BBQ

If you asked me what my favorite cut of pork is every day, I would probably change my answer each day. Shoulder, chops, ribs, sausage, belly....you name it. Sunday my pork weapon of choice was tenderloin. It's lean, quick cooking, and can take on so many kinds of flavors.This particular time I went with the sweetness of cherry and the smoky heat of chipotle for a delicious grilled Cherry Chipotle Pork Tenderloin.The brine, rub, and BBQ sauce are all easy to make for this simple recipe. If you don't have the time to brine, you could skip that part but it adds a lot of flavor and keeps the pork juicy while grilling.Cherry Chipotle Pork Tenderloinby www.nibblemethis.comPrep Time: 4 hour brine timeCook Time: 22-25 minutesdocument.write('');Ingredients (6 servings)You'll need2 pork tenderloins, trimmed of silverskinFor The Brine1 quart water1/3 cup whiskey1/3 cup birch or maple syrup2 Tbsp kosher saltFor The Pork Rub4 tsp turbinado sugar2 tsp smoked salt1 tsp smoked paprika1/2 tsp chili powder1/4 tsp garlic pepper1/4 tsp chipotle chile powderFor the Glaze1/2 cup red BBQ sauce1/4 cup cherry preserves1 Tbsp balsamic vinegar1 tsp Pork rub1/4 tsp chipotle chile powderInstructionsMix the brine ingredients and chill to 40f. Brine the tenderloins for 4-6 hours.Mix the sauce ingredients together, bring to a simmer and then remove to heat. You don't want it to thicken, just blend.Preheat a charcoal grill to 350-400f.Remove the tenderloins from the brine and pat dry. I like to tie my tenderloins after tucking the skinny end under, so they cook evenly end to end. Reserve 1 tsp of the rub for the sauce and use the rest to cover the tenderloins.Grill the tenderloins, turning occasionally, until they reach an internal temp of 140f (about 22-25 minutes). Brush with the glaze and cook another minute per side, just enough to cook the sauce onto the pork.Let rest for 5 minutes, slice thin, and serve with the remaining sauce.Powered by RecipageSince they almost always come two in a pack, they should call them "twinderloins". Notice the coal arrangement. See the void in the bottom right corner? That's to help keep the corn husks from burning.Place the corn so their husks are over the void.Served with rice pilaf and grilled cilantro butter corn.Do you have a favorite pork tenderloin dish?

In the “Grill Grrrl Take Two” recipe series, Michelle Lara – newest contributor to the blog takes classic GrillGrrrl recipes and gives them a new spin and turns them into a new recipe. This is also a creative use of leftovers! For this week’s ‘Take Two’ I drew inspiration from Robyn’s Grilled Tandoori Chicken. This super moist chicken is the perfect filler for super flaky samosas.  Instead of kneading a dough from scratch I decided to use philo dough (a huge time saver). Prepare your Grilled Tandoori Chicken and set aside to allow it to cool once it’s room temperature your going to want to shred it – or in my case I cut it into small cubes because I used chicken cutlets. Ingredients: 1 roll of philo dough thawed ½ a red onion thinly choppped Tbsp. minced fresh ginger 2 tsp minced garlic 1 tsp ground turmeric (in a pinch you can use a dash of curry seasoning to add color) 3 medium potatoes 1 stick of unsalted butter melted 1/4 cup of milk 1/2 cup frozen peas 2 tablespoons vegetable or canola oil 2 – 3 sheets of wax paper Boil your potatoes in salted water. Once your potatoes are fully boiled warm up the milk and 2 teaspoons of butter, mash your potatoes season with salt as needed and set aside. In a large skillet heat vegetable or canola oil and add the chopped red onions, ginger, minced garlic and tumeric. Once that has cooked down a bit add the frozen peas. Fold in your mashed potatoes and shredded tandoori chicken and set aside. Roll out your philo dough onto the wax paper keep the dough protected from the air while you’re working with it by covering any unused dough with a damp towel. Cut 2 inch wide strips the long way  and separate about 3 sheets and brush each layer with melted butter.  Place about a teaspoon of your potato/chicken mixture on the corner of the strip and fold into triangles (like your folding a flag). Heat some oil in a skillet and once warm fry up your samosas. Since the dough is so thin they fry up every quickly (less than 2 minutes per side) so keep an eye out. I served mine over rice but if you want something lighter this Herb Tahnini Salad would pair really well. Michelle Lara is the newest contributor to GrillGrrrl.com. She’s a curious-about-food-writer and has created the “GrillGrrrl Take Two” Series where she takes an original GrillGrrrl recipe and puts a new spin on it by turning it into something completely different. Read Michelle’s full bio on the contributor’s page. You can follow Michelle on Facebook or at her blog Cupcakes, Cocktails and Kids Share on FacebookPin It Related posts: Grill Grrrl “Take Two” Recipes: Slow Cooked Cinco de Mayo Tacos and a Smoky (Grilled) Margarita Michelle Lara is the newest contributor to GrillGrrrl.com. She’s a... Grilled Tandoori Chicken Thighs I’ve really been on an Indian kick lately. It seems... Peanut Butter Jelly Time Chicken (Roasted Chicken On the Grill) Remember that old rap song, with the accompanying video including... Related posts brought to you by Yet Another Related Posts Plugin.

