INGREDIENTS
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2 extra large (or 4 large) sweet potatoes
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3 tbsp melted butter
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2 tbsp Demerara Sugar (or Brown Sugar)
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½-3/4 tbsp Cajun seasoning
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DIRECTIONS
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Mix all ingredients except the cornstarch, bacon and pork chops into a small sauce pan.
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Heat until brown sugar has dissolved and ingredients are mixed well.
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Divide this mixture in 2 equal parts and let them cool.
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Once cool, marinate pork chops in one of the divided mixtures for at least 4 hours or overnight.
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Light Pit Barrel® according to directions, cook with rod out.
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Remove Pork Chops from marinade and wrap in bacon, securing with tooth pics. You may need only 1 slice of bacon per pork chop, depending on the size of your chops and length of bacon.
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Grill marinated pork chops until desired doneness, at least 145 degrees internal temperature.
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While the pork chops are cooking, add the second half of the divided mixture into sauce pan.
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Whisk in Cornstarch slurry and then bring to gentle simmer until sauce is thickened to create Brown Sugar Bourbon Sauce.
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Plate cooked pork chop and spoon some of the Brown Sugar Bourbon sauce on top.
DIRECTIONS
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Cut sweet potatoes in hasselback style.
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Place sliced potatoes in cast iron pan
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Pour melted butter over potatoes, trying to get some of the butter into the cuts in the potatoes.
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Mix sugar and Cajun seasoning and sprinkle over the potatoes, working it into the cuts in the potatoes.
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Place cast iron pan on grate in the Pit Barrel® Cooker and smoke until potatoes are tender with an internal temperature of approx. 210°
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Remove from Pit Barrel®, serve and enjoy!
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