GOLDEN VALLEY, Minn. - Get fired up for the grilling season at Minnesota Monthly's GrillFest this weekend.
Taste your way through your favorite grilled foods and sample summer wines and specialty beers. See the hottest grills, gather recipes and learn how to barbecue like a pro. Get the latest grilling tips at the Kitchen Window's grilling stage.
Watch six chefs compete head-to-head in a Minnesota Pork Board grilling competition. See Alaska Seafood's "Girls Man the Grill." Catch cooking presentations by Ray "Dr. BBQ" Lampe, and Mad Dog and Merrill.
When:
Saturday, May 19 &
Sunday, May 20, 2012
1-5 p.m.
Location:
Downtown Minneapolis
Tents and Stages at 5th Ave. South & 6th St. South
Grilled pork tenderloin Serving size:
Pork tenderloin trimmed 1 each
Citrus marinade 1.5 cups
Kosher Salt 2 tsp
Mango Salsa as needed
Procedures
1. In a shallow baking dish cover pork with marinade.
2. Marinate for four to six hours.
3. Heat grill to 600.
4. Season pork evenly with salt
5. Place pork on grill and sear the outside.
6. Once sear is achieved lower grill temp to 350.
7. Close lid and cook pork to internal temp of 140.
8.Remove from heat and let rest.
9. Carve and serve.
Croix Valley Barbecued Pork Porterhouse
2 Compart Duroc Pork Porterhouse, 1# each
1/4 cup Croix Valley Competition Barbecue Sauce
Pork Rub:
1/2 cup Brown Sugar
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
1 Tbsp Sea Salt
1 Tbsp Black Pepper
Using lump hardwood charcoal, prepare your grill to a medium-low heat of approximately 275-300°F. Coat all sides of the pork with rub, massaging into the meat evenly. Place the pork on the grill over indirect heat and cover. To achieve a zone of indirect heat, bank coals to one side of the grill and cook away from the heat and flames. Grill the Porterhouse for approximately 8-10 minutes per side, keeping in the zone of indirect heat. Using a stem thermometer, periodically check the meat until it has reached an internal temperature of at least 145°F. Brush the Porterhouse on all sides with Croix Valley Competition Barbecue Sauce and replace the cover for an additional 10 minutes to allow the sauce to set.
(Copyright 2012 by KARE. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)