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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a west-meets-east barbecue fusion with these Grilled BBQ Pork Chops & Sesame Sprouts Slaw!

Grilled BBQ Pork Chops with Sesame Sprouts Slaw

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6 servings

Ingredients

• 6 bone in pork chops


• Smoke on Wheels Pork Marinade


• 2 cups Gochujang


• Smoke on Wheels KC Bootleg BBQ Sauce

For the Brussels sprouts slaw:

• 8 oz brussels sprouts, trimmed, halved, thin sliced


• 2 oz bean sprouts, chopped 1"


• 2 oz carrots, shredded


• 2 tsp sugar


• 1/4 cup rice vinegar


• 1/2 lime, juiced


• 2 tbsp soy sauce


• 1 tbsp sesame oil


• Cattleman’s Grill Everything Bagel Seasoning

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Instructions

Place your pork chops in a zip top bag or small Briner Bucket. Add the Smoke on Wheels Pork Marinade. Marinate for 45 minutes.

Meanwhile, make the slaw. Combine the Brussels sprouts, bean sprouts and carrots in a medium sized mixing bowl. Sprinkle the sugar over the veggies. Massage the sugar into the veggies.

To make the dressing, combine the rice vinegar, lime juice, soy sauce and sesame oil in a pint sized mason jar. Place a lid on the jar and shake vigorously to create the temporary emulsion.

Pour the dressing over the sprouts and carrots. Add about one tablespoon Cattleman’s Grill Everything Bagel Seasoning. Mix well. Cover and refrigerate until ready to serve.

Preheat your Yoder Smokers YS640s Pellet Grill to 475ºF, set up for direct grilling (diffuser removed) with GrillGrates in place over the fire box and the baffle pushed all the way in.

You might also enjoy: Korean BBQ Short Ribs

Remove the pork chops from the marinade. Pat dry with towels. Rub a thin layer of the gochujang paste over all surfaces of the chops.

Grill the chops on the GrillGrates, over direct heat. Rotate and flip to create nice grill marks. Move to the indirect side of the grill and continue cooking until the internal temperature reaches 135ºF-140ºF, about 20 minutes total cook time. Remove from the grill and rest the chops for about 5 minutes before serving.

Serve the Grilled BBQ Pork Chops with the Sesame Sprouts Slaw.

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Britt shares her family's classic Christmas dish: Swedish Meatballs! She puts her own spin on them by spicing up the gravy and slow-smoking them on the Yoder Smokers YS640s!

Swedish Meatballs

Recipe adapted from Beatrice Ojakangas

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Yields approximately 40 meatballs (6-8 servings)

Ingredients

• 1 ½ cup soft bread crumbs


• 1 cup half and half


• 1 Tablespoon butter


• ½ cup minced sweet onion


• 1 # lean ground beef


• ½ # lean ground pork


• 1 egg


• ¼ c minced fresh parsley


• 1 ½ teaspoon salt


• ½ teaspoon ground ginger


• ½ teaspoon ground allspice


• ½ teaspoon ground nutmeg


• 2 TBSP butter


• 2 TBSP AP Flour


• 2 C beef broth


• 1/4 teaspoon or more Oakridge BBQ Jah Love Jamaican Jerk Seasoning (optional)


• 1/8 cup sour cream (optional)

 
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Instructions

Take about a quarter of a fresh baguette and blitz in a blender to create soft bread crumbs.

In a large bowl of your electric mixer, soak the crumbs in half and half (about 10 minutes). Mince one half a large sweet onion and measure out one-half cup.

In a 12" Lodge cast-iron skillet over medium heat, melt one tablespoon of butter, add onion, and sautee until softened.

Stir cooked onion into bread crumb mixture. Add beef, pork, egg, parsley, salt, and spices. Beat at high speed until mixture is fluffy and light pink in color.

Preheat your Yoder Smoker YS640s to 250 degrees F.

Using a small cookie scoop, portion out and shape meatballs.

Brown meatballs in pan with two tablespoons butter, working in small batches to avoid overcrowding the pan. Once browned, set aside meatballs to rest to make the gravy.

Make gravy with pan drippings by adding 2 tablespoons of flour, constantly whisking to hydrate and cook the flour. Slowly add beef broth and bring to a boil while constantly stirring. Cut the heat. As an option, add Oakridge BBQ Jah Love Seasoning and sour cream and stir until just melted through. Return the meatballs to the pan.

