Meet Boog Powell, Orioles Legend and Professional Barbecuer
“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
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!
Meet Mary Cressler, writer, recipe developer, photographer for Vindulge and Co-Founder of Ember & Vine Catering.
Meet David Olson, Awarded Live Fire Chef, America Culinary Federation Chef Professional and social media influencer.
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
©2019 HPBA | All Rights Reserved