The grill is calling, the meat screams to be SLATHERED™! Gather up your friends and family and hit the backyard, the park or your favorite campsite and let the feasting commence.
4 cups apple or hickory wood chips
2- to 3-pound Pork Tenderloin
2 tablespoons snipped fresh cilantro
2 tablespoons snipped fresh rosemary
1 tablespoon olive oil
4 cloves garlic, minced
1/2 teaspoon pepper
1/4 teaspoon salt
4 sprigs fresh apple mint
1/2 of a lemon or lime
At least 1 hour before grilling, soak wood chips in enough water to cover. Trim fat from meat.
For rub, in a bowl combine the snipped rosemary, the oil, garlic, pepper and salt. Sprinkle rub evenly over meat; rub in with your fingers. Insert a meat thermometer into the center of meat. Drain wood chips.
For a charcoal grill, arrange medium coals around a drip pan. Pour 1 inch of water into drip pan. Test for medium-low heat above the pan. Sprinkle half of the wood chips over the coals. Sprinkle rosemary sprigs over wood chips. Place meat on grill rack over drip pan.
Cover and grill for 1 to 11/4 hours or until meat thermometer registers 155 degrees. Halfway through grilling add the remaining wood chips and slather with Lusty Monk BBQ sauce.
Remove meat from grill. Squeeze the juice from the half lemon or lime over the meat. Cover meat with foil; let stand for 10 minutes before carving. (The meat’s temperature will rise about 5 degrees during standing.) Makes 8 to 10 servings.
Lusty Monk BBQ Sauce
This sauce can be as simple or as complex as you like. It must have Lusty Monk Alter Boy Mustard, vinegar, sugar and onions. Everything else is extra. This version goes with brown sugar and cider vinegar, as well as some cayenne for spice. Like most barbecue sauces, this one matures as it cooks. You will want it to cook it at least 30 minutes, but if you are holding it for hours, you might need to add a little more mustard and water to keep it the right consistency.
4 Tbsp butter
1/2 onion, grated
1/2 cup Lusty Monk Alter Boy Mustard
1/2 cup brown sugar
1/2 cup cider vinegar
1 teaspoon cumin
1 bay leaf
Salt to taste
Heat the butter over medium heat until it boils, then add the onion and saute for about 4 minutes. Do not let the onions brown.
Add everything else, stir well and simmer slowly for at least 30 minutes.
(Note: Be sure to use this type of sauce near the end of cooking or barbecuing your meat as the sugar will caramelize quickly and can burn.)
6 acorn squash, about 1 1/2 pounds each, stems cut off
12 tablespoons unsalted butter, softened
8 tablespoons Lusty Monk Alter Boy mustard
10 tablespoons honey
6 teaspoons brandy
Sea salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Set the squash on its side and, with a large knife, cut in half vertically.
Trim a piece off the bottom of each squash half so they will lie flat in the pan. Scrape out the seeds and stringy membranes with a large spoon. Place cavity side up in a large roasting pan.
Mix the butter, mustard, and honey in a small bowl until blended. Fill each squash cavity with 2 tablespoons of the butter mixture. Season with salt and pepper. Bake until the squash is very tender, 1 to 1 1/2 hours.