Grilled Miso Butter Pork T-Bone with Charred Salad

By Eric Gephart
Jump to recipe

Take your pork grilling to the next level with this Miso Butter Pork T-Bone, marinated in a molasses-miso glaze and kissed with smoke from a wood chunk. The pork gets seared hot for crispy edges, then served with a grilled romaine and pepper salad that's tossed right in the pan drippings. This pork porterhouse recipe balances sweet, savory, smoky, and tangy flavors, all in one unforgettable bite.

Whether you're cooking for a weekend dinner or showing off your skills on the grill, this dish is deceptively simple—but guaranteed to impress.

Pro Tips

  • For deeper smoke flavor, use fruit woods like cherry or apple.

  • Try different miso varieties (white or red) for varying levels of sweetness and intensity.

  • Pair with a cold sake or citrusy IPA to complement the umami and tang.

Why It Works on a Kamado Grill

The ceramic construction and multi-zone capabilities of your Kamado Joe creates the perfect environment for high-heat searing and gentle smoking. The Divide & Conquer® system lets you control temp zones precisely, so the pork gets roasted without drying out—and finished with that signature char.

By Eric Gephart

Grilled Miso Butter Pork T-Bone with Charred Salad

Serves: 3 people
Cook Time: 0 - 30 min
Skill:
Beginner:
Method:
Grilled

Ingredients

  • Marinade

  • Board-Dressed Salad

  • Pork T-Bone

  • Miso Butter

Instructions

  1. 01

    Tenderize the pork with a fork and apply the miso-molasses marinade evenly. Cover and refrigerate for 30 minutes to 3 hours.

  2. 02

    Stabilize your grill to 425°F using the Divide & Conquer system: Place a grill grate on the top level. Add a half-moon deflector plate under the grate. Insert a smoking wood chunk into the hottest area of the coals. On the open side, install another grill grate at the lowest level for direct heat

  3. 03

    Place the marinated pork on the upper grill grate over indirect heat. Close the dome and grill for 10 minutes.

  4. 04

    Flip the pork, top with miso butter, and transfer to the direct heat side. Grill until the internal temperature reaches 145°F, then rest on a cutting board.

  5. 05

    Briefly char the romaine, then place on the cutting board with the pork. Slice the pork, mix salad ingredients in the rendered drippings along with lemon juice, olive oil, salt, and pepper. Roll the sliced pork and veggies through the mixture for max flavor.

Kamado Joe Recipes

Create Something Unexpected

View All Recipes