2tbl olive oil
Preheat Grill to medium high heat.
Season pork Chop with freshly cracked black pepper
Brush Pork Chops with Olive Oil.
Cook for approx 8 minutes on each side to an internal temperature of 145 degrees .
Serve with Grilled golden Potato Salad and freshly Grilled Sweet Corn.
Bourbon and Mollasses Brine
1 ¾ Qts Water
½ cup Kosher Salt
½ cup Molasses
1 cup Bourbon
1tbs whole peppercorns
1 bunch fresh thyme
Combine Ingredients in Stainless Steel pan
Stir until Salt and Molasses are dissolved
Add pork Chops and refrigerate for 4 to 6 hrs
Grilled Golden Potato Salad
12 Medium Size almost cooked (still Firm) Yukon Gold Potato
1/4 Cup Olive oil
Salt & Pepper
8 Slices hickory smoked Bacon
1 large Red Onion (thinly Sliced)
1/4 cup Balsamic Vinegar
1 Tbl Sugar
1 Cup Crumbled Maytag Blue Cheese
1/4 cup Chop Parsley
Slice cooked Yukon's to 1 inch thick and toss with ¼ cup of olive oil, salt and pepper. Grill sliced potatoes for about 3 minutes per side and place on side in large bowl.
Heat medium skillet and cook sliced bacon until crisp. Remove bacon and crumble. In skillet remove all grease accept 2 tbl. Add sliced onions and sautee for 5 to 6 minutes on medium heat. Add sugar, vinegar and 1/8 cup olive oil and cook until sugar is dissolved. Pour mixture over potatoes and toss with Maytag blue cheese, crumbled bacon, and parsley.
Grilled Sweet Corn
4 ears of fresh Sweet Corn
2 tbl Olive Oil
2 tbl Creole seasoning
2.Grilled Shrimp and Andouille Sausage Skewers
Peeled and deveined 16/20 Shrimp
Bias Sliced ¾" cooked Andouille Sausage
2 tbl creole Seasoning
2 tbl olive oil
Sweet Baby Ray's Spicy Barbecue
Soak 3" skewers in cold water for 1 hour. Skewer 1 piece of sausage with 1 shrimp Season Shrimp with creole seasoning. Brush shrimp skewers with olive oil and grill over medium high heat for about 2 minutes on each side. When shrimp are almost ready brush them with Sweet Baby Rays Southwest barbecue sauce. Recipe follows.
Sweet Baby Ray's Southwest Barbecue Sauce
1 18oz Bottle Sweet Baby Ray's original Sauce
2 cups water
3 fl oz Cider Vinegar
2 Tbl Chili Powder
1 Tbl Cumin
1 tsp Red Pepper Flake
½ tsp Cayenne
1 Tbl Kosher Salt
2 tsp Ground Black Pepper
1 Tbl Hot Sauce
1 Tbl Worchestire Sauce
2 Tbl Yellow Mustard
Mix all Ingredients in a Stainless Steel pot and bring to simmer, let cool and store in refrigerator covered.