Well, it was about that time to do some bucketlist things. The weather was nice, it was about 17 degrees (Celcius, my friends, not Fahrenheit…) outside, and I had a nice pork neck, comparable to the US pork butt, laying around. St. Louis style would say; Cover everything in BBQ sauce and grill it, but I decided to give it a little twist from my dutch BBQ inspiration Noskos.
First of all, I’ve cutted up the meat in slices of about 1 inch (2 cm) thick. Not really important, the size, but I wouldn’t want them to be too thin.
After that, I’ve applied a bit of oil, to make the rub stick, and applied my home-made basic bbq rub to it. Just apply a nice thick layer of it.
After this seasoning, I’ve set it aside for a few hours in a ziplock bag, just to get some flavors in it.
Time to grill. First of all, the OTP was setup for 2 zones. (direct, indirect) and I grilled the pieces of pork for a few minutes over direct heat to get them seared up and to give a nice grill-flavor at the end.
Once that’s done, I’ve set an oven-dish up in the indirect part and added a bottle of alcoholfree beer with Citrus taste (but any beer would do, of course, play around yourself) and my home made BBQ sauce, and added the pieces of meat until they were almost all covered. If the sauce is not enough, just add a little more beer and sauce to it.
Now I’ve covered it up wit aluminum foil and let it go on 150-160 degrees Celcius for a nice hour of simmering.
After this hour of steaming in it’s bath of sauce and beer, I’ve removed the foil and turned the pieces so all parts of it can get the great flavours in it.
Now let it go for another 30 minutes of open-air grilling at 160-180 degrees to reduce the moist a little and finish the pork chops.
Once done, you have the best pork and a very tasty gravy to go along.
I’ve served it with some mashed potatoes made of sweet potatoes and some beans, but that’s up to you. The gravy and sweet potatoes we’re a killer combi and the meat was succulent and awesomly tasty!
Super simple and great and honest eating!