Friday, December 16, 2011
Chris Lilly's Rubbed Pork Loin w/ Apple Bourbon BBQ Sauce
With old man winter rearing his ugly head, I've been trying to get in as much grilln' and smokn' as possible. Take a look at this beautiful 4lb pork loin - wonderful marbelization, pink and fresh! It's a Bubba's Berk's. A few months back I had posted about Bubba's HERE. Folks, I can't say enough good things about the quality of Bubba's pork. Hands down, it's simply the best! Mike and his family are about 1 hour from Glen Ellyn and if you can afford the time, drive out there now before it snows!
I love trying new recipes involving new techniques, rubs and sauces. I recently purchased Big Bob Gibson's BBQ Book and thought I'd give Chris Lilly's pork loin recipe a try. As called for, I first applied olive oil as the base and then the rub. Lilly's rub contains granulated sugar, sweet paprika, onion salt, garlic salt, ancho chili powder, cumin, coriander and black pepper.
I then placed the loin directly above medium hot coal for about 7 minutes per side to get some nice char- crust and carmelization goin'. I then switched to indirect heat to finish the cook. After about an hour at 350*, this loin looked absolutely phenomenal.
I also made Chris Lilly's Apple Bourbon BBQ Sauce using Jim Beam (one of my favorite bourbons). I used a Michigan sweet apple and a sweet vidalia onion, both of which I grated coarsely for added texture. Nothing compliments pork better than apple and nothing compliments apple better than cinnamon, which Lilly's recipe calls for, and I added. With about 15 minutes to go I applied the sauce. If you click on the photo, you can see the chunks of onion and apple contained within it, mmmmm...
I cook my loins and chops to 160*, not a degree higher keeping in mind that it will continue to cook up a few degrees while resting. I have found that anything higher than 160* tends to dry out exponentially.
I really don't use a lot of gadgets when Qn' with the exception of electronic thermometers and probes only because they allow me to keep my lid closed a lot longer without having to peak. This Taylor electronic temperature probe works like a charm. I picked it up at Marcel's Culinary Experience last month. Marcel's is located in Downtown Glen Ellyn and is truly an asset to our town. It's stocked with fine cookware and hardworking professional tools. They also host cooking classes. In fact, I just signed up for one on preparing wild game meats, January 20th.
With quality as good as this, there is no reason trying to make it "more" juicy, nor mask its true pork flavor using a brine. You can see the smoke ring and a very slight tint of pink in the center - perfectly cooked and very juicy. This was the most tender pork I've ever made. Chris Lilly's sauce and rub compliment Bubba's pork in both taste and texture extremely well. I wouldn't change anything about it at all. The left overs made for some great sandwiches on homemade buttermilk buiscuits. Man, them were some real good eats. Thanks for looking and happy Friday!
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