Yankee Bbqbbq Pork Loin Food

SMOKED PORK LOIN

Steps:

• Preheat your smoker to 225 degrees F.
• Pat the pork loin roast dry with a paper towel. Trim any excess fat on the top that is over 1/4 inch thick. Use a really sharp knife to score through the fat cap - cut down about 1/4 of an inch in a diagonal pattern.
• Drizzle the pork loin on all sides with olive oil, and rub with your hands to ensure it's evenly coated. Sprinkle on all sides with Hey Grill Hey Sweet Rub. You can be a bit aggressive with the sweet rub, so ensure it is nice and coated.
• Place the pork loin directly on the grill grates of your smoker. Close the lid and smoke for 2 to 2 1/2 hours. It can take up to 3 hours to fully cook this pork depending on the thickness of the meat. Cook the pork until the internal temperature reaches 145 degrees F.
• Remove the roast from the smoker. Tent with foil. Allow to rest for 10-15 minutes, then slice against the grain and serve.

YANKEE PORCHETTA: "PORK AND BEANS"

Steps:

• Step 1: Butterfly the pork loin: Using a very sharp knife, cut the roast almost in half lengthwise through one side, stopping about 1/2 inch from the opposite side. Open the roast up as you would a book. ShareTweetPin137 Shares Step 2: Spread the inside of the pork loin with mustard, then sprinkle with brown sugar. Distribute the baked beans on top and drizzle with bourbon. Carefully fold the roast back together (like closing a book). ShareTweetPin137 Shares Step 3: Cut four 12-inch pieces of butcher's string. Position the pieces of string on the work surface so that they are parallel and roughly 2 inches apart. Place 2 slices of bacon across the strings so that they are parallel to each other and perpendicular to and in the center of the strings. Set the roast on top of the bacon, positioning its long side parallel to the bacon. Place 2 slices of bacon on top of the roast. Press the remaining 2 slices against the long sides of the roast. Tie each piece of string together around the roast so that they hold the slices of bacon against it. (When you finish, the roast will be encased in bacon). ShareTweetPin137 Shares Step 4: Set up the grill for indirect grilling and preheat to medium-high (400 degrees). If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then add the wood chips or chunks to the coals. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium. ShareTweetPin137 Shares Step 6: When ready to cook, place the pork roast on the hot grate, over the drip pan and away from the heat and cover the grill. Cook the roast until cooked through, about 1 to 1-1/2 hours. (If you are using a charcoal grill, replenish the coals as needed.) The last 15 minutes, start basting the roast with Smoke Wrangler's Barbecue Sauce, if using. Baste once or twice more. To test for doneness, insert an instant-read meat thermometer into the side of the roast. The internal temperature should be 145 to 155 degrees. ShareTweetPin137 Shares Step 7: Transfer the cooked roast to a cutting board and let it rest for 5 minutes, then remove and discard the strings. Slice the roast crosswise with a serrated or an electric knife. Serve the remaining barbecue sauce and additional baked beans on the side. ShareTweetPin137 Shares

YANKEE BBQ(BBQ PORK LOIN)

Steps:

• 1. Place pork loin in crock pot with beef broth. Cook on high for 4 hours.
• 2. Remove from crock pot and shread meat.
• 3. Drain beef broth from crock pot
• 4. Add meat and BBQ sauces to the crock pot and heat through on low for another 30 min. to 1 hour.
• 5. Enjoy.. reheats well in microwave if any is left

SOUTHERN YANK PULLED PORK BBQ

Steps:

• Mix together the barbecue sauce, ketchup, onion, celery, water, garlic, honey, brown sugar, Worcestershire sauce, chili powder, hot pepper sauce, salt, and black pepper in a slow cooker until thoroughly combined. Place the pork roast into the mixture, spoon sauce over the meat, and set the cooker to Low. Cook 7 to 8 hours; to serve, shred the meat with 2 forks, and serve with sauce.

STICKY BBQ-GLAZED PORK TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
• Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
• Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
• Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
• Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.
• Heat a grill pan or grill over medium heat.
• Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.

ASIAN BARBECUED PORK LOIN

Steps:

• Sprinkle pork roast with garlic salt and pepper. Place in a shallow roasting pan lined with heavy-duty foil. Bake, uncovered, at 350° for 50 minutes. , Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is reduced to 3/4 cup, about 20-25 minutes, stirring often. , Brush sauce over pork. Bake 10-15 minutes longer or until a thermometer reads 145°. Let stand for 10 minutes before slicing.