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(Photo credit Angie Mosier)

GRILLED PORK T-BONES WITH BBQ BUTTER

By Melissa Cookston, owner of the South’s hottest restaurant group, Memphis Barbecue Co., and Author of Smokin’ in the Boys Room (Andrews McMeel Publishing, 2014)

Pork T-Bones

Ingredients:

4 pork T-bones, each 1½ inches thick (Note: pork chops of a similar thickness may be substituted)

¼ cup Grill Seasoning (see below)

BBQ Butter (see below)

Prepare a medium-hot grill and oil the grates. Season the T-bones with about 2 tablespoons of the grill seasoning each, then place on the grill and cook for 3 to 4 minutes per side or until medium. Remove from the grill and allow to rest for 5 minutes. Serve with a pat of butter on each.

Grill Seasoning

(Makes about 1 ¾ cups)

½ cup freshly cracked black pepper

1 tbsp. dried onion flakes

1 tbsp. coriander seeds

1 tbsp. dill seeds

1 tsp. hot red pepper flakes

1 cup kosher salt

2 tbsp. granulated garlic

1 tsp. light chili powder

1 tsp. ground cumin, lightly toasted

Directions:

Place the cracked black pepper, onion flakes, coriander seeds, dill seeds, and hot red

pepper flakes in a coffee grinder and pulse until reduced in size but not pulverized.

Transfer to a small mixing bowl, add the salt, granulated garlic, chili powder, and cumin,

and stir until well incorporated. Store in an airtight container for up to 1 month.

BBQ Butter

1 lb. (4 sticks) unsalted butter, softened

2 tbsp. minced garlic

1 tbsp. lemon juice

2 tbsp. finely diced red bell pepper

1½ tsp. Basic BBQ Rub (see below)

½ tsp. kosher salt

½ tsp. coarsely ground black pepper

Directions:

Place the butter in the bowl of a stand mixer and add the remaining butter ingredients. Using the paddle attachment, mix on low-medium for 3 to 4 minutes, scraping the bowl a couple of times, until well incorporated. Divide into 4 portions, lay each on an 8-inch square of parchment paper, and roll up into a log shape. Wrap tightly in plastic wrap and

freeze until firm. The butter will keep in the freezer for up to 3 months.

Basic BBQ Rub:

(Makes about 1 ¾ cups)

½ cup freshly cracked black pepper

1 tbsp. dried onion flakes

1 tbsp. coriander seeds

1 tbsp. dill seeds

1 tsp. hot red pepper flakes

1 cup kosher salt

2 tbsp. granulated garlic

1 tsp. light chili powder

1 tsp. ground cumin

Directions:

Place the cracked black pepper, onion flakes, coriander seeds, dill seeds, and hot red pepper flakes in a coffee grinder and pulse until reduced in size but not pulverized. Transfer to a small mixing bowl, add the salt, granulated garlic, chili powder, and cumin, and stir until well incorporated. Store in an airtight container for up to one month.

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