As recently discussed, I had the opportunity to take a front row seat for the Smithfield Hog Wild Throwdown at the 37th Annual American Royal World Series of Barbecue.
In order to compete, both professional and amateur cooks were asked to submit their recipes in one (or all) of three categories – “pick your favorite fresh pork cut,” “make the ultimate ribs,” and “grill pork like a steak.”
Once submitted, the public was invited to vote for their favorites in each category before BBQ and grilling masters Moe Cason and Tuffy Stone selected one amateur and one professional in each category, all six of which received an all expenses paid trip to the American Royal to compete for a chance to win a brand spankin’ new Ford F-150!
In honor of this ultimate pork showdown, we’ve got my personal entry in the “grill pork like a steak” category! While it didn’t make the final cut, it is still an awesome recipe! A special thanks to Smithfield for allowing me to share it with you all today…
ROASTED GARLIC PORTERHOUSE PORK CHOPS WITH BACON BUTTER
2 heads garlic
1 tbsp. olive oil plus 4 tbsp. for marinade
3 tbsp. apple cider vinegar
2 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
1 tsp. finely chopped fresh rosemary
¼ tsp. ground black pepper
2 Smithfield Prime Bone In Thick Cut Pork Chop
4 tbsp. unsalted butter, softened
6 slices Smithfield Hometown Original Bacon, cooked
Preheat grill to 400 degrees*.
Using a sharp paring knife, remove the top ¼-inch of the heads of garlic to expose the inside of each clove. Place each head of garlic cut side up in the center an approximately 4x4-inch sheet of aluminum foil. Drizzle ½ tbsp. olive oil over the top of each garlic head then wrap the edges of the foil around the garlic so it is entirely enclosed. Place foil wrapped garlic on the grill, cover the grill, and allow the garlic to roast until softened (approximately 25 minutes).
As the garlic roasts, place softened butter in a small bowl. Roughly chop the cooked bacon then add to the butter and blend well. Place the bacon butter in the center of a piece of plastic wrap and fold the bottom half of the plastic wrap over the butter to begin forming it into a log. Once the log is completely covered with plastic wrap, twist the ends of the plastic wrap and refrigerate the bacon butter until ready to use.
Remove garlic packets from the grill and carefully open the foil. Allow the garlic to cool completely before squeezing the softened cloves out of their skin with your fingers.
To create the roasted garlic marinade, place roasted garlic cloves, the remaining 4 tbsp. of olive oil, apple cider vinegar, Worcestershire sauce, Dijon mustard, chopped rosemary, and black pepper to a blender or food processor and pulse until smooth.
Place pork chops in a large re-sealable bag along with the roasted garlic marinade. Seal the bag while removing as much air as possible. Place the bag in the refrigerator and allow the pork chops to marinate for at least 6 hours or overnight.
Prepare grill for 2-zone cooking, placing pre-heated charcoal briquets on one side of the grill’s charcoal grate to create a hot and a cool zone**. Add 2-3 chunks of your favorite smoking wood to the charcoal and replace the main cooking grate. Cover the grill and adjust the bottom vents to bring the temperature to approximately 350 degrees.
Remove the pork chops from the marinade and pat dry with paper towels. Place the pork chops on the cool side of the grill as far away from the heat as possible. Cover the grill and allow the chops to smoke until they reach an internal temperature of 130 degrees.
Remove the chops from the grill and open the bottom vents fully to bring the temperature to 450+ degrees. Place the chops on the hot side of the grill and cook for 3-4 minutes per side until they reach an internal temperature of 145 degrees. Place the chops on a platter or individual plates and top each one immediately with bacon butter before serving.
* Alternatively, garlic can be roasted in a 400-degree oven.
* If using a gas grill, leave the center zone off and turn the side zones to medium. Add a smoker box filled with wood chips to one of the heated section of the grill and cover the grill until it heats to approximately 350 degrees before proceeding with the recipe.