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Bourbon Bacon, Pork Sirloin Chops, wood pellet recipe, BBQ, Grill, smoker, outdoor cooking, pellet smoking, recipe
Bourbon Bacon Pork Sirloin Chops


Bacon Bourbon Pork Sirloin Chops, Off the Hook!!! Patti picked up these beautiful chops and I wanted to try something a little different. Thinking I would put a cast iron griddle on the grill and see what happens. The Bourbon Bacon sauce caramelized nicely, adding a ton of flavor to these moist and tender chops. We did these on our Louisiana Grill/Smoker with Mountain Maple pellets and a smoke tube loaded up with pecan pellets for the Kiss of Smoke”.

Some history, I found the griddle we used at a yard sale 35 years or so ago. Rusted and looking a bit rough, it did clean up nicely. I used it camping with the scouts and on my own trips. My dad saw it and had to have it. To make a long story short we would “snag” it from each other over the next 20 years. Dad is gone now and every time I see this griddle I think of all the campfires shared. And of course the times when you wanted to use it and couldn’t find it. Been “Snagged” again…

Bourbon Bacon Pork Sirloin Chops
A Wood Pellet Grill Recipe

Prep Time: 5 mins
Cook Time: 15 mins @ 400 degrees (205c)
Grill: Louisiana Wood Wood Pellet Grill
Pellets: Green Mountain’s Fruitwood Blend BBQ Pellet

Ingredients: Bourbon Bacon Pork Sirloin Chops

Bourbon Bacon Pork Sirloin Chops
A Wood Pellet Grill Recipe

Bourbon Bacon, Pork Sirloin Chops,
Ours Ingredients

Cooking Directions: Bourbon Bacon Pork Sirloin Chops

Season your chops with a nice heavy coat. Preheat the griddle to 400 degrees (205c) and give it a spray with a cooking spray. Place your chops directly onto the griddle for about 5 minutes and flip it. Sauce it and after 5 minutes flip it to caramelize the sauce. Sauce this side then flip it over to caramelize, about 2 minutes per side to set the sauce.

When the pork reaches an internal temperature around 140 degrees (60c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145 degrees (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps and a Maverick LT-04GG Laser Thermometer for the griddle.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Bourbon Bacon Pork Sirloin Chops
A Wood Pellet Grill Recipe

Bourbon Bacon, Pork Sirloin Chops
On The Griddle

 

Bourbon Bacon, Pork Sirloin Chops
Do a Nice Sear

 

Bourbon Bacon, Pork Sirloin Chops
Ready to Sauce

Bourbon Bacon Pork Sirloin Chops
A Wood Pellet Grill Recipe

Bourbon Bacon, Pork Sirloin Chops
Sauce It Up

 

Bourbon Bacon, Pork Sirloin Chops
It’s Time to Bring Them In

 

Bourbon Bacon, Pork Sirloin Chops
Lookin’ Good

Bourbon Bacon Pork Sirloin Chops
A Wood Pellet Grill Recipe

Bourbon Bacon, Pork Sirloin Chops
Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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Our Thanks To:

Country Bob’s All Purpose Sauce www.countrybobs.com
Maverick Industries, Inc. 1-800-526-0954 help@maverickhousewares.com http://www.maverickhousewares.com/ 
Green Mountain Grills LLC 1 800 603 3398 Email: info@greenmountaingrills.com http://greenmountaingrills.com/contact/
Grill Grates http://www.grillgrate.com/
Q-Stoves Outdoor Wood Pellet Patio Heaters http://www.qstoves.com/  206-909-0397 vp@qstoves.com

Briggs True Texas Sauces & Seasoning https://briggstrue.com/
Bull Rack System EarthWorks Supply 503-678-7744 http://www.earthworkssupply.com/
Don Godke’s Downdraft http://dongodkesdowndraft.com/
Butcher BBQ http://www.butcherbbq.com/
Maverick ProTemp Instant Read Thermometer (Our Store)
Wood Fired Pizza Oven https://woodpelletpizzaoven.com/

Chef of the Future  https://www.chef-ofthefuture.com/ 973 780 5895 info@chef-ofthefuture.com
Meat Rake (360)-524-2087 Email: meatrakes@hotmail.com http://meatrake.com/
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861 www.grandvillesbbqsauces.com
The Smoking Wedgie Our Store: http://datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-
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