Grilled Vegetable Recipes For Main Courses and Side Dishes

Grilled Vegetable Recipes: Spaghettini With Grilled Sweet Peppers & Red Onion

In an effort to be more health-conscious, I've been trying different grilled vegetable recipes. And for a moment (a very brief moment) I could actually see myself being vegetarian.

Without question, the process of cooking vegetables over fire or hot coals adds another dimension to their flavor. The skin or flesh of veggies, when slightly charred, is nothing like the steamed versions. There's no comparison. Even the particular qualities of certain vegetable are intensified when grilled.

Take, for example, onions. When grilled, the heat causes the sugar in onions to carmelize which makes them sweeter. The same thing happens with sweet bell peppers.

In fact, the recipe I'm featuring here involves grilling organic sweet bell peppers, red onions, and garlic, combined with spaghettini. Simple, but full of flavor - which is just how we like it. (Note: I usually include grilled zucchini squash (aka Italian squash) in this recipe, but I forgot to buy some. Uuugh...)

Grilled Vegetable Recipes

Prep Time: 20 min
Cook Time: 25 min

Total Time: 45 min

Ingredients:

• 4 cups of cooked Spaghettini
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 red onion
• 1 cup of sun sugar cherry tomatoes
• 1/2 cup of sliced black olives, drained
• 1/2 cup extra virgin olive oil
• 2 Tbls red wine vinegar
• 2 Tbls butter
• 1 Tbls garlic powder
• 1/2 Tbls garlic salt
• 1 cup fresh grated Parmesan cheese
• Fresh cracked black pepper to taste
• Kosher salt, enough for a pinch or two

Fire-Roasted Sweet Peppers From My Grilled Vegetable Recipes

Directions:

1. First, put on a pot of water for your pasta. Then get your charcoal started. When they're ready, you will set-up your grill for medium high, direct heat - about 375F. And you want a 2 heat zones, one with the heat and a safe zone without heat to put the peppers and onions when they're done.
2. While the coals are heating up, rinse and core your bell peppers and then slice them in fourths. If the bell peppers are small, just slice them in half. Slice your red onion 1/4-inch thick.
3. Brush the pepper and onion slices with olive oil on both sides and sprinkle with a pinch or two of Kosher salt.
4. When your grill is ready, cook the peppers and onions for about 20 minutes. Turn the peppers as often as necessary to keep them from burning. A little char is one thing, burnt is another. Since the onions are more delicate, you only want to turn them once. So don't place them on the hottest part on your grill. You want to give them time to cook.
5. Once the peppers and onions are done, set them aside. When they have cooled, slice them into slightly larger than bite-sized strips or pieces.
6. Prepare your spaghettini as instructed on the package. After draining, take 4 cups and combine with 2 tablespoons of butter.
7. In a large skillet or pot, heat 1/4 cup of olive oil and cook the cherry tomatoes for about 2 minutes. After 2 minutes, add one cup of the grilled vegetables and heat both tomatoes and grilled vegetables for another 2-3 minutes.
8. Next, add the spaghettini to the skillet and all remaining ingredients, except black pepper and Parmesan cheese. Cook until spaghettini is thoroughly reheated.
9. When spaghettini and combined ingredients are done, serve with Parmesan cheese and fresh cracked pepper. Enjoy!

Sweet Bell Peppers Ready to Come Off the Grill

More grilled vegetable recipes coming soon, so stay tuned!

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Thai Chicken Recipe With A Sweet Chili Sauce Glaze

From my Thai Chicken Recipe With Sweet Chili Sauce Glaze

Of the many Asian-inspired recipes in my food arsenal, this Thai chicken recipe is not what I would call the most "authentic". But here's the thing: it tastes absolutely wonderful and it's really really easy to make. I like easy. I can do easy. And, according to my wife, I AM easy...in a "woman at a truck stop" sort of way. ...Whatever, though.

There are two ways to make this chicken - one way being brain-dead easy, and the other involving an extra step (4 to 8 hour marinade) that imparts more flavor.

Hmmmm... Brain-dead easy with flavor or super easy with more flavor. Let's do super easy with more flavor.

