Italian Deli Pasta Salad - 52 Church Potluck Side Dishes

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Did you happen to catch yesterday's post???

I had a Whoop de Doo.

15 guests in my back yard and LOTS and LOTS of food!  Started posting the dishes with a spectacular Pistachio Crusted Spiral Pork Chop Bite (yes, that's bacon, pork wrapped pork, Summer in my back yard!).

But as much as I love grilling for a Whoop de Doo, Man does not live by grilled meats alone (sigh).  So as much as I ponder the meats, the side dishes are just as important.  I like this as a side since it can (and actually tastes better if..) made in advance.  Several hours or even overnight.  This frees you up to do the last minute grilling.

I also love it cause it tastes soooo good!

It smells and tastes just like a visit to an Italian Deli!

This recipe does fall under the category of, "who does he think he is???".  It was inspired by a recipe I saw in this month's Food Network Magazine.  I made a few changes that I believe really make this a winner.

First the major change... Deli style Brown Mustard Vinaigrette added to the mayonnaise.  After all, what's deli food without Deli Style Brown Mustard (plus it makes this salad unique)!

Next... Italian spices.  Specifically, Herbes de Provence.  Hey... It's an ITALIAN DELI, use Italian spices.

And finally, Tomatoes.  I used Roma tomatoes cause it almost sounds like Rome (pretty famous Italian City), but mostly cause I like tomatoes.

Served cold, creamy, vinegar tasting and LOADED WITH ITALIAN DELI TASTES!!!

Enjoy, I did and so did my Whoop de Doo guests!

OK... here's what I did...

Italian Deli Pasta Salad

Ingredients

• 1 Pound Rotini Pasta, Cooked according to package directions (Or, 1 minute less for Al Dente Texture), Drained
• 1/4 Cup Mayonnaise
• 1/4 Cup Deli Style Brown Mustard
• 3 TBS Red Wine Vinegar
• 1 - (16 Ounce) Jar Giardiniera (Pickled Vegetables, found in the pickle relish section of the store), drained and chopped
• 1 Cup Diced Provolone Cheese
• 1 Cup Diced Salami
• 1/4 Cup Herbes de Provence (or substitute fresh chopped herbs of your choice)
• 2 Firm Roma tomatoes, Diced

Cooking Directions

1. Prepare Pasta according to package directions. Couple of tips, Salt (not oil) is what makes the pasta NOT stick together. Make the water salty as the ocean (about a half cup). Don't worry, most drains off), And speaking of draining. Just drain the pasta, do not rinse. the starchy water coating helps the sauce to absorb into the pasta instead of just pooling (usually on the bottom of the bowl). Finally, only cook the pasta for one minute less than the box says for a more chewy al Dente taste).
2. While the pasta is cooking, thoroughly mix together the Mayonnaise, Brown Mustard and Red Wine Vinegar.
3. When pasta is drained, return to pot, add sauce and mix.
4. Now add all remaining items and stir to combine.
5. Cover and chill overnight (or for a couple hours at least in the refrigerator to allow the flavors to mix).
6. Serve Chilled and ENJOY!!!

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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So,  I am pleased to list this as one of my Growing list of  "52 Specialty Salad Recipes"!!!

Sometimes they are the main course, sometimes a lunch and sometimes they are the side dish... And if you count Jell-o salad you can even make a dessert of a salad.  Here are a few of my favorite salads that get far more Ooohs and Aaahs than that simple chopped head of lettuce.

Links include Potato Salads, Cole Slaws, and Plenty of greens and fixins' Salads... And more than a few matching FRESH MADE Jam Jar make it yourself Salad Dressings!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Pistachio Crusted Spiral Pork Chop Bites - 52 Grilling Time Secret Extras

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We had a Whoop de Doo last weekend!!!

15 guests, about 10 different dishes and a full back yard of grills (I used all three of my Weber Kettle Grills at once), fun and good eats!

Of course I don't need an excuse to hold a Whoop de Doo, just the perfect spring night weather would be enough.  Or a chance to cook for valued friends and family... Certainly more than an excuse.  But this day's cook had a special meaning.

What else would he do with this haircut???

My son, James has got his marching orders.  Despite our pull back from Afghanistan, there will still be about 10,000 US troops there next year.  My son will be one of them.  he is a medic in the Army, assigned to route clearance duty.  he will be busy closing bases and shuttling personnel and material as we consolidate our presence.

