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BBQ Pork Recipes


Barbecue Roast Pork with Crackling

1.5kg rolled pork with skin scored

Oil

Coarse grain salt

Heat your BBQ to high. Set it up for indirect grilling. The secret to good crackling is oil, salt and high heat. Dry the pork with a paper towel. Rub the oil into the pork skin then follow with a generous amount of salt making sure you get some into the score marks. Place pork on the BBQ on indirect side. Cook with hood down for 20-30 minutes or until it crackles to your liking. Reduce heat to medium and cook for another 1 hour and 30 mins. Use a meat thermometer for best results. Cover loosely with foil and let it rest for 10 minutes.


BBQ Mustard Pork Fillet

Ingredients
0.8 - 1kg pork fillet (tenderloin)
1 cup bread crumbs
1 tsp fresh rosemary, finely chopped
1 tsp garlic powder
fresh ground black pepper to taste
¼ cup Dijon mustard

Preheat your hooded BBQ to 190°C. Combine bread crumbs, rosemary, garlic powder and pepper in a bowl. Brush the meat all over with with mustard. Roll the mustard coated pork in the bread crumb mixture, making sure to coat well. Place the pork on a baking rack and then place in the BBQ and close the lid. Bake at 190°C for about 1 hour or until internal temperature reaches 75°C. Let meat rest 10 minutes before slicing into thin pieces and serving. 


 

Barbecued Citrus Pork Chops
Ingredients
8 pork chops
2 tbsp oil
2 cloves crushed garlic
1 tbsp fresh rosemary chopped
1/2 cup fresh parsley chopped
1/2 tsp dried oregano
1 tbsp each of grated orange and lemon rind
1 tsp sugar
1/2 tsp each salt & pepper
Mix together all ingredients and spread mixture over the chops. cover and refrigerate overnight. Preheat BBQ as hot as it will go. Remove as much marinade from the chops as you can. Barbecue for 2 to 3 minutes each side.


 
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