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Cookin' with Leo

By Leocthasme

BBQ'd Pork Sandwiches

Well now, down here in West Texas we all can still enjoy grillin' outside. And, maybe a few of you heartier northerners still like to get out and gather about the ol' BBQ pit and relax with some Colorado Kool Aid (Native Texans like that stuff, but me bein' a native Saint Louisian what got waylaid in West Texas, I sorta' dig Bud and Mich), or other sippin' stuff. And, you can watch 'America's Team' get another butt bustin' on the portable TV while makin' this goody for a few friends. Anyway, whatever it is you're doin', grillin' can be a year round fun feast. So, get yourself bundled up and get the ol' pit fired up and have some outdoor fun, weekend wise that is.

Before we get into firin' up the grill, whether it is gas or charcoal, here are a few tips about flavorin' the fire. The best charcoal is hardwood, but good briquettes can be flavored. The best flavoring is wood chips, and if added to the coals they flavor the meat that you are cooking. If you have a gas grill it helps to wrap the chips in foil and punch a few holes in the foil and set that over one of the burners. And, always be sure to soak the wood chips, because you really don't want to burn them, you just want the aroma to steam out of them. Such things as grapevine and citrus peelings also make good fire flavoring, and we all know about hickory and mesquite.

So much for fire flavoring, let's get into what we are fixin' here.

This is what you are going to need:

    A package of sandwich buns - if there's 8 in a package that's what you'll need.
    2, about 1 pound each, pork tenderloins.
    2, sweet onions, sliced (1/2 inch thick)
    2 tblspns Olive Oil
    3 tspns Celery Seed
    2 tblspns packed brown sugar
    2 tblspns paprika
    1 tspn salt (optional or flavor to taste)
    1/2 tspn freshly ground pepper
    1/2 cup red wine, the cheap stuff that comes in a box is ok
    3 tblspns cider vinegar
    3/4 tspn hot pepper sauce
    1-cup hickory smoke-flavored BBQ sauce.
    1 shot of Wild Turkey (and that ain't for the cook)

    Here's how we are gonna' do it:
    Fire up the grill and brush the grate with oil.
    Brush the pork and onion slices with oil.
    In a small bowl mix the celery seed, brown sugar, paprika, salt, and pepper.
    Coat the meat and onion slices with this mixture,
    press it onto the meat and onion slices on both sides.
    In another bowl combine the wine, about half the vinegar, and about half the pepper sauce.
    Place the pork and the onion slices on the grill about 4 to 6 inches from the coals.
    Turn them ever so often and brush with the wine sauce.
    The onion slices will be done in about 8 to 10 minutes, they should appear softened and charred at the edges. Remove them from the grill and place in foil while finishing the meat.

    The meat should take about 15 to 20 minutes to be done. If you have a meat thermometer, it should read 145 degrees. Remove the meat to a cutting board with the onions and cover with foil and let stand about 10 minutes. Meanwhile combine the BBQ sauce, the rest of the vinegar, the rest of the pepper sauce, and the Wild Turkey and warm it on the grill, don't want to get it too hot, just warm hot, so as not to steam away all the alcohol in the Wild Turkey. To serve, slice the pork into thin slices, and separate the onion rings and place in a serving bowl with the BBQ sauce. Toss to coat the meat and onions and spoon it out onto the buns. All that should make about 8 sandwiches.

    Some creamy cole slaw will go good with the sandwiches.

    An', Ya'll Jes Keep Right On Grillin'!

     

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