Grilled Pork Tenderloin

I found this recipe in the Food Network Magazine, June 2012.  The pork turned out so juicy and had a nice kick to it!

• 1 tablespoon paprika
• Kosher salt and freshly ground pepper
• 1 teaspoon packed light brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon mustard powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 teaspoons extra-virgin olive oil, plus more for brushing
• 2 small pork tenderloins (about 1 1/2 pounds total)

Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.

Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.

Enjoy :)

BBQ RIBS!

Here is my ultimate favorite meal since the first grade! YUM!

Adapted from The Neelys

Sauce:

• 8 ounces ketchup
• 4 ounces water
• 2 ounces brown sugar
• 1 ounce white sugar
• 1/4 tablespoon freshly ground black pepper
• 14 tablespoon onion powder
• 1/4 tablespoon dry mustard powder
• 1/2 ounces lemon juice
• 1/2 ounces Worcestershire sauce
• 2 ounces apple cider vinegar
• 1/2 ounces light corn syrup
• 2 pounds baby back ribs
• 1/2 ounces Neely's Seasoning Mix, recipe follows

Directions

Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 30 minutes. Meanwhile, trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours.

Preheat oven to 300 degrees 


Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay meat side up on cookie sheet.  Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 2 1/2 hours.

Neely's Seasoning Mix:

• 4 ounces paprika
• 2 ounces sugar
• 1 teaspoon onion powder

Mix all ingredients together in a bowl.

BBQ Ribs with sauteed zucchini and mint fresh from the garden!

Pulled Pork

I think I found a Crock Pot WINNER!  Pulled Pork! YUM!

4lbs pork shoulder

Pork Rub:

seasoning salt (Penzeys spices 4/S..It's a great addition to any meal!)

garlic powder

Cajun seasoning

brown sugar

fresh ground pepper

Rub pork with this mixture and refrigerate for at least 2-3 hours.

3 cloves of garlic, sliced

1 large yellow onion sliced thick

1 bottle of the beer of your choice, I used Sam Adams

Your favorite BBQ sauce

 (Dinosaur BBQ or Wegmans Memphis BBQ are mine!)

In the crock pot add onions, garlic, 1 beer and pork.  Cook on high for 5 hours.  After 5 hours, remove pork shoulder, be very careful it will be very tender and may fall apart.  Empty crock pot.  Put pork back in crock pot.  Remove fat from pork.  Add BBQ sauce.  Cook on Low for at least 1 more hour. 

ENJOY :)

BBQ Brown Sugar Chicken

Chicken for 2

If you're looking for grilling a chicken that always comes out moist, delicious and is a crowd pleaser, here it is folks!

I have also used this recipe for chicken wings, too!  

2 boneless chicken breasts

1-2 Tbs of brown sugar 

1-2 Tbs of BBQ seasoning

2 Tbs of olive oil

2 tsp of fresh thyme

2 tsp of fresh oregano

salt

pepper

Marinate for 1-2 hours

Grill on medium-high heat for 2-3 minutes  on each side to sear chicken, then reduce heat to medium-low for 15 minutes.

Enjoy :)