This is a recipe from Chef Bobby Flay who made it on a charcoal grill and smoked it using wood chips. You can find the original recipe on the Food Network. That being said, I made it using all the same ingredients, but cooked it on my gaz barbeque (as I can't use charcoal at my place) without wood chips. It was very good, although I'm sure his method would be amazing! Love that Bobby!
Ingredients :
Pete's American BBQ Blend:
1 tablespoon 4-color peppercorns
1 tablespoon black peppercorns
1 tablespoon dried bay leaves, chopped
1 tablespoon dried lemon peel
2 teaspoons dried shallots
2 teaspoons roasted freeze-dried garlic
1 teaspoon anise seeds
1 teaspoon coriander seeds
1 teaspoon crushed red pepper flakes
1/2 teaspoon allspice berries
1/2 teaspoon sea salt
24 ounces Belgian ale (recommended: Duvel)
2 tablespoons brown sugar
2 teaspoons sea salt
3 tablespoons grape seed oil
3 tablespoons malt vinegar
1/4 cup chopped fresh tarragon leaves
6 whole allspice berries
5 to 6 pound "center-cut" boneless pork loin, cut into 1-inch chops
For the BBQ:
5 pounds apple wood chunks
2 sprigs fresh rosemary
Water pan, for catching drips
5 pounds apple wood chunks
2 sprigs fresh rosemary
Water pan, for catching drips
Directions:
Combine all the (11) ingredients for the BBQ Blend. Set aside.
In a shallow glass or ceramic casserole whisk together the beer, sugar, salt, oil, vinegar, tarragon, allspice berries, and several grinds of the All-American BBQ Blend. Mix well and add the pork chops, massaging and turning them once in the marinade to coat well. Cover and place in the refrigerator for 4 to 5 hours, turning once half way through.
Remove the meat about 30 minutes before putting on the barbeque to come up to room temperature. Place the apple wood chunks and rosemary sprigs on to soak and start about 15 pounds of charcoal. Place a hotel pan with water in it under the grill where the meat will be smoking to add moisture to the smoke and catch the drips of fat. When the coals are good and white hot, and you have blown on them a few times to stoke the fire, spread them out and add a few drained wood chunks at a time to the hot coals. Be careful not to put the fire out. You should start with only half of the total amount of wood chunks. Stoke the fire some more and close the top to the BBQ. Open the flue and chimney cap
Combine all the (11) ingredients for the BBQ Blend. Set aside.
In a shallow glass or ceramic casserole whisk together the beer, sugar, salt, oil, vinegar, tarragon, allspice berries, and several grinds of the All-American BBQ Blend. Mix well and add the pork chops, massaging and turning them once in the marinade to coat well. Cover and place in the refrigerator for 4 to 5 hours, turning once half way through.
Remove the meat about 30 minutes before putting on the barbeque to come up to room temperature. Place the apple wood chunks and rosemary sprigs on to soak and start about 15 pounds of charcoal. Place a hotel pan with water in it under the grill where the meat will be smoking to add moisture to the smoke and catch the drips of fat. When the coals are good and white hot, and you have blown on them a few times to stoke the fire, spread them out and add a few drained wood chunks at a time to the hot coals. Be careful not to put the fire out. You should start with only half of the total amount of wood chunks. Stoke the fire some more and close the top to the BBQ. Open the flue and chimney cap
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