Cooking Pork Tenderloin on the Grill

!9#: Cooking Pork Tenderloin on the Grill

Preparing a pork tenderloin on the grill has got to be one of my favorite meals of all time.  It was a regular staple of my cooking arsenal years ago, but over the past few years I have been dealing with a charcoal grill rather than a gas grill, and for the way I like to grill pork tenderloin, it was just too much trouble with the small, portable charcoal grill I had (it was all I had access to).  I tried it several times, but not only was it a challenge getting a full pork loin to fit on that little grill, but I was never able to control the heat well enough to handle the cooking the way I wanted it done.  Now that I have a new Viking gas grill to work with... oh boy, oh boy, oh BOY!

The thing about cooking a pork tenderloin on the grill is that it's really easy to get really good results, and to really impress your friends, family or whomever else might be sitting at your table.  On top of that, cooking pork is actually quite healthy.  Pork is very low in fat, and is very adaptable to many different recipes.  It also takes on flavors very well, so if you want to add a wet or a dry rub, or perhaps a marinade (from a simple store-bought Italian dressing, which is something I like a lot, to more fancy, home-made concoctions handed down through the generations...)  The one thing you do need to be careful about is that because pork is such a low fat content meat, it has a tendency to dry out quickly if it's not prepared properly.

So how do you prepare it properly?  Well, one thing you can do (other than the store bought Italian dressing technique I just mentioned), is to soak your tenderloin in brine for anywhere from 10 to 12 hours, or even as much as 24 hours if you want to.  Brine is simply salt water.  You can add 2 to 3 tablespoons of good salt (I prefer Kosher salt, but many people swear by sea salt) to a quart of water and just let the pork loin soak in that, covered, in the fridge.  Doing this will help ensure you have a nice, juicy pork loin when you take it off the grill.

As for grilling, you will need to cook on 2 different temperatures.  This is why I like my new gas grill so much; I can crank it up to get it good and hot, then just turn the dial down when it's time to slow cook.

Cooking Pork Tenderloin on the Grill

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How to Make a Great Panini

!9#: How to Make a Great Panini

Have you ever had a panini that really just made your mouth water at the mere thought of this? For those who do not know what this incredible Italian sandwich is, read on! In Italy, a Panini (or Panino) is any sandwich, cold or hot! Somehow, in the recent past, it took on a new life as a hot sandwich which has been grilled.

When discussing the crispy, hot sandwich with various restaurant owners, they all stated that you need to ensure that you start with the best ingredients that you can afford. When you think about it, quality starts with quality. The tastiest breads, savory meats, awesome cheeses and other things really make the panini pop when you start eating them.

I always start with my home made sourdough cut to normal bread thickness (about 1/3 inch or 1 centimeter.) I order just enough fresh meat from the deli counter (after requesting a taste to check for freshness!) for that round of sandwiches. I do the same for cheese, making sure it does not have some sort of funky odor that it picked up in the refrigerator case. I make my own roasted red peppers as I cannot stand old rubbery ones. Finally, I choose nice crisp vegetables to top off the Panini! Here is how I build the edible work of art!

1. Start heating up the Panini Press/ Panini Maker
2. Cut a nice piece of crusty bread to the thickness of choice.
3. Layer my meat, veggies then cheese on top of the bread
4. lightly brush olive oil, melted butter or margarine on the top piece of bread (note: if you really want to be naughty, use bacon drippings!)
5. Open the press/maker and place the oiled side on the bottom, then brush the top with the fat of choice.
6 Close and wait. Be sure to check it every couple of minutes so it does not burn!
7 Remove from the maker with a spatula, place on plate and let cool, cut and Eat. Be Careful as the Panini will be very hot coming out of the maker.

And there you have it! A Panini that is fit for Leonardo Da Vinci!

How to Make a Great Panini

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Discount Cuisinart Griddler

!9#: Discount Cuisinart Griddler

www.amazon.com Amazon.com Product Description Compact in size but big in features, Cuisinart's countertop Griddler offers five-in-one functionality as a contact grill, panini press, full grill, full griddle, and half grill/half griddle. The stylish brushed stainless-steel housing looks sleek and modern in the kitchen and features a wide panini-style handle and a hinged floating cover that adjusts to various food thicknesses. On the base, two temperature controls and a function selector are clearly marked and have indicator lights for quick reference and accurate, no-guesswork operation. Open the cover and customize the cooking surface with removable and reversible nonstick grill and griddle plates that snap in and out easily and drain grease to an integrated drip tray for healthier cooking. The Griddler also comes with gourmet recipes and a cleaning scraper tool. The cooking plates, drip tray, and scraper all go safely into the dishwasher. Limited three-year warranty. Buy Cuisinart Gliddler

Discount Cuisinart Griddler

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Barbeque Ribs Recipes: Finding The Right One For You and Your Family

!9#: Barbeque Ribs Recipes: Finding The Right One For You and Your Family

During the grilling season, ribs are always in demand and with good reason. They're delicious, at least when cooked properly. An individual that possesses a great barbeque ribs recipe possesses "gold." It's valuable, in demand. Everyone wants it. There are so many different types of barbeque and sauces. What may be a big hit is one part of the country may be considered odd and unappealing in another. The region in which a person lives will likely determine whether or not a particular taste of flavor is acceptable or not.

One of the best ways to come up with great ribs recipes is to experiment. Mixing up (or purchasing) a few sauces is a terrific way to figure out which one a person and/or their family will end up liking best. A cookbook would be good for this purpose, that is, if an individual plans on making theirs from scratch. Those who rather buy theirs will find a trip to the grocery store worthwhile. In order to not waste food, instead of cooking an entire batch with a particular type of sauce, placing some of each sauce on a few ribs is a great way to taste them without committing to any one of them and potentially ruining the food.

When creating barbeque ribs recipes from scratch, depending on an individual's budget, don't be afraid to try new things. Something which may sound questionable on paper may turn out to be pretty good. Of course, it's always a good idea to look for recipes which includes a person's favorite ingredients. This will significantly increase the likelihood that everyone ends up enjoying the final product. Those that plan on purchasing their sauces may want to give some of the gourmet selections a try. Many of them are the house sauces for major restaurants and are really good.

Another great way to ensure a batch of delicious ribs is to ask for recipes. Often times, family members and friends will have really good one tucked away somewhere. If it is tried and true, give it a shot. It just may soon become a family or personal favorite.

Barbequing is a great deal of fun. Getting family and friends together to enjoy good food and conversation is one of the hallmarks of the summer season and one of the things that people miss most when it's over. Ribs are a grilling staple so be sure to find a good recipe and put it to good use.

Barbeque Ribs Recipes: Finding The Right One For You and Your Family

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