The trick is to smoke the meat and not make the meat smoke

CHILI MARINATED PORK LOIN

  Date: June 28, 2008
  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: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
MASTERING THE GRILL was the source for this interesting recipe which feature a spicy beer based brine. It also had a recipe included for GRILLED POLENTA which added to it’s appeal. The pork was marinated with beer, several vinegars, molasses, salt, & 3 types of chili, ranging from sweet to very very hot. After marinading for 3 hours in the fridge, the meat set out at room temperature and a spice rub was applied. One hour on the grill at 350 and a 15 minute rest and it was ready to eat. This roast was extremely moist and was dripping as I carved it. The marinade gave it an interesting flavor that was not as spicy as I expected. Perhaps a longer time in the marinade would do that, but there was nothing wrong with this.
Related Photo Entries:
Recipe Source:
Alt image
Man Made Meals
Mastering the Grill:
Chili Marinated Pork Loin with Grilled Polenta Cakes
- Page 152
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs
  • Kenmore Cast Iron Roast Pan
  • Kenmore S-S Roast Rack
  • Maverick ET-73 Remote Read Thermometer