Vermont Kentucky Michigan Maple Bourbon Cherry Chops

[93vpmod]

I decided to enter the “With Booze ThrowDown.”
First call for the Cast of Characters

Made the marinade early Saturday morning…Ready to kick back in the fridge for a lazy Saturday.


Sneaking up on the outside…


Time to prepare the Vermont Kentucky Michigan Maple Bourbon Cherry glaze.




Chops and Spuds on the 26er indirect. This won’t take long…


Time for the glaze!


Plated and soon to disappear. I had a wonderful baked spud with butter, sour cream and a few turns of the pepper mill, along with some Dijon-balsamic brussel sprouts.


Another shot. I made this about a year ago and this was better the second time. I think I allowed the marinade time to work. The chops were very tender, yet still had a firm texture.

 

[FC BBQ]

That's a fine looking plate.

 

[Wickedcajun]

Mmmmm boy that looks farkin killer!:roll:

 

[Ron_L]

Ain't those purty :-D

 

[bluetang]

Fine dang eatin!

 

[okiej]

Beautiful!

 

[landarc]

Looks great, nice cooking.

You race sub-compact station wagons?

 

[93vpmod]

You race sub-compact station wagons?

Yes, the cars look a bit funny. They are 650-700 hp on 8 inch tires, it definitely gets interesting sometimes.

 

[bbqwilly]

Oh yeah

Looks good to me