Barbecue seasoning:
3 tbsp sea salt
1 tbsp mild paprika
2 tsp smoked paprika
1 Chipotle chili, toasted and de-seeded
2 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
2 tsp hot chili pepper (e.g. cayenne)
½ tsp coriander seed
½ tsp turmeric
Grind together. Keep in a tight jar.
Barbecue marinade (sufficient for 1 kg meat):
½ lemon, juice of
1 tbsp soy sauce
1-3 tsp bbq seasoning (above)
2 tbsp vegetable oil
Whisk together half an hour before use. The amount of seasoning depends on how hot one wants it. 1 tsp = mild, 3 tsp = fairly hot.
Method:
Marinate the meat for one hour (this is a 750 g piece of pork loin). Mix a garlic butter from 100 g butter, three cloves of garlic, some garlic powder, salt and pepper.
Grill the meat to a nice colour. Brush several times with the marinade. The meat will not be ready on the grill (see the thermometer!), so it's transferred to a 150 C oven to get ready. Continue brushing generously with the marinade. For pork I apply 65 C internal temperature. This takes about half an hour. This process also makes the meat very tender.
Serve hot with the gravy from the pan and garlic butter. For the sake of vitamins I also serve some salad...
That's a little too much salad, maybe. Leftover salad can be refrigerated for later use. 