Maple Bourbon Pork Glazed Loin on Green Mountain’s Rotisserie. Beautiful and self-basting with a “Kiss of Maple Smoke”.
Boneless pork loin is as versatile as chicken breast and just as lean. It’s an easy entrée that everyone will love, a little sweet, tender, and juicy. Ken loves hot and spicy, but he loved this. We used Patti’s “Sweet Mama’s Maple Bourbon Glaze”, finger licking good!

This will score lots of points both tailgating or camping, but don’t tell anyone how easy it is to do…

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 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 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: 10 minutes
Cook Time: 2 hours at 250* (120*c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Premium Apple Blend

Ingredients: Maple Bourbon Glazed Pork Loin 

• 1-5lb. boneless pork loin
• Chef of the Future Floribbean Seasoning, to taste
• Butchers BBQ Pork Injection
• 3 cups Sweet Mama’s Maple Bourbon Glaze (See Patti’s Recipe)

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Maple Bourbon Glazed Pork Loin 

Make the glaze (See Recipe) and let the flavors blend, you can make the glaze the night before. It will keep in the fridge just fine. It’s so good that it didn’t last long, as we have used it on chicken and chops, too.

Preheat the grill to 250* (120c) and light your wedgie.  We are doing pork at a low temp and I wanted to do a “Smoke Blend”, loaded GMG’s Apple into the hopper and Maple in my wedgie.

Slide the Rotisserie rod through the center of your pork loin. Try to position it on the rod so it will sit around “Right Center” on the grill.  Tighten the meat claws with pliers. (Just Tight)

I used a water pan for a moist heat and it helps with a smoke ring. Though you don’t need to.

TIP: Fill your water pan with “HOT” water or you may be done with your cook before it heats up.

I found it easier to inject and season our pork after it’s mounted on the Rotisserie rod. We placed it on one of our “Bull Rack” trays for easy handling and clean up.

Inject all of the Butchers BBQ Pork injection into the pork that it will hold, you’ll see with it’s full. This adds another layer of juicy flavor to your pork.

Generously season pork on all sides with Chef of the Future Floribbean Seasoning and insert your meat probe.

Onto the grill for 2 ½ hours @ 250* (120c), check it every so often to be sure nothing comes loose.

We sauced it every 10 minutes after we had an I.T. 110*. Our Maverick Stake made this easy to monitor our temps.

Your cooking times will vary by the size of your pork loin, so use time here as a “Rule of Thumb”.

When the meat reaches an internal temperature around 140* (60c). Remove it from the grill, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. 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* (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

 

 

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 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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