Place the cast iron pan with meatballs and gravy onto the top rack of the smoker, uncovered for roughly one hour. Return every 15-20 minutes during that hour to gently stir and redistribute the meatballs with the gravy, allowing for the smoke to adhere to more than just the surface. Once the meatballs temp around 160 degrees, they are ready to serve immediately.

 

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Chef Tom brings us this beautiful Smoked Fresh Ham featuring a fantastic holiday brine, classic barbecue rub and sweet and tangy glaze. It's smoked on the Yoder Smokers YS1500s Pellet Grill, and perfect for you next holiday gathering!

Shop ATBBQ Ham Kit | Shop All Featured Products | Cheshire Pork Steamship Ham

Smoked Fresh Ham

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Ingredients

• 1 (14 lb) Heritage Farm Cheshire Pork Steamship Fresh Ham


• Plowboys BBQ Yardbird Rub

For the brine:

• 2 (1 lb) packages Cattleman’s Grill Butcher House Brine


• 6 quarts water


• Zest and juice of 2 naval oranges


• 2 cinnamon sticks


• 1 tbsp whole cloves


• 1 tbsp fennel seeds


• 1 tsp crush red pepper


• 8.34 lb ice

For the glaze:

• 1 cup House of Q Slow Smoke Gold Mustard Sauce


• 1/3 cup Noble Saltworks Maple Turbinado Smoked Raw Sugar


• 1/3 cup Reida Farm Wildflower Honey

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Instructions

To prepare the brine, combine all brine ingredients, except the ice, in a large pot. Bring to a simmer. Let simmer gently for a few minutes, stirring occasionally. Remove from the heat.

Place the ice in a 22 quart Briner Bucket. Pour the brining liquid over the ice. Stir to melt the ice.

Add the Heritage Farm Cheshire Pork Steamship Fresh Ham to the cooled brine. Place in the refrigerator. Brine for one and a half hours per pound (14 lb ham = 21 hours).

Remove the ham from the brine. Preheat your Yoder Smokers YS1500s Pellet Grill to 275ºF.

Season the ham generously with Plowboys BBQ Yardbird Rub. Let the ham sit until the rub appears wet on the surface, about 5 minutes. Wrap aluminum foil around the exposed bone to prevent it from scorching.

Transfer the ham to the smoker. Place a temperature probe in the deepest part of the meat to monitor the internal temperature.

You might also enjoy: Old Fashioned Glazed Ham

When the internal temperature reaches about 160ºF (7 hours), prepare the glaze. Mix all three ingredients well. Remove the netting from the ham. Glaze the ham on all sides, spreading the glaze evenly with a silicone brush.

Continue cooking the ham, glazing it every 30-45 minutes, until the internal temperature reaches 175ºF, about eight to nine hours total cook time.

Remove from the grill and rest 20-30 minutes before slicing.

 

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Chef Britt continues her side series where she shows you her take on corn spoonbread with tasty add-ins such as wild rice, bacon and hatch chiles!



BUY all featured flavors and tools for this recipe HERE!

Corn & Wild Rice Spoonbread

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Yield 8-10 servings

Ingredients

• ⅓ Cup Wild Rice


• 1 Cup Water


• 4 oz Bacon, cooked, diced


• 1 small shallot, minced


• 2 eggs, beaten lightly


• 1 can Creamed corn


• ¾ Cup 505 Hatch Chiles


• 1 Cup Sour Cream


• 1 box Jiffy Cornbread Mix

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Instructions

Preheat your YS640s to 325 degrees F.

Prepare the wild rice. First, you will rinse 1/3 cup wild rice with hot water 3 times, then combine with one cup of water in a pot. Bring to a boil, then reduce to a low simmer, and cover. Cook for 30 minutes, or until tender, with the husk being "al dente." Drain excess water (if any) and allow rice to cool.

Cook bacon until crispy and chop into bits. Mince shallot. Reserve bacon and shallot alongside the rice.

Beat eggs, and whisk together with creamed corn, 505 hatch chiles, and sour cream.

Whisk in cornbread mix into the wet mixture. Finish by adding cooked wild rice, chopped bacon bits, and minced shallot.