Now I'm gonna confess to you right here and now -- I love me some Thai sweet chili sauce. It's sweet and sticky with a little kick to it. What's better'n that??

However, since the sauce is syrup-like in consistency, don't expect the flavor to penetrate the poultry like an acidic marinade, even after an overnight bath in the stuff. It's not a marinade but a glaze and/or dipping sauce.

Still, this Thai chicken recipe does include letting the chicken soak in the chili sauce for 4 hours to overnight because it does impart a deeper flavor when compared to just grilling the chicken and brushing on the sauce at the end.

If you're pressed for time, though, you can follow my recipe below and just skip soaking the chicken in the chili sauce.

Thai chicken Recipe

Prep Time: 8 hours
Cook Time: 30 min

Total Time: 8 hours and 30 minutes

Ingredients:

• 1 whole fryer cut into 8 to 10 pieces
• 1 large bottle of Thai sweet chili sauce

For Brine:

• 1/4 cup of kosher salt
• 1/4 cup of brown sugar

Directions:

1. To brine chicken, mix salt and sugar in one cup of hot water and stir to dissolve. (I boil or microwave the water to make this easier, but use caution).
2. Combine salt/sugar water and 7 cups of cold water in a non-reactive container or freezer bag. (Note: if you use a freezer bag, add cold water to bag first, then add salt/sugar water).
3. Add chicken to brine and refrigerate for 1-1/2 hours.
4. Next, remove chicken from brine and rinse. Discard brine. Return chicken to container and pour in chili sauce until every pieces is covered. Don't use all of the chili sauce, though. We'll need some for basting the chicken later.
5. Let chicken soak in chili sauce for 4 hours to overnight.
6. When the chicken is done soaking in the chili sauce, remove it from the refrigerator and let the pieces come to room temperature (about 35 minutes).
7. While the chicken is resting, start your coals and get your grill going. You're going to be using medium high, indirect heat. So you want your grill at about 425F.
8. Once your coals are nice and hot, oil your grill grates so the chicken won't stick.
9. Grill chicken 10 minutes per side. Then baste your chicken with the sauce and grill for another 5 minutes per side, basting each side.

Once the chicken is done, remove it from the grill and let it rest for 5 minutes. Serve with sticky rice and stir-fry!

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Recipe: Chicken Wings with Thai Sweet and Hot Chili Glaze search: share recipes: archives: copycat: cookbooks: daily news: daily menus Grilled Chicken Wings with Sweet Red Chili and Peach Glaze 1 (12 oz.) jar Smucker's Orchard's Finest Coastal Valley Peach Apricot Preserves 1 cup Thai sweet red chili sauce 1 teaspoon lime juice Broiled Salmon with Thai Sweet Chili Glaze l Once Upon A Chef For more recipes with Thai Sweet Chili Sauce ... receive new recipes by email. Broiled Salmon with Thai Sweet Chili Glaze ... Summer Recipes. Grilled Moroccan Chicken; Asian ... Chicken Wings With Thai Sweet Hot Chili Glaze Recipe - Food.com ... Very easy and tastes so good. I didn't grill mine. I baked my wings at 375 for 45 minutes then slather on the sauce and baked again at 400 for 20 minutes until the ... Thai Sweet Chili Sauce Recipe - Group Recipes. We Food. My original Sweet Thai Chili Sauce. Great for chicken, shrimp, fish ... glaze; asian; rub; tangy; sweet; spicy ... Recipes Easy Quick Thai Sweet Chili Sauce Top Grilled Chicken Wings with Sweet Red Chili and Peach Glaze Recipe ... Rate recipe. These succulent chicken wings are grilled with a glaze of peach-apricot preserves, Thai sweet red chili sauce, fresh cilantro and lime juice. Chicken Wings with Sweet Chili Glaze - Smucker's Recipes; Sweet Tips; Promotions. Promotions; Sign Up ... Chicken Wings with Sweet Chili Glaze ... turning occasionally, or until chicken is done and sauce ... Thai Chicken Sweet Chili Sauce Recipes Yummly Find Quick & Easy Thai Chicken Sweet Chili Sauce Recipes! Choose from over 57 ... Chicken Wings With Thai Sweet & Hot Chili Glaze Chicken Wings With Thai Sweet & Hot Chili Glaze Recipe Yummly Chicken Wings With Thai Sweet & Hot Chili Glaze recipe Main Dishes, Appetizers with chili sauce, soy sauce, hot chili, sesame oil, fresh ginger, chicken wings ... Sweet Chili-Glazed Chicken Wings Recipe at Epicurious.com Find the recipe for Sweet Chili-Glazed Chicken Wings and other ... vinegar, sugar, water, chili-garlic sauce ... Transfer baked chicken wings to large bowl. Pour glaze over ...

