Smoked Pork Loin Center Cut Chops in Belgian Ale Marinade
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 771
- Total Fat
- 32
- Saturated Fat
- 6
- Carbohydrates
- 48
- Dietary Fiber
- 8
- Sugar
- 32
- Protein
- 68
- Cholesterol
- 200
- Sodium
- 744
- Total: 4 hr 50 min
- Prep: 30 min
- Inactive: 4 hr
- Cook: 20 min
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
Several grinds Pete's American BBQ, recipe follows
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
Directions
- Combine all the ingredients for the BBQ Blend.
- 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.
Cook’s Note
I use a rather large converted oil barrel BBQ that has a lot of room to it. You can get similar results from a kettle BBQ but I would suggest using a smaller amount of coals and wood chunks, possibly dividing them on either side of the meat.