Barbecue Pork Chops and Huli Huli Chicken
Well, I want to start off by thanking everyone that stop by the cooking stage at the Auburn Home Show and said hello. It was great hearing from everyone that enjoys the recipes.
We are at the holiday weekend and the weather should be great. Congrats to all the people with graduations this week and next. Our recipes continue to celebrate the National Barbecue Month.
Huli Huli Chicken
- 3 pounds boneless/skinless chicken breasts or thighs (thighs will be a bit more tender)
- ½ cup packed brown sugar
- ½ cup ketchup
- ½ cup regular soy sauce
- ¼ cup sherry
- 2 teaspoon fresh ginger, minced
- 4 cloves garlic, minced
- ¼ tsp freshly ground black pepper
- Optional: green onions, sliced thinly for garnish over cooked chicken
- Towel dry the chicken pieces well. Use a fork to pierce chicken pieces throughout.
- In a bowl, combine all remaining ingredients to make the marinade. Reserve two-thirds cup of marinade for a basting sauce. Pour rest of marinade over towel dried/pierced chicken pieces in a large bowl, turning chicken to thoroughly coat well. Cover and chill overnight, or at least eight hours. Turn once or twice during marinade time to ensure even marinating.
- Drain/discard used marinade from chicken pieces. Grease grill and heat to medium high heat. Grill chicken 4 to 5 minutes per side, or just until center is no longer pink; do not over cook. Baste with the two-thirds cup reserved sauce during the last couple of minutes during grill time (if you start basting too early, it will be more likely to burn.)
BBQ Pork Chops
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 cups water
- 2 cups ice water
- 4 center-cut pork rib chops (1 inch thick and 8 ounces each)
- 2 tablespoons canola oil
- 3 tablespoons paprika
- 1 teaspoon each garlic powder, onion powder, ground cumin and ground mustard
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon ground chipotle pepper
- In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature.
- Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8 to 12 hours.
- Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes.
- Grill chops on an oiled rack, covered, over medium heat 4 to 6 minutes on each side or until a thermometer reads 145 degrees. Let stand 5 minutes before serving.
- For Smoky Pork Rub: Prepare rub as directed, using smoked paprika in place of regular paprika. For Spicy Pork Rub: Add 1/2 teaspoon cayenne pepper to rub mixture. For Sweet Pork Rub: Add 3 tablespoons brown sugar to rub mixture.