Falcons Logo
The Maltose Falcons are:
1989, 1994, 1996, 1999, 2004, 2007
CALIFORNIA HOMEBREW CLUB OF THE YEAR!

(Presented by Anchor Brewing)
2009 Mayfaire Results!
Join The Falcons Today!
Search Site


Join the
Falcons' Yahoo Group

Our Group Page

Brewing and Tasting Monthly
HWBC
22836 Ventura Blvd.
Woodland Hills, CA


Like What You See? Ready To Brew Your Own Beer?
Join The Falcons Today!

Stop by the next Club Meeting or Shop Brew to taste some great beer. New Beer Testers Always Welcome!
Home » Food » Dinner » Smoked Pork Loin in Belgian Ale
Smoked Pork Loin in Belgian Ale
By Peter Sheppard, The New Fermenting Gourmet

You can't go much more wrong than this! The Belgian Golden Strong Ale makes for a hearty marinade base for a simple set of flavorings. (As seen on BBQ with Bobby Flay)

Ingredients
Yield: 8-10 servings
5-6 lbscenter cut Boneless Pork Loin, cut into 1" chops
24 ozBelgian Strong Golden Ale (Bobby Flay shoot used Russian River Damnation)
2 TbspBrown Sugar
2 TspSea Salt
3 TbspGrape Seed Oil
3 TbspMalt Vinegar
1/4 cupchopped fresh Tarragon
6whole Allspice berries
several grindsPete's American BBQ Blend
BBQ Ingredients
15 lbsCharcoal Briquettes
5 lbsApplewood chunks
Fresh Rosemary Sprigs

Method

In a shallow glass or ceramic casserole whisk together the beer, sugar, salt, oil, vinegar, tarragon, allspice berries, and several grinds of the All-American BBQ Blend.

Blend well and add the pork chops, massaging and turning them once in the marinade to coat well.

Cover and place in the refrigerator for 4 to 5 hours, turning once half way through.

Remove the meat about 30 minutes before putting on the barbeque to come up to room temperature.

BBQ Method

I use a large converted oil drum BBQ with a chimney vent. For a kettle BBQ you should use a smaller turkey.

Make a pile of charcoal on the left side of the BBQ, nearest the bottom vent and arrange the grill racks on the opposite side.

Insert the metal probe for the digital thermometer so that it is suspended over the area where the meat will be smoking.

Place a large heavy-duty aluminum hotel pan filled with water directly under the grill racks.

Light the coals and get them plenty hot.

Meantime, put the wood chunks on to soak, along with the rosemary sprigs.

When the coals are good and white spread them out flat, rearranging any black coals on top of the white ones.

Add about 1/2 of the wood chunks to the coals being careful not to put the fire out! Place the rosemary sprigs on top of the wood chunks.

Blow on the coals to get the smoke going and close up the lid, and open up the flue and chimney vent.

When the temperature inside of the BBQ reaches 200 F, open the top and arrange the pork pieces onto the grill rack. Close the top and start the smoking process.

Do not open the top unless absolutely necessary for at least 45 minutes.

Add more fresh coals and the other half of the wood after 45 minutes of smoking.


Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.