"WEBVTTKind: captionsLanguage: enwelcome to barbecuepitboys.com today we're grilling up some cornbread stuffed pork chops at the pit and it's real easy to do all right for this recipe you're gonna need one and a half inch thick cut pork chops and uh you're gonna need some veggies like sage thyme basil got some jalapeno peppers here you head on over to our website of course and you can get all the ingredients but uh yeah just copy them down right now so now here we've got some celery and the pit master today is moose but he knows moose and if you've never had grilled cornbread stuffed pork chops before you're missing something out of your life you got to check this out so moose here is uh dicing up the jalapenos right you can leave the seeds in the thin slices of garlic here we've got some onion oh man now next we're gonna heat up some butter and you're gonna need about two sticks of butter or so right we got one stick here but you're gonna end up about two sticks or so and then we're gonna take these uh chopped veggies and if they're bothering you just look the other way and we're going to simmer them down in the butter get it down to where the celery is kind of soft we're going to add some of our pork privilege now if you don't have pork privilege you can use some uh seasoning similar to it and we're adding some of our spg which is essentially salt and pepper a little bit of garlic oh are you kidding me now let's add those uh those savories in there cook them down till they soften up a little bit you're not gonna believe how good this smells man yeah the squirrels are coming out of the trees all right now the cornbread use your favorite cornbread this is homemade cornbread and you can see here we're just breaking it up crumbling it up now not all cornbread is the same as you know some of it's sweet some of it is not so sweet so choose what you like in goes a egg right and here we've got some parmesan cheese grated we're gonna add some more spg right and here we've got a little bit more of that pork privilege oh yeah so if you can't get our seasonings we'll just head on over and uh our website and we can send some to you right if they're not at your local store now we're gonna take that butter mix and pour it into that cornbread and this is the important part right mix it well and you're going to add moisture all right you want it somewhat moist we don't want this to dry out right and the trick is just add enough beer in this case so if you don't want to use the beer use the chicken broth right or water and you get it so they form a ball that's usually just the amount of moisture you want in there but it's up to you you could add a little bit more or less right all right now the chops these are about one and a half inch thick you want a nice thick chop we're using bone in because we've always found that the bone adds a ton of flavor to the pork right pretty much everybody knows that and if you got problems with these uh yellow jacket bees coming in well we'll cook them just keep out of our way again take your knife slice the chop pretty much to the bone and you create a nice pocket but most of you know all about that but some of you don't right all right the pockets have been made now you're gonna take a little bit of your favorite oil like some olive oil here and coat the outside right and then you're gonna grab a handful of that stuffing and stuff it stuff it good just the way she likes it all right get it in there oh man we're eating good tonight martha this is something special all right again hit a little bit of oil on the outside good cooking oil grab a handful of your cornbread stuffing again this is a jalapeno cornbread stuffing stuff it all right time to move on we've seen enough of this i'm getting hungry now to the grill we go now we're gonna cook these on a cast iron pan we don't want to cook them direct over the hot coals right so we'll overcook the bottom we could burn them we got the charcoal on one side we're doing an indirect cook we want to keep control of the heat and with the use of the cast iron griddle here we have total control of the heat right like i said perfect put the grill cover on and this will take about hey maybe an hour a little more in an hour more or less right now we're about 20 minutes into this right and what we're going to do is just turn this pan around so we get some even cooking right because again the charcoal is on one side take a look at that damn coming along we're just checking underneath again we don't want to burn the bottom they're doing just perfect we've got a little uh flame flare up there but that'll go away soon as we put the cover on all right unless you got a cheap grill so you want to use a good cover right and this will put out the flame keep the cook going all right through the miracle of time these pork chops are cooked to about 165 degrees fahrenheit internal and it's time to pull them off the grill take a look at that guaranteed moist and tender and that's not an easy thing to do with stuffed pork chop ask any chef right a lot of people overcook their pork when they're stuffing them so take a look nice slices like it's a pork roast are you kidding me man now for many this one shop will feed two people but at our pit we plan on two chops per person now this is the part where the pit masters are going to eat it in front of you and they are not apologizing so head on over to our website again as i said to get the exact ingredients and while you're there start a chapter we appreciate your support and remember the next time you're looking for a recipe for your pit check out barbecuepitboys.com you