Matt Pittman of Meat Church is like a mad scientist playing with his seasonings. Once again, he has proclaimed "It's ALIVE!" and rolled out a limited edition rub -
Honey Bacon BBQ.
As the name would imply, this BBQ seasoning has the salty/sweet honey profile of
Honey Hog and the smoky/bacon flavor of
Bacon BBQ seasoning. It comes out of the gates with a punch of flavor and finishes strong.
The day that I received my free sample from the Mad Scientist himself, I just happened to have a nice pair of
Heritage Farms Cheshire Pork. So I took the easy road and grilled these killer pork chops along with some grilled zucchini and couscous.
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| I patted the chops dry, lightly rubbed them with oil and gave them a moderately heavy coat of Meat Church Honey Bacon BBQ. Then I let them rest at room temperature for an hour so the rub could start acting as a dry brine - pulling the flavor into the meat. |
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| I preheated a large Big Green Egg to 400°f. The set up was direct heat with GrillGrates in place. I grilled the chops for about 5 minutes per side (with a quarter turn halfway through each side) and brushed them with a glaze of stock, honey, and several pinches of the Meat Church Honey Bacon BBQ. |
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| After grilling, I let the pork chops rest for 3 to 5 minutes before devouring them. |
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| So quick and easy, the Honey Bacon BBQ laid the flavor smack down on these jobs. |
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| The zukes were just sliced on a bias, brushed with oil and seasoned with the Honey Bacon BBQ rub. |
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| Not only were the pork chops bursting with the Meat Church's flavor magic, but they were also perfectly cooked and juicy as can be. |
As of today, the
Meat Church Honey Bacon BBQ limited edition rub is still available for sale but I'd recommend buying it so, before it runs out of stock.
