Get Your Grill On

Nicky Morse is the chef for Team Jegs. He is labeled “The Racing Chef”. He travels with Jeg Coughlin Jr. (4 time National Hot Rod Association (NHRA) defending champion). Chef Nicky is in his seventh season with the team. You can look for his TV show “The Racing Chef” on Time Warner “On Demand”. Chef Nicky was featured on The Cook’s Kitchen.

The following recipe is from The Racing Chef!

I really like this recipe because it is a fairly easy and fast recipe if you can cook on a grill, but the flavor seems like you cooked all day. I always make sue that I have a long pair of tongs when I cook something on the grill that has a lot of fat. It is inevitable that the fat is going to fall in the flames and cause a fire. Some fire is fine, but too much will burn the pork. I use a gas grill most often, but this pork would be great on charcoal and/or wood chips. This is a great summer recipe because it goes great with corn on the cob and a fresh tomato salad from the garden.

Ingredients:

5 Pounds Pork Loin
To Taste Salt
To Taste Black Pepper (Fresh Ground)
To Taste Granulated Garlic
4 Ounces Hoisin (Kikkoman)
1 Tablespoon Sesame Seeds
1 Tablespoon Black Sesame Seeds
1 Tablespoon Orange Juice (Fresh Squeezed)
1 Tablespoon Toasted Sesame Oil
3 Tablespoons BBQ Sauce (I use Baby Rays!)

Procedure:

- Season the pork loin with salt, pepper, and granulated garlic
- Mix the remaining ingredients together to make the glaze (Reserve)
- Heat the grill to 500 degrees Fahrenheit
- Place the pork on the grill (Fat side down first) and turn until evenly brown
- Turn the grill down to 325 degrees Fahrenheit
- Put the pork on the top shelf of the grill and brush evenly with the glaze
- Turn and rotate the pork until the internal temperature is 165 Fahrenheit

Enjoy!

(This is also a great glaze for pork ribs)