After a long week we wanted a simple date night dinner, but it had to be as good as it as easy. We cut some beautiful 2 inch boneless loin chops from a huge pork loin we got last week. Patti wrapped them with maple bacon, and seasoned them generously with Wyld Seasoning “Desert Dust” and off to the Green Mountain Grill  for that “Kiss of Smoke”.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on one of our Grills or Smokers, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 150* (70c) for a 30 minute smoke, 350* (177c) for 15 minutes
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: BBQPelletsOnline

Ingredients: Smoked Loin Chops

• 6 boneless pork loin chops, about 1” thick
• 6 slices maple bacon
• Wyld Seasoning “Desert Dust”
• 6 toothpicks

Backyard BBQ
A Wood Pellet Grill Recipe

 

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Green Mountain Wood Pellet Grill/Smoker

Wrap a slice of maple bacon around each pork chop, secure with toothpick.

Sprinkle generously with Wyld Seasoning “Desert Dust”. 

I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain wood pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.

Preheat your grill to 150* (70c) and light your wedgie for that “Kiss of Smoke“. Place your chops directly onto the grill and just let them hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 150* (70c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

After 30 minutes, remove your chops  and bring the grill up to 350* (177c).

When your Grill Grates are “HOT”  place your chops back onto the grill.

We did these for about 15 minutes or so until the bacon was crisp. Doing a quarter turn around 3 minutes and a flip around 7 minutes.

Use time only as a guide line because your cooking times will vary by the thickness of your chops. We cut these ourselves and these were almost 2 inches thick.

When your chops reach an internal temp around 140 degrees (60c) pull it off, cover it and let it rest for 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. U.S.D.A. safe is 145 degrees (60c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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