I do not know if there is an “official” start of barbecue season however, the 70 degree weekends have pushed my family into wanting to spend time outside and to grill in the evenings! This season, I realized our stainless steel grill had rusted out and died. So, I was left with either having to buy a new grill or rehab an older Kingfisher Kooker. So, I got out my wire brushes, the garden hose and a ton of elbow grease. I am happy to report that this little cast iron gem has come back beautifully. I painted her (yes, she now is a she) and have ordered a new thermometer. She has been fired up and is ready to start grilling.
In honor of the beautiful weather, here are two easy recipes that are guaranteed to rock your next BBQ! In fact, my stuffed pork tenderloin will be featured in the upcoming Braum’s Spring and Summer Booklet! You will not want to miss it….coming to stores SOON!
Green Chili Stuffed Pork Tenderloin
1 pork tenderloin
1 container cream cheese
1 small can diced green chilis
1 cup shredded sharp cheese
6 slices bacon
Salt and pepper
Barbecue sauce
Preheat your grill to medium
High heat. Butterfly open the tenderloin and place between two sheets of plastic wrap. Pound the tenderloin thin and sprinkle with salt and pepper. In a small bowl combine the cream cheese, green chilis and shredded cheese till smooth. Place a “long log” of the cream cheese mixture down the center of the tenderloin. Roll the tenderloin up. Wrap the tenderloin with bacon and secure with butchers twine or toothpicks. Sprinkle the outside with more salt and pepper. Wrap the pork tenderloin in foil. Grill for 20 minutes rotating 1/2 way through. Remove the foil and grill over medium hot heat rotating so the bacon cooks and browns. Continue cooking till the tenderloin reaches an internal temperature of 145 degrees. Brush the tenderloin with BBQ sauce during the last minutes of grilling. Remove from the grill and allow it to rest for 15 minutes before slicing.
Jalapeño Beer Cheese Muffins
3 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
4 Tbsp. honey (divided)
1 bottle beer
1 stick butter, melted (divided)
1 cup cheddar cheese, shredded
1 jalapeno choppedPreheat the oven to 350 degrees. Spray muffin pan with nonstick cooking spray.
Melt the butter in a small saucepan with 2 Tbsp honey. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Pour in 1/2 of the honey butter mixture into the dry ingredients. Pour the bottle of beer into the mixture plus add 2 Tbsp of honey and stir with a wooden spoon till everything is combined. Stir in the cheese and chopped jalapeño. Using a cookie scoop, place heaping scoops of the batter into each individual muffin cup. Pour the remaining honey butter over the top of each muffin. Bake for 25-30 minutes or until the muffins are cooked through and golden brown.