A Little Spice Isle History: On November 1, 2013, Steve and Heidi saw their dream of owning an island business come to fruition with the opening of Crackpot Kitchen Restaurant on the island of Providenciales in Turks and Caicos. In November, 2014, they began bottling and selling their first specialty sauce, Crackpot Kitchen Tropical Tamarind BBQ Sauce, through the restaurant. The sauce quickly became a hit with locals and tourists alike, with production barely being able to keep up with the demands of the grocery stores and gift shops on the island. So, in January, 2015, Steve and Heidi from Lincoln, Nebraska started working with a company to produce the sauce here in the United States. Since that time, the original sauce has been retired but their product line has improved and expanded to several more flavorful and exciting Tropical sauces and rubs known as Spice Isle Sauces, LLC.
- Lightly rub pork chops with Spice Isle Tropical Seasoning and Rub.
- Place in gallon freezer bag and let sit overnight
- Preheat smoker to 125
- Place Applewood chips in smoker
- Smoking time will vary with size and cut of meat
- Remove pork chops from smoker when only 30 minutes left of smoking time
- Brush pork chops with either Spice Isle Tropical Tamarind Gourmet Sauce or Spice Isle Tropical Heat Sauce and put pork chops back in smoker
- Remove pork chops from smoker approximately 30 minutes later-sauce will have caramelized on the chops.