Place mixture into a 2-quart baking dish and bake for approximately 35-45 minutes or until the edges have slightly risen and the center has a tight jiggle.

Cool slightly to set before serving.

You might also enjoy: Barbecue Smoked Carrots

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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and cooks up this impressive Crown Roast of Pork with Caramelized Onion & Apple Stuffing. Lightly smoky, sweet, savory and tangy, this recipe covers it all. It's a meal fit for royalty!

BUY all featured products HERE!

Crown Roast of Pork

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10 servings

Ingredients

• 1 (10 bone) Heritage Farm Cheshire Pork Crown Roast Pork Loin


• Smoke on Wheels BBQ Marinade


• Oakridge BBQ Dominator Sweet Rib Rub

For the Apple Stuffing:

• 3 cups dried bread, torn into small pieces


• 8 oz thick cut bacon, diced 1/2”


• 1 1/2 cups sweet yellow onion. sliced thin


• Noble Saltworks Whiskey Barrel Smoked Salt


• 1 1/2 cups granny smith apples, peeled, diced


• 1/2 cup hazelnuts, toasted, chopped


• 1 tbsp fresh sage leaves, minced


• 3/4 cup hard apple cider


• 1/4 cup heavy cream


• 1 egg, lightly beaten

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF (no second shelf needed).

Tear up about 3 cups of crusty Italian bread. Spread across a sheet pan. Place the sheet pan on the grill and allow the bread to dry out for about 45 minutes. Remove and set aside.

Make shallow vertical slices in between the bones and on the loin down the bone side of the rack to allow the rack to be manipulated into a crown shape, with the bone side of the rack facing outward.

Place the rack in a plastic wrap lined baking dish. Pour one bottle of Smoke on Wheels BBQ Marinade over the pork and make sure it is fully coated in the marinade. Wrap the pork in the plastic wrap and place in the refrigerator for 60-90 minutes.

Meanwhile, make the stuffing. Start by cooking the bacon in a Lodge 5 Quart Dutch Oven. When the bacon is browned and the bacon fat has been rendered out into the dutch oven. Remove the bacon and set aside for later. Remove all but about three tablespoons of the bacon fat and discard.

Add the sliced onions and a few shakes of Noble Saltworks Whiskey Barrel Smoked Salt. Stir and cook the onions over medium to medium-low heat until softened and slightly caramelized, stirring frequently to prevent scorching. If the onions are beginning to scorch, lower the heat.

When the onions are caramelized, add the diced apples, hazelnuts and sage leaves. Cook just until the apples start to soften, about 3 minutes. Add the hard apple cider and heavy cream and remove the dutch oven from the heat source. Stir in the dried out bread. The bread should be mostly soaked in the liquid, but still hold its form. If more liquid is needed, feel free to add cider or chicken/vegetable stock. Taste the stuffing and adjust salt level as needed. Allow the stuffing to cool slightly before stirring in the beaten eggs. Set aside.

Increase the temperature of the grill to 425ºF.

Remove the pork from the marinade. Wipe off excess marinade. Season generously with Oakridge BBQ Dominator Sweet Rib Rub.

You might also enjoy: Smoked Crown Roast of Lamb

Bring the ends of the rack of pork together to form the brown shape. Skewer them together to hold while tying. Tie the crown roast around the top/bones as well as the bottom/loin to hold in the crown form. Add more seasoning, as needed. Transfer the roast to a wire rack over a sheet pan.

Place your stuffing in the center of the crown roast, pressing it down into the center, then mounding it in the middle. Cover the Frenched bones and stuffing with foil to prevent them from getting too dark in color.

Place the wire rack and sheet pan on the main cooking surface of the grill. Cook at 425ºF for one hour. Remove the foil from the top of the roast. Continue cooking until the internal temperature of the roast reaches 145ºF in the deepest part of the center of the crown roast, about 2 - 2.5 hours total. Remove from the grill and rest for 20 minutes.

Slice the Crown Rack of Pork in between the bones to serve individual pork chops alongside the stuffing from the center of the roast.

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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and packs it full of these epic Dr. Pepper Baby Back Ribs. Smoked, braised and glazed to perfection!

