Pepper Glazed Pork Roast, eating good on a budget!!! We cold smoked our sirloin roast in coffee smoke first. Then gave it a thick coating of black pepper and sealed them up in a bag and let them get “Happy” for a few days. What a treat! You can bypass the cold smoke if you don’t have the time and this will still be a treat of the grill

Pork’s mild flavor lends itself so well to rich coffee smoke and the savory pepper glaze that Patti made for us. We seasoned our chops with Loubier Mild Chopitle Seasoning that blended well with the pepper and smoke.

Onto the GMG for two hours with Patti’s Black Pepper Glaze. We used a pork sirloin roast, but it works on any cut of pork, beef, or poultry for a special touch.

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: 15 minutes, And 2 days to let everything blend and get happy (after cold smoking)
Cook Time: 2 hr. cold smoke, 2 hours at 350* (175c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Apple Pellets & coffee pellets for the “Cold Smoke”

Ingredients: Pepper Glazed Pork Roast 

• 1- 4 ¾ lb. pork sirloin roast
• 1 cup black pepper
• Loubier Mild Chopitle Seasoning
• Duck Fat Spray
• Patti’s Black Pepper Sauce/glaze (See Recipe)

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

 

Note: On hot days I add a Milk jug that I fill with water and freeze to keep my meat temps in the safe zone as I’m smoking. Easy clean up when you’re done, just toss it in the trash. 

Cooking Directions: Pepper Glazed Pork Roast

We did a 2 hour “Cold Smoke” with Smoke Daddy’s Cold Smoke Generator. You can skip cold smoking this if you don’t have the time. But cold smoking does add another layer of Awesome flavor.

Note: Cold Smoking is easy, you don’t need anything but some kind of smoke generator. I use a Wedgie a lot, have used smoke tubes and they all do a nice job. But today I am using Smoke Daddy’s Cold Smoke Generator. I really like the control it gives you in adjusting the amount of smoke.

I was sent some coffee pellets to review and used the last of them in this cook, we’re looking forward to when these go into production.

This Link will show you the “Smoke Daddy” Cold Smoke generator doing some cheese:
https://datenightdoins.com/smoke-daddy-cold-smoked-cheese/

This Link will show you “Smoke Daddy” Cold Smoke generator doing some pork and baloney.
https://datenightdoins.com/cold-smoked-baloney/ 

Preheat grill to 350*(175c) and light your Wedgie for that “Kiss of Smoke”.

Make the Pepper Sauce. “See Recipe”

Grill for 1 hour at 350*(175c), then brush with the Pepper Sauce to form a nice glaze, about an hour. Don’t cook by time as cooking times will vary by the size of your meat and grill. Use my cooking times as a “Rule of Thumb”.

When the meat reaches an internal temperature around 135*(57c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 140* (60c). 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

 

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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