There's nothing quite like authentic barbecue. Whether you prefer righteous racks of ribs or pit-smoked pulled pork, Kansas City- or North Carolina-style sauce, we've got FN-approved BBQ picks from coast to coast.
In this Barbecue Addition: Bobby’s Basics, Bobby Flay puts an
Italian-style twist on grilled pork loin with his smokin' tips. First make a honey rosemary brine. Make sure to brine cook before adding the pork, so as to not let the meat boil. Let it sit over-night.
To prep smoker, add wood chip over coals. Add oil to pork. Put meat in Smoker for approximately 1 hour 20 minutes. To cook quicker, open vents. The pork will be juicy.
Add an Agrodulce glaze, then they are ready to eat.
Hosting a get-together this summer? Whether you're doing an informal outdoor barbecue or an evening cocktail party, we've got you covered on how to best calculate the amount of food and drinks you'll need to plan the right size soiree.