Dr. Pepper Baby Back Ribs

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Yield 3 racks/12 servings

Ingredients

• 3 racks baby back ribs


• Big Rick’s Jalapeño Honey Mustard


• R Butts R Smokin’ Honey Chipotle BBQ Seasoning


• Killer Hogs Barbecue The BBQ Rub

For the braising liquid:

• 1 cup Dr. Pepper


• 1/4 cup Big Rick’s Jalapeño Honey Mustard

For the Dr. Pepper Glaze:

• 2 cups Dr. Pepper


• 1 cup Smoke on Wheels Kansas City Bootleg BBQ Sauce

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 275ºF, set up for smoking/indirect grilling.

Remove the membrane from the bone side of the baby back ribs. Trim the ribs to remove any sharp bones from the ends.

Rub all surfaces of the ribs with the Big Rick’s Jalapeño Honey Mustard. Season the bone side of the ribs with R Butts R Smokin’ Honey Chipotle BBQ Seasoning. Season the meat side of the ribs with Killer Hogs Barbecue The BBQ Rub. Let the ribs sit until the seasoning darkens and looks wet on the surface.

Smoke the ribs until a dark red/mahogany bark is formed on the surface, about 4-5 hours.

Remove the ribs form the grill. Place each rack of ribs, meat side down, on top of two sheets of heavy duty foil. Season the bone side of the ribs with more of the R Butts R Smokin’ Honey Chipotle BBQ Seasoning.

Combine the Dr. Pepper and Big Rick’s Jalapeño Honey Mustard for the braising liquid and whisk. Divide the liquid equally. Pour the liquid into the foil with the ribs.  Wrap tightly with the two sheets of foil. Return the ribs to the grill.

Increase the grill temperature to 325ºF. Cook the ribs meat side down until tender, about 1 hour. The meat should move freely from the bones when twisted.

You might also enjoy: Barbecue Smoked Beans with St. Louis Spare Ribs

While the ribs are cooking, add two cups of Dr. Pepper to a Lodge 8” Cast Iron Skillet. Bring to a simmer. Reduce heat, but maintain the simmer. Reduce to a syrupy texture. The two cups of liquid should reduce down to about two tablespoons. When the liquid gets syrupy, add the Smoke on Wheels Kansas City Bootleg BBQ Sauce. Bring back to a simmer, then turn the heat off.

When the ribs are tender, remove from the foil, flip over to sit bone side down and brush with the Dr. Pepper Glaze. Close the lid and let cook for about 15 minutes more, to allow the glaze to set up.

Remove the Dr. Pepper Baby Back Ribs from the grill. Rest 10 minutes. Slice to serve.

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Key tools:

• Yoder Smokers YS640s Pellet Grill


• Yoder Smokers 3-Tier Wire Smoking Rack


• Hestan Cue Smart Induction Burner


• Lodge 8” Cast Iron Skillet


• Wusthof Classic 6" Curved Boning Knife

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Simple ingredients and BIG flavor! That's what these Parmesan Crusted Stuffed Pork Chops are all about. Chef Tom fires up the Yoder Smokers YS640s Pellet Grill, stuffs some beautiful Heritage Farms Cheshire Pork Chops to the brim with prosciutto, provolone and fresh spinach before coating them in parmesan cheese and Italian spices and cooking them on a sizzling hot griddle! To top it all off, Chef Tom show you how to prepare a simple, but powerful Gremolata.

Parmesan Crusted Stuffed Pork Chops & Gremolata

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5 servings

Ingredients

• 4 lb Heritage Farms Cheshire Pork center cut pork loin


• Smoke on Wheels BBQ Marinade


• 5 slices prosciutto


• 5 slices provolone


• 2 cups baby spinach leaves

For the parmesan crust:

• 6 tbsp fine grated parmesan cheese


• 2 tbsp Cattleman’s Grill Italiano Seasoning

For the Gremolata:

• 1/2 cup fresh parsley, minced


• 2 clover garlic, minced


• Zest of two lemons

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Instructions

Slice the pork loin into four equal chops, about 1 3/4” thick. On the side of the chop that is opposite the fat cap, make a 1” wide cut on the side of each chop. Insert the knife and slice a pocket for stuffing. Be careful not to cut all the way through the chop.

Place the chops in a zip top bag and add the Smoke on Wheels BBQ Marinade. Massage to ensure the marinade covers all surfaces, including the pockets cut into the chops. Let marinate for 30 minutes.

Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up with a YS Cast Iron Griddle in place on the left side of the grill, over the fire box.

