A weekend of grilling with meat and not-meat

I, Slash, grilled not-meat stuff....

Monster garden Zucchini planks

with a nice not-meat rub

Corn on the Cob

grilled with our garden fresh parsley butter



And I also grilled/BBQ's real food, too....

Beer Can Chicken

with fresh Rosemary from our garden

JD's Pork Loin

Seven pounds consumed 

(we had company over!)

Top Sirloins with Roasted Garlic Butter

on bone, of course.

Who knew that the not-meat stuff would be really, really good. Yeah, I was surprised, too. For full disclosure though, in my opinion, the meat was still better.

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JD's O.M.G! Pork Loin

2-1/2 lbs Pork Loin.
Jack Daniels.
Pork Rub.
Brown Sugar (how come you taste so good).
Dijon Mustard.

And Bacon.

Hickory smoke at 375° indirect heat until temp = 155°
Sweet glaze added during grilling.


This was absolutely killer good. The whole family loved it. I can't wait for the next sale on Pork Loin.


Recipe idea from the TV Show, Barbecue University with Steven Raichlen.

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Cedar Smoked Pork Loin

with Pineapple Salsa



Very flavorful and very quickly disappeared off of the serving platter.

First time making this, so there are a couple of tweaks I'd make the next time. I removed just about all of the fat from the top of the pork loin, next time I plan on leaving some so it can render down over the roasting loin (can't leave too much on because of the plank method of grilling and flare up's wouldn't be desired). For the salsa, I used one tablespoon of minced Jalapeno pepper while the recipe called for a teaspoon. Next time, I'll use a whole pepper since there wasn't really any heat imparted into the salsa. Also, I didn't pick up fresh basil for the salsa, so I used dried basil instead (1/2 of the serving). While others liked the salsa flavor, I thought it was a bit basil-ly, so I would either use fresh or cut back even more next time.

Definite keeper in the pork recipe department.