RECIPE: KAN KAN CHOPS W/ TOMATO, CORN, CUCUMBER AND BOILED PEANUT SALAD
We are honored to have Anthony DiBernardo join our Hog Blog for a mouth-watering June recipe! Anthony is the owner and PitMan of Swig & Swine in Charleston, SC! We hope you’ll enjoy learning a little about Anthony as much as we did! His recipe for our Kan Kan chops will be a delicious addition to your summer smoking - and that boiled peanut salad! That’s some dag’on good eating.
“Born and raised in Mantua, New Jersey, Anthony DiBernardo has always had a passion for cooking. He entered the culinary world when he was 14 as a banquet cook. Later, the US Navy brought Anthony to the Lowcountry, where he has lived for nearly 25 years. After serving as a cook on the USS Batfish submarine for four years, Anthony began working in the kitchen at Blossom Café. His résumé includes roles as the Executive Chef at Kiawah Island Resort, Corporate Executive Chef at Mustard Seed, and Operating Partner and Head Chef at Rita’s.
After incorporating barbecue menu items during each culinary venture, Anthony started his own barbecue catering business, where his passion started to set fire. He opened Swig & Swine BBQ in collaboration with Queen Street Hospitality Group in 2013.”
Kan Kan Chops
Seasoned with Salt , Pepper and a pinch of your favorite BBQ Rub.
Smoke at 225 till internal temp reaches 140.
Have a cast iron pan ready with Peanut oil at 350. Transfer Chops to pan to finish and puff the skin. Pull at 165-170.
2 Ears of corn grilled and removed from Cobb
1c Boiled Peanuts (shelled)
1c Diced Tomatoes
1c Diced Cucumber
2 T chopped cilantro
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
Cook bacon, when bacon is done turn off heat and add other ingredients, stir till combined.
Pour over vegetables and mix well.