On the BBQ

BBQ and Quebec pork—a winning combination. Try out these tips for perfect results every time.

How to grill pork on the BBQ

Direct grilling
With direct grilling, food is cooked directly over the flame, which allows for even cooking. Place meat in the middle of the grill and keep all burners lit.
Indirect grilling
With indirect grilling, food is cooked without coming into contact with the flame. Preheat the BBQ by turning on only one burner and cooking the food over the burner that is off. The BBQ lid needs to remain closed while the food cooks.
Smoking (on a gas BBQ)
Smoking is a slow cooking method that allows meat to be cooked at low temperatures through exposure to smoke. You don’t need a smoker to experiment with smoking meat.

Cooking basics

The thermometer is a cheap and easy to use tool that allows you to always have the right temperature according to your tastes.

Medium-rare

The meat’s internal temperature must reach between 60 °C and 64 °C (140 °F and 147 °F)
Medium

The meat’s internal temperature must reach between 65 °C to 69 °C (149 °F to 156 °F)
Well-done

The meat’s internal temperature must reach between 70 °C and 74 °C (158 °F to 165 °F)

Cuts	Cook time
Chops	Preheat BBQ to high. Grill chops directly over heat source with the lid open for about 4 minutes on each side, or until internal temperature reaches 63 °C (145 °F). Remove chops from grill and cover with foil. Let sit for 3 minutes before serving. This resting period allows the meat to settle and the juices to be distributed throughout.
Ribs	Preheat BBQ to high. Wrap ribs in foil. Cook over indirect heat, lid closed, for about 5 hours. Remove the foil and brush ribs with sauce. Continue cooking ribs over indirect heat, lid closed, for 20 minutes—For store-bought ready-to-cook ribs, only do this last step.
Shoulder	Preheat BBQ to high. Wrap shoulder in foil and cook over indirect heat, lid closed, for about 4 hours, or until internal temperature reaches 71 °C (160 °F).
Tenderloin	Preheat BBQ to high. Sear each side directly over heat source until nicely browned. Continue cooking over indirect heat for 10–14 minutes. Remove meat from grill and cover with foil. Let sit for 10 minutes before serving. This resting period allows the meat to settle and the juices to be distributed throughout.
Belly	Preheat the BBQ to medium-high. Grill pork belly slices over indirect heat for about 5 minutes on each side. Turn slices 2–3 times for even browning.
Loin	Preheat BBQ to low. Cook meat on grill over indirect heat, lid closed. Cook for about 45 minutes, or until internal temperature reaches 63 °C (145 °F). Slice loin into 2-cm (¾-in.) slices. Sear slices on grill for about 1 minute on each side and serve.
Ground pork	Preheat the BBQ to medium-high. Grill patties over direct heat, lid closed, until nicely browned. Continue cooking over indirect heat, lid closed, for 10–12 minutes, or until internal temperature reaches 71 °C (160 °F). For juicy patties, do not pierce or press down on them. Remove patties from the grill. Let sit for 3 minutes before serving. This resting period allows the meat to settle and the juices to be distributed throughout.
Osso buco	Preheat BBQ to medium. Sear the osso buco over direct heat source, lid open, for 4 minutes on each side, then place the pieces in a rimmed aluminum pan. Cover pan with foil. Cook meat over indirect heat for about 4 hours.
Sausage	For best results, blanch sausages in boiling water before grilling them on the BBQ. Preheat BBQ to medium. Cook sausages 12–15 minutes or until fully cooked. For juicy sausages, do not pierce or press down on them. Let sit for 3 minutes before serving. This resting period allows the meat to settle and the juices to be distributed throughout.

On the BBQ

How to grill pork on the BBQ

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