Grilled Chicken Recipes

Grilled Chicken Recipes: Teriyaki Chicken

Grilling chicken the same way all the time is boring. But adding excitement doesn't mean making things difficult. Let my grilled chicken recipes help transform your basic yard bird into grilled, succulent perfection - the easy way.

No backyard barbecue is complete without "throwing some chicken on the grill". Some folks don't eat pork and others don't eat red meat at all.

So beyond burgers and hot dogs for the kids, you're always pretty safe grilling chicken for the adults and youngins alike. Don't forget the hot links, though!!

At the bottom of this page you will find several grilled chicken recipes, with more being added. Before you try the recipes, there are a few things to remember:

1: Poultry should be cooked to a minimum internal temperature of 165F. Their ain't no such thing as rare, medium rare, medium well poultry. And no matter what anybody says, you can't be absolutely sure that a piece of chicken is completely cooked just by checking to see if the juices run clear. You need an instant-read food thermometer to be sure.

2: Brine your poultry. I've extolled the virtues of brining many times on this site. Brining makes your meats more moist and flavorful. Even if you don't have a lot of time, a short brine is better than none.

3: If you're grilling over direct heat, don't leave your chicken unattended. Most of my grilled chicken recipes involve grilling over high but indirect heat. This eliminates flare-ups and burnt chicken. But sometimes we want to hurry things along a bit by cooking directly over the coals. That's fine. But this technique requires constant vigilance.

You may just be heading inside to get a cold one, but I tell you from experience that you can get distracted. Thirty seconds can turn into 5 minutes, which is more than enough time for flare-ups.

4: If your recipe calls for grilling over high indirect heat, keep a lid on it. Keeping the lid shut on your barbecue grill speeds up the cooking process since heat is retained inside the grill as you cook. In addition, the slightly smokey environment inside the grill helps give the chicken added flavor.

5: When you're done grilling your chicken, let it rest for 5 to 8 minutes. When cooked meat is allowed to rest, the juices are re-absorbed throughout the meat, making it more moist.

Below are several recipes with more to follow!

Recipes:

1. How to Grill Chicken
2. Grilled Chicken Wings
3. Grilled Chicken Thighs
4. Brining Chicken (The "Pulp Chicken" Recipe)

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Barbecue Chicken Recipes For the Grill and Oven

From My Barbecue Chicken Recipes

I once read this somewhere: "What Westerners call smoking, Southerners call BBQ and what Westerners call BBQ, Southerners call grilling. Northerners don't make these distinctions because they just can't cook."

That is hilarious!! (Sorry, Northerners.)

I use this bit of humor to make a point that I hope will make this page more user-friendly. When I use the term "barbecue chicken recipes", I mean chicken with BBQ sauce on it. For some people, as noted above, the word "barbecue" or "BBQ" can mean just grilled meat. If you're looking for grilled chicken recipes (with or without rubs, glazes, and sauces) please see my grilled chicken recipes page.

Now that we've cleared that up, let's get on with the barbecue chicken recipes, shall we?

...

One of the great things about poultry is that it's cheap and plentiful. So there are a variety of barbecue chicken recipes that you can try out and customize to your personal taste. Just remember...

The USDA says raw poultry should be cooked to a minimum internal temperature of 165F. So you're going to need a good instant-read food thermometer. Invest in one and it will make preparing your chicken much easier and safer.

Preparing Your Chicken

When preparing chicken for barbecuing, I like to give it a good scrubbing with lemon juice. Lemon does wonders in getting the chicken clean and removing that slimy film.

