Smokinsucculentgrilledpork Recipes

Steps:

• Preheat a grill pan to medium-high.
• In a plastic resealable bag, big enough to fit the chops, mix together the sugar, honey, oil, lime juice, and red pepper flakes. Add the pork chops and let marinate for at least 20 minutes.
• Remove the pork from the marinade. Lightly brush the grill with oil. Put the chops on the grill and cook until grill marks form, about 2 minutes. Rotate the chops 90 degrees, and grill for 2 minutes more, to create diamond grill marks. Flip and cook another 2 minutes. Remove from grill to a serving platter and serve.

Steps:

• For magic dust:
• Mix ingredients in jar; seal.
• Do ahead: Can be made 2 months ahead. Store at room temperature.
• For barbecue sauce:
• Heat large saucepan over medium-low heat. Add bacon and sauté until golden, about 4 minutes. Add onion, apple, and garlic. Sauté 4 minutes. Add all remaining ingredients. Simmer until sauce begins to thicken, stirring often, about 10 minutes. Cool. Transfer to bowl, cover, and chill.
• Do ahead: Can be made 1 week ahead. Keep chilled.
• For pork:
• Sprinkle magic dust over both sides of steaks, about 1 1/2 tablespoons for each steak. Transfer to platter; cover and chill overnight.
• For final grilling:
• Transfer pork to clean platter. Thickly coat 1 side with sauce; sprinkle lightly with magic dust.
• Do ahead: Can be prepared 1 day ahead. Cool completely. Cover and refrigerate.
• Remove pans from barbecue and prepare charcoal grills with fresh coals (medium heat), or heat gas grills to medium heat. Place pork on grill, sauce side up. Grill until heated through and sauce begins to caramelize, occasionally turning and brushing with more sauce, about 8 minutes. Slice pork and serve.

Steps:

• 1. FOR THE PORK: Combine 5 teaspoons salt, 2 1/2 teaspoons pepper, paprika, and sugar in small bowl. Cut pork against grain into 3 equal slabs. Rub salt mixture into pork, making sure meat is evenly coated. Wrap pork tightly in plastic wrap and refrigerate for at least 6 hours or up to 24 hours. 2. Just before grilling, soak 2 cups wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in 8 by 4 1/2-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Repeat with remaining 2 cups un-soaked chips. Cut 2 evenly spaced, 2-inch slits in top of each packet. 3. Remove cooking grate and place wood chip packets directly on primary burner. Place disposable pie plates, each filled with 3 cups water, directly on other burner(s). Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 300 degrees.) 4. Clean and oil cooking grate. Place pork on cooler side of grill, directly over water pans; cover; and smoke for 1 1/2 hours. 5. Transfer pork to disposable pan. Return disposable pan to cooler side of grill and continue to cook until meat registers 200 degrees, 2 1/2 to 3 hours. 6. Transfer pork to carving board and let rest for 20 minutes. Pour juices from disposable pan into fat separator and let stand for 5 minutes. 7. FOR THE VINEGAR SAUCE: While pork rests, whisk all ingredients together in bowl. Using 2 forks, shred pork into bite-size pieces. Stir 1/3 cup defatted juices and 1/2 cup sauce into pork. Serve, passing remaining sauce separately. What Were We Smoking? In our quest to get the richest smoke flavor possible into pulled pork made on a gas grill, we experimented with other sources of smoke beyond the traditional wood chips. Our conclusion? Getting things like cinnamon sticks to smolder on the grill is fun and quirky, but wood chips still provide the best smoke flavor. PANTRY FINDS: When wood smolders, the cellulose, hemicellulose, and lignin compounds that it contains break down and flavor food. So we looked for pantry items with a similar makeup to see if they would work any better. Cinnamon sticks, dried garbanzo beans, and walnut shells all produced smoke, but it was weak-almost sweet-rather than bold, as you'd expect with wood-smoked barbecue. PUCKS, BRICKS, AND PELLETS: Made by compressing wood chips and sawdust, smoker pucks and bricks were hard to arrange on the gas grill, and they usually caught fire. Wood pellets and sawdust-type products, sealed in a foil packet according to their instructions, required frequent refueling for pulled pork-they would be fine for a quickly smoked pork chop but were not worth the effort here. The Importance of a Just-So Packet In the past, we've found that sealing wood chips in a foil packet with a few slits cut into it is the best method for producing smoke on a gas grill. We confirmed that that's still the case, but we also found that our directions for making a packet have been too vague. By ironing out the details, we ensure consistent, steady smoke from one packet to the next. Eight by 4 1/2-inch packets hold 4.75 oz of chips, the maximum amount that will fit on the burner. Two 2-inch-long slits let in just enough oxygen for a steady smolder. (Be careful that the slits don't get blocked by the grate's bars.) Weigh the chips-don't measure by volume-since chips vary greatly in size. Since the pork can absorb only so much smoke at any moment, soak half of the chips to draw out the smoke over a longer period. Maximizing Smoky Flavor on a Gas Grill In addition to getting the details of the wood chip packet just right, we made several other small adjustments that together paid off with big smoky flavor. INCREASE SURFACE AREA: Cutting a 5-pound boneless pork butt roast into three equal slabs provides more total surface area for the smoke to cling to. ADD HUMIDITY: Placing two water-filled pans in the grill creates a humid environment that keeps the surface of the meat moist, which allows for better absorption of water-soluble smoke compounds. PUT COLD PORK ON GRILL: Smoke will condense more easily on a cold surface, so we put the pieces of pork on the grill straight from the fridge rather than bringing it to room temperature as many recipes suggest. CATCH THE SMOKY JUICES: When the smoke peters out, putting the pieces of pork in a pan saves smoky juices that can be added back before serving.

