Grilling a pork loin can be done a couple of different ways. These loins will be marinated in Grill Mates Garlic Wine and Herb marinade but feel free to make up your own marinade like: Italian Salad dressing or a french onion soup mix. To maximize our marinades flavor penetration into the pork we will be grilling it using indirect heat on our trusty Weber Kettle with natural lump charcoal and charcoal baskets.
Pork loins come in many different sizes so your grilling time will vary. The ones that we are grilling are end cut, you can tell by the tapered ends and larger and in the 2 to 2.5 pound range, you can find them as small as 3/4 of a pound or up to 5 pounds depending on how they are cut. A whole pork loin can be 36 inches long.
The difference between a pork loin and a pork tenderloin is very visible. A loin cut is virtually the same thickness all the way across and usually has a nice fat cap across the top. While a tenderloin is smaller, narrow, has a thick end and tapers almost to a point while showing little to no fat.
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I was not a huge fan of ribs until I found the proper barbecue sauce to go with them. For me that sauce was Corky’s, for you it may be something else, but the perfect balance between sauce and meat made me fall in love with ribs. Anyway this article is about a three different cooking techniques that are used to cook pork ribs, not the rib recipes themselves.
This first cooking method is used by a famous barbecue joint for their “Dry Rub” style ribs, but it should be easily adapted to sauced ribs.
First you need to prepare a mop: For this you’ll need a 50/50 mix of white distilled vinegar (you should be able to sub another vinegar type) and water and add enough of your rub for flavor. Do not rub the ribs before cooking it will just wash off with the mop anyway.
Preheat your grill: You are looking for around 325 to 350, this should be low to medium heat. Place the ribs directly over the heat on the upper rack (up to 18″ above the heat or as high as you can get) bone side down until bone side is golden brown (around 30 minutes) . Baste every 10 minutes or twice, get them good and wet. Flip the ribs and cook until the meat is to hot to touch and mop one more time. I would guess that the meat should also be pulling away from the bone at this point.
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We tested 3 different grilling techniques to grill some pork chops to test what is actually the best way to grill them. Every recipe we had found called for searing the pork chop then finishing it over indirect heat. Since this is the way I grill almost any small item we never called into question weather or not it was right or not. Chops grilled using this technique tend to turn out with a texture and taste similar to a beef strip steak.
It is important to note here that the pork chops used here were 3/4 to 1 inch thick and from the same package. A larger pork chop may grill up differently for you.
The three techniques we used were: grilling it directly over the flame from start to finish, searing the outside then moving to indirect heat, and indirect heat from start to finish. All of the chops were grilled until the internal temperature was 155 then they were placed on a plate and tented with tinfoil for about 5 minutes, so that they would reach the USDA recommended 160 degrees.
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