Next, you have the option of seasoning your chicken with a rub, a marinade, or brining it. Rubs and marinades add flavor. Brining adds moisture (and flavor too, depending on the ingredients in your brine).

I like to brine my chicken before barbecuing. After brining, I rub it with a salt-free or very low-sodium rub, since the brining process has already provided enough saltiness. Then I brush on the BBQ sauce during the last 10-15 minutes of cooking.

Here's the barbecue chicken recipe I use to brine and barbecue 1 whole fryer, cut into 8-10 pieces:

What you'll need:

• 1 whole fryer cut into 8-10 pieces
• Brining solution:
  - 2 quarts cold water (i.e., 8 cups)
  - 1/4 cup kosher salt (or 3 tablespoons table salt)
  - 1/4 cup brown sugar
  - 1 small onion, sliced
  - 2 cloves of garlic, crushed
  - 2 bay leaves (optional)
  
• Low sodium BBQ rub (see my BBQ Rub Recipes for my low sodium rub)
• BBQ sauce
• Cherry or Apple wood - 2 small chunks or a handful of chips soaked in water
• A large container to hold the chicken while brining

BBQ Sauce (I created this just for my BBQ'd chicken):

• 2 cups ketchup
• 1/2 cup brown sugar
• 1/2 cup crushed pineapple (drained)
• 1/2 cup honey
• 1/4 cup Worcestershire sauce
• 1/4 cup apple cider vinegar
• 1/4 cup molasses
• 3 tablespoons prepared mustard
• 1 tablespoon of your favorite barbecue rub
• 2 teaspoons liquid smoke
• 1 teaspoon cayenne
• 1/2 teaspoon freshly ground black pepper
• a pinch of salt

Brining Instructions (Updated)

1. To create your brine for this and most other barbecue chicken recipes, mix the salt and sugar in a cup of hot water and stir to dissolve.

2. Place your chicken in a non-reactive container like a glass baking dish or plastic bowl. I simply use a resealable plastic storage bag.

3. Put all the dry ingredients together with the chicken. Add the 7 cups of cold water to the chicken and then add the remaining cup of water containing the salt/sugar.

Make sure all pieces are fully submerged in the brine and refrigerate.

The rule of thumb for brining is: 1 hour per pound of meat/poultry. For brining chicken pieces you typically start with a 1 hour brine as well. I find that brining pieces for 1-1/2 hours works for me.

More Updates:

While the chicken is brining in the refrigerator, soak your wood chips/chunks. (You can soak your wood chips/chunks if you like but it's not necessary. The wood absorbs very little water so I personally have stopped doing it. Plus, the additional moisture on your coals might cause the temperature to temporarily dip, even if only a slightly).

When your chicken is done brining, remove it from the brine, rinse and rub with your BBQ rub. Now let the chicken come to room temperature (about 30 minutes). Putting ice-cold chicken on the grill will result in the exterior getting cooked before the inside is done.

While you wait, start your charcoal and set-up your grill for medium high, indirect heat (400F). Depending on the size of your grill, use the 2-heat zone or 3-heat zone method.

Once the coals are ready, it's time to barbecue. Ladies and gentlemen: Start your chickens!!

Cooking Your Chicken (Updated)

1. Sear your chicken on the grill directly above the coals for 3 minutes per side.

2. Move your chicken away from over the coals and place the pieces over the indirect heat side of your grill, skin-side up. Again, this indirect heat portion of your grill should be about 400F as the temperature is going to slowly decline as you cook.

3. Now add your wood chunks/chips to the coals and close the lid. Cook for 10 minutes.

4. After 10 minutes, rearrange the chicken by moving the pieces that were on the hotter side of the grill to the cooler side. And the pieces that were on the cooler side of the grill - move them so that they're now on the hotter side. Turn the pieces over, if necessary. Cook for another 10 minutes.

5. Finally, start basting the chicken with your BBQ sauce for another 10 minutes or until the chicken reaches an internal temperature of 165F. I usually check the breasts and thighs. You can remove the chicken from the grill when the meat reaches 160F, as its internal temperature will continue to rise for a few minutes after cooking.

After taking the chicken off the grill, tent it loosely with aluminum foil and let it rest for about 8 minutes. That's it!

