Ever wondered why grilled meat tastes so much better than boiled meat? The answer is chemistry. What is the Maillard reaction? The Maillard reaction is arguably the most critical chemical reaction that takes place while grilling. It gives your grilled food that unmistakable flavour and mouth-watering appearance. When amino acids and sugars react at temperatures …
Looking for a delicious holiday feast for friends and family to savor? Here are a few of our favorite holiday recipes. Enhance the spirit of the season by inviting others to gather around the grill and help with the preparations. Appetizers CAPICOLLA AND ASIAGO PINWHEELS BAKED BRIE WITH QUINCE PRESERVES HOT & SPICY NUTS Sides …
The holiday shopping season is underway and to help you find the perfect gift for the outdoor chef on your list, we have put together a list of items for every type of grill master.
Looking to start a new tradition this Thanksgiving? Why not cook some or all of your Thanksgiving meal on the barbecue instead of the usual oven roasting. Grilling will add flavour and character to an old standard and give you and your guests a chance relax and gather around the grill. To get you inspired, …
6 artichokes 1 lemon, divided For the mop: ¼ cup olive oil 1 clove garlic 1 tablespoon lemon juice pinch kosher salt For the Chipotle Aioli: 1 cup Hellman’s mayonnaise 1 clove garlic 1 teaspoon finely minced chipotle in adobo sauce 1 teaspoon lemon juice pinch kosher salt For the smoke: 1 cup soaked hickory …
Tis the season for eating Turkey and if you are one of the growing number of chefs thinking about grilling your holiday bird, here are 5 reasons to help convince you why you should. Flavor – what grilling is all about. You can’t beat the flavor, texture or aroma of a grilled turkey. Grilling also …
1 basket roma tomatoes Olive oil ½ cup red wine Kosher salt Ground black pepper 2 tbsp. oregano 2 tbsp. rosemary 7 cloves garlic 1 tbsp. chipotle peppers in adobo sauce 2 3-inch sticks of cinnamon 1 tbsp. smoked paprika 1 tbsp. ground cumin 2 diced red peppers 2 diced green peppers 2 diced onions …
When the temperature dips and the leaves begin to fall, it is time to start thinking about preparing your grill for winter. Whether you are a year-round griller, or you pack your grill away till spring, spending some time cleaning and inspecting your grill after a long summer is one of the best ways to …
It is Oktoberfest time at Broil King HQ. Grab your lederhosen and beer steins and join us in celebrating with this German-inspired recipe. 4 lb boneless pork loin 1/2 cup Dijon mustard 1 medium onion, finely chopped 1/2 cup honey 3 cups beer 2 tbsp vegetable oil salt and freshly ground black pepper In …
Boneless Pork Loin on the Rotisserie with Beer Sauce and Sauerkraut Read More »
For the Pork Tenderloin: 2 pork tenderloins 1 cup apple cider 2 tablespoons maple syrup 1 tablespoon cider vinegar 2 tablespoons grainy mustard 2 tablespoons olive oil For the Apples: 3 apples, cored, peeled and quartered ½ cup apple cider ½ cup maple syrup ½ teaspoon kosher salt For the Caramelized Onions: 1 large Spanish …
For the Pork Tenderloin:
2 pork tenderloins
1 cup apple cider
2 tablespoons maple syrup
1 tablespoon cider vinegar
2 tablespoons grainy mustard
2 tablespoons olive oil
For the Apples:
3 apples, cored, peeled and quartered
½ cup apple cider
½ cup maple syrup
½ teaspoon kosher salt
For the Caramelized Onions:
1 large Spanish onion, roughly chopped
2 tablespoons olive oil
1/3 cup apple cider
For the Crostini:
1 baguette, thinly sliced
Olive oil
Fresh thyme, for garnish
For the pork tenderloin, pour the apple cider into a small saucepan and bring to a boil over medium heat. Reduce the temperature to a simmer, and reduce the cider until syrupy and until about ¼ cup cider remains. Whisk in the remaining ingredients and pour over the tenderloins. Refrigerate 2 hours or up to overnight.
Set a smoker at about 250°F. Place the pork tenderloin on the smoker and baste occasionally with the marinade until cooked through, about 2 hours. Let rest before slicing thinly.
Meanwhile, prepare the apples by placing the cider, syrup and salt in a small saucepan. Reduce until syrupy, and pour over apples in an ovenproof dish. Set on the smoker for 2-3 hours, stirring occasionally to coat with the sauce. Remove from grill, and slice apples into thinner slices
For the onions, heat the olive oil in a skillet on MEDIUM LOW. Add the onions, stir to coat with the oil, and cook, stirring occasionally until the onions are tender and golden. Pour in the apple cider and continue to cook until all the liquid is absorbed and the onions are golden brown. Season to taste with salt and pepper.
Brush the bread slices lightly with olive oil. Toast them on both sides on a preheated barbecue or smoker.
Find more great grilling recipes at www.broilkingbbq.com