He leaves in August but he will have a busy schedule of additional last minute training (hurry up and wait since he has been mostly idle for the last two years while assigned to Ft. Riley) and spending his 30 day leave to visit his Mother, Sister and hunting down old girlfriends "back east".

So, this Whoop de Doo was held in his honor, one of the last few chances for dad to cook for his son for a year and a chance my neighbors and friends to shake a hand and wish him well.

Sniff... I'm tearing up just writing that...

But it also gave me a chance to cook up some of my favorites...  Like these beauties.

BACON, wrapped in PORK!

Slathered in a specialty BBQ sauce.  I used an Easy Mango BBQ Sauce.  Made this to sound even more exotic and special (and to taste more exotic and special)!  Then rolled in Pistachio Nuts.  Again... Exotic and special.  However I have made almost the same thing before... You can use chicken in place of pork.  I have used different sauces.  Use your favorite and it will work as well.  And the nuts... I like roasted pistachios.  But I have also used BBQ peanuts, regular peanuts and also Hazelnuts... All your choice!

They come out about an inch, inch and a half tall, about the size of a silver dollar.  They can be an appetizer, main course or a part of a main course like when I through a Whoop de Doo)!

Spectacular look... Exotic tastes... Perfect for your own Whoop de Doo!

OK... Here's what I did...

Pistachio Crusted Spiral Pork Chop Bites

Ingredients

• One 3 Lb pork Loin Trimmed, cut into 1/2 inch strip, width of a slice of Bacon, length of a slice as well.
• One Lb Thick Cut Bacon, each slice cut in half, Baked or pan fried just slightly cooked, still pink and flexible to render some of the fat.
• 1 Pint Easy Mango BBQ Sauce, Reserve 1/2 Cup (can use your favorite BBQ Sauce)
• 1 Pound Pistachio Nuts, shelled and smashed to half pieces and half dust (I have also used hazelnuts and BBQ flavored peanuts as well... works great!)
• Plenty of Wooden Skewers soaked for several hours in water

Cooking Directions

1. The Prep work... Make the Easy Mango BBQ Sauce or your own favorite sauce. Slice the pork loins into the thin long strips (1/2 inch thick, about the length of a slice of bacon.
2. Bake or pan fry the bacon for just a few minutes (I bake mine, about 10 minutes, about half the usual time) until slightly done but still very flexible. Cut in half.
3. Crush the nuts... part pieces for the look and part dust for the taste.
4. Soak your skewers to prevent them from burning wile grilling. At least 2 hours.
5. The Assembly... Take a meat mallet and carefully whack the strips of pork until each slice has doubled in width and been pounded thin. Be careful to only pound the meat so the strips get wider and not longer.
6. Lay 2 half slices of bacon on the strip length wise. Leave about 1 inch from the end,. Since each piece of tenderloin is twice the length of the half slices of bacon, there will also be a couple of inches left uncovered by the bacon at the far end.
7. Now, cut the tenderloins in half lengthwise leaving two pieces of tenderloin partially covered with half slices of bacon.
8. Brush a coating of the Easy Mango BBQ Sauce (or the BBQ sauce of your choice).on the bacon and exposed tenderloin.
9. And now the roll... Roll each piece of tenderloin in a loose pinwheel loose, but not too loose... tight but not too tight). As you roll up the center piece of bacon will curl to almost the end of the pork, leaving a pinwheel look to the edges. Each pinwheel should be about as tall as it is wide. Each should be the circumference of a silver dollar.
10. And for the Coating... GENEROUSLY coat the outside (not the pinwheel top/bottom) of the wheel in the Easy Mango BBQ Sauce (or sauce of your choice).
11. Then roll the wheels into the nuts so there is a coating of nuts.
12. Carefully skewer each so they will be easy to handle on the grill. I like to do three on each skewer and as shown, two skewers per (like a shish-ka-bob. You may need to repack the nuts onto the side as they can fall off during the skewering.
13. Time to Cook... Build a charcoal fire for direct grilling (I also make these on my gas grill when needed quick). Direct grilling over medium high heat and cook for about 7 minutes per side or until the edges of the bacon begin to crisp. Internal temperature should be 145 degrees, measured in several places. Serve with reserved Easy Mango BBQ Sauce drizzled on top of each pinwheel.
14. Serve warm from the grill (resting for about 10 minutes before plating) and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Grilled PICKLED Peaches - 52 Grilling Time Secret Extras

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This post is a second installment in my review of Chris Lilly's new BBQ/Grilling/Smoking book...