You'll find even more barbecue chicken recipes below!

Recipes:

1. BBQ Chicken Wings
2. Baked BBQ chicken

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Grilling Pork Loin Roast is Easy as 1-2-3!

My Grilled Pork Loin Roast

Grilling pork loin roast really isn't hard at all. In fact, cooking one until it's dry-to-death or juicy and tender requires nearly the same amount of effort. The end result is, for the most part, determined by cooking time and temperature. But those two factors are only part of the equation.

The real secret to grilling pork loin roast is (drum roll please): Brining.

Actually, the benefits of brining are no secret at all. Brining adds moisture and flavor to your meats and is excellent for lean cuts like pork loin roast. This fact has not gone unnoticed by the producers of pork.

The National Pork Board states that most consumer pork cuts are, on average,"16 percent leaner than 20 years ago and contain 27 percent less saturated fat". Of course, this is a good thing. However, the downside is that there is some loss of the flavor and moisture that fat provides.

To compensate, pork producers are supplying consumers with pork that has been "enhanced" with a solution that includes water and salt. This process delivers a result very similar to brining.

Sometimes additional flavorings and spices are used for enhancing meat. Corned beef brisket is just one example.

Now obviously, purchasing enhanced meat is a matter of choice. However, when selection is limited, enhanced meats are a viable option, especially for grilling pork loin roast.

Since the intent of this website is to provide you with easy BBQ recipes, I'm going to start with a recipe featuring an enhanced pork loin roast, as these are readily available in many supermarkets and very easy to prepare.

What you'll need:

1. 2-4 pound enhanced pork loin roast
2. 6 garlic cloves
3. 2 tablespoons oil
4. BBQ rub*
5. Mesquite or Apple wood chunks (2-3 large chunks)
6. Charcoal
7. Large plastic storage bags

*Note: The type of BBQ rub you use for grilling pork loin roast, at least in this case, will depend on the sodium content of the roast. Simply check the nutrition label. Some brands of enhanced pork loin roast have as much as 220 mg of sodium per serving, while others contain significantly less. If you choose a roast that already has enough salt, use my low sodium BBQ rub to add flavor without the salt. The point is: pay attention to the sodium content when choosing a BBQ rub for grilling pork loin roast that has been enhanced.

Preparing Pork Loin Roast

Half of a pork loin roast with garlic inserted

Step 1: Peel and cut garlic cloves in half, length-wise.

Step 2: Remove roast from package, rinse well and pat dry.

Step 3: Cut slits in roast that are about 1/2-inch long and 1-inch deep. Insert garlic inside slits (see/enlarge picture to the right).

Step 4: Rub roast with oil, apply BBQ rub, and refrigerate overnight in plastic storage bag.

Grilling Pork Loin Roast

Now it's time for the fun part - grilling your roast.

First, take the roast from the refrigerator and let it stand at room temperature for about 30 minutes.

In the meantime, prepare your grill for indirect grilling over medium high heat (400F). Indirect grilling just means placing your coals on one side of your grill and your meat on the opposite side. Or you can bank your coals against both the left and right sides of your grill, while placing your meat in the center.

Once your grill preheats to 400F, place your roast on the grill and sear it over the hot coals for a few minutes on each side. Then move the roast away from the direct heat of the coals to finish cooking.

At this point, add a chunk of the wood to the coals and close the grill. Add a wood chunk to the coals every 15 minutes.

For grilling pork loin roast, the rule of thumb is cook 20 minutes per pound. So you'll cook the roast for 45-60 minutes. Once the roast reaches an internal temperature of 145F, remove it from the grill - it's done. Cover it and let it rest for 10 minutes before slicing.

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This Pork Shoulder Roast Recipe Makes the Best Pulled Pork Sandwich Ever!

Isn't she beautiful?

Pork shoulder roast is known by several names: picnic roast, pork picnic shoulder, even picnic ham. Call it what you want but a smoked pork shoulder roast is one of the most delicious things you could ever eat. Caressed by hickory/apple wood smoke and BBQ rub, the meat is incredible.

Another plus is that pork shoulder is easy to cook and inexpensive. It's the perfect cut to start with if you're new to barbecuing.