Remove the chops from the marinade. Wipe off excess marinade.

Lay out a slice of provolone cheese. Lay one slice prosciutto over the cheese, folded in half. Place a pinch of spinach leaves on the prosciutto. Fold the entire thing in half, wrapping the cheese and prosciutto around the spinach in the shape of a taco. Repeat with the remaining filling ingredients.

Stuff the cheese/prosciutto/spinach bundle into the opening on the side of the pork chop. Repeat with the remaining chops.

Combine the ingredients for the parmesan crust. Sprinkle about 1 tablespoon of the mixture on each side of each chop, distributing equally to cover the surface of the chop.

Grease the hot griddle with Spray Duck Fat to prevent sticking. Sear the pork chops until browned and crispy. Flip and repeat. Turn the chops to sit upright (fat cap down, opening up). When the fat cap is seared, transfer to the cooking grate on the right side of the grill, still propped upright, and continue cooking until the internal temperature reaches 140ºF.

While the pork chops are cooking, combine the ingredients for the gremolata and toss to mix.

When the Parmesan Crusted Stuffed Pork Chops reaches 140ºF in the deepest part of the chop, remove from the grill and serve immediately, topped with a sprinkle of the gremolata.

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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to smoke up an incredibly delicious, simply executed Bacon Wrapped Barbecue Pork Loin!

Bacon Wrapped Barbecue Pork Loin

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6-8 servings

Ingredients

• 1 (3 lb) Cheshire Pork Boneless Center Cut Pork Loin


• Smoke on Wheels Pork Marinade & Injection


• R Butts R Smokin’ Cherry Habanero Seasoning


• 1 lb bacon, sliced

For the bourbon glaze:

• 1/2 cup Holmes Made Smoky Cowboy Mustard


• 1/2 cup brown sugar


• 1/4 cup bourbon


• 2 tbsp Killer Hogs Hot Sauce


• 2 tbsp butter

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 250ºF, set up for smoking.

Trim the fat cap and silver skin from the surface of the loin. Using a marinade injector, inject the loin with Smoke on Wheels Pork Marinade & Injection.

Season with R Butts R Smokin’ Cherry Habanero Seasoning.

Lay out enough slices of bacon to cover the surface of the loin.

Lay the loin on the bacon slices, perpendicular to the slices. One by one, wrap each slice around the loin. Using kitchen twine, tie the roast to secure the bacon.

Smoke the Bacon Wrapped BBQ Pork Loin on the second shelf of the pellet grill until the internal temperature reaches 135ºF.

While the loin is smoking, prepare the bourbon glaze. Combine all ingredients in a Lodge 8” Cast Iron Skillet and bring to a simmer. Reduce heat and cook until the brown sugar is dissolved and the sauce is slightly thickened, about 3 minutes.

You might also enjoy: Tomahawk Pork Loin

When the loin reaches 135ºF, remove it from the grill. Remove the second shelf from the grill. Increase the grill temperature to 500ºF and set up for direct grilling.

Grill the loin over direct flame until the bacon begins to crisp, then move to the indirect side of the grill (away from the flame) and baste with the bourbon glaze. 

Continue cooking until the internal temperature reaches 145ºF.

Remove the loin from the grill and immediately brush again with the bourbon glaze.

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In episode 2 of Red, White & Que, the atbbq.com crew visits Stroot Locker in Mulvane, Kansas where Butcher Justin Stroot breaks down a half hog into its primal cuts. Back at All Things Barbecue Chef Tom then smokes the whole shoulder and prepares a Pulled Pork Beer Can Cheeseburger.

Pulled Pork Beer Can Cheeseburger

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Ingredients

• 2 lb 80/20 ground beef


• 3-4 cups pulled pork


• 4 slices gouda cheese


• Thin sliced red onion


• 4 onion buns

For the Beer Cheese Sauce:

• 1 cup heavy whipping cream


• 8 oz white American cheese, grated


• 4 oz smoked cheddar, grated


• 1 can of light/wheat beer


• 2 tbsp Holmes Made Smoky Cowboy Mustard


• 4 tsp cornstarch


• Killer Hogs Hot Sauce, to taste


• Noble Saltworks Smoked Salt


• Fresh ground black pepper

For the BBQ Slaw:

