Habanero Glazed Pork Strips
WoW!!! Our Habanero Glazed Pork Strips made it into Green Mountain’s Cook Book!
Habanero Glazed Pork Strips for date night tonight, simple and easy. I let these guys go in the smoke for about 45 minutes then pulled them off, turned up the heat to finish our Smoked Chipotle Garlic Treat and twice baked potatoes. Returning the pork strips to finish to a Smoky Heavenly Habanero Delight!
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Davy Crockett Tailgater Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, 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…
Habanero Glazed Pork Strips
A Wood Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: 45 minutes smoke, 20 minutes cook @ 400 degrees (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Ranchers Mesquite
Ingredients: Habanero Glazed Pork Strips
- Pork Strips
- Pete’s Firehouse BBQ Rub
- Habanero jelly for glaze
Rub with Pete’s Firehouse BBQ Rub
Directions: Habanero Glazed Pork Strips
Rub the pork with a nice coating of Pete’s Firehouse and set them aside to come to room temperature. Meats cook more evenly if they go on the grill at room temp. Let them sit in the smoke @ 170 degrees (77c) for 45 minutes. Then, pull them off, turn the heat up to 400* (205c).
Finish your sides and pick up all the wood fired flavor from the grill. I did 30 minutes here at 400 degrees (205c). Then pulled my sides and put your meat back onto the grill I did the meat for 10 minutes per side. Do a nice brush with the Habanero Glaze. Perfect.
When the meat reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. USDA recommend temperature for pork is 145 degrees (64c). 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.
Habanero Glazed Pork Strips
A Wood Pellet Grill Recipe
Smoked Chipotle Garlic Treat
On The Green Mountain Davy Crockett
Smoked Twice Baked Potatoes
Habanero Glazed Pork Strips
A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, 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 even do 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
http://datenightdoins.com
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And Checking Out Our New Date Night Seasoning
“Date Night Butt Rub“
“Date Night Heat”, Add a Little Heat To Your Meat”
“Date Night Gourmet Steak Seasoning“.
Our Thanks To:
Our new “Date Night Doins Seasoning”
http://datenightdoins.com/date-night-rub/
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/
Sawtooth Wood Pellet Grill
www.sawtoothpelletgrills.com/
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
Our Cutlery Provided By:
- Pork Strips
- Pete’s Firehouse BBQ Rub
- Habanero jelly for glaze
- Rub the pork with a nice coating of Pete’s Firehouse and set them aside to come to room temperature. Meats cook more evenly if they go on the grill at room temp. Let them sit in the smoke @ 170 degrees (77c) for 45 minutes. Then, pull them off, turn the heat up to 400* (205c).
- Finish your sides and pick up all the wood fired flavor from the grill. I did 30 minutes here at 400 degrees (205c). Then pulled my sides and put your meat back onto the grill I did the meat for 10 minutes per side. Do a nice brush with the Habanero Glaze. Perfect.
- When the meat reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. USDA recommend temperature for pork is 145 degrees (64c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
