Grilled Pork Tenderloin Sandwiches

 

                    The flavor of these simple pork sandwiches is enhanced by the sweet Vidalia Onion Barbecue Sauce. Be sure to get real Vidalia onions when you're preparing the barbecue sauce.

6 servings

• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon dry mustard
• ½ teaspoon coarsely ground black pepper

1. Mix those 4 ingredients together.

• 2 (¾-lb.) pork tenderloins
• Vegetable cooking spray
• 6 whole wheat hamburger buns
• 6 tablespoons Vidalia Onion Barbecue Sauce (recipe below)

1. Preheat grill to medium-high heat.
2. Rub pork tenderloins evenly with seasoning mixture ; lightly coat pork with cooking spray.
3. Grill, covered with grill lid, 10 to 12 minutes on each side or a meat thermometer inserted into thickest portions registers 145F.
4. Remove from grill, and let stand 10 minutes.
5. Chop or slice, and serve on hamburger buns ; drizzle each sandwich with 1 tablespoon Vidalia Onion Barbecue Sauce.

Vidalia Onion Babercue Sauce

Makes about 2½ cups

• 1 medium Vidalia onion, finely chopped
• 1 cup ketchup
• 2 tablespoons firmly packed brown sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon olive oil
• 1 garlic clove, minced
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

1. Stir together all ingredients and ½ cup water in a large saucepan ; bring to a boil over medium heat.
2. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
3. Refrigerate in an airtight container for up to a week.

BON APPÉTIT

South Caroline Sliders with Mustard Barbecued Pork (Slow cooker)

 

South Carolina Sliders

1. Bake 1 (15-oz.) package slider miniature sandwich buns according to package directions.
2. Split buns.
3. Spoon ¼ cup barbecued pork and ¼ cup South Carolina Slaw (recipe follows) onto each bun bottom.
4. Cover with bun tops, and serve immediately.

South Carolina Slaw

For 6 cups

• ½ head thinly sliced cabbage (about 1 lb.)
• 1 cup shredded carrot
• ½ cup apple cider vinegar
• ¼ cup sugar
• ¼ cup vegetable oil
• 2 tablespoons Dijon mustard
• 2 teaspoons dry mustard
• 1 teaspoon celery seeds
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

1. Place cabbage and carrot in a bowl.
2. Whisk together vinegar and next 7 ingredients in a saucepan until sugar dissolves ; bring to a boil over medium-high heat.
3. Pour over cabbage mixture ; toss to coat.
4. Serve immediately.

Mustard Barbecued Pork

                    Start it first thing in the morning and let the slow cooker do the work for you.

10 to 12 servings

• One-third cup firmly packed light brown sugar
• 2½ teaspoons salt
• 1½ teaspoons garlic powder
• 1½ teaspoons paprika
• 1 teaspoon onion powder
• ½ teaspoon ground red pepper

1. Stir together all ingredients in a small bowl.

• 1 (4- to 5-lb.) bone-in pork shoulder roast (Boston butt), trimmed
• 1 cup yellow mustard
• One-third cup honey
• ¼ cup apple cider vinegar
• 1½ teaspoons Worcestershire sauce

1. Rub dry mixture over pork roast ; place roast in a lightly greased 6-quart slow cooker.
2. In a bowl, whisk together the yellow mustard, honey, apple cider vinegar and Worcestershire sauce ; pour mixture over roast.
3. Cover and cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours) or until meat shreds easily with a fork ; let stand 15 minutes.
4. Shred pork with 2 forks, removing any large pieces of fat ; stir until sauce is incorporated.

BON APPÉTIT

Baked Smokin' Mac and Cheese

 

                This macaroni and cheese gets its flavor from smoked Gouda and smoked ham. The crunchy cornflake topping is the ideal counterpoint to the creamy noodles.

8 servings

• 1 lb. uncooked cellentani (corkscrew) pasta
• 3 tablespoons butter, divided
• ¼ cup all-purpose flour
• 3 cups milk
• 1 (12-oz.) can evaporated milk
• 1 cup (4 oz.) shredded smoked Gouda cheese
• ½ cup (2 oz.) shredded sharp Cheddar cheese
• 3 oz. cream cheese, softened
• ½ teaspoon salt
• ¼ teaspoon ground red pepper, divided
• 1 (8-oz.) package chopped smoked ham
• Vegetable cooking spray
• 1¼ cups cornflakes cereal, crushed
• 1 tablespoon butter, melted

1. Preheat oven to 350F.
2. Prepare pasta according to package directions.
3. Meanwhile, melt 2 tablespoons butter in a Dutch oven over medium heat ; gradually whisk in flour, cook, whisking constantly, 1 minute.
4. Gradually whisk in milk and evaporated milk until smooth ; cook, whisking constantly, 8 to 10 minutes or until slightly thickened.
5. Whisk in Gouda cheese, sharp Cheddar cheese, cream cheese, salt and pinch of ground red pepper until smooth ; remove from heat, and stir in ham and pasta.
6. Pour pasta mixture into a 13- x 9-inch baking dish coated ith cooking spray.
7. Stir together crushed cereal, remaining 1 tablespoon melted butter, and remaining pinch ground red pepper ; sprinkle over pasta mixture.
8. Bake at 350F for 30 minutes or until golden and bubbly.
9. Let stand 5 minutes before serving.

BON APPÉTIT

Cowboy Sandwich (Ultimate barbecue)

 

                    This brisket sandwich is a twist on the traditional French dip, minus the jus. It gets its kick from the pepper Jack cheese and pickled jalapenos.

