The 16th annual Clarke County Farm Bureau Cookout contest was held Saturday, July 19, in conjunction with the Clarke County 4-H and FFA fair.
Three participants set up in the middle of the afternoon in mid-80s in the sun, to begin their hot, grueling job of grilling over the heat. There were no new contestants this year as everyone had participated at some time in the past – Mike Anderson, Bert Houge and Team — Hank and Krystal Miler.
The contestants lined up down the main concrete thoroughfare. The overall winner this year was Mike Anderson of Osceola with his grilled BBQ pork loin.
This is his recipe:
Brine Spice Rub
1 C salt, 1 C brown sugar, packed 2 Tbsp brown sugar packed
2 fresh apricots, pit removed and smashed 1 Tbsp mustard powder
3 sprigs rosemary or 1 tsp rosemary leaf 1 Tbsp onion powder
6 sprigs thyme or 1˝ Tbsp thyme leaf 1 Tbsp pepper, 2 tsp smoked paprika
Water to cover
Brine: In a large stock pot combine salt, brown sugar, mashed apricots, rosemary and thyme. Add about a cup or two of water and mix. Add in pork roast and then add more water until covered. Allow to sit overnight or at least 4 hrs.
Spice Rub: Combine brown sugar, salt, mustard, garlic and onion powders, smoked paprika in a bowl and set aside.
Grilled BBQ Pork Loin: Pour out brine and rinse pork loin, place on a baking sheet and pat dry. Sprinkle rub over all sides of loin and massage it in. Heat grill to high heat. Place pork loin and cook over direct flame for 10 min per side on all sides to sear in juices. Remove from direct flame and cook on indirect flame at least 120 min. Brush all sides of pork loin with your favorite BBQ sauce and cook for 10 more min, or until internal temp of just under 160 degrees. Remove from grill, cover loosely with foil and allow to rest for at least 10 minutes as internal temp of meat continues to rise to 160 degrees. Slice thinly and serve with extra barbecue sauce.
Serves six to eight people.