For the Porkers -1 whole pork tenderloin about 1.5 lbs 1/2 cup K.C. Masterpiece Barbecue Sauce 1/2 cup olive oil 1 teaspoon minced garlic 1 teaspoon salt 1 teaspoon ground red pepper
For the Red Slaw - 1 small head of green cabbage, chopped finely 2 medium carrot grated 1 small sweet onion, thinly sliced 1 red bell pepper, sliced thinly in strips 3/4 cup of K.C. Masterpiece Barbecue Sauce 1/4 cup apple cider vinegar 2 tablespoons of your favorite pickle relish 1 teaspoon Chipotle Hot Sauce
8 Hot dog buns
Charred spicy pork tenderloin piled high with a Carolina funked up style BBQ slaw on grilled dog bun!!!
1For the meat -Place all ingredients in a sealable plastic bag in fridge overnight. Grill tenderloin at game over a medium fire till meat thermometer reaches 145 for medium or 160 for well done. Let rest 5 minutes Slice in half length wise and then cut diagonal slices about a 1/2 inch thick – so you have elongated half moon shapes.
1For the Red Slaw – Mix all ingredients in a large bowl. Keep in food storage container with lid in fridge. Can be made morning of or night before game.
1Toast 8 hot dog buns lighlty. Place 3 slices of meat across inside of bun with charred side up and top with a spoon of Red slaw.
The higher your hand, the more even the distribution.
Bill Nye on Food
Our favorite celebrated science geek with a bowtie is back, and he's poking holes in popular thought such as food safety. Bill Nye took time to answer a few questions for Chowhound as his new show, Bill Nye Saves the World, releases today on Netflix. We wanted his takes on collaborating with Food Network's Alton Brown in an episode, molecular gastronomy, and one of the most hot-button food-science issues today — GMOs.
A Tip on Growing Blueberries
One variety isn't enough.
A Citrusy Italian Take on Tiki
In this week's episode of CHOW Happy Hour, Martin Cate, owner of Smuggler's Cove in San Francisco, is visited by one of his former bartenders and current Solerno spokesperson Jackie Patterson. Island fever is in full force as Jackie makes La Perla Rosa, a sweet, tangy, and ever so slightly bitter cocktail that's an ode to her Italian-Hawaiian heritage.