Often, though, people confuse the shoulder roast with its meat mate, the "shoulder butt", also known as pork butt, Boston butt, Boston blade roast, blade end shoulder, etc.

The shoulder roast is the lower portion of the hog's front leg quarter and contains the shank bone. The ligaments and connective tissue make it more tough than the shoulder butt.

The shoulder butt or Boston-style butt is taken from the top of the shoulder near the more tender loin section. It contains a small blade bone but is also sold boneless.

(See my pork cuts chart for a diagram showing the location of both cuts.)

I've smoked a pork shoulder roast and a boneless pork shoulder butt side-by-side. Once the meat is pulled, paired with a BBQ sauce and made into pulled pork sandwiches, the difference in taste was negligible.

Obviously, you'll need to try both cuts to see which you prefer in terms of taste and texture as there are some differences.

For example, both the Boston butt and picnic shoulder contain plenty of fat - especially the picnic shoulder. But the Boston butt has more marbling or intermuscular fat (see the red circles in the two photos to the right). When cooking, the melting fat bastes the meat, helping to make it super moist and tender.

The shoulder butt is also meatier and since it has no attached skin like the picnic shoulder there is less waste.

Hence, the shoulder butt or Boston butt is the traditional cut for making pulled pork...usually. As I understand it, the picnic shoulder is favored for pulled pork on the East Coast.

If you do decide to compare the two shoulders, which I do recommend (what could be more fun than taste-testing meat?), just make sure both test cuts are boneless or bone-in for a more accurate comparison.

Now let's discuss preparing and smoking the shoulder roast.

Preparation

Before we go on, perhaps we should clear something up. Some people report that the shoulder roast or picnic shoulder has a "hammy" taste.

I suspect that they unknowingly purchased a pork shoulder that was "enhanced", that is, injected with water, salt and sodium phosphates and perhaps other flavoring. Enhanced meats are not bad, and in some areas you may be hard-pressed to find pork and poultry that has not been enhanced.

But if you have a choice, definitely get a shoulder roast that has not been injected with any additional ingredients. Of course, you'll need to check the labeling on the package to ensure this.

Now once you've removed your pork shoulder roast from the package, I suggest cleaning it with fresh lemon juice. You'll undoubtedly notice that this is a hefty clod of meat. To help get the flavor of my BBQ rub into the core of the pork shoulder roast, I use the simple technique of butterflying it.

You begin by taking note of the line of fat that runs through the pork shoulder.

Simply take your knife and cut along this fat line.

Below is how the pork shoulder roast looks once it's been butterflied.

Once the pork shoulder roast has been butterflied, you'll see the layer of fat in its entirety. That fat will provide moisture as it renders while cooking and what remains is easily removed after the roast is done. Keep in mind that we've simply cut open the pork shoulder roast - we are not de-boning it.

Next, cover the roast with a thin layer of prepared mustard. Don't worry - there will be no taste of it on the roast. The mustard simply helps your rub better adhere to the meat.

After applying the BBQ rub, close the picnic shoulder and apply BBQ rub to any other areas where the meat is exposed. I also apply rub to the skin and later use it to add flavor when cooking a pot o' beans.

Next, refrigerate your roast in plastic wrap or some other non-reactive container for at least 4 hours to overnight.

Smoking Your Pork Shoulder Roast

Now it's time to cook this rascal.

Remove the pork shoulder roast from the refrigerator and let it come to room temperature (at least 30 min.). During this time, set-up your grill for indirect heating. This simply means putting your charcoal on one side of your grill and the meat on the opposite side.

Heat-up your grill until it reaches a temperature of 225F. Place the pork shoulder roast on the grill, skin-side down with a drip pan beneath it. The drip pan not only simplifies clean-up but we'll use the flavorful drippings when the pork shoulder is finished cooking.

Next, add two large chunks of hickory or apple wood to the coals. I use one each. You'll need to add about 12 charcoals to your hot coals every half hour or so to maintain a steady temperature. Also, for the first few hours add 2 wood chunks to your coals every 30 to 45 minutes.

