If you pronounce it “Poke Chaps” they sound fancier.
- 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 1⁄2 cups (or one liter) A&W Root Beer (not diet!)
- 1 tbsp. lime juice
- 1⁄3 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 1⁄4 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:
- 3⁄4 cup stone ground mustard
- 3⁄4 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.