New Items, Recipes & Specials

1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 1/2 teaspoon salt
4 tablespoons brown sugar
2 pork tenderloins

-Remove any unwanted fat and the silver skin from the pork
-In a large resealable bag combine all of the ingredients, except the pork
-Once all the seasonings are mixed together, place the tenderloins in the bag and shake, coating the meat evenly
-Let the tenderloins stay in the bag, on the counter, for about 10-15 minutes. As they come to room temperature they will marinade correctly
-Preheat the grill for medium high heat & lightly oil the grate
-Cook for 20 minutes, turning the meat every 5 minutes
-Remove from the grill & let rest for 5-10 minutes before slicing

1/2 cup packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 cup pineapple juice
1/2 cup sweet & sour sauce
1/4 cup worcestershire sauce
3 tablespoons lemon juice
1 boneless pork loin roast
1/4 teaspoon pepper

-Sprinkle the roast with the pepper. Grill, covered, over indirect medium heat for 1.5-2 hours. A meat thermometer should read 145 degrees F. Let stand 10 minutes before slicing
-In a large sauce pan, combine the first 5 ingredients. Then stir in the next 4 ingredients until smooth. Bring it all to a boil, cook and stir for 2 minutes, or until thickened. Serve with the roast
*You can garnish the platter with apple slices, orange wedges, sage, or rose geramium leaves if desired
8-10 servings

1 1/2 lb fresh ground pork
1/2 cup ketchup
3 cloves garlic, minced
2 tablespoons soy sauce
3 tablespoons sriracha or asian chili garlic sauce
1 medium sweet onion
4 burger buns
1 teaspoon canola oil

-Mix together the ketchup & 1 tablespoon of sriracha and set aside
-Gently mix together the pork, soy sauce, garlic, and remaining sriracha. Form the mixture into four 1/2 inch thick patties
-Cut the onion into 1/4 inch slices & rub the cut side of the onion with the oil
-Preheat the grill to medium high heat. Grill the onions & burgers until the onions are tender and the burgers are cooked through, 4-6 minutes per side
-Serve the burgers on toasted buns with the ketchup mixture, lettuce, and onion

2 tablespoons packed light brown sugar
2 tablespoons kosher salt
2 teaspoons ground ancho chili
2 teaspoons ground chipotle chili
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 1/2 pounds country-style pork ribs

-Combine all of the ingredients, except the ribs, in a small bowl & stir to mix
-Rub the spice mixture evenly on all sides of the ribs
-Place the ribs in a resealable plastic bag, or a plastic covered baking dish, & refrigerate for 8 hours or overnight
-Allow the ribs to come to room temperature (about 1 hour before cooking)
-Heat the grill to medium high heat
-Place the ribs on the grill with the larger/flatter side down, cover the grill, & cook until the pork is browned and crusty on the bottom (about 5-7 minutes)
-Flip, cover, & cook another 5-7 minutes
-Rotate the ribs, so that they are resting on the thinner side (you may need to prop them up against one another), cover, & cook until brown & crispy (about 4-6 minutes)
-Flip to the other thinner side, cover, & cook about another 4-6 minutes
*Ribs are done when all 4 sides are brown & crispy and an instant read thermometer inserted into the thickest rib registers 145 degrees F
-Remove from the grill & tent loosely with foil and let rest about 5 minutes before serving
Serves 4-6