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.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
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