Sriracha..or ศรีราชา to my Thai friends…that magical chili pepper sauce that makes everything spicy and awesome. This smoked pork recipe uses a little (or a ton, depends on your testicular fortitude) of sriracha. Great smoked pork chops require two steps;
- A tasty and penetrating brine
- A low temperature smoke
In this recipe, I smoked on the Big Green Egg at 250°F for about 1 hour. The beer used in this was the Fat Tire Amber Ale for New Belgium Brewing.
Hardware
- 2 pork chops
- 8 oz. Fat Tire Amber Ale
- 8 oz. water
- 2 TBSP apple cider vinegar
- 2 TBSP sriracha
- ½ cup kosher salt
- 1 TBSP Thai green curry
Directions
- Combine Fat Tire Amber Ale, apple cider vinegar, sriracha, water, kosher salt, and chili powder in freeze bag
- Add pork bags to that freezer bag
- Brine pork chops for at least 4 hours, but not more than 12, in the refrigerator
- Heat Big Green Egg to 250°F, and add soaked hickory chips
- Place pork chops into the grill
- Smoke them for 1 hour, turning them once
Other beer-centric recipes and images at AleMeals
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