Ambassador of the month

Boog Powell

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About Boog Powell

Meet Boog Powell, Orioles Legend and Professional Barbecuer

Why I Grill

“I started grilling when I was 10-years-old when my dad, brother and I made a big slab of ribs on a homemade grill on a family camping trip. It was probably the best ribs and the best barbecue that I’ve had in my life. I have been hooked on barbecue since then, and I still love it, more now than ever before.” - Boog Powell

Boog’s Smoked Pork Loin

This is a simple recipe, similar to the sliced pork loin that is served at Boog’s on Eutaw St. in Camden Yards. The “brine” step keeps this pork juicy and flavorful. It’s important to have a quick read thermometer and take the meat from the grill or smoker at 150 degrees internal temperature.

Look for a pork loin roast that weighs 3-4 lbs. This size is usually big enough to feed an average family and small enough to fit in a bowl or bag for the brining process. A center cut loin roast will be the most lean, white meat,  while the rib end loin roast will contain slightly more fat along with white and darker meat. It’s your choice!


  • 3-4 lb. pork loin roast

Brine Ingredients 

  • ½ gallon water
  • ½ cup kosher salt (please use kosher, table salt is more bitter)
  • ½ cup brown sugar
  • 2-3 bay leaves
  • 1 tbsp. ground black pepper
  • 2-3 cloves garlic crushed (optional)

Rub Ingredients

  • ¼ cup paprika
  • ¼ cup garlic salt
  • 1 tbsp packed brown sugar
  • 1 tbsp chili powder
  • 1 tsp ground black pepper
  • ½ tsp cayenne pepper


  1. To make the brine, heat water until almost boiling and dissolve in the salt & sugar. Once dissolved add in other brine ingredients and cool to room temperature.
  2. Put pork roast in plastic bag and cover with brine solution.
  3. Put bag with pork in a bowl or vessel big enough to hold liquid (in case of breakage/leaks.) Place bowl and bag with pork in refrigerator 12-24 hours.
  4. Remove pork from brine and pat dry. Let sit at room temperature for 45 mins-1 hr. Pat dry again and sprinkle with simple spice rub.
  5. While the pork loin is coming to room temp. Light your grill or smoker and heat to 250-300 degrees F.
    Note: You will cook the pork using an “indirect” method with smoke. You can make smoke pouches from foil and wet wood chips that you can place directly on coals or burners. Poke a few holes in foil to let smoke escape. If you’re using a smoker, put wood in firebox.
  6. When the grill is ready and pork is room temp, place the pork on grill. Because this method is “indirect” the roast will be placed adjacent to the heat source not “directly’ over coals or burners. Close the lid and adjust airflow to keep temperature constant and smoke flowing. The roast will usually take about an hour, but of course, lower and slower will take longer. Try not to exceed 300 degrees cook temperature.
  7. Turn the roast to ensure even cooking and color during the process. Once the quick read thermometer inserted into the thickest part of the roast reaches an internal temperature of 145-155 degrees F, remove and loosely cover with foil for 15 minutes. Serve sliced as a sandwich or alone, with your favorite sides or salad. Enjoy!

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Who is HPBA?

Hearth, Patio & Barbecue Association (HPBA), represents and provides professional member services and industry support, for manufacturers, retailers, distributors, representatives, service firms, and allied associates for all types of fireplace, stove, heater, barbecue and outdoor living appliances and accessories. Learn More

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