• 4 cups slaw mix


• 1/2 cup pickled jalapeños, diced


• 1/2 cup mayonnaise


• 2 tbsp Big Rick’s Jalapeño Honey Mustard


• 2 tbsp Firebug Hot Grillin’ Sauce


• Killer Hogs The BBQ Rub, to taste

For the pulled pork:

• 1 whole pork shoulder, skin off


• Smoke on Wheels Pork Marinade & Injection


• Plowboys BBQ Yardbird Rub

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Instructions

To make the pulled pork, preheat your Yoder Smokers YS640s Pellet Grill to 340ºF, set up for indirect grilling. Trim the fat cap from the pork shoulder, as well as any stringy tissues. Inject the shoulder in a grid pattern with the Smoke on Wheels Pork Marinade & Injection. Season generously with Plowboys BBQ Yardbird Rub.

Roast the pork until a dark mahogany bark is formed, about 4 - 4.5 hours. Wrap tightly in Yoder Smokers Butcher Paper. Return to the grill and continue cooking until the internal temperature exceeds 200ºF, and the meat is tender enough to shred. Remove from the grill and rest 30 minutes before pulling the meat from the bones.

To make the BBQ Slaw, combine all ingredients in a bowl and mix well. Store in the refrigerator until ready to use. It’s best to assemble the slaw hours before serving, even the day before.

To make the beer cheese sauce, ring the cream, 1 cup of the beer and the mustard to a simmer. Slowly whisk in cheeses. Combine the cornstarch with 2 tablespoons of the remaining beer and whisk together. Pour the mixture into the sauce and continue cooking and whisking until the sauce is thickened. Season with hot sauce, salt and pepper to taste.

To make the Beer Can Cheeseburger, first stabilize your Yoder Smokers YS640s Pellet Grill at 275ºF.

Divide the beef into 4 (1/2 lb) balls. Press a beer can into the center of each ball and form a sort of bowl around the bottom of the can. Remove the can from the meat. Wrap a slice of bacon around each patty. Fill the burger bowl with pulled pork and beer cheese sauce. You won’t need all of the beer cheese sauce, so save the leftover sauce to reheat for topping the burger. Top each burger with a slice of smoked gouda. Place a little more pulled pork on top of each slice of cheese.

Smoke the Pulled Pork Beer Can Cheeseburgers until the internal temperature of the inside of the beef patty reaches 160ºF. Remove from the grill.

To build the burgers, cover the toasted bottom bun with the BBQ Slaw. Place the Pulled Pork Beer Can Cheeseburger on top of the slaw. Top the burger with more of the beer cheese sauce, as well as the thin sliced red onions, then the top toasted onion bun.

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These Pork Tenderloin Pineapple Bowls are the perfect summertime recipe. They're fresh, bright, sweet, savory and to top it off, they're absolutely beautiful!

Pork Tenderloin Pineapple Bowls Recipe

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Ingredients

• 1 whole pineapple


• 1 Heritage Farms Cheshire Pork tenderloin


• R Butts R Smokin’ Ozark Heat


• 1 cup cooked Jasmine rice


• 1/4 cup green onions, sliced

For the BBQ sauce:

• 1 cup Smoke on Wheels Bootleg BBQ Sauce


• 1/4 cup white miso paste


• 1/4 cup Sriracha


• 1/4 cup pineapple juice

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up for direct grilling with GrillGrate panels in place over the firebox.

Halve the pineapple through the core and stem. Core out a “V” shaped section of the flesh to create a bowl in each half of the pineapple. Take the cored out section and slice the flesh off of the core in spear shapes. Discard the core. Keep the spears for grilling.

Trim any silver skin from the surface of the pork tenderloin. Season with R Butts R Smokin’ Ozark Heat.

Grill the pork on the GrillGrates until you have nice grill marks. Turn and brown all sides. Move to indirect heat and cook until the internal temperature reaches 140ºF. Remove from the grill and rest 5 minutes.

Grill the pineapple spears until you have nice grill marks on all sides. Remove from the grill.

Dice the grilled pork and pineapple into bite sized pieces.

Combine all ingredients for the bbq sauce and whisk well to combine.

To build the Pork Tenderloin Pineapple Bowls, start by placing a layer of jasmine rice in the pineapple bowl. Top with the grilled pork and pineapple. Drizzle the sauce over the top and garnish with sliced green onions.