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New Years Traditions Done Right!

Ray SheehanRay Sheehan

BBQ Buddha

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Photos courtesy of Ray Sheehan



Bourbon Glazed Pork Chops


For the Chops:

4 bone-in center cut pork chopsbourbon Glazed Pork Chop

2 tsp kosher salt

2 tsp black pepper; ground

2 tsp garlic; granulated

1 tsp dried thyme; ground

olive oil

For the Bourbon glaze:

1/3 C molasses

¼ C bourbon

3 T Dijon mustard

1 T brown sugar


In a small saucepan combine the molasses, bourbon, mustard, and brown sugar. Bring to a boil over medium-high heat. Reduce to medium-low and simmer for about 10-12 minutes or until the glaze thickens to lightly coat the back of a spoon. Remove from heat and set aside until ready to use.

Prepare a grill to cook at medium-high heat, about 400 degrees direct cooking method. In a small bowl mix together salt, pepper, garlic, and thyme. Brush each chop with a thin coating of olive oil and season with the spice mixture.

Grill the chops until an instant-read thermometer registers 140 degrees. Brush each pork chop with the glaze and return to the cooker until the internal temperature of the meat reaches 145-150 degrees and the sauce is set. Transfer meat from the grill to a platter and let rest for 5 minutes before serving.


Black Eyed Pea Relish


15 oz can black-eyed peas drained, rinsedBlack eyed pea relish

14.5 oz can diced tomatoes or 2 plum tomatoes seeded and diced

4 green onions; sliced

2 cloves garlic; minced

2 T cilantro; chopped

2 T olive oil

2 T Balsamic vinegar

1 Jalapeno; seeded and minced

kosher salt to taste

black pepper; ground to taste


Mix all ingredients thoroughly in a medium bowl. Cover and refrigerate. Let come to room temperature before serving.



Collard Greens with Bacon


8 slices Bacon diced

1 onion choppedCollard Greens with Bacon

3 C chicken broth

1 lb collard greens; stems removed

2 cloves garlic; minced

2 T apple cider vinegar

1 T brown sugar

1 pinch red pepper flakes

salt to taste

black pepper ground to taste


Heat a Dutch oven over medium-high heat. Add bacon and cook till crisp. Add onion and sauté until soft. Add garlic and cook for 1-minute stirring. Add in collard greens and cook until they begin to soften. Stir in chicken broth, apple cider vinegar, and brown sugar. Season with salt, pepper, and red pepper flakes. Reduce heat to low, cover and simmer until greens are tender…about 1 hour.

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