The trick is to smoke the meat and not make the meat smoke
PORK T-BONE STEAKS w/ WHISKEY BBQ SAUCE
Date:September 13, 2012 Favorite:Pork Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The BBQ sauce used: Dijon mustard, whiskey, garlic powder, ketchup, A-1 steak sauce. & light brown sugar.
The finished Whiskey BBQ Sauce
The rub used: Ground cloves, cayenne pepper, cumin, onion powder, garlic powder, sweet paprika, light brown sugar, Kosher salt & black pepper.
The finished rub.
I soaked some hickory chips for an hour before grilling the steaks.
The 1 1/4" thick bone-in loin chops were remved from the fridge 30 minutes before i grilled them.
The pork t-bones were sprayed with canola oil & the rubbed.
The pork t-bones are on the Egg which is at 550 degrees.
The pork t-bones were direct grilled for 8 minutes.
The pork t-bones are finished using the half moon raised grid & drip pan. It took them about 12 minutes to reach 140 degrees internal temperature.
The BBQ sauce was a bit sweet and very tangy.
Besides the BBQ sauce the pork t-bones were served with some Bush Steakhouse Grillin' Beans.
The pork t-bones had a tasty outer bark and were moist & tender on the inside with a hint of hickory smoke flavor.
This was a very tasty meal indeed.
Despite being grilled at the high temperature of 550 degrees these pork t-bones were very moist on the inside, which I attribute to the thick walls & tight seal of the Egg.
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This recipe from Weber's Charcoal Grilling gave me a chance to try out the Half Moon Raised Grid for my BGE. This raised grid with a drip pan allows you to direct grill on the main grate and indirect grill on the raised grill grate. The slide in drip pan protects the food from direct exposure to the flame. The pork chops were cooked direct and indirect at 550 degrees, which is the highest I've ever cooked pork chops. Despite the high heat the pork chops turned out very moist and juicy. I "blame" this on the BGE and it's good seal & insulation properties. I look forward to many more high heat, grate sear cooks.