Recent Grilling Session

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I’m a big fan of Jamie Purviance, he is the well renowned chef, pitmaster and author of Weber’s cookbooks…it’s too bad, however, that he is a Cardinal alum. One of his recipes appealed to me on Weber’s website. This Mexican seasoned Pork Tenderloin was fantastic. I’m looking forward to making this again, maybe try it with salmon!

Fight On!

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Candied Acorn Squash

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Squash is bountiful this time of year…I picked up an acorn squash to cook on the grill. First, I nuked it whole (poked several times with knife too) for 7 minutes. Cut in half, scoop out the seeds and guts. Then dusted the flesh with some Dizzy Pig Pineapple rub. Place it on the grill, flesh side down, in direct heat with the lid on for about 5 minutes until I saw grill marks. Put the squash on the cool side of the grill and baste the flesh with a mixture of butter, apple cider and spicy pepper jam every 5 minutes until tender.