That's probably the longest title of any of my posts ever!
In any case, there's a Brethren Inspired Throwdown going on! Join us!
RonL, AKA Capt. Ron won in 2014 and it looked soooo good, I had to make it. And since the entire state is on lockdown...
Started off with a couple Tamworth Pork Chops.
First gave them a coat of Tatonka Dust, cause it's great on pork.
After a while, gave them a coat of Pork Mafia Memphis Mud. My go to rub for pork.
While they were chilling, made up some sauce. Here's Ron's recipe.
Sweet Lucy Dijon Mustard Glaze
3 T Butter
1 t minced garlic
1/4 C dijon 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 sauté 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.
I didn't have Sweet Lucy, so used regular bourbon and used some Inglehoffer's stone ground mustard instead of dijon. It's legal, that's what Ron used in his original go around.
About two minutes, turn 45 degrees, two more minutes & flip. Total 4 minutes per side. Even used my Saber gasser, just like Ron did.
Then gave it a glaze with the mustard sauce. Very good stuff, not overly mustardy & just a bit of sweet.
And plated up. Good stuff!
Thanks for looking.
In any case, there's a Brethren Inspired Throwdown going on! Join us!
RonL, AKA Capt. Ron won in 2014 and it looked soooo good, I had to make it. And since the entire state is on lockdown...
Started off with a couple Tamworth Pork Chops.
First gave them a coat of Tatonka Dust, cause it's great on pork.
After a while, gave them a coat of Pork Mafia Memphis Mud. My go to rub for pork.
While they were chilling, made up some sauce. Here's Ron's recipe.
Sweet Lucy Dijon Mustard Glaze
3 T Butter
1 t minced garlic
1/4 C dijon 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 sauté 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.
I didn't have Sweet Lucy, so used regular bourbon and used some Inglehoffer's stone ground mustard instead of dijon. It's legal, that's what Ron used in his original go around.
About two minutes, turn 45 degrees, two more minutes & flip. Total 4 minutes per side. Even used my Saber gasser, just like Ron did.
Then gave it a glaze with the mustard sauce. Very good stuff, not overly mustardy & just a bit of sweet.
And plated up. Good stuff!
Thanks for looking.
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