National BBQ Week


Coffee, rum and maple glazed pork chops


by Marcus Bawdon of BBQ Magazine (www.thebbqmag.com)


A good pork chop is a wonderful thing, but not easy to get right; you need the right sort of heat for a good sear and crispy crackling. I love to cook pork chops over wood embers -with a searing hot side with a few flames, which I add new wood to, and a bed of embers on the other side.


Use a good high heat output wood, such as ash, silver birch or beech. Build your fire using the Jenga method of stacking 3-4-inch diameter splits and light using natural firelighters; one in the top and one in the bottom of the stack. Allow to burn down adding new wood of the same size as needed.


Set up your firepit or grill for direct cooking about 6-8 inches above the embers. The heat at grill level should be hot enough that you can only hold your hand (carefully) at the grill level for 2-3 seconds.


BBQ_mag_130x183.qxp_Layout 1 09/06/2022 10:06 Page 1 Ingredients


• 2” thick pork chop – one per person • Coarse sea salt • Coarse ground black pepper • 1 shot espresso • 1 measure rum • 2 tbsp maple syrup


Method


1. Cut the rind every couple of inches to stop the chops curling up as the crackling forms, and season with coarse sea salt and coarse black pepper. Placing the chops on the grill, hold skin side down over the hottest part with some tongs until you get crispy crackling bubbling up. Do this for all your chops, then lay them flat and sear both sides, moving from hotter to cooler parts of the grill so not to burn them.


2. Make up a glaze by mixing the espresso, rum, and maple syrup. Once your chops are seared, brush repeatedly with the glaze. Take the chops off when they reach 63°C internal temperature to ensure they remain juicy; this will probably be around 15 minutes total cooking time.


3. Allow to rest for a few minutes and enjoy.


Butcher’s window


Exclusive offer to UK Butchers to help promote BBQ meats and meals to your customers.


The Butcher’s Window is open for BBQ business. We want to hear from you and share your recipes.


BBQ OFFER 2022 £60 inc VAT + delivery per issue • Your business prole on www.thebbqmag.com


• Your submitted BBQ recipes featured on our Butcher's Window recipe web page


• Editorial opportunities across all media platforms – print, digital and social


• 15 magazines per issue to resell or for giveaways to loyal customers (RRP price: £6.95 per magazine)*


• Complimentary magazine counter display (230mm wide X 250mm high X 30mm deep) See left.


Contact: David Taylor david@thebbqmag.com


* Additional magazines - £3.50 per copy with order


FIRE, FOOD & OUTDOOR LIVING


15


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32