The Grilling of The Pork

Grilling pork meat with a Smokey Joe Weber in the autumn of 2007. The recipe is that of the Philippines' inihaw na baboy (grilled pork).

Original inihaw is cooked over an open grill with the meat very close to the orange coals. Other than the marinade (salt, pepper, fresh crushed garlic, soy sauce, and vinegar) the flavor comes mostly from charring the meat so it has an ashy flavor as well as a smoked flavor from the charcoal. Back in the day pork was considered dirty compared to beef so was almost always cooked well done to slightly burned. Using a Smokey Joe Silver grill produces a strong smoke flavor by design akin to barbeque.

Food can not only be delicious but beautiful as well.

A chimney style charcoal starter is used in the video. It is an excellent way to get the charcoal ready. The beautiful dancing flames from the fire of the charcoal in the chimney is what got me started on this video; it is hypnotic and very relaxing -- a treat for the pyromaniac in each of us.

Category:

Howto & Style

Tags:

• smokey
• joe
• weber
• grill
• delicious
• inihaw
• na
• baboy
• grilled
• pork
• meat
• philippines
• food
• fire
• flames
• cook
• cooking

[hoytusa09]

The amount of coals for any Weber grill I think should cover half the grating. I like to slope the coals up to the outside of the grill. If your cooking for too many people get the larger grill. Buy putting coals on just one side for pork,burgers,& chicken. You can seer the meat over the coals then use the side without coals as indirect heat to finish the cooking yes it takes a bit longer but with some practice you'll master this method.Regulate the heat buy opening the vents to get hotter.

[joefileman]

Thanks. I just learned the coals to one side method recently when I cooked chicken that ended up tasting delicious. I just seared it on the hot side side then placed them on the other/indirect heat side.

[poppamonk]

I love my smokey joe.. but IMO here.. you really don't need that many coals.. that's enough for a 22.5 weber.

[joefileman]

That's right. I've been cooking with nearly half the charcoal lately. I have to say high heat cooking has its own taste that you can't get with less coal. I don't know what it is, maybe the ash. Hahaha. It's a waste to use too much coal.

[mishmosh2000]

Looks tasty as hell! I'm going to get me a Weber Performer and this will be the first thing I'm going to try! Kudos

[joefileman]

Weber is awesome. I was cooking on a full size gas grill for 10 years and the Smokey Joe blows it away in taste.

[MrMickyMouth]

Oh boy, does that meat sound nice!

[giants22]

@joefileman I like to do drumsticks on my smokey Joe. And I add hickory chips for extra flavor ;)

[dannyjn]

thats some dry ass meat.

[Blackened75]

I was on the edge of my seat through the whole video.. You really burnt that shit to a crisp. Shoe leather, it's what's for dinner..

[poppamonk]

believe it or not you CAN reuse old charcoal. Just choke the air vent off when you are finished and they are good to go, depending on how much they are burned down.

[pooyag]

those look over-cooked but still yum!

[petelegory]

I have been using natural lump mesquite charcol in mine lately. It gives it a really good smokey taste. Last night I did bone-in chicken thighs with fresh smoked salt, crushed pepper, fresh moist pepperica from marroco, fresh crushed red pepper, fresh garlic powder, and fresh onion powder. No safeway spices. Everything fresh. It was amazing!!

[fishmonger111]

The pork-grill setup and placement was all wrong.