Sweet & Spicy Southwestern Grilling

Serves: 8 | Prep time: 10 minutes | Grill time: 20-25 minutes | Special equipment: Instant-read thermometer

Ingredients 

• 2 pork tenderloins, each ¾ to 1 pound, trimmed of excess fat and silver skin 

Rub 

• 1 tablespoon packed brown sugar 
• 1 tablespoon pure chipotle chili powder 
• 1 teaspoon ground cumin 
• ¾ teaspoon kosher salt 
• ½ teaspoon garlic powder 
• ¼ teaspoon ground black pepper 
• 2 tablespoon olive oil

Glaze

• ¼ cup honey 
• ¼ teaspoon pure chipotle chili powder 
• 1 lime juice 

Compound Butter

• ½ stick salted butter, room temperature
• 1 teaspoon chipotle pepper, minced
• 1 teaspoon lime zest
• 1-2 sprigs of fresh thyme, minced

Instructions 

1. In a small bowl combine the rub ingredients and coat the tenderloins with the oil and then season evenly with the rub. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling. 
2. Prepare the grill for direct cooking over medium heat (350 to 450 F). 
3. To make the glaze, mix together the lime juice, honey and chipotle chili pepper, set aside.
4. For the compound butter, fork mash together the salted butter, chipotle pepper, lime zest and fresh thyme, set aside.
5. Brush the cooking grates clean. Grill the tenderloins over direct medium heat, for 7 minutes each side, with the lid closed. Move to indirect heat and glaze with Honey Lime Chipotle glaze. Finish roasting for 5-7 minutes or until internal doneness at 145 F. 
6. Remove from the grill, slather with compound butter and let it rest for 3-5 minutes under loose tinfoil. 
7.  Cut into ½ inch slices. Serve warm.  

Smoke Intensity: Moderate | Prep Time: 15-30 minutes | Cooking Time: 12-16 minutes | Serves: 4 

Ingredients

Marinade

• 2 tablespoons extra-virgin olive oil  
• 2 tablespoons fresh lime juice
 
• 2 tablespoons pure chili powder
 
• 2 teaspoons ground cumin  
• 1 teaspoon minced garlic  
• 1 teaspoon kosher salt  
• 1 ¾ pounds skirt steak, ½ to ¾ inch thick, trimmed of excess surface fat, cut into foot-long pieces  

Instructions 

1. In a small bowl whisk the paste ingredients. Spread the paste on both sides of each steak. Set aside at room temperature for 15 to 30 minutes before cooking.  
2. Prepare a two-zone fire for high heat (450° to 550°F). Once pre-heated, cook the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes or an internal temperature of 135 F for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). 
3. Remove from the grill and let rest for 3 to 5 minutes.  
4. Cut the steaks across the grain into ½-inch slices. Serve immediately.  

Smoke Intensity: Strong | Serves: 6 | Prep time: 25 minutes | Grilling time: 20 to 30 minutes |  Special Equipment: Grill Proof Skillet 

Ingredients

• 1¼ cups chopped yellow onion 
• 2 garlic cloves, minced
• 2 tablespoons jalapeño pepper, finely chopped
• Extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 zucchini
• 2 ears fresh corn, husked 
• 1 red bell pepper
• 1½ cups frozen shelled edamame, thawed 
• 2 ripe plum tomatoes, cut into ¾-inch diced
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 ounces Parmigiano-Reggiano cheese, finely grated
• 2 tablