The Thrill of the Grill: Episode 3
You’re in for a treat this week guys! I was away in Quebec and you know what they say… when the cat’s away, the mice will play. This week, our friends from Kitchen Door came to our neck of the woods to film a special grilling episode of Chit Chat Chop on location at Warmth by Design and BBQ Heaven with Brent. Not only did they feature local smoked pork chops AND pork tenderloin from the Pork Shop, but they also did a full grilling lesson.
Today’s recipe’s include lovely fresh sides, special rubs and sauces from BBQ Heaven, Pork Shop products and a drink pairing from Barrelling Tide Distillery. That’s a lot of local!
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Smoked Pork Chops
Simple BBQ Smoked Pork Chops
Smoked pork chops are a simple BBQ favourite! Like many of our recuipes, we're purists and prefer to keep the ingredients to a minimum to enjoy the full flavour of the chop.
- 4 Locally Smoked Pork Chops
- 1/2 cup Blues Hog Original Barbecue Sauce
Heat grill to high
Place chops on the grill and wait 2-3 minute before flipping
Once the chops are marked, turn down the grill to medium heat and glaze.
Continue glazing and flipping (I usually flip 2-3 times and glaze each time) until the chops reach an internal temperature of 155°.
Grilled Pork Tenderloin
Being the leanest cut of pork, a tenderloin is easy to overcook but when executed properly it’s a juicy and deliscious addition to any barbecue gathering. We topped this one with a bright, fresh salsa verde and paired it with a simple arugla salad with white balsamic vinegarette.
Grilled Pork Tenderloin
It's easy to overcook a tenderloin becuase it's such a lean cut of meat, however, we've got the solution to a perfectly juicy tenderloin everytime.
- 1 Pork Tenderloin (Fresh)
- 1/4 cup Best in Texas Pork Rub
- 1/4 cup canola oil
Heat grill to high heat
Trim the tenderloin to remove the silver-skin and coat generously with the rub.
Sear 2-3 minutes on each side to mark the tenderloin then reduce heat to medium and cook to desired doneness (145-155° internal temperature)
Mix a few Tbsp of rub with canola oil and baste throughout to create an outer crust and maintain the juicyness of the tenderloin.
Let rest 5-8 minutes before slicing
5 Fathom Dark n’ Stormy
Featured Local Products
- Pork Chops & Tenderloin from The Pork Shop (Denmark, Nova Scotia)
- Blues Hog BBQ Sauce and Buckle Busters Best in Texas Rub from BBQ Heaven (Onslow, Nova Scotia)
- 5 Fathom Rum from Barrelling Tide (Port Williams, Nova Scotia)