Talk Dirty to me, Sweet Lucy...

Ron_L · 08-22-2011, 09:59 PM

Or, Grilled Pork Chops with Todd's Dirt and Sweet Lucy Mustard Glaze.

Our friends at 4 Smokin' Butts Competition BBQ Team introduced us to Sweet Lucy, a bourbon liqueur from Tennessee. It's Goooooodddd stuff! So, Parsley Lady was looking at recipes for pork chops and came across a bourbon mustard glaze that I adapted to use Sweet Lucy.

It started with a couple of thick cut boneless loin chops which were brined in a mix of water, Kosher salt, honey and soy sauce. Those were then rinsed, dried and rubbed with a little EVOO and then given a dusting of Todd's Dirt. They then sat for about 30 minutes to let the oil rehydrate the rub.

I had plans to use these as an entry into the Pork Chop Masters Throwdown and grill them on the Egg but I was stuck in meetings much later than I had hoped, so I fell back to the gasser

. I seared them over direct heat for a couple of minutes per side and finished them indirect until the internal temp was 140. then I gave them two layers of glaze as took them off of the grill at 150 internal to rest.

Brothers and Sisters, these did not suck! The chops were moist and tender and the glaze had a nice combination of sweet and tangy. I will definitely make these again.

Here is the approximate recipe for the glaze...

Sweet Lucy Mustard Glaze

3 T Butter
1 t minced garlic
1/4 C stone ground mustard
2 T packed brown sugar
3 T Sweet Lucy
1 1/2 t Worcestershire
Freshly ground black pepper to taste

Melt the butter in a sauce pan and saute the garlic for about 1 minute. add in the rest of the ingredients and whisk until smooth. bring to a boil and boil for about a minute to cook off the alcohol. Glaze the chops during the last 5 - 10 minutes of cooking.

boogiesnap · 08-22-2011, 10:02 PM

love it!

oh well, guess more pork chops...er cutlets...wait sorry, darn landarc, are in your future.

sauce sounds excellent.

Sammy_Shuford · 08-22-2011, 11:38 PM

I love a good chop, and those do look good!

Phubar · 08-23-2011, 04:00 AM

Nice chops Ronelle!

Garyclaw · 08-23-2011, 04:39 AM

Gotta try that sauce Ron. Thanks!

BBQ4FUN · 08-23-2011, 07:00 AM

Looks Awesome!!

deguerre · 08-23-2011, 07:23 AM

Now those are some nice farkin' pork nuggets!

Westexbbq · 08-23-2011, 10:36 AM

Nicely done Ron,
thanks for sharing the recipe,
gotta be delicious.!

Rubmybutt · 08-23-2011, 10:42 AM

Great job Ron!!!

Looks like a super way to do super chops!!!!!

colonel00 · 08-23-2011, 11:25 AM

Looks great! I haven't had good chops in so long...*adds to shopping list*

Mister Bob · 08-23-2011, 11:29 AM

Great looking food, and excellent photography!

---k--- · 08-23-2011, 12:27 PM

Those look tasty.

You should still enter them in the Master's TD. You might be able to get your entry in using the new "Shortbus" rule.

deguerre · 08-23-2011, 12:41 PM

Quote:

Originally Posted by ---k---

Those look tasty.

You should still enter them in the Master's TD. You might be able to get your entry in using the new "Shortbus" rule.

That's reserved for the truely stupid like me and Ronelle doesn't quali...no, um, hmmm...wait. Nevermind.

NeoTrout · 08-23-2011, 12:54 PM

Looks great Ron! Gonna try that glaze recipe. Thanks.

chomper's bbq · 08-23-2011, 01:23 PM

Thanks for sharing. I'll have to experiment.

08-22-2011, 09:59 PM	#1
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Talk Dirty to me, Sweet Lucy... Or, Grilled Pork Chops with Todd's Dirt and Sweet Lucy Mustard Glaze. Our friends at 4 Smokin' Butts Competition BBQ Team introduced us to Sweet Lucy, a bourbon liqueur from Tennessee. It's Goooooodddd stuff! So, Parsley Lady was looking at recipes for pork chops and came across a bourbon mustard glaze that I adapted to use Sweet Lucy. It started with a couple of thick cut boneless loin chops which were brined in a mix of water, Kosher salt, honey and soy sauce. Those were then rinsed, dried and rubbed with a little EVOO and then given a dusting of Todd's Dirt. They then sat for about 30 minutes to let the oil rehydrate the rub. I had plans to use these as an entry into the Pork Chop Masters Throwdown and grill them on the Egg but I was stuck in meetings much later than I had hoped, so I fell back to the gasser . I seared them over direct heat for a couple of minutes per side and finished them indirect until the internal temp was 140. then I gave them two layers of glaze as took them off of the grill at 150 internal to rest. Brothers and Sisters, these did not suck! The chops were moist and tender and the glaze had a nice combination of sweet and tangy. I will definitely make these again. Here is the approximate recipe for the glaze... Sweet Lucy Mustard Glaze 3 T Butter 1 t minced garlic 1/4 C stone ground mustard 2 T packed brown sugar 3 T Sweet Lucy 1 1/2 t Worcestershire Freshly ground black pepper to taste Melt the butter in a sauce pan and saute the garlic for about 1 minute. add in the rest of the ingredients and whisk until smooth. bring to a boil and boil for about a minute to cook off the alcohol. Glaze the chops during the last 5 - 10 minutes of cooking. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