The roast will be done when it reaches an internal temperature of 180-185F. However, at that point the meat will be just fine for slicing but not tender enough for pulling. For pulled pork, the roast should reach an internal temperature of 190-195F. This is going to take 1-1/2 to 2 hours per pound. Obviously, you're going to need an instant read food thermometer, which will make this SO much easier.

Once the pork shoulder roast is finished cooking, remove it from the grill, cover it with foil and let it rest for about 20-30 minutes. While it's resting, heat the drippings in a pot and remove from the heat as soon as it begins to boil. Skim off any fat, if you can.

Below is a picture of a pork shoulder roast I smoked with hickory and apple wood. Ain't it perty??

The meat was SO tender that it just began falling apart when I turned it over (see picture below).

Once the roast has finished resting, remove the bone, skin and excess fat. You can begin pulling the pork with forks or you can use your hand. If you use your hand (which is what I do), be sure to wear a pair or two of food service plastic gloves as the meat will still be hot. When you're done pulling the pork, mix in some of the drippings.

My pulled pork before I added BBQ sauce

You can now add your BBQ sauce to the pulled pork. Remember, though, you spent hours infusing the meat with the flavor of your BBQ rub and even more time letting the wood smoke work its magic. Don't wash away those intricate flavors with a bucket of thick, super sweet BBQ sauce. A thinner, semi-sweet sauce that's a bit more vinegary complements the meat well. If you do have a thick commercial sauce, you can thin it out with a little cider vinegar and water.

Here's a Lexington-style sauce you can try (yields just over 2-1/2 cups):

1-1/2 cup apple cider vinegar
1/2 cup ketchup
1/2 cup water
1/2 tsp cayenne pepper
1/2 tsp black pepper
1 tsp kosher salt
2 tbls white sugar
3 tbls brown sugar
1 tsp crushed red pepper flakes (optional)

In terms of actually making a pulled pork sandwich, coleslaw is the next ingredient. My wife and daughters love coleslaw on their pulled pork sandwiches. Personally, I do like it but I don't have to have it. Sometimes I prefer just the taste of the meat and BBQ sauce.

For the bread, my favorite is soft sesame seed buns or potato bread buns. But even plain ol' white sandwich bread is fine. At this point the "hard" part is done. So just make yourself a samich any way you like it and eat!!

Bon Appetite!

*(Photo of pork shoulder butt courtesy of The National Pork Board and PorkBeInspired.com.)

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Grilling pork chops is really quite simple - just follow a few basic steps

Asian-Style Pork Chops

Grilling pork chops that are moist, tender and delicious is a really simple and straightforward process. In fact, it's one of the easiest things you can do on a grill.

Unfortunately, many of us were taught that pork was safe to eat only if it was very well-done else you risked getting intestinal worms/trichinosis.

However, pork production has greatly improved over the decades and trichinosis has nearly been eliminated in domestic pigs. Hence, the USDA has lowered the recommended internal temperature of cooked pork from 160F to 145F. That's a big difference.

In fact, the National Pork Board states, "Because pork can often be overcooked, checking the internal temperature often will help prevent dry pork. Cook pork until the internal temperature reaches 145 degrees Fahrenheit, followed by a three-minute rest time, and is a little pink inside."

Yes, "a little pink inside." For a lot of folks, that's gonna be hard to swallow - literally. I served smoked spare ribs at one backyard BBQ and a guy saw the pink smoke ring of the ribs and freaked out. "Are these ribs done?? I don't wanna get sick!", he exclaimed. I had to assure him that the ribs were thoroughly cooked. In hindsight I think I was a bit too convincing. Once he got that first rib under his belt he started inhaling them by the slab, it seemed. Any way...

The current recommended internal cooking temperature for pork is great for us consumers, especially when it comes to grilling pork chops. It helps ensure that our chops will be moist and tender.

Selecting Your Pork Chops

Pork is not graded the same as beef -- there are no Select, Choice and Prime grades. However, there are several different cuts of pork chops: sirloin chops, rib chops, blade chops, top loin chops, etc. All of these cuts can be cooked the same way. Your main concern would be if the pork chop is thick cut (3/4 inch or thicker) or thin cut (less than 3/4 inch), bone-in or boneless.

