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!
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.
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One of my favorite local restaurants, A Better Pizza, is a deep dish pizza joint. Its brash and opinionated owner, Craig, has as much distaste for St. Louis style thin crust pizza as I do and the man loves food … Continue reading
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Last time I did this, it was for my son’s birthday party. All the food disappeared so fast, I didn’t have a chance to get more. So I’m doing it again, but with a few wrinkles added. Originally, when I … Continue reading
Cider brined pork chop topped with sauteed apples. The apples were picked the other day when I made a visit to the local orchard. A perfect Fall meal that I will absolutely do again. It was moist and has lots of flavor!
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A week after a good showing in St. Peter’s, Team MLG turns attention to the Hermann BarBQ and Brats Festival. It’s about an hour from where I live, but I heard this event was tons of fun. Our daylong trek … Continue reading
This ain't the Minor Leagues! 