Well I had one heck of a week! It was so much fun as I crossed Canada with Char-Broil and did media for them and the Char-Broil TRU Infrared Grills. We started out in the beautiful city of Vancouver British Columbia! Then right to the airport as I headed to Calgary ALberta Check out the link for our segment on grilling up some delicious chicken and a grilled caesar salad HERE  Then right to the Country 105 Radio station for The RHODES Show! Then once again right to the airport for a flight from Calgary to Chicago then on to Memphis. Ugh. Thats where a whole bunch of lightning unfortunately delayed my  plane and sadly I ended up arriving a day late into Memphis. (This seriously impeded my visiting with friends plans and cocktail aspirations) Got stuck in Chicago for the night. ] Now why was I headed to Memphis ?? Well Memphis in May of course one of the BIG contests. The Char-Broil TRU Tour goes each year! It is a lof of fun to visit with the Crew plus then we get to BBQ with The Weather Channel throughout the morning and have a lot of grilling fun with host Paul Goodloe You can follow Paul on his Facebook page  It was a blast of course – who doesn’t love grilling & BBQ.? All of the recipes for the segments can be found here! After the segments I got  some time to visit with friends from all over ! Congratulations to Sweet Swine o MINE!! Memphis in May World Champions for 2013

Memorial Day Weekend is next week and for a lot of folks, that means the start of the grilling and BBQ season. With all of the great things that come with cook outs and firing up that grill, one annoyance that comes with it is flies. I have found something that turns that annoyance into entertainment. It is the Bug-A-Salt salt gun and it wins the coveted Nibble Me This Best Grilling Accessory Award of 2013*.It is an ingenious non-toxic solution that uses a pinch of common table salt and air to take out flying or crawling pests. When you light up your grill or start prepping food outside, it is like a dinner bell for flies and draws in every flying maggot for miles and miles, right? I've tried the pennies in a ziptop bag of water and it doesn't keep them away (Mythbusters busted that myth). Swatting a fly with a fly swatter just splatters it all over your cooking or eating area, yuck. The Bug-A-Salt kills the fly with about 1/8th tsp of table salt but leaves the fly whole for easy, safe clean up.I found the Bug-A-Salt when they were doing a kickstarter type campaign last year or so. I checked back recently and found they are in full production now so I bought one for review.Product: Bug-A-Salt fly gunCost: $34.95 for oneAvailability: online at http://www.bugasalt.comKey FeaturesKills flies, mosquitoes, roaches and other pests with a range of 3 feetnon-toxicpump action - No battery requiredbug remains whole for easy clean up excellent for flying insects indoors near windows, corners, and ceilingsTestingWe have cycled through two hoppers of salt for 100+ shots. This thing works exactly as advertised. As shown in the video, we found it to be accurate even at 3 feet away from the tiny target. Accuracy on still targets is close to 100%. Trying to hit an erratic flying target is harder but definitely doable. So far it has taken out flies, meal moths, invasive brown stink bugs, and ants. To see a video of the accuracy test in action, go to the 2:47 mark in this video that I made. It is a quality build and feels sturdy, like it will last. We did have a couple of misfires at first. We quickly found that those were caused by cocking the gun while tilted AND the salt supply was low, so it just didn't get a full load of salt. Since then it has performed flawlessly. If you do run into problems, they have a hotline for customer service...I'm pretty sure it's the owner's actual mobile or office phone. I love working with smaller companies like that! SummaryExpensive for a “fly swatter”? Absolutely. But the x-factor is the entertainment aspect. Without exception, EVERYONE that I have shown the Bug-A-Salt has wanted to hold it and shoot it several times. This would be fun to have at BBQ competitions, picnics, campgrounds and such. It also works GREAT when a fly or gallon nipper gets INTO your house. I'm glad I finally bought one and I would recommend it. Note: This should only be used on nuisance pests. Most insects are beneficial and are important parts of our ecosystem. But flies, mosquitoes, and roaches? Take 'em out! Memorial Day Grilling GiveawayAfter buying my Bug-A-Salt, I reached out to them and they are willing to sponsor my Memorial Day Grilling Giveaway. One lucky winner will receive their very own Bug-A-Salt just in time for those outdoor Summer Activities. To enter leave a comment below and tell me where you would use your Bug-A-Salt if you win it. (Be sure to leave a way for me to reach you if you use the Anonymous comment option. Leave an email or forum name)You can get a bonus entry by tweeting a link to this blog post and using the hash tag #bugasaltEntries will be accepted until Noon Eastern time on Memorial Day 2013.Winner will be selected and notified via email and a post update on Memorial Day.Winner has one week from notice to provide shipping information or a runner up will be selected at random.*Yeah, I normally don't give out awards on this blog, I just made that award up. Bl