kidding me youwelcome to barbecuepitboys.com today we're grilling up some cornbread stuffed pork chops at the pit and it's real easy to do all right for this recipe you're gonna need one and a half inch thick cut pork chops and uh you're gonna need some veggies like sage thyme basil got some jalapeno peppers here you head on over to our website of course and you can get all the ingredients but uh yeah just copy them down right now so now here we've got some celery and the pit master today is moose but he knows moose and if you've never had grilled cornbread stuffed pork chops before you're missing something out of your life you got to check this out so moose here is uh dicing up the jalapenos right you can leave the seeds in the thin slices of garlic here we've got some onion oh man now next we're gonna heat up some butter and you're gonna need about two sticks of butter or so right we got one stick here but you're gonna end up about two sticks or so and then we're gonna take these uh chopped veggies and if they're bothering you just look the other way and we're going to simmer them down in the butter get it down to where the celery is kind of soft we're going to add some of our pork privilege now if you don't have pork privilege you can use some uh seasoning similar to it and we're adding some of our spg which is essentially salt and pepper a little bit of garlic oh are you kidding me now let's add those uh those savories in there cook them down till they soften up a little bit you're not gonna believe how good this smells man yeah the squirrels are coming out of the trees all right now the cornbread use your favorite cornbread this is homemade cornbread and you can see here we're just breaking it up crumbling it up now not all cornbread is the same as you know some of it's sweet some of it is not so sweet so choose what you like in goes a egg right and here we've got some parmesan cheese grated we're gonna add some more spg right and here we've got a little bit more of that pork privilege oh yeah so if you can't get our seasonings we'll just head on over and uh our website and we can send some to you right if they're not at your local store now we're gonna take that butter mix and pour it into that cornbread and this is the important part right mix it well and you're going to add moisture all right you want it somewhat moist we don't want this to dry out right and the trick is just add enough beer in this case so if you don't want to use the beer use the chicken broth right or water and you get it so they form a ball that's usually just the amount of moisture you want in there but it's up to you you could add a little bit more or less right all right now the chops these are about one and a half inch thick you want a nice thick chop we're using bone in because we've always found that the bone adds a ton of flavor to the pork right pretty much everybody knows that and if you got problems with these uh yellow jacket bees coming in well we'll cook them just keep out of our way again take your knife slice the chop pretty much to the bone and you create a nice pocket but most of you know all about that but some of you don't right all right the pockets have been made now you're gonna take a little bit of your favorite oil like some olive oil here and coat the outside right and then you're gonna grab a handful of that stuffing and stuff it stuff it good just the way she likes it all right get it in there oh man we're eating good tonight martha this is something special all right again hit a little bit of oil on the outside good cooking oil grab a handful of your cornbread stuffing again this is a jalapeno cornbread stuffing stuff it all right time to move on we've seen enough of this i'm getting hungry now to the grill we go now we're gonna cook these on a cast iron pan we don't want to cook them direct over the hot coals right so we'll overcook the bottom we could burn them we got the charcoal on one side we're doing an indirect cook we want to keep control of the heat and with the use of the cast iron griddle here we have total control of the heat right like i said perfect put the grill cover on and this will take about hey maybe an hour a little more in an hour more or less right now we're about 20 minutes into this right and what we're going to do is just turn this pan around so we get some even cooking right because again the charcoal is on one side take a look at that damn coming along we're just checking underneath again we don't want to burn the bottom they're doing just perfect we've got a little uh flame flare up there but that'll go away soon as we put the cover on all right unless you got a cheap grill so you want to use a good cover right and this will put out the flame keep the cook going all right through the miracle of time these pork chops are cooked to about 165 degrees fahrenheit internal and it's time to pull them off the grill take a look at that guaranteed moist and tender and that's not an easy thing to do with stuffed pork chop ask any chef right a lot of people overcook their pork when they're stuffing them so take a look nice slices like it's a pork roast are you kidding me man now for many this one shop will feed two people but at our pit we plan on two chops per person now this is the part where the pit masters are going to eat it in front of you and they are not apologizing so head on over to our website again as i said to get the exact ingredients and while you're there start a chapter we appreciate your support and remember the next time you're looking for a recipe for your pit check out barbecuepitboys.com you kidding me you\n"