Knowing how to grill pork is a necessity if you live in the southeast like I do. Every state and region has it's own idea on the best way to grill pork. I use two methods of cooking, grilling and smoking, depending on what cut of pork is chosen. I grill pork tenderloin, pork chops, sausage, and other smaller cuts of meat. Always using smoke for flavoring, even when grilling. (Smoking meththod illustrated below.) I do more of a smoking application when cooking a pork loin, pork shoulder, boston butt, or other large cuts. Either method can use pork rubs and/or barbeque sauce. If you are using barbeque sauce, wait until the very end of cooking before applying the sauce. If you apply the barbeque sauce to soon, it will burn and ruin your meal.
When smoking pork, I use my big barrel grill/smoker. The fire is positioned on the right side of the grill, next to the air intake. The meat is placed on the left side of the grill next to the air outflow. This keeps the meat off of the direct heat so it can stay on the grill for a long time. When smoking pork I use hickory wood or apple wood. Both of these woods give the meat a great flavor.
When grilling pork, I use my Weber One Touch Silver 22.5" grill, or my big barrel grill if I am grilling large quantities. I always try to leave an area of the grill that is not directly over the charcoal. This gives me a place to put the pork and slow down the cooking time. I also use smoke when grilling, to add flavor. Take a look at the photos and descriptions below. If you follow these examples, you will grill a meal that everyone will love.
Easy Smoking Method:
I would like to share a very simple method for using wood chips for smoke flavor when you grill. I like this method because it doesn't require me to plan ahead, I can do it anytime.
- First place your wood chips on a sheet of aluminum foil
- Wrap the foil tightly around the wood chips, making a little package
- Poke holes in one side of the package with a fork
- Place the wood chip package on the edge of your charcoal bed, holes side up
- This method provides a lot of smoke, last a long time, and the wood chips do not flame up
- If I am using wood chunks, I just put a chunk on the edge of the bed of charcoal, no foil
- If I am smoking pork for a longer period of time, I will make two or three wood chip packages, add a new one as the old one stops producing smoke
- With the barrel grill/smoker, I place the wood chip package close to the air intake so the smoke will fill the whole grill before it escapes the air outflow
Grilled Pork Tenderloin:
The tenderloin is arguably the best cut of meat from any animal, and the pork tenderloin is no exception. Grilling a pork tenderloin is a very popular method of preparation. Grilled pork tenderloin can be used for a very fancy/gourmet meal. When grilling pork tenderloin, I combine marinade with seasoning to get my desired flavor. I want to share with you two of my favorite pork tenderloin recipes. Follow the pictures below.
I purchased pork tenderloin from my grocery store and their were two in the package. I decided to prepare each one differently for a variety of flavor. The tenderloin on the left is marinating in Moore's Marinade, my favorite marinade for all meats. I have also applied garlic salt, lemon pepper, and cayenne pepper. Alter the amount of cayenne to your heat tolerance. You want a little heat when finished, not mouth burning hot. The tenderloin on the right is rubbed with Zatarain's Creole Mustard and fresh chopped rosemary. This gives a nice tangy flavor when grilled. You can find Moore's Marinade in my Amazon Store
I also prepared fresh zucchini and squash for some great grilled vegetables to accompany my grilled pork tenderloin. The zucchini and squash are simply prepared with extra virgin olive oil, kosher salt, and fresh ground pepper.
This picture shows the pork tenderloin on the grill after it has been flipped for the first time. I will grill the tenderloins over the charcoal until the outsides are nicely done. I tend to turn tenderloin often, so as not to burn the outside.
Notice the chicken wings? Most times when grilling I cook more than one type of meat. The wings went on the grill 15-20 minutes before the tenderloin. I use the wings as a snack or I will put them in the refrigerator for another meal. I like to take advantage of my grilling time, and will cook enough for two or three meals.
I am using hickory wood chunks for great smoke flavor. The wings have been pulled off of the direct heat to slow down the grill time. See more on the
How To Grill Chicken Page.
Notice the nice crust on the outside of both grilled pork tenderloins. You can also see that I have moved them to the back edge of the bed of charcoal. I don't want them to get much crustier on the outside, but they need to cook on the inside. They are also getting more great hickory smoke flavor.
Also notice I have added the squash and zucchini. I will grill them directly over the charcoal. The fires heat has died down quite a bit by now. With the wings and pork tenderloin, I have been grilling for 40-45 minutes already. When the vegetables are finished grilling the meat will also be finished.
This is the final picture. Notice the grill marks on the vegetables. I like to grill them until they are tender, but still hold their shape. I don't want them mushy.
The grilled pork tenderloins look beautiful. I will let them rest for 10 minutes or so before I slice the meat. This lets the juices continue to work inside the meat. If you cut it directly off the grill, the juices will run out.
Give these two grilled pork tenderloin recipes a try, I know you will like them. You will impress your family and friends.
Barbequed Pork Chops with Grilled Asparagus and Onions:
When it come to grilling pork, you can't go wrong with a good pork chop. Pork Chops are easy to grill and can be prepared many different ways. You can marinade them, apply a rub, use a barbeque sauce , or just simply use some salt and pepper. On this grilling session I decided to apply barbeque sauce to the pork chops. Remember to apply the sauce at the very end of your grilling. If you apply the barbeque sauce to soon, it will burn.
I did a simple marinade of soy sauce with Everglade seasoning. I also used the Everglade Seasoning on my asparagus and onions, along with some extra virgin olive oil and fresh ground pepper. Using the same seasoning on my pork chops and vegetables keeps a nice continuity to my meal. If you have never tried Everglade seasoning, it is wonderful. There is a regular and a heat version. You can find both of them in my Amazon Store
In the image to the right I have my pork chops, asparagus, and onions all on the grill. Everything has been turned at least once and is getting that great grilled look.
Remember that your vegetables will not take as long as your pork chops, so put the chops on the grill first.
Grilled Asparagus is so easy to prepare and tastes very gourmet. The onions are great for flavor while you eat.
Notice that I don't have any sauce on my pork chops yet. Also look what a nice fire a charcoal chimney produces.
Look what a beautiful meal I have grilled. The barbeque sauce on the pork chops is warm and cooked, but not burned, and the vegetables are perfect. Again, grilled pork chops are very easy and taste great.