Grilling pork chops that are thick cut require more time on the grill over slightly less intense heat so that they can cook to the proper internal temperature without drying out. Thin cut pork chops are cooked quickly over high heat.

When it comes to grilling pork chops that are either bone-in or boneless, you retain a bit more moisture and gain some flavor with bone-in pork chops when compared to boneless.

Of course, not to be overlooked are stuffed pork chops, which are absolutely delicious. But we'll discuss those at another time.

Seasoning Your Pork Chops

Before grilling pork chops, there are basically three ways to enhance their flavor:

Dry Rub. A dry rub can be something as simple as salt and pepper or it can be a complex, custom blend of your own special herbs and spices.

Marinade. Grilling pork chops after a good marinade is another option. Marinating meat tenderizes it and adds flavor. And since marinades do not penetrate much below the surface of the meat, it is especially effective for flat and relatively thin cuts like pork chops.

Generally speaking, the longer you marinate something, the more pronounced the flavor. That's why most recipes suggest marinating your chops from several hours to overnight.

Brining. Brining helps meats draw in moisture and retain that moisture when cooked. Your most basic brine consists of water, salt and sugar. However, things like herbs, spices, onion and garlic or some other water soluble ingredients can be added to the brine for additional flavoring.

Like marinating, though, the effects of brining intensify with time. So while salt is a necessary component in the brining process, it's important not to over-brine your chops so that they aren't too salty. With a solution of 1 quart water, 3 tablespoons of Morton kosher salt, and 2 tablespoons of sugar, you can brine chops for 6 to 8 hours. Depending on your personal taste, you could brine your pork chops for up to 24 hours but definitely not beyond that.

In my experience, thick-cut pork chops benefit most from brining. You can certainly brine thin-cut chops as well, but I find them better suited for a good marinade since they can be cooked quickly, lessoning the chance of drying them out.

Really, though, the most important thing to remember when it comes to grilling pork chops is: Don't overcook 'em.

Grilling Pork Chops

As I mentioned earlier, grilling pork chops is very simple. The first thing you do is take your chops out of the fridge and let them come to room temperature. This helps ensure your chops will cook evenly, especially if they're bone-in.

During this time, set-up your grill for two heat zones. This simply means having your hot coals in two layers on one side of your grill and a single layer on the other side. If you have a really small grill, you may want to have no coals at all on one side of your grill since the side without coals is still likely to be very hot.

Once the hot side of your grill reaches 450F, sear your chops directly over the coals for 2 minutes on each side. Next, move your coals to the other side of your grill and cook until they reach an internal temperature of 145F. This will take about another 3-4 minutes per side.

Once your chops are done, take them off the grill, cover them with aluminum foil and let them rest for about 5 minutes. Why? Well, when you first take meat off the grill the temperature continues to rise several degrees. But as it begins to cool a bit, the moisture in the meat begins to redistribute throughout the meat, making it juicier.

Below is a recipe for Asian-style pork chops. They have a sweet flavor similar to Chinese char siu.

Recipe for Asian-Style Pork Chops

Ingredients:
(Servings: 6 pork chops)

1/2 cup low sodium soy sauce
1/4cup Mirin (Sweet rice wine)
2 tbls sesame oil
1 tbls Hoisin sauce
1 tbls kosher salt
1 tbls Siracha Hot Sauce
5 garlic cloves minced
2 tbls minced ginger
3 tbls sugar
1/3 cup onion minced
1/2 cup scallions

As you can see in the picture above, the pork chops are peppered with bits of ginger and garlic so we don't want the grill flaming hot, as this would burn the garlic bits and make them bitter. Also, the sugar in the marinade would cause the meat to burn.

Therefore, when grilling pork chops using this recipe you want about a 400F grill temperature. If your coals are at least 12-14 inches below your meat (my smoker has an adjustable charcoal grate) you can cook your chops directly above the coals. Otherwise, set-up your grill for two heat zones just as a precaution.

Next, just grill your chops for about 5-7 minutes per side. Once they're done, let them rest for another 5 minutes and you're ready to dig-in.

For a side dish (in addition to steamed rice), I took my wok and placed it over really hot coals in the firebox of my smoker and stir-fried some fresh vegetables. Awesome!

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