Smokin Succulent Grilled Pork Recipes

SMOKY GRILLED PORK CHOPS

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.

SUCCULENT GRILLED HICKORY PORK CHOPS

Steps:

• Mix wine, oil, lemon juice, garlic, sage, parsley, and pepper in a small bowl. Place pork chops in a plastic bag or shallow dish and cover with marinade. Refrigerate the pork, covered, for 2 to 4 hours.
• Meanwhile, soak the hickory chips in a bowl of water for at least 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate. Put the soaked hickory chips over the coals.
• Cook the pork chops on the grill for 10 to 15 minutes, or until desired doneness is achieved. For best results, cover the grill while cooking so that the meat is infused with the smoke flavor.

SMOKIN' SUCCULENT GRILLED PORK

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.

SMOKED PORK BELLY - SIGNATURE PORK RECIPE

Steps:

• Mix your agave nectar and olive oil. Use a sharp knife to make incisions into the fat side of your pork belly. Use your mixture to coat your pork.
• Mix your dry rub then coat your entire pork belly. You need to set aside some of your rub for later.
• Let your rub soak into your pork belly for about one hour.
• When your smoker reaches a temperature of 250 degrees Fahrenheit, put your smoked pork belly into your smoker.
• Always put your pork into your smoker with the fat side up. This will enable your pork belly to render and become tender.
• Once you have been smoking your pork belly for two hours, wrap your pork in aluminum foil to prevent the meat from burning while rendering the fat.
• Prior to placing your smoked pork belly on the foil, sprinkle a small bed of brown sugar along the length. Place your pork on the foil and cover with your remaining pork rub.
• Now drizzle your tiger sauce on the top.
• Mix your honey and honey barbecue sauce together then drizzle on top of your meat.
• Now put your butter on the very top. Turn over your meat and repeat the same process on the other side.
• Wrap you smoked pork belly in the aluminum foil and put it in your smoker for two to three hours.
• Use your meat thermometer to determine when your smoked pork belly reaches 165 degrees Fahrenheit.
• Remove your pork from your smoker, place on a platter, cover lightly with aluminum foil and let it rest and cool for a few minutes.
• Now you need to decide how to serve your delicious smoked pork belly. You can shred your pork for amazing sandwiches, cube your pork and insert toothpicks or slice your pork into moist and tender servings.

HELLMAN'S SMOKIN' SUCCULENT GRILLED PORK CHOPS

Steps:

• Blend first five ingredients. Reserve 1/2 cup; set aside. Grill or broil pork, brushing with 1/2 cup mixture, until done. Serve with reserved 1/2 cup.