
Grilled Oregon Pumpkin with Maple Glaze
Grill sweet Oregon pumpkin slices to perfection with maple glaze on the Arteflame. A fall-favorite side dish with rich, buttery flavor.
Grilling pork on the Arteflame grill creates juicy, tender, and flavorful cuts with a beautiful sear. Whether you're grilling pork chops, tenderloin, or ribs, this recipe combined with expert tips will help you achieve perfect results every time.
Start by soaking three paper napkins in vegetable oil, stacking them in the center of the Arteflame grill, and layering firewood on top. Light the grill and let it heat for about 20 minutes until the center grate is extremely hot for searing and the flat cooktop reaches moderate heat.
In a small bowl, mix melted butter, olive oil, garlic, rosemary, Dijon mustard, salt, and black pepper. Brush the pork chops or tenderloin with this mixture, coating them thoroughly on all sides.
Place the pork on the center grill grate for a quick sear, cooking each side for 2-3 minutes until golden brown. This seals in the juices and creates a flavorful crust.
Transfer the pork to the outer flat cooktop to finish cooking. Use a meat thermometer to check the internal temperature—cook until it reaches 145°F for juicy pork. This should take about 8-12 minutes, depending on the thickness.
Remove the pork from the grill when it's about 15°F below the target temperature. Let it rest for 5-10 minutes before serving. Garnish with fresh parsley and serve with lemon wedges for a fresh touch.
Bone-in pork chops, tenderloin, and ribs are ideal for grilling as they hold up well to high heat. Look for chops that are at least 1 inch thick to prevent drying out.
Take the pork out of the fridge about 30 minutes before grilling. This ensures even cooking and helps prevent the outside from overcooking while the inside remains underdone.
Pork benefits from bold seasoning. Use a blend of salt, pepper, garlic, and herbs to enhance its natural flavor. For added depth, marinate the pork for 1-2 hours in a mixture of olive oil, lemon juice, and herbs.
Always sear the pork on the center grate for a quick, high-heat char, then move it to the flat cooktop for slower, more controlled cooking. This method locks in moisture while ensuring the meat cooks evenly.
Pork is safe to eat at 145°F with a slight pink center. Use a meat thermometer to avoid overcooking, as pork can become tough if cooked too long. Remove the meat from the grill when it reaches about 130°F, as it will continue cooking while resting.
Allow the pork to rest for at least 5-10 minutes after removing it from the grill. This helps redistribute the juices, making the pork tender and juicy when sliced.
Like beef, pork does not need to be flipped multiple times. Flip once when grilling to develop a nice crust and maintain tenderness.
Basting pork with melted butter or a butter-based marinade while grilling keeps it moist and adds richness to the flavor. Butter also helps the pork develop a nice golden-brown crust.
If using a barbecue or sweet glaze, add it during the last few minutes of cooking. Adding sauces with sugar too early can cause burning due to caramelization.
When slicing pork, always cut against the grain for more tender bites. This breaks up the muscle fibers, making the meat easier to chew.
Grilling pork on the Arteflame grill is a surefire way to achieve flavorful, juicy cuts with a perfect sear. By following these steps and expert tips, you’ll master the art of grilling pork, whether it's chops, tenderloin, or ribs. Experiment with different seasonings and pairings to create delicious, memorable meals every time you fire up the grill.
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