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This BBQ Pork Tenderloin is loaded with flavor and stays incredibly juicy thanks to a simple apple juice brine and a two-zone grilling method. Finished with a sweet, sticky glaze over the coals, it’s just as good sliced thick for dinner as it is piled onto slider buns with slaw.
WHAT MALCOM USED IN THIS RECIPE:
Coppa pork chops are cut from the “money muscle” end of the pork butt, giving them extra marbling and a richer, juicier bite than your average pork chop. They’re cooked over a two-zone fire, finished hot to build a little char, then coated in a sweet peach chipotle glaze that turns sticky on the outside while locking in that fire-grilled flavor.
This is a classic meatloaf, just done right. The mix of beef and pork keeps it tender and juicy, and the smoke adds a layer of flavor you don’t get from the oven. It’s a straightforward recipe that delivers every time.
WHAT MALCOM USED IN THIS RECIPE:
There’s a lot of ways to cook picanha, but this one is hard to beat. The reverse sear gives you control over the doneness and lets you finish with a real crust. You end up with a juicy, even cook and a crust that gives you everything you want out of a steak.
WHAT MALCOM USED IN THIS RECIPE:
These White Sauce Chicken Thighs are one of those cooks that just works every time. Crispy, well-seasoned chicken thighs get dunked in a tangy White Sauce that gives you a flavor you don’t get from traditional BBQ sauce. It’s simple to cook, but the flavor is anything but.
WHAT MALCOM USED IN THIS RECIPE: