Bone-in Pork Loin Grilled Directly on Lump Charcoal

This is a delicious new dimension to preparing pork. Grilling a bone-in pork loin directly on coals creates a delicious char you simply can't get from any conventional grilling method. The key is to ONLY use lump charcoal. Charcoal briquettes will get too mushy. Lump charcoal will hold its structure which prevents the meat from getting gritty.

You'll need

• 1 4-bone Pork loin seasoned with spice rub of your choice

• Lump charcoal (enough to fill a chimney starter)

Method

1. Fill a chimney starter to the rim with lump charcoal and light using paraffin cubes or light crumpled newspaper underneath chimney starter.

2. When the top layer of coals turns gray, dump coals in a single pile on the bottom grates of your grill over to side of your grill.

3. Wait until flames subside and you only have smoldering embers.

4. Place loin directly on the coals for 3 minutes and then flip over and continue to grill on the coals another 3 minutes.

5. Put the top grates on your grill and placed the loin on the side of the grill opposite the coals.

6. Close the lid and let the loin continue grilling over indirect heat until it reaches an internal temperature of 145 degrees.

7. Remove the loin and let it rest loosely tented with aluminum foil.

8. Carve slices cutting between the bones.