BEER & BARBEQUES – COOKING WITH BEER

BARBECUED IPA PORK CHOPS

According to the boffins at the MET office, Manchester experiences on average only 44.65 days of sunshine a year.

With only a small proportion of those getting anywhere near shorts weather. I wasn’t wasting any time in breaking out the Barbeque this weekend…

But this was for just any run-of-the-mill burgers and bangers barbeque, this was the pre-meditated, IPA Marinated Pork Chop barbeque I’d been looking forward to all week…

If these sound like a bit of you, take a peek at the recipe below and give it a go next time you spark up the embers

Marinade Recipe

Roughly chop the red onion and celery and place in a fair sized baking dish along with Cumin Seeds and Mustard Seeds.
Rub the Pork Chops on both sides with salt and your spice mix and places on top of the onions and celery.
Smear a tsp of English Mustard on the top side of each chop as a binder.
Pour over the IPA until the meat is fully submerged (Drink the rest) – The beer will help tenderise the meat, keep it from drying out on the hot grill and add delicious beery flavour.
Cover with clingfilm and refrigerate over night.

The Cook

Once your grill is at cooking temperature (when your coals are white or around 200°C), coat your grill with a little cooking oil by soaking some kitchen paper with oil and using long handled tongs to rub over the hot grill, this will stop your chops sticking to the bars.

Slap the chops on the grill – Mustard side down and leave to cook for roughly 4 minutes per side (depending on the thickness of your chops). Try to avoid continuous turning to allow the fat to crisp up and grill lines to form.

Remove from the heat and leave to rest for 5 minutes before tucking in!