Cedar Plank Pork Chops Food

CEDAR PLANK PORK LOIN

Steps:

• Immerse plank in water, placing a weight on top of plank to keep it submerged. Soak 4 hours.
• Heat grill to medium heat. Mix barbecue sauce, teriyaki sauce and orange zest until blended. Reserve half the barbecue sauce mixture for serving with the cooked meat. Brush top of plank with oil; top with meat. Place on grate of grill; cover with lid.
• Grill 1 hour or until meat is done (145°F), turning and brushing with remaining barbecue sauce mixture for the last 20 min. Remove meat from grill; cover loosely with foil. Let stand 3 min.
• Transfer meat to cutting board. Discard plank. Cut meat into thin slices. Serve with reserved barbecue sauce mixture.

CEDAR PLANK PORK CHOPS

Steps:

• *Notes*
• Soak the planks for at least 2 hours in water prior to grilling.
• If the sides of the Cedar Plank start flaming -- spray the edges only with water (spray only the plank-do not water spray the Pork Chops)
• *Directions*
• Combine the salad oil, BOU Cube and Worcestershire sauce. Blend well in a blender for approximately 45 seconds.
• Place the pork chops in a rectangular pan - Pour the BOU flavored oil over the chops & top with bay leaves. Turn the chops over to assure they are totally coated - Marinate 3-4 hours.
• Remove from the marinade. Drain lightly & season both sides liberally with java rub.
• Place seasoned pork chops on the warmed Green Egg Cedar Plank down the center.
• Set the Cedar Plank on the grill over a medium high to high heat. Cook the pork chops to an internal temperature of 130-145˚F. Check temperature at 15 minutes. Serve & enjoy!