Mike Hedrick: Hey guys! Mike Hedrick, Pit Crew Barbeque, still working on just a ton of great holiday weekend recipes. Right now, we're going to do something that I like is called Kentucky Hillbilly Bone-in Pork Chops. What makes a Kentucky Hillbilly? Well, it's going to be a little bit of a whiskey. I used a lot of this whiskey in the marinade, so it's not something I've been sitting here sipping along here while I'm working on this.

What I did, is I went ahead and got our pork chops, and I got some nice good size fat bone-in pork chops. It's nothing like just a kind of gnaw on a bone on your back porch or whatever. For the last four or five hours, I have had it marinating or just kind of soaking or I think it's just kind of getting drunk and probably about a half a cup -- well, maybe I used a whole cup of actually the whiskey in here. So the pork chops have just been in there, kind of marinating, it's kind of getting -- kind of relaxed, just kind of hanging out. And what we're going to do now is get them out and to get prepped up to go on the grill.

The grill is rolling at probably about 350 degrees. We're going to go ahead and once we prep these up, get him out there. I want to go ahead and use our Southern Barbeque pork rub. This has tomato powder in it which is very expensive, but it's just brings out -- It's almost like a dry barbeque sauce right on there. And this is going to be perfect for getting these Kentucky Hillbilly pork chops going.

So you can see we've got it marinated, we're just going put the rub on liberally. You can just see the fresh ingredients that are in there. We'll get fresh ingredient. I would go and flip that on over. I want to get every side, both sides real liberal, and it's going to stick real low, because it's got their whiskey to grab on to. Get that on there. You've got to love that sizzle.

The Sizzle on the Grill, there is just nothing like that. So it's going to take probably about five to eight minutes on this side here. We're going to open up the top in about four minutes and give it a little half turn. Keep the top closed, keep that convection and that kind of heat rolling in. And when these are done, it's going to be perfect. Now you guys, do your thing in here.

Alright guys, these pork chops are just about finished up. At about the four minute mark, we went ahead and gave them like a quarter bit of a turn to get those little patch mark grills on there. At a eight minute mark, we went ahead and filliped them over. Another four minutes, gave them another little twist, and right now, you could see that they are perfectly grilled.

If you want to check the internal temperature of a pork chop, you want to make sure you get it to a nice safe 160 degrees. So we've got this pork chops, we're going to just finish these off with just a lovely splash of some of our Homestyle Apple barbeque sauce, and that's just going to make a perfect combination of the barbeque flavors as that are in the pork chop and the grilling. Then just a little bit of sweetness to -- they, I am a Southern-born, we just like a little bit of sweetness. We're not very sweet ourselves, so just a little bit of that helps us out. It goes along way. So there you go. That is some Kentucky Hillbilly Bone-in Grilled-in Pork Chops.