BBQ JUST BECAUSE
- Cajun Rubbed Smoked Pork Tenderloin
- Buffalo Burgers
- Nachos Blancos
- Shrimp Quesadillas with Pineapple and Red Peppers
CAJUN RUBBED SMOKED PORK TENDERLOIN 2 pork tenderloins, sliver skin removed Rub |
In a small bowl combine all the rub ingredients and mix well.
Rub mixture vigorously over pork, coating the meat. Place pork in a large sealable plastic bag and put in the refrigerator. Let marinate for 3 hours.
Place 2 cups (500ml) of apple wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 1 hour.
Build 1 smoke pouch. Squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package.
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
Prepare the barbecue for smoking. Preheat one side of the barbecue to 400°F/200°C or to high heat. Leave the other side off. Place the smoke pouch directly over high heat source of the grill. Close the lid and wait for smoke.
Wait until the barbecue cavity is full of smoke. Place pork tenderloins onto the cool side of the grill. Turn the temperature down to 220°F/104°C or medium low heat.
Smoke pork for 45 minutes. Remove from grill, loosely tent with foil and allow meat to rest for 10 minutes before slicing.
Slice tenderloin against the grain of the meat and serve with the Arugula and Parmesan Cheese salad (recipe follows).
Arugula & Parmesan Cheese Salad
5 oz Arugula
1 cup parmesan Cheese shavings (250ml)
½ cup sun dried cranberries (125ml)
Dressing
Juice of 2 lemons
Salt and pepper to taste
¼ cup olive oil (60ml)
Arrange arugula on a platter. Arrange sliced Cajun rubbed smoked pork tenderloin atop arugula. Sprinkle with Parmesan shavings and top with cranberries.
In a separate bowl prepare the dressing. Whisk together all dressing ingredients until well combined.
Pour dressing over salad. Toss gently to combine.
Yield: 8 servings
| 2 pounds lean ground buffalo meat (900grams) ½ cup butter, softened (125ml) |
In a medium bowl, combine butter, green onion, cilantro, parsley and hot red pepper.
On a piece of plastic wrap or waxed paper, form the mixture into a cylinder, about 1 inch (1.5 cm) in diameter. Wrap and close the ends. Place the butter cylinder in the freezer to solidify.
Shape ground buffalo into 6 large balls. Cut frozen butter into six ¼ inch (4mm) discs.
Freeze remaining butter for use another day.
Make a depression in the center of each buffalo patty. Place a frozen butter disc into each meatball and seal inside. Shape meat into patties about 1-inch (1.5 cm) thick, keeping the butter well surrounded by buffalo meat.
Preheat the barbecue to 375° F/190°C or medium high heat.
Oil the grill and season buffalo burger with salt and pepper.
Grill the burgers over direct heat turning once, 6 minutes per side, or until desired doneness.
| Approximately 36 Tortilla Chips 2 cups Monterey Jack Cheese, grated (500 ml) Sour cream for garnish |
Preheat the barbecue to 275°F/135°C or medium low heat. Leave one side barbeque off to prepare for indirect grilling.
Arrange a layer of tortilla chips on a foil-covered baking sheet or smoke proof platter. Scatter some cheese, onion and chili over the chips. Repeat the procedure in layers finishing with cheese on top.
Place the nachos on the cool side of the grill. Cook until the cheese is melted and golden brown, about 10 minutes.
Remove from heat and serve with salsa and sour cream.
2 red bell peppers
1 tablespoon vegetable oil (15ml) + 1 tablespoon (15ml)
8 pineapple slices ¼” thick
Cheese Mix
1 jalapeno pepper, finely diced
3 green onions, finely diced
4 cilantro sprigs, leaves only
4 cups Monterey Jack cheese, grated (1000ml)
Pepper to taste
8 large flour tortilla (8inch/ 51cm)
¼ cup vegetable oil for brushing and grilling (60ml)
Place shrimp in a medium bowl. Toss with olive oil and season with salt and pepper.
Prepare baste in a separate medium bowl. Using a whisk, combine lemon pepper, mustard, honey, orange juice and worcestershire sauce.
Slice red peppers into 6 pieces and remove seeds. Oil each piece with vegetable oil.
Peel, core and slice fresh pineapple into ¼” (6mm) thick slices and brush with vegetable oil.
Preheat barbecue to 425°F/210°C or high heat.
Prepare cheese mixture by placing jalapeno, green onion, cilantro, cheese and onion in a bowl. Mix together evenly. Place in the refrigerator until needed.
Oil barbeque grate and place shrimp on the grill, cook for 1 minute per side (or until bright pink in color). Baste constantly. Remove from grill and let cool. Remove tail and slice in half, lengthwise and set aside.
Reduce barbecue temperature to350°F/175°C or medium heat.
Oil barbeque grate and place pineapple and peppers over direct heat. Grill pineapple for 1 minute per side or until nice golden char marks are achieved. Baste constantly with the honey glaze.
Grill the peppers for 1.5 minutes per side. Baste constantly with honey glaze.
Remove from the grill and slice red peppers into small bite size pieces. Slice pineapple into quarters.
Lightly brush Quesadilla skins with vegetable oil. Divide cheese mixture over 4 shells and top with shrimp, pineapple and red peppers. Cover with another oiled quesadilla skin.
Preheat grill to 250°F/120°C or medium low heat.
Oil grill grate and place quesadillas down on grill and cook until golden brown on one side (4 minutes). Flip and repeat.
Remove from grill and slice into wedges.
Yield: 6 servings---
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