08-22-2011, 10:02 PM	#2
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	love it! oh well, guess more pork chops...er cutlets...wait sorry, darn landarc, are in your future. sauce sounds excellent. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training current avatar by N8, prior avatars by grillman.thanks! CLICK HERE to visit the BBQ Brethren Throwdowns

08-22-2011, 11:38 PM	#3
Sammy_Shuford is One Chatty Farker Join Date: 05-17-09 Location: Summerville, SC Downloads: 0 Uploads: 0	I love a good chop, and those do look good! __________________ UDS, Brick Red Weber Performer Platinum, Blue 22.5 Weber Kettle Gold, Bradley Electric Purple Thermapen CBJ SCBA Carolina Pit Master

08-23-2011, 04:00 AM	#4
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Nice chops Ronelle! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

08-23-2011, 04:39 AM	#5
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO Downloads: 0 Uploads: 0	Gotta try that sauce Ron. Thanks! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my Fire pit, Big Pig Cooker "Nice talkin' to ya"

08-23-2011, 07:00 AM	#6
BBQ4FUN Full Fledged Farker Join Date: 07-03-11 Location: Clinton, IA Downloads: 0 Uploads: 0	Looks Awesome!! __________________ Backwoods Competitor 22.5" Weber Smokey Mountain 22.5" Weber One Touch Weber Performer (Black) UDS Stoker WiFi Edition DigiQ DX (Red) Super Fast Orange Thermapen

08-23-2011, 07:23 AM	#7
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Now those are some nice farkin' pork nuggets! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

08-23-2011, 10:36 AM	#8
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	Nicely done Ron, thanks for sharing the recipe, gotta be delicious.! __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

08-23-2011, 10:42 AM	#9
Rubmybutt Full Fledged Farker Join Date: 04-28-11 Location: Buddy Holly's last concert Downloads: 0 Uploads: 0	Great job Ron!!! Looks like a super way to do super chops!!!!! __________________ Fast Eddy 100-Backwoods Competitor- Backwoods Extended Party-Cookshack SM-160 Weber Smokey Mountian 22.5-New Broanfels offset-Fire Majic Aurora 660A-Weber Genisis (1979)-Weber Genisis 330-Weber Performer-Weber kettle 22.5 Cajun Injector turkey fryer Fastest ORANGE splash-proof Thermapan BBQ Guru WIFI. Just one my first chili cookoff Dec 1st 2012

08-23-2011, 11:25 AM	#10
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	Looks great! I haven't had good chops in so long...adds to shopping list __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful

08-23-2011, 11:29 AM	#11
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	Great looking food, and excellent photography! __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

08-23-2011, 12:27 PM	#12
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs Downloads: 3 Uploads: 0	Those look tasty. You should still enter them in the Master's TD. You might be able to get your entry in using the new "Shortbus" rule. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

08-23-2011, 12:54 PM	#14
NeoTrout is One Chatty Farker Join Date: 11-26-08 Location: Elmhurst, Illinois Downloads: 0 Uploads: 0	Looks great Ron! Gonna try that glaze recipe. Thanks. __________________ Steve "Le Grille? What the hell is that?" Klose 20x48 Deluxe Offset Pipe Smoker Weber 22.5, Weber 22.5 w/Rotisserie Weber Performer, Weber Ranch Kettle Weber Smokey Joe, Weber Homer Simpson Smokey Joe Bayou Classic Turkey Fryer Brinkmann Smoke'n Grill, UDS H-D FLHR

08-23-2011, 01:23 PM	#15
chomper's bbq Full Fledged Farker Join Date: 07-27-11 Location: Chesterfield, MO Downloads: 0 Uploads: 0	Thanks for sharing. I'll have to experiment. __________________ Chompers 1, offset trailer smoker, 2-UDS,1-UDS rib hanger, weber grill,thermopen, maverick 732, cookshack, La Caja China

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