I've always said, "Bone-in is flavor-in, and you know that I think T-bones and porterhouses are "old-school" and just the best.” Well, here is the pork version of the T-Bone. This is a Pork Loin Chop!! Filet of pork on one side, bone in the middle, and pork steak on the other side. I have added a sauce/glaze that my dad used as far back as I can remember. My dad was truly a master in the backyard cookery department, and I am sure I have seen this mixture printed somewhere over the years but to me, it was his. I am not sure where he got it but it makes "Pork Chops" just amazing!! Tangy, sticky, sweet, and a bit charred, this is the pork chop that I have never seen anyone push away! Serve this with some applesauce and some salad in the backyard, and there will be a lot of sticky, smiling, happy faces!!!
Enjoy these beauties!!!
During the holidays or special occasions “Go big,” “Go large cuts,” “Go something dramatic with an edge.” Porchetta (pronounced: “porketta”) is probably one of the most over-the-top things you can do on your grill or smoker, and it will literally stun your guests—it is so good. Porchetta is a traditional Italian street food of some cultural significance, generally prepared for slicing and putting between bread or eaten on the fly, and is not readily known here in the U.S. Let me tell you. Of all the barbecue pork recipes, this is porky goodness of the highest order!!!
Essentially, Porchetta is a center-cut pork loin recipe rubbed, spiced, and layered with oranges, garlic, and herbs, then wrapped with “pork belly,” tied, and roasted over a wood fire. You get the moist meaty spiced flavor of the pork roast and the fatty, crispy deliciousness of the pork belly with skin all at the same time. “It is just unbelievable.” It is not difficult to make, has great flavor, and leaves some amazing juice and crunchy bits for gravy making if you are in the mood. Actually, the only tricky thing is finding a piece of pork belly that was large enough to fit around the roast (most stores break them down into smaller sizes. Talk to your butcher and order a large one ahead of time).
Try this outside and watch your guests‘ blank stares as they clean their plates. Porchetta is a truly unique experience and flavor. This is truly a unique and little-known pork barbecue recipe. They’ll never forget this one and neither will you!! You’ll do more!! You should do more!!
Chef’s Prep instructions:
Chef’s Cooking Instructions:
Note: If the fat begins to scorch in the pan as it renders during cooking, add 1/2 cup of water to the dish. It will put a stop to that and give you some extra juice for drizzling or gravy later.
Skin Note: If you want crispier skin or it looks like it’s not browning enough along the way when the instant-read thermometer reads internal temp at about 135 degrees F, crank the heat back up to 450 degrees F again and cook at the higher temp until you reach the desired 145 degrees F internal temp.
As far as barbecue pork recipes go, this is awesome!!!
I haven’t met an American yet who doesn’t love Chinese food. I love those little pink, smoky Chinese pork ribs that are served at almost every Chinese restaurant. The problem is that I also haven’t met an American yet who thinks it’s easy to cook Chinese at home. And they’re right; it’s not easy. But these backyard marvels take those restaurant ribs to a whole new level and they are not hard to make. Sticky, sweet, tangy, and slightly spicy, these glazed pork ribs are it!! I made 6 racks of these for a friend’s party recently and they were gone in about 15 minutes. The adults and the kids devoured them!!! They take a bit of time and little attention but it’s not hard and the result is worth it!!!!!
(This recipe is for 4 racks of ribs. You can make more if you wish; just make an extra marinade.)
Set your grill or smoker up for indirect heat cooking. After coals are hot and begin to get ashen, add 3-4 fist-sized chunks of soaked fruitwood. I recommend appl wood for this. Hickory is too strong, and you want only a medium smoky flavor. Nothing overwhelming. You need to achieve a consistent temperature of 250 degrees for 3-4 hours.
For any special occasion, nothing satisfies like a larger cut of meat, and pork usually does the trick. I serve this during the holidays, and it is just amazing. Lightly smoked, moist, tender, rich, and savory. Encrusted in an herb, garlic, and mustard coating, you will love this!!! I know what you’re saying; where’s the bone? Well, there isn’t one in this dish. I know that I have always said that “bone-in” is “flavor in” but the crust on this, the juice, and the pan gravy that you can make from the drippings make up for the missing bone. Strangely reminiscent of that Southeastern vinegary sauced pork that we all love so much and a French herby pork roast I had in Europe all at the same time. Winter is the best time to fire this up but you could do it anytime really. Serve with your favorite grilled veggies. Enjoy!!!!!!!!!!!!
Mix the following ingredients in a bowl and let sit for 15 minutes.
Place pork loin in a shallow baking dish and slather the marinade heavily all over. Pour all excess marinade into the baking dish. You will need the extra. Cover and refrigerate for 4 hours (overnight is better if you have the time).
Prepare your grill for direct heat cooking (so you can sear first) and then be ready to convert to indirect heat cooking to achieve and sustain a temperature of 325 degrees for several hours. Have ready one or two chunks of soaked fruitwood (you don’t want this too smoky, so use either one medium-sized chunk or 2 smaller chunks).
There is something truly "candy-like" about good BBQ baby backs. A good batch of ribs can turn a grown man into a sticky-faced, grimy-fingered kid with a look of sheer euphoria on his face. There are all sorts of ways that you can do ribs and most of them if done correctly, can achieve the same result time after time. This recipe is one of the simplest. Serve these at your next BBQ, stand back, and look at how many big kids you have created.
Set your grill or smoker up for indirect heat cooking. After coals are hot and begin to get ashen, add 3-4 fist-sized chunks of soaked fruitwood. I recommend applewood for this. Hickory is too strong, and you only want a medium smoky flavor. Nothing overwhelming. You need to achieve a consistent temperature of 250 degrees for 3-4 hours.
Start either a gas, coal-fired, or offset firebox grill and prepare for indirect cooking (as discussed above). Use fruitwood chips or chunks in the setup depending on the smoke that you want. Adjust the dampers on the bottom and the top to achieve the desired temperature.
Generously dry rub the ribs (on both sides) according to package directions with “Harry's Original Southwestern Style Rub” or use your favorite dry spice rub. Cover and refrigerate for at least an hour before grilling.
When the grill is ready and to temperature, place the ribs directly on the grill and slow-smoke or cook the ribs with the grill closed over indirect low n’ slow heat (250 degrees) turning now and then until each side is a deep mahogany color. This should take about 2 hours.
Remove from the heat and place each rack on 2 large pieces of the tin foil (large enough to wrap and close around the ribs). Slather and drizzle with 1/4 of the resting mixture. Wrap tightly into a packet. Return all 4 packets to the grill and cook with low 'n slow heat (still 250 degrees) for another hour turning each of them over halfway through. Remove from heat and let rest for 5 minutes inside the packets. Carefully remove the ribs from the packets (they may be falling off the bone a bit so be careful not to let them separate). Brush a thin layer of BBQ sauce on both sides of the ribs and return them to the grill for another 15 minutes or so to let the sauce thicken a bit and get stickier. Serve tableside with extra sauce and plenty of napkins and wet wipes!!!