CRIMSON Q

Pitmaster: heather sinyard
Team Members: richard sinyard
Years Competing: 6
Hometown: cleveland, ga
Website/Blog/Social Media: https://www.facebook.com/CrimsonQ/

Favorite Recipe/Grilling Tips: Bacon, Apple & Smoked Gouda Stuffed Pork Chops Glazed With Vineyard Fire Spread Created by: Heather Sinyard, Crimson Q Professional BBQ Team 6 strips of thick cut bacon, diced 2 tablespoons butter 1 apple, peeled, cored and small diced 1 shallot, finely diced 1 clove garlic, minced 2 slices of brioche bread, cubed [can substitute any bread] ¼ cup chicken stock 4 oz smoked Gouda cheese, shredded 1 teaspoon fresh thyme, minced 4 thick cut pork chops, bone-in for best flavor Pot’s BBQ All Purpose Rub [or other favorite all-purpose rub] Unicoi Preserves Vineyard Fire Spread [ www.unicoipreserves.com ] Light charcoal so that coals are ready by the time the pork chops are stuffed and seasoned. In a sauté pan, cook diced bacon over medium heat until crispy and brown. Drain on paper towel, reserve 2 tablespoons of bacon fat and discard the rest. Add 2 tablespoons of butter to the pan and melt. Add diced apple, shallot and garlic and cook until shallot is translucent and apples soften. Put cooked bacon pieces back in pan and add bread cubes and just enough chicken stock to moisten and bind ingredients. Remove from heat and add grated smoked Gouda cheese and chopped thyme. Set aside to cool slightly. Cut pockets in pork chops on side opposite the bone. Season inside and out with Pot’s BBQ All Purpose Rub and then stuff a few tablespoons of stuffing mixture inside each pocket of the chops. You can secure with toothpicks to help keep stuffing inside while cooking. Place on hot grill and cook on both sides until the internal temperature of the pork reaches 145 degrees (about 10 minutes on each side depending on thickness of chops). Melt the Unicoi Preserves Vineyard Fire Spread and glaze both sides of the chops before taking off the grill. Let the cooked meat rest for a few minutes before serving. Note: I used Grill Grates on the grill to create the nice grill marks on both sides. This dish was my entry into the 2017 Cowboy Charcoal Fire & Ice grilling challenge at the World Food Championships. I served the chops with a roasted fall vegetable medley of butternut squash & Brussel sprouts over a bed of roasted red pepper stone ground grits from Nora Mill Granary in Helen, GA.