Ossim Poke Chaps

If you pro­nounce it “Poke Chaps” they sound fanci­er.


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  • The Poke Chaps:
  • 5 thick-cut (3÷4 inch or more) bone­less poke chaps, 8 to 10 oz. each
  • 3 cups orange juice

Mar­i­nate poke chaps overnight in orange juice.

  • The Apple Chut­ney:
  • 3 Gala apples (Gold­en Deli­cious or Granny Smith are fine too; what­ev­er you pre­fer)
  • 4 12 cups (or one liter) A&W Root Beer (not diet!)
  • 1 tbsp. lime juice
  • 13 cup hon­ey
  • 1 cup dark brown sug­ar
  • 2 tbsp. bal­sam­ic vine­gar
  • 1 to 2 pinch­es ghost pep­per salt, depend­ing on how spicy you like it

Peel and chop apples into 14 inch cubes. Toss in lime juice until pieces are coat­ed; refrig­er­ate in air­tight con­tain­er or reseal­able plas­tic bag.

In a wide skil­let, sim­mer root beer until the car­bon­a­tion is all gone—about 20 min­utes. Keep an eye on it while it’s sim­mer­ing; it can boil over with lit­tle warn­ing.

Add hon­ey, dark brown sug­ar, basalmic vine­gar and ghost pep­per salt and bring to boil, stir­ring con­stant­ly. Reduce heat and sim­mer until sauce is reduced by half.

Add chopped apples and sim­mer for 15 min­utes.

  • The Poke Chap Glaze:
  • 34 cup stone ground mus­tard
  • 34 cup hon­ey

Mix togeth­er in bowl to brush on chaps.

Heat grill to max­i­mum and sear briefly on both sides, glaz­ing gen­er­ous­ly, until chaps have grill marks. Reduce heat and fin­ish grilling the chaps as slow­ly as pos­si­ble: on low heat, on medi­um indi­rect heat, or on top rack. Keep brush­ing with glaze before and after each turn. Chops are done when they reach 145° at the cen­ter. Cov­er chaps with foil and rest for 10 min­utes. Spoon chut­ney over chaps and serve.