Recipe: Applewood Smoked Pork

[ellyssian]

• Pork roast, chopped into itty-bitty bits that are probably too small and will fall through the grill (oops)


• Bullseye Honey Smoke barbecue sauce (because I forgot we still have a bottle of Jim Beam BBQ which is thinner and would work better in this application)


• 2 cups apple wood chips

Soak the 1" cubed pork in the sauce for at least two hours. More is better. The pork cuts easily while frozen, so I cut it up, dumped it in the marinade pan, covered it, and let it defrost and soak up the sauce. As mentioned above, this is one of the few - if only - times I prefer a thinner barbecue sauce. For direct application to cooked foods or for basting during cooking, thicker works better, but marinade is best done with a more watery sauce.

Soak the apple wood in water, apple juice, or apple cider for at least a half hour. Wrap in a double layer of heavy duty foil and set directly on the lava rocks before pre-heating the grill on low heat.

Once the wood starts smoking, put the pork on the grill and cook, turning once, until the internal temperature of the meat hits 160F.

Comments

[d2leddy.livejournal.com]

Pork roast, chopped into itty-bitty bits that are probably too small and will fall through the grill (oops)

You must periodically sacrifice offerings to the grill. I do, regularly. Keeps Martha Stewart grilling gods happy.

[ellyssian.livejournal.com]

Anything that falls in just adds to the flavoring of the grill next time around!