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Java Chops


Coffee Rub:

  • 1 tsp fresh Ground Dark Roast Coffee
  • ½ tsp instant Expresso Powder
  • 2 tsp dark brown sugar
  • ½ tsp cocoa
  • ½ tsp salt
  • ½ tsp pepper
  • 2-4 Thick Cut Pork Chops


  • Blend ingredients together. Rub both sides of 22-4 in. thick cut pork chops.
  • Refrigerate 30 minutes. Let stand at room temperature for 30 minutes
  • Grill over medium coals until temperature reaches 145 degrees F.
  • Baste with “special” coffee sauce the last few minutes of grilling.
  • Let chops rest for 15 minutes.


“Special” Coffee Sauce


  • 2 Tbsp canola oil
  • ½ c. whole coffee beans
  • 1 ½ c. George’s Special BBQ Sauce
  • ¾ c. George’s Original BBQ Sauce
  • ¼ c. ketchup
  • ¾ c. red wine vinegar
  • ¾ c. dark brown sugar


  • In a medium sauce pan, heat oil. Add coffee beans and sauté 1 ½ – 3 minutes
  • Add remaining ingredients and bring to a boil
  • Reduce heat to low and simmer until sauce thickens
  • Strain sauce into a bowl

Serve alongside chops

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Company’s Coming for George’s Peppers!

Serves 4

Just like the holidays, these peppers have a few surprises tucked inside. There are no fillers, just sweet and savory goodies like dried fruit and toasted nuts. The tangy bites of cranberries along with toasty pine nuts, fresh herbs and Parmesan cheese will have your taste buds shouting “Ho! Ho! Ho!… let’s have Mo!” Treat yourself and guests to a cozy and comforting crock pot supper this season, and enjoy your time together, instead of slaving in the kitchen. Add a nice salad and crusty bread for sopping up the George’s juices… what a great present to gift yourself and good friends! (Easy recipe to double to freeze for later too!)

4                                 bell peppers, assorted colors are nice
1/2 pound            breakfast sausage
1/2 pound            ground meat (beef, turkey, pork, chicken)
1   medium          sweet onion, diced
2 tablespoons  butter
1/2   cup                 dried cranberries (or raisins)
1/2   cup                 pine nuts, toasted
3                                 egg whites
1/2 cup                  chopped fresh parsley
a few springs      fresh thyme, chopped
1/2   cup                 Parmesan cheese, divided
2 tablespoons   George’s Hot Sauce
2 tablespoons   George’s Special Sauce
2 tablespoons  maple syrup
6 slices                                    maple bacon

Combine and mix:
1/2 cup                 George’s Hot Sauce
1/2 cup                 George’s Special Sauce
1/4 cup                                     maple syrup
Cut tops from bell peppers and remove seeds. Save tops for other recipes. Place peppers into crock pot.
In a large bowl, combine the sausage and ground meat.
In microwave safe bowl, combine onion and butter. Cook on high for 2-3 minutes until onion is tender.
Add dried cranberries to onion-butter mixture and let sit 5 minutes. Add nuts, egg whites, parsley thyme, 1/4 cup cheese, sauces and maple syrup. Add in onion mixture and stir gently to combine. Divide mixture evenly (loosely) into peppers. Cut eat piece of bacon in half and place over top of each pepper. Scatter remaining cheese over bacon.

Drizzle half of sauce mixture over peppers. Cover cook on HIGH about 3 hours until peppers are tender, or on low for about 6 hours.

Heat remaining half of sauce on med-low until reduced and thickened. Pass to serve on top of peppers.

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