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, Worcestershire sauce, and smoke flavoring until thoroughly combined. Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat; allow to stand for 10 minutes.
• Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 145 degrees F (63 degrees C). Allow chops to stand for 10 more minutes before serving.

Steps:

• In medium bowl, combine all ingredients except chops.
• Reserve 1/2 cup mayonnaise mixture.
• Grill or broil chops, turning once and brushing frequently with remaining mayonnaise mixture, until chops are done.
• Serve with reserved mayonnaise mixture.

Steps:

• To a large skillet, add the cracked coriander seeds, chipotle powder, cumin powder, smoked paprika and mustard powder. Toast over low heat, stirring frequently, until fragrant and just toasted, about 3 minutes. Allow to cool to room temperature, then mix with the salt.
• Heat up your grill with lump charcoal, making a hot and a slow zone. Dry the pork chops with paper towels. Evenly sprinkle the pork chops on both sides with the spice mixture.
• Drizzle the seasoned pork chops with olive oil, and then place them on the hot side of the grill. Cook for about 8 minutes per side to develop a nice crust, then move to the slow zone of the grill and put the lid down. Continue to cook until the pork chops reach 140 degrees F. Remove to a platter or cutting board. Let the chops rest for 5 to 10 minutes.
• Meanwhile, cut the zucchini into noodles with a spiral vegetable slicer on the medium setting. Alternatively, use a Japanese mandoline or a sharp chef's knife to cut the zucchini into thin planks, then into strips lengthwise.
• Toss the zucchini noodles, corn and cherry tomatoes in a large bowl with the lime juice, garlic and a drizzle of olive oil. Season with salt and pepper. Toss gently to combine, then stir in the dill and feta. Pour into a large serving bowl and serve alongside the pork chops.

Steps:

• In a small saucepan, mix first nine ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, until slightly thickened, about 10 minutes, stirring occasionally. Reserve 1/4 cup sauce for serving., Using a mortar and pestle or spice grinder, crush seasonings with brown sugar. Rub mixture over chops., Place chops on an oiled grill over medium heat. Grill, covered, until a thermometer reads 145°, 5-6 minutes per side, brushing top with remaining sauce after turning. Let stand 5 minutes before serving. Serve with reserved sauce.

Steps:

• Combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
• Brush or rub green liquid over roast, sprinkle with sugar and wrap tightly with several layers of heavy duty foil.
• Place in refrigerator for a minimum of 4 hours, but preferably overnight.
• Soak 2 large chunks of hickory in water.
• Light about 40-50 coals or an equal amount of hickory.
• Do not use lighter fluid, a fire starter chimney is the best method.
• Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, open the top of the foil wrapped roast and add about 1 cup of water.
• Place roast on cool side of grill and put the cover on the grill with the holes over the meat.
• Turn the meat 180 degrees every 60 minutes.
• Add some more coals/wood in about 2 hours.
• Smoke for a total of 4- 6 hours, internal temperature of the meat will be 170°F or so.
• If the meat starts to get too brown, tent it with another sheet of foil.
• The temp inside the grill should be around 275°F.
• After removing from the grill be sure to cover with foil and allow to sit 15-20 minutes before carving.
• Serve with your favorite bbq sauce, we like recipe#26794, Lee Lee's Famous Barbeque Sauce for Ribs w/ Preserves.
• Brush some on the meat for the last 5-10 minutes of the cooking process if desired.