4 sandwiches

• 8 thick bread slices
• 4 (1-oz.) pepper Jack cheese slices
• Smoked Beef Brisket, click for recipe
• Pickled jalapenos slices

1. Preheat oven to 400F.
2. Arrange bread slices on a baking sheet.
3. Top 4 bread slices with pepper Jack cheese slices.
4. Bake at 400F for 5 minutes or until bread toasted and cheese is melted.
5. Top cheese-covered bread slices with warm Smoked Beef Brisket and remaining bread slices.
6. Serve sandwiches topped with pickled jalapenos slices.

BON APPÉTIT

Smoked Beef Brisket with El Sancho Barbecue Sauce (Ultimate BBQ)

 

                    Look for a brisket with a lot of fat and plenty of marbling, and always cook it to medium-rare.

10 to 15 servings

• 1 (12- to 14-lb.) beef brisket, trimmed
• ½ cup Worcestershire sauce
• 1 cup beef rub (recipe below)
• 3 to 4 pecan, hickory, or oak wood chunks
• 15 lb charcoal briquettes
• El Sancho Barbecue Sauce (recipe below)

1. Brush or rub brisket generously with Worcestershire sauce ; coat entire brisket with Beef Rub and chill 1 to 4 hours.
2. Remove brisket from refrigerator, and let stand 1 hour.
3. Meanwhile prepare charcoal fire in smoker ; place water pan in the smoker and regulate temperature with a thermometer to 250F for 15 to 20 minutes.
4. Place brisket, fat side down, on top food grate and close smoker ; smoke 5 hours or until a meat thermometer inserted into the center of the brisket where the point and flat meet registers 165F.
5. Remove brisket from smoker, and wrap tightly in wax-free butcher paper ; return brisket to smoker.
6. Cook 3 to 5 hours more, checking temperature each hour until meat thermometer inserted into the center o the brisket registers 200F.
7. Remove brisket from the smoker, open butcher paper, and allow steam to escape for 2 to 4 minutes ; re-wrap and let brisket stand in butcher paper 2 hours.
8. Remove brisket rom butcher paper, and place on a cutting board, reserving ¼ cup drippings in butcher paper.
9. Slice meat across the grain into ¼-inch-thick slices ; combine drippings and El Sancho Barbacue Sauce, and serve immediately.

Beef Rub

About 2¼ cups

• 1 cup kosher salt
• 1 cup coarse tellicherry black pepper
• 3 tablespoons granulated garlic
• 2 teaspoons ground red pepper

1. Stir together all ingredients until well blended.
2. Store in airtight container up 1 month.

El Sancho Barbecue Sauce

                    This Texas-style barbecue sauce is sweet and spicy and ideal with smoked brisket, pulled pork, or even beef ribs.

About 3 cups

• ¼ cup tomato paste
• ½ cup ketchup
• 1 cup apple cider vinegar
• ¼ cup yellow mustard
• ¼ cup Worcestershire sauce
• 1 tablespoon hot sauce
• 1 tablespoon granulated onion
• 1 tablespoon granulated garlic
• 1 tablespoon kosher salt
• 2 teaspoon hickory liquid smoke
• 1 teaspoon coarse tellicherry black pepper
• 1 cup sugar
• ¼ cup honey

1. Stir together all ingerdients in a medium saucepan, and bring to a boil.
2. Reduce heat ; simmer, stirring occasionally, for about 30 minutes.
3. Rerigerate in an airtight container up to 1 week.

BON APPÉTIT

Greek Turkey Burgers

 

                Traditional Greek flavors like feta, red onion, yogurt, and mint make this burger a real winner.

4 servings

• 1½ lb ground turkey breast
• 1 (4 oz) package crumbled feta cheese
• ¼ cup finely chopped red onion
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• ½ teaspoon salt
• Vegetable cooking spray
• ½ cup grated English cucumber
• 1 (6 oz) container fat-free Greek yogurt
• 1 tablespoon chopped fresh mint
• ½ teaspoon salt
• 4 French hamburger buns, split and toasted
• Toppings : lettuce leaves, tomato slices, thinly sliced cucumber, sliced red onion rings

1. Stir together first 6 ingredients ; shape 4 (½-inch-thick) patties.
2. Heat a grill pan over medium-high heat.
3. Coat grill pan with cooking spray ; add patties and cook 5 minutes on each side or until done.
4. Stir together cucumber, yogurt, mint, and ½ teaspoon salt in a small bowl.
5. Serve burgers on buns with cucumber sauce and desired toppings.

BON APPÉTIT

Artichokes, Oven-Roasted Tomatoes, and Goat Cheese

 

                    In this sandwich, the sweetness of oven-roasted tomatoes contrasts beautifully with the acidity of the goat cheese and earthiness of the artichokes.

Makes 2 sandwiches

• 3 ounces fresh goat cheese
• 1 tablespoon finely chopped fresh basil
• 1½ teaspoons olive oil
• Two 6-inch lengths baguette
• 10 oven-roasted tomato halves 
• One 6-ounce jar quartered marinated artichoke hearts, drained

1. Heat a panini or sandwich press.
2. Combine the goat cheese, basil, and olive oil in a small bowl and mash and stir until the cheese is softened and well combined with the other ingredients.
3. Slice the baguette pieces in half lengthwise and spread some of the goat cheese on the bottom half o each baguette.
4. Arrange the tomatoes and artichokes on top of the goat cheese ; top each sandwich with the top half of the baguette.
5. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 4 to 7 minutes, depending how hot your machine is.
6. Carefully remove from the press and serve immediately.

BON APPÉTIT