Joe Beddia's Basic Pizza
Seafood Table Spice Maryland Crab Chowder
Seafood Table Spice Hot Crab Dip
Grilled Shrimp Seafood Table Spice Lollipops
The Saint Lucifer Burger
Seafood Table Spice Lobster Mac and Cheese
Saint Lucifer Whiskey Cocktail
Seafood Table Spice Spicy Chex Mix
Seafood Table Spice Dry Rub Wings
Saint Lucifer Turkey and White Bean Chili
Saint Lucifer Rubbed Baby Back Ribs
1/2 cup of extra virgin olive oil or Saint Lucifer Divine Virgin EVOO
2 tablespoons of soy sauce
2 tablespoons of balsamic vinegar or Saint Lucifer Divine Nectar Balsamic Vinegar
5 sprigs of fresh or 1 teaspoon of dry thyme
3 cloves of garlic, minced
1 teaspoon of chopped fresh rosemary
1 tsp. Saint Lucifer Habanero Table Spice #11
1 shallot, minced
Salt and pepper to taste
(2) 1 lb. double cut, bone in pork chops
Mix together all of the ingredients and place pork chops in a one gallon plastic ziplock bag.
Leave marinade and pork in refrigerator for 1 hour or up to 24 hours.
Remove from refrigerator 45 minutes before cooking, to bring up to room temperature.
Heat cast iron skillet on grill or oven for 20 minutes, or until very hot.
Sear one side for 6-8 minutes, along with some of the marinade in the skillet.
Remove cast iron skillet and place other side on the grill for 5-6 minutes or until cooked to medium.
Remove from heat and tent with tinfoil for up to 10 minutes.