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.