A few days ago I did a review where I took one of his recipes from the book and recreated it in my back yard with a simple but versatile Weber Kettle Grill.  His recipe for a Smoked Pork Tenderloin and Spinach Salad came off perfectly... Spectacularly beautiful presentation along with a total recipe for a fresh made spice rub, fresh made flavoring sauce and even a fresh made salad dressing.  Here's a portion of the review...

Today's post is a bit different for me.  I am writing a review of one of my most recent purchases... Fire & Smoke, a Pitmaster's Secrets by Chris Lilly (of Big Bob Gibson's fame).

First... Here's the "About The Author" blurb on his Amazon.com page...
CHRIS LILLY is vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q. The Big Bob Gibson Bar-B-Q Competition Cooking Team has won ten World BBQ Championships, six world titles at “Memphis in May,” and the American Royal International Cook-off and BBQ Sauce Competition. Lilly is married to the great-granddaughter of BBQ legend Big Bob Gibson and is the author of Big Bob Gibson's BBQ Book.

Yeap, Mr. Lilly does indeed have his BBQ chops!  If you have ever had or heard of Baptized Chicken using an Alabama White Sauce... That's from Chris Lilly and his restaurant, Big Bob Gibson!

In that book, we are taken on an historical tour of how one of the most famous BBQ joints came to be and has thrived among the competition in an area while dozens and dozens of pop up want to be pitmasters have come and gone.  The restaurant has certainly evolved in it;s 90 plus year history, as have the recipes.  But Chris shares his memories of the last half of the history along with the family legends that create the mythical shrine to Southern BBQ.

This original book did a great job of what it intended to do.  Introduce the restaurant, share stories and legends, entertain and give home Que-ers an opportunity to try out the Big Bob Gibson magic themselves.

The only possible complaint people had was that the book relied too much on the seasonings, rubs and sauces that are available for purchase at the restaurant (or by mail order).

Fire and Smoke, his new book is the perfect companion to his original as the history section of the book goes into much more detail about the types of cooking grills and smokers used throughout the south and less specific to the restaurant.  In other words... The way we cook!

The book is simply beautiful.  Almost every recipe includes a full page photo of the finished dish or suggestions on serving or cooking techniques for that dish.  The little extras are always appreciated.  From references on a dozen or more different types of grills and smokers (complete with cost and each cooker's "ideal" use) to chapters on making your own rubs and sauces (this time giving the recipes instead of suggesting mail order).  There is even a detailed chapter on making Grilled Pizzas (a personal favorite use of the grill for me)!!!

Whole chapters on GRILLED Drinks (yeap... Grilled) that will make all of your guests Ooh and Aah at your skills, to appetizers to salads and sandwiches, main dishes, side dishes and a lot of fantastic desserts... There is even a first ever chapter for me...  I had never seen a chapter on what to do with leftovers in a major BBQ book before.  If you are like me,if I am going to fire up my smoker, I am going to load it up.  So, what to do with that gallon of extra pulled pork... How about an Overstuffed Pulled Pork Potato (you will have to buy the book to see that recipe)... Or a delicious looking Brisket Eggs Benedict.  Now I need a new smoker just so I can make EXTRA EXTRA leftovers!

Yeap... Indeed, I loved this book.  One of the most complete I have ever seen.

Chris does go into great detail on the methods of cooking with photo tips and ideas to recreate his recipes.  Terms like "Indirect Grilling" and "Internal Temperatures" are explained so that even a novice can carefully read the details and succeed.  But a more seasoned Que-er will also come up with more than a few ideas that make the price of the book more than worth it.

And that brings me to this recipe.  Honestly, I almost never follow a recipe exactly.  I will substitute spices, add something, remove ingredients, whatever I think will work better for my tastes.  recipes are more of an... Inspired by...

So these grilled peaches are indeed inspired by a recipe in Chris's new book.

I just made a few tweeks.