Congrats to Sweet Swine O Mine who won Grand Champion at Memphis In May this year. I’m feeling really proud of my good friend and GrillGrrrl contributor, Blake Marcum, whose team won Grand Champion of Memphis In May World Championship Cooking Competition. FYI, this is the Superbowl of Swine, and being named “Grand Champion” means you are the overall winner, having the highest overall score from the judges. Another big shoutout to my friends The Shed BBQ and Blues joint who placed first place in Whole Hog this year. I’ve captured a quick video of them walking the stage. Quick shout out to BigBobGibsons BBQ and good friend Chris Lilly who placed 2nd in Shoulder (to Sweet Swine O Mine) and Melissa Cookston of Yazoo’s Delta Q for placing 2nd in Whole hog. First place in ribs went to High Life on the Hog. Congrats all of you! I know it was a lot of hard work! More recap of the experience to come but thought you all would like to see how it turned out! Share on Facebook Related posts: Memphis in May 2012 Recap: Too Sauced To Pork Team Walks the Stage, Adventures with The Shed BBQ and The Danish National BBQ Team This is my 3rd year writing about MIM and I... Off To Memphis In May- World Championship BBQ Cooking Contest I’m writing this from Memphis as I’m here for my... How To Cook A Winning Tri Tip Tri-Tip: A regional favorite that leaves many scratching their heads-... Related posts brought to you by Yet Another Related Posts Plugin.

0 0 1 369 2109 AlbuKirky Seasonings 17 4 2474 14.0 Normal 0 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Trebuchet MS";} As burger month rolls on this week’s inspiration does not come from a local burger joint but my new sweet BBQ sauce. Besides, what’s the point of having a blog if I can’t shamelessly self promote my new products, I’ve got to create some hype. The new sauce will be available soon but for now it’s back to the burgers. BBQ Burger with Onion Straws The BBQ Burger 8 – Quarter pound organic beef patties 8 - Slices of sharp cheddar cheese 4 - Fresh Kaiser rolls 8 – Slices of bacon 2 – Large Onions- thinly sliced ½ - Cup of Cornstarch AlbuKirky Seasonings BBQ Rub & Sauce I started by weighing out the beef in quarter pounds in balls and formed them into patties. On one side of each patty I made an indentation to help keep the patties flat during cooking. Then seasoned the patties with my BBQ rub and set them aside while I started the charcoal. Cooking Burgers on the Big Green Egg For a real BBQ flavor I cooked these burger over mesquite charcoal in the Big Green Egg. I cooked the patties at 450-500 for about 10 minutes, to an internal temp of 130º. When I flipped the patties I poured some BBQ sauce over the top and allowed it to cook into the meat. A few minutes before the patties were done I topped them with the cheddar cheese and cooked for a few more minutes until the cheese has melted. Frying Onion Staws Now for the onion straws, I sliced to onions into very thin strips and dredged with cornstarch and added some BBQ Rub. The onions were then fried in 375º oil for 2-3 min until golden brown. These straws were so tasty right out of the fryer I almost didn’t have enough for the burgers. Since I had disc full of hot oil I dropped my bacon in the oil and fried it up. With everything cooked it was time to assemble these beefy behemoth burgers. I started with the fresh Kaiser bun and added the beef patties that were just dripping with cheese, the added the bacon and then topped with a big pile of onion straws. After all that I drizzled the entire burger with the sweet BBQ sauce. Then I capped with the other half of the bun. BBQ Burger Now for the hard part, getting this tasty tower of a sandwich into my mouth. Actually, I have a double-jointed jaw that I can dislocate to fit large bites of food into my mouth. Once I did get my first bite of this burger it was just spectacular. The smoky beef patties, the sweet bbq sauce, the crunch of the bacon and crispy straws this burger was just a mountain of flavors. Man was it good. I’ve got a few more burgers to do this month, but I think this one is going to be tough to beat.

Cheesy Ham & Grits Breakfast Casserole Grits Cake Pain Perdu Pan Fried Sesame Chicken Tenders Baked Vidalia Onion Black & Bleu Onion Burger Homemade Baby Yukon Potato Salad

Thanks for read my blog for the past 6 years. We are now stepping up our barbecue game. Along with some of my friends and family I've created a new National Team called the Buffalo Boys. We are going to do traditional barbecue but also have a full line of Buffalo Based Products. The road life is going to be hard and long. We want to show the pitmaster that have been doing this long before us that we have what it takes to be one of the best.We need your help. Our team has an Indie GoGo add running for the next few weeks to raise some of the money need to hit the road. We need to buy a commercial smoker, several grills and a trailer. We have set up several perks for folks that help us get this dream on the road. Please Check out our Indie GoGo campaign and pass it around to your friends and family. Thanks for all your support.NorCalBBQ

I had the urge for meatballs but couldn't decide what kind to make.  SO I made three different batches. First batch I went with veal, an egg, minced scallions, beef bouillon, onion powder, seasoned salt, worcestershire sauce and bread crumbs. Second batch was beef, green chili sauce, egg, scallions and bread crumbs.. Third batch was beef, spicy red chili sauce, egg, scallions