is one of the recipes from Kevin Taylor, the BBQ
Guru. Kevin is the resident Chef at RecipeGoldmine
and if you would like to have a look at the website
a look at Kevin's Biography
page to find out why and how he came to be
interested in cooking, especially barbecuing,
and Team Double Smoke. For a little insight to
competing have a look at the article A
league of their own, Competitive
barbecuers have passion for grilling by Bonnie
Blackburn, The Journal Gazette - click
pounds Boneless Pork Loin
Cajun seasoning(see recipe below)
1/2 cup Brown sugar, light
1/4 cup Honey
1 cup Brandy
4 cups Apple juice or cider
1 cup Cider vinegar
1/4 cup Butter, melted
1 teaspoon Cinnamon
1/4 teaspoon Allspice
1/4 teaspoon Mace
1/4 teaspoon Cardamon, ground
2 tablespoons Cornstarch
2 tablespoons Water
pork with Cajun seasoning (see below).
the Glaze ingredients, except the cornstarch
and water, in a sauce pan and bring to simmer
and cook for 1 minute.
together the cornstarch and water. Add to the
hot glaze mix and continue cooking for another
minute. Let this cool completely.
the pork in a large Zip-loc bag and add marinade
and let sit overnight.
pork, reserving the marinade, and allow to come
to room temp.
your grill to 450º.
the pork on the grill and sear for 5 minutes.
Turn over and sear for another 5 minutes.
the heat down to 400º and cook for another
30 - 40 minutes or until the internal temp reaches
145º to 155º, basting every 15 minutes
using the reserved marinade.
rest for 10 minutes before slicing.
You can use any remaining marinade to serve with
the meat. If you do this, boil the marinade first!
1/2 tablespoons Paprika
2 tablespoons Garlic powder
2 tablespoons Salt
1 tablespoon Pepper
1 tablespoon Cayenne pepper
1 tablespoon Thyme, dried
1 tablespoon Oregano, dried
1 tablespoon Onion powder
about 2/3 cup
Kevin if you have a question - click