Such as, Chris advertises these as pickled.  But honestly, the amount of time that the peaches sit in the pickling sauce is only about 4 minutes (in Chris's recipe).  Sounds to me more like Peaches coated in a pickling sauce than pickled peaches.

But the idea of pickled peaches intrigued me.  So I decided to let them stew in the juices for awhile before grilling them.  I made my sauce, set at a low simmer, added the peaches, covered the pot, removed the pot from the heat and let them sit for an hour before I grilled them.  It probably is a subtle taste difference, but it worked just fine.  Indeed the sweet vinegar taste came through just fine.  Besides, I could do this prep work ahead of time, add the peaches to the sauce just as my guests arrived.  Then an hour later (of course they could have sat longer if the BBQ is going well conversationally).  Then since they have a quick cook time it was easy to transition to grilling the dessert.  Always a popular event for non-experienced grillers to watch.

My final change is forced on me seasonally.  I love peaches and especially grilled peaches.  But it's early spring and there are no fresh local peaches available.  Which means fresh from the can.  Don't be afraid of the can, that's where the freshest ones are.

By far, these are the best Grilled peaches I have ever had.  A delicious sweet slightly pickled taste shines through the fruit.  I just love the idea of ending a BBQ party with a grilled dessert and this is at the top of my list.  A great unexpected presentation, a great opportunity to show off your skills... and oh yeah...

DELICIOUS!

The recipe is meant as an example of my positive review of the book, the recipe is indeed inspired by and includes much of Chris's suggested recipe.  Just made enough changes to call this my own, but indeed without Chris's book I would not have found a new favorite!

The book comes highly recommended and I am sure I will get inspired to try something new again!

OK... to the recipe...

OK... Here's what I did...

Grilled PICKLED Peaches

Ingredients

• 2 tsp Pickling Spices
• 1/2 Cup Orange Juice
• 1/2 Cup Maple Sugar
• 1/4 Cup Cider Vinegar
• 1/2 Cup Sugar
• 2 Cans (14.5 Ounces) Peache halves in heavy syrup
• Garnish with a Scoop of Ice Cream

Cooking Directions

1. An hour before your BBQ, in a medium cooking pot, combine the Orange Juice, Maple Sugar, Cider Vinegar and Sugar. Bring to a slow boil.
2. While the pot is heating, put the pickling spices into the center of a large square of cheesecloth. Gather the corners and tie them together to form a small bag. Add this to the simmering liquid. Reduce heat to maintain low simmer for 5 more minutes so the spices mingle.
3. Turn off heat, add the peaches, gently stir to mingle new juices with simmer pot.
4. Remove from stove, cover and allow to rest for an hour.
5. Move to the grill, preheated to high. Add the peaches, direct grilling over the HOT coals. Grill until the sweet syrup begins to caramelize, about 5 minutes per side, when grill marks appear and the peaches lift from the grate easily. If you try to move them too soon and they stick, just be patient and wait until they life easily.
6. Serve quickly while they are still hot, add a scoop of ice cream (so eat quickly as the HOT fruit will melt the ice cream).
7. And... ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

LOADED Bacon Wrapped Dates - 52 Grilling Time Secret Extras

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I first tried one of these off of a food truck in Tennessee.  LOVED em and have been working on a signature version for awhile.  After a few trials and errors I came up with this combination of the sweet dates, the savory tomato pesto, a spicy Pecan surprise in the center surrounded by creamy cheesy goodness and all wrapped up inside BACON BACON BACON!

Delicious and easy to fit into any BBQ, Burgers and dogs or a multi course extravaganza!

All the prep work and assembly can be done hours in advance so you can just toss on the grill, cook and serve.  These are small enough you can just add around whatever you have cooking.

Fantastic little appetizers.  I try to pull them from the grill same time I am "resting" my meat so everyone has an appetiser to chew on while waiting.

But make enough, they are WONDERFUL and it is hard to stop at just one.

OK... Here's what I did...

LOADED
Bacon Wrapped Dates

Ingredients

• FOR The SPICED PECANS
• 2 TBS Butter
• 12 Pecan Halves, Do not get pieces, as big and whole as you can find
• 1/2 tsp Salt
• 1/2 tsp Cayenne Pepper
• FOR The FINISHED DATES
• 12 Medjool Dates
• 4 Ounces Goat Cheese
• 4 Ounces SunDried Tomato Pesto
• 6 Slices Thick Cut Bacon, cut in half
• Toothpicks or Skewers

Cooking Directions

1. Hours before your BBQ, do the prep work... FIRST, make the spiced Pecans...
2. In a small saute pan, Melt the butter over medium high heat.
3. Add the pecan halves, salt and cayenne pepper. Reduce heat to low and saute the pecans until they just start to toast, about 10 minutes. STirring occasionally, the pecans will also absorb most of the butter making them slightly soft but still slightly crunchy for texture.
4. Meanwhile, prepare the remaining ingredients...
5. Slice each date through just one side so that the seed is exposed but the dates are not cut in half. Just enough to remove seed and open a pocket in the date.
6. In each date, insert an equal small amount (about a 1/2 tsp each) of the Cheese, sun dried tomato Pesto and one of the finished Spiced Pecans.
7. Wrap each with the half bacon slices and secure with a toothpick or a long skewer.
8. Refrigerate until ready to cook.
9. Over direct heat on your grill, add the wrapped dates. Takes about 10 minutes for them to cook. The dripping bacon grease will cause flare ups so stay close and turn often until all sides of the bacon is cooked. The dates and the stuffing are safe to eat as is, you are just heating them. The dish is finished when the bacon is cooked.
10. Serve HOT from the grill and ENJOY!!!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

GRILLED Iced SWEET Tea (NO SUGAR!!!) - 52 Grilling Time Secret Extras

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This does indeed fall under the category of "Secret Extras".  When you grill lemons, the juices heat.  When the juices heat, the natural sugars in the fruit are released and intensified.  So much so that when carefully added to the tea, the tea becomes as sweet as Southern Sweet tea WITHOUT any added sugar.  Just a couple of tricks and tips to know...

First, scrub the lemons under hot water with a scouring brush.  Most store bought fruits with rinds have been treated with a thin wax coating.  This helps preserve the fruit, keep the bright color and protects from bruising.  It's also a very good idea to scrub your lemons before zesting them for the same reason, but I digress...

Second, use a HOT grill.  Direct heat (fruit directly over the hot coals).  Be sure the grates are also HOT before grilling them.

Third, use tongs to pick up the lemons from the grill, but lightly.  DO not squeeze when over the coals.  But just before dropping them into the pitcher of tea, give them a little squeeze.  This will release the juices and open the cooked flesh up to allow the tea and juices to swirl together.

And finally, don't be afraid of the grill marks and slight charring that happens.  Your tea will not have a burnt taste.

And viola... Southern SWEET Tea with no sugar added... really, try it!

OK... Here's what I did...

GRILLED 

Iced SWEET Tea 

(NO SUGAR!!!)

Ingredients

• 1 Gallon Freshly Brewed Tea, Chilled in the fridge for an hour or two
• A Big Bunch of Ice Cubes (Extra Cold)
• 3 Medium Lemons, sliced in half
• A Stirring Stick
• Your Loyal and Trusty Servant, A Good HOT Grill

Cooking Directions

1. Brew the tea
2. Chill the tea
3. Add ice to the tea
4. Over direct heat on a HOT Grill, place the lemon halves open side down.
5. Grill for about 5 minutes, until the lemons get very soft and grill marks start to appear.
6. Carefully lift from the grill (if you squeeze them with tongs, the sweet juices will pour out) and drop into the tea, with a little squeeze when over the tea to release the juices.
7. Stir with stirring stick
8. Serve refreshingly COLD over ice and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

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Smoked Pork Tenderloin and Spinach Salad - 52 Grilling Time Secret Extras

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Today's post is a bit different for me.  I am writing a review of one of my most recent purchases... Fire & Smoke, a Pitmaster's Secrets by Chris Lilly (of Big Bob Gibson's fame).  In my opinion, no review is complete without at least one recipe from the book made with my home kitchen and grilling equipment limitations.  I selected the Amazing Pork tenderloin over a Spinach Salad... But we will get to that in a second.

First... Here's the "About The Author" blurb on his Amazon.com page...
CHRIS LILLY is vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q. The Big Bob Gibson Bar-B-Q Competition Cooking Team has won ten World BBQ Championships, six world titles at “Memphis in May,” and the American Royal International Cook-off and BBQ Sauce Competition. Lilly is married to the great-granddaughter of BBQ legend Big Bob Gibson and is the author of Big Bob Gibson's BBQ Book.

Yeap, Mr. Lilly does indeed have his BBQ chops!  If you have ever had or heard of Baptized Chicken using an Alabama White Sauce... That's from Chris Lilly and his restaurant, Big Bob Gibson!

In that book, we are taken on an historical tour of how one of the most famous BBQ joints came to be and has thrived among the competition in an area while dozens and dozens of pop up want to be pitmasters have come and gone.  The restaurant has certainly evolved in it;s 90 plus year history, as have the recipes.  But Chris shares his memories of the last half of the history along with the family legends that create the mythical shrine to Southern BBQ.

This original book did a great job of what it intended to do.  Introduce the restaurant, share stories and legends, entertain and give home Que-ers an opportunity to try out the Big Bob Gibson magic themselves.

The only possible complaint people had was that the book relied too much on the seasonings, rubs and sauces that are available for purchase at the restaurant (or by mail order).

Fire and Smoke, his new book is the perfect companion to his original as the history section of the book goes into much more detail about the types of cooking grills and smokers used throughout the south and less specific to the restaurant.  In other words... The way we cook!

The book is simply beautiful.  Almost every recipe includes a full page photo of the finished dish or suggestions on serving or cooking techniques for that dish.  The little extras are always appreciated.  From references on a dozen or more different types of grills and smokers (complete with cost and each cooker's "ideal" use) to chapters on making your own rubs and sauces (this time giving the recipes instead of suggesting mail order).  There is even a detailed chapter on making Grilled Pizzas (a personal favorite use of the grill for me)!!!

Whole chapters on GRILLED Drinks (yeap... Grilled) that will make all of your guests Ooh and Aah at your skills, to appetizers to salads and sandwiches, main dishes, side dishes and a lot of fantastic desserts... There is even a first ever chapter for me...  I had never seen a chapter on what to do with leftovers in a major BBQ book before.  If you are like me,if I am going to fire up my smoker, I am going to load it up.  So, what to do with that gallon of extra pulled pork... How about an Overstuffed Pulled Pork Potato (you will have to buy the book to see that recipe)... Or a delicious looking Brisket Eggs Benedict.  Now I need a new smoker just so I can make EXTRA EXTRA leftovers!

Yeap... Indeed, I loved this book.  One of the most complete I have ever seen.

Chris does go into great detail on the methods of cooking with photo tips and ideas to recreate his recipes.  Terms like "Indirect Grilling" and "Internal Temperatures" are explained so that even a novice can carefully read the details and succeed.  But a more seasoned Que-er will also come up with more than a few ideas that make the price of the book more than worth it.

As to this recipe... Could not be more thrilled.

The recipe includes a fresh made salad dressing (nothing screams homemade treat like opening a mason jar of salad dressing at the table as you serve).  There is also a recipe for a suggested rub to apply to the pork before cooking.  A terrific introduction to making a rub and eventually working up a signature rub... Again, bragging rights while serving when you talk about ingredients in "your" rub can not be over rated!  And finally there is a cooking sauce that is used during the cooking process.  Making that moist tender and FILLED WITH FLAVOR piece of meat perfect every time.

The total package for a no fail meal.

And speaking of meal, the salad is a real treat.  I did pack mine with a few extras to make it a little more colorful, but what a beautiful presentation of a fruit filled salad with the perfectly seasoned and prepared pork medallions on top.

The total package indeed.

the book is available from Amazon.com.  Just a quick disclaimer, I received no compensation for this review.  I bought the book myself, paid full price... Well discounted full price as I bought from Amazon.  I have included links for the books below.  If you click on one of those links and buy, I will get a small  (appreciated but very very small) reward from Amazon for directing you their way.

The reprint of the recipe is meant as an example of my positive review of the book, to highlight the details and ease of following the recipes.

And one final note... There are lots of ingredients in this recipe.  But considering the scratch made salad dressing is 7 ingredients, the scratch made Seasoning Sauce another 6 and the Dry Rub recipe is 8 ingredients, if you use a store bought salad dressing (not recommended, nor as much fun, nor (and most importantly) will you be able to have total bragging rights when you serve, or a store bought rub or sauce, the actual dish only has 8 ingredients.  But most of the other ingredients are probably in your pantry anyway.

OK... to the recipe...

OK... here's what Chris Lilly says to do with my very minor changes clearly listed...

Smoked Pork Tenderloin and Spinach Salad
ala Chris Lilly

Ingredients

• FOR THE SALAD DRESSING:
• 1/4 Cup Vegetable oil (I used extra virgin Olive Oil)
• 1 TBS Balsamic Vinegar
• 1 TBS Distilled Vinegar
• 1/4 tsp Hot Sauce (I used Tabasco Brand)
• 4 tsp Granulated Sugar
• 1/4 tsp Salt
• 1/8 tsp Freshly Ground Black Pepper
• FOR THE LIQUID SEASONING:
• 3 TBS Soy Sauce
• 2 TBS Extra Virgin Olive Oil
• 1 TBS fresh Lemon Juice
• 4 tsp Dark Brown Sugar (I used Light Brown Sugar)
• 1/4 tsp Garlic Powder
• 1/4 tsp Freshly Ground Black Pepper
• FOR THE DRY RUB:
• 1 TBS Dark Brown Sugar (I used Light Brown Sugar)
• 2 tsp Salt
• 1-1/2 tsp Paprika
• 1/4 tsp Ground Cumin
• 1/4 tsp Garlic Powder
• 1/4 tsp Freshly Ground Black Pepper
• Pinch of Ground Cinnamon
• Pinch of Ground Ginger
• And Finally... FOR THE MEAL
• 1 Pound Pork Loin (I used a 2-1/4 pounder)
• 5 Slices of Bacon (I used thick cut, 1/2 a pound, 8 Slices (I like Bacon))
• 1/2 Red Onion
• 5 Ounces (about 6 Cups) Spinach Leaves
• 2 Clementines peeled and separated, or canned Mandarin Oranges (Note:I used "regular" Orange slices in place of the Clementines)
• NOT IN THE BOOK ADDITIONS I MADE TO THE SALAD
• A handful of left over Strawberries, greens removed and sliced
• a small can of sliced Waterchestnuts
• 6 Green Onions, sliced in half lengthwise, brushed with Olive Oil and grilled

Cooking Directions

1. Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 275 F.
2. For the dressing: In a medium bowl, whisk together the vegetable oil, vinegars, hot sauce, granulated sugar, salt and pepper. Set aside.
3. For the liquid seasoning: in a small bowl, combine 2 tablespoons of the soy sauce, olive oil, lemon juice, brown sugar, garlic powder, and pepper. Set aside.
4. For the dry rub: In a small bowl, combine the brown sugar, salt, paprika, cumin, garlic powder, pepper, cinnamon, and ginger. Season the pork tenderloin liberally with the dry rub.
5. In a 10 inch cast iron skillet on the stovetop, cook the bacon over medium-high heat until it is crisp and browned, about 5 minutes. Transfer the bacon to a paper towel-lined plate. Add the seasoned pork tenderloin to the skillet and sear for about 30 seconds on each side. Remove the skillet from the heat and pour the liquid seasoning over the pork.
6. Put the skillet over indirect heat on the outdoor grill. Close the lid, and cook, turning once, until the internal temperature of the pork reaches 145 F. in the center of its thickest portion, about 30 minutes. Transfer the pork to a cutting board and let it rest.
7. Put the skillet, with the cooking juices, on the stovetop over medium-high heat. Add the red onion and cook, stirring, until softened but still slightly crisp, about 4 minutes. Transfer the onions to a bowl.
8. Rinse the skillet under running water to cool it and wipe it dry. Fill the skillet to the top rim with spinach leaves. Top the spinach with the onions, clementines, and bacon. Slice the tenderloin into medallions and arrange them on top of the salad. Drizzle the top with the dressing and serve in the cast iron skillet family style.
9. NOTE... These are the changes I made... NONE, except I used a large serving platter instead of the more dramatic presentation of the salad served in a cast iron skillet.  I also made only a single substitution, the Orange slices in place of the clementines. I also added a few extras in the salad (strawberries, water chestnuts and grilled green onions). I only added them because I had extras around the refrigerator with no plans. Better to fancy up the salad than waste food.
10. And ENJOY indeed!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest