I don’t care what time of day. Or day of the week. I’m scarfing these double-thick cowboy-cut, tomahawk duroc pork chops!
Beer brined overnight, then seasoned in a brown sugar, chili and smoked paprika rub, before rolling these “hawks” around their edges in a robust blend of finely ground coffee beans and toasted spices – these two-toned chops are layered in flavor, aesthetically impressive and ready to be laid to flame.
For the perfect result every time, I prepare a multi-zone grilling surface in my Twin Eagles Grill. The far left burner is dialed up to the max, the middle burner is set on mid range and the far right turned down to it’s very lowest setting. The chops were first placed over the coolest, indirect grill grates, intermittently basted, flipped and rotated, slowly elevating to 130F internal temperature. In the final minutes of cooking, these glorious hunks of bone-in pork were moved over the directly heated stainless steel grill grates – charring the exterior of the pork until the internal temperature reached 145F.
After resting for 10 minutes, these steaks were splashed with a fruity olive oil and garnished with an aromatic garden of fresh herbs, then served alongside a platter of root vegetables, an apple-caramelized walnut salad, and two handfuls of crisp, ice cold craft-brewed amber ales.
Life in the great north of wild Michigan doesn’t get much better than this. -Cheers, David
1/2cupsweet and spicy barbecue rub, homemade or pre-made
1 cupregular coffee, finely ground
2tablespoonsdried onion flakes
2tablespoonsroasted garlic powder, granulated
Kosher salt and freshly ground peppercorn, to taste
Trim excess fat from steaks, rinse meat in cold water, and pat dry. Brine overnight in a chilled bath of 3:1 water to beer, plus 1 cup salt and 1 cup sugar. Remove tomahawks from brine 2 hours before cooking and rest on counter until near room temperature.
Preheat grill using the two-zone method by turning burners to high on one side of the grill while leaving the other side off. Meanwhile, rub the pork in olive oil, season liberally with the BBQ rub, then roll the tomahawk edges in a blend of the coffee grounds, garlic, onion, and pepper. Season additionally, to taste, with kosher salt.
Lay the chops over coolest grill grates, bating, rotating and turning intermittently until internal temp registers 130F. Move to hottest, directly heated grill grates and char beautifully, until internal temp has achieved 140F. Remove from the grill, loosely tent with tin foil for 5-10 minutes and allow carry-over energy stored in the steaks to finish the cook – serving temperature at 145F.
To plate, carve tomahawks alongside the bone, removing the meat, then slice the steak in 1/2" cuts across the grain and on a bias. Plate the chops atop a bed of charred vegetables and alongside a beautiful fall salad. Garnish with fresh herbs and serve.
Two-Zone Cooking Method: Elementary technique to create one hot searing zone (direct heat) and one cooler smoking zone (indirect heat). This grill arrangement is imperative to cultivating perfectly prepared hunks of steak.Gas: Turn the right side of the grill to high & leave the left side off. If using a with an odd number of burners, turn the far right side of the grill to high, the middle to medium-low and leave the left side off.Charcoal: Ignite the charcoal in a chimney starter. When coals are glowing red, dump coals into a pile on one side of the grill floor. Rake a few coals the opposite side of the grill floor, creating one high-stacked hot zone and one cooler zone. For every hour of cooking, add a half-chimney of coals.
As the dog days of summer fade into fun-filled fall weekends, I couldn’t be more excited for the long-awaited arrival of football season! And, whether you’re in the backyard hosting a hard-hitting “homegate” for family and friends, or parked stadium-side throwing down a tailgate fit for a rowdy crowd of the hungriest home team fans, all agree – good games require great spreads!
To kickoff this cookout I’m grilling a grid iron feast alongside my friends from Eckrich Meats, featuring their Original Skinless Smoked Sausage Ropes, because not only are they entirely gluten-free, versatile and easy to cook, but made with the perfect balance of toasty spices and all-natural flavors.
The kettle grill was loaded with a full chimney of lump charcoal, cherry and oak wood, then I charred these sausages to tender, smoky perfection. In the final moments of cooking, each sausage was brushed in one caramelized layer upon another of a sweet and tangy Carolina-style wholegrain golden mustard barbecue sauce. Stuffed in a buttered and toasted artisan brioche bun, then dressed with charred summer corn, pickled shallots, and freshly prepared kale slaw. Plated with two handfuls of crispy salt and vinegar kettle chips and served with a handcrafted, ice cold northern Michigan lager! Life definitely doesn’t get much better than this!
To be the MVP of your next homegate or tailgate, visit www.eckrich.com for this recipe and hundreds more! Also, click here to find where you can buy a variety of Eckrich products locally. -Cheers, David
p.s. I’d love for YOU to win Eckrich’s “Road to the National Championship” Sweepstakes. As the Official Smoked Sausage and Deli Meat of the College Football Playoff, Eckrich is inviting fans to enter for the chance to make a 15-yard throw for $1MM during some of the biggest football games of the season, including the 2019 College Football Playoff National Championship. Visit www.eckrichfootball.com for details and to enter for a chance to WIN!
RECIPE: Carolina-Style Sausages with Charred Sweet Corn and Tangy Homemade Kale Slaw 6 Eckrich Smoked SausagesHomemade or your favorite store-bought brand of golden barbecue sauce 2-4 ears sweet corn on the cob, husk removed, par-boiled and seasoned with olive oil, salt and pepper 6 artisan-style brioche buns, lightly buttered 10-12 shallots, dicedHomemade or your favorite store-bought kale-based coleslaw
1. If using a gas grill, preheat to medium-high heat. If cooking with charcoal, ignite a full chimney of briquettes – when coals are glowing and just ashed over, dump into a pile on the bottom of the grill floor and spread out evenly. Allow the grill grates to warm for 10-15 minutes prior to cooking. 2. Lay the sausages evenly across the grill grate. With the grill lid open, char on all sides until just cooked through. In the final minutes of grilling, caramelize layer upon sweet and tangy layer of barbecue sauce over the sausages. Remove sausages from heat and set aside to cool. 3. Simultaneously, grill the par-boiled and seasoned sweet corn on all sides, rotating intermittently, until charred evenly on all sides. Set aside to cool. Then, carve the kernels from the cob and fold into the prepared coleslaw. 4. Lightly grill the brioche buns directly on the grill grates, 30-60 seconds per side. 5. Load the sausages into the buns, dress with additional barbecue sauce, shallots and coleslaw. Plate alongside your favorite flavor of fried kettle chips and serve!
David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “LiveFire Republic”…