GrillinFools.com

Brine, Baby Bine! I’m a huge believer in brining. I brined this 5 pound pork loin for about 6 hours and after a reverse sear over charcoal, this monster was sooooo d$%& juicy. Check that drip at the beginning AND the end.
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Did I mention this was only half the pork loin? The other half was carved into 8, 1 inch thick pork chops to feed my family of 6 a second time from this one chunk of pork. For a family of 4, that $25 piece of meat is probably 4 meals. V-A-L-U-E
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Proud to partner with Missouri Pork on this recipe (see below or just go to GrillinFools.com).
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🐽Equipment
1 Two-gallon resealable plastic bag
1 Cookie cooling rack
🐽Ingredients
1 Pork Loin Between 3-5 pounds
2 cups Fruit juice or cider Non citrus juice
2 tablespoons Salt
¼ cup Mayonnaise for a binder Substitute garlic aioli
¼ cup Your favorite BBQ seasoning (We used Meat Church Honey Hog) Reserve 1/2 teaspoon for after slicing
🐽Instructions
👍Place the pork loin in the plastic bag and add 2 cups of a fruit juice or cider brine. Seal the bag and place in the fridge for 2-12 hours
👍Remove the pork loin from the fridge and the brine and pat dry with paper towels. Place the pork loin on the cookie cooling rack and slather with the mayo binder (or aioli) and then season all the way around plus the ends.
👍Set up the grill for indirect or two-zone grilling with coals on one side and no coals on the other. Target temperature inside the grill is 250F. Drop a chunk of smoke wood on the hot coals and place the pork loin on the side with no direct heat. Close the lid and enjoy a cold beverage
👍Once the pork loin reaches 130F-135F, place it over the hot coals and sear not just the top and bottom, but the sides and ends as well. Once the outside is charred, the pork roast should be close to 145F.
👍Remove from the grill and allow it to rest for about 10 minutes. Finally, slice and dust with the remaining seasoning. Serve and enjoy.

Sheet Pan Lamb Racks

Fat ribeye, coated in black garlic and then seared in a cast iron pan on the grill.

Reverse Seared Tomahawk Steaks on the Santa Maria Cooker

Have you ever added a little marinade at the end? Trust me…

Memorial Weekend is here. And if you walked through the meat department and experienced sticker shock, may I introduce you to the ground pork smash burger? Holy Burg, Batman, these are absolutely ridiculous. These aren’t a poor substitute for beef burgers, they may be better. Yeah, I said it.
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Proud to partner with Missouri Pork on this recipe. The American farmers need all the help we can give them
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Ingredients and Directions can be found at GrillinFools.com, or tap the link in my profile or simply scroll down
Ground Pork Smash Burgers Ingredients
3 lbs ground pork
Olive oil
1 onion, sliced thin
Salt, pepper, garlic seasoning (SPG)
Cheese
Cheeseburger accouterments
Other Gear Needed
Flat edge spatular
Burger patty papers
Burger press
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Directions
🐽�Crank up the flat top griddle to 450F.
🍔�While the grill heats up, separate out the ground pork into 4 ounce portions. Also, carve an onion into thin slices
🐽�Once the griddle is up to temp, drizzle a little olive oil down and spread it around with the back of the spatula. Lay down a few slices of onion, and pick up a 4-ounce portion of ground pork with a sheet of patty paper. Place the ground pork directly over the slices of onion, leaving the patty paper on top of the meat. Smash the pork down with a patty smasher and slide it back leaving the patty and the paper. Pull the patty paper off and season the top of the burger with SPG seasoning. Repeat this process for as many smash burgers you planning on doing this round.
🍔�Once the ground pork patty is nicely browned, flip over and season on the other side. Once it browns on the other side, add cheese to melt. While cheese is melting, toast the cut side of the buns.
🐽�Once the cheese has melted and the buns are toasty, assemble your ground pork smash burgers.

This Memorial weekend might I introduce you to the Pork Steak? This is how to feed a crowd for not a lot of money. It's simply a pork shoulder sliced into steaks. Why not just do a pork shoulder? Because that takes hours and hours. This recipe, which works on a griddle (as I did here), charcoal or gas, takes less than an hour and is soooooo good. Hold them in a simmering pan of BBQ sauce to keep them hot and saucy while waiting for guests to arrive.
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Proud to partner with Missouri Pork on this one because that's all I'm serving on Memorial Weekend!
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Full list of ingredients and step by step instructions will be in the comments below.