I gave up making my own sauces a few years back. Nothing against it, I'm just too lazy. This sauce is the new BGE mustard bbq sauce. My favorite Carolina Style "rub some butt" bbq sauce. Blues hog makes a mustard sauce as well, but it's a distant third in my book. I'm sure there are many others out there. I just am hooked on the tangy bite to them. It's a real nice change of pace. 

stemc33 said:

Nice. I've ate a lot of chops in the last few months. Good economic easy meal with great taste. I didn't know BGE had sauces. I use/like their rubs, did you order online?

We have a store and carry them in our shop. Any BGE dealer should have them. I am quite impressed with all four styles. Also they are quite reasonably priced. Give them a try. Thanks @stemc33

Sookie said:

SmokinBass said:

Those are some nice looking chops. What temp and for how long?

Hi Smokin, for the record I am not as good as PG and judging them by feel.  Unfortunately this resulted in a lot of overcooked chops for me.   Personally I use a temperature probe and pull them at about 145 degrees, and then let them rest just a few minutes.  Cooking to temp works best for me. 

She's right. Temp never lies. It's like math. Find the temp for meats you like and probe the meat for sure fire results. I probe on large cuts / roasts as well. It is a fine line between perfect and over, a couple degrees maybe. Of course, this is not for poultry. Cook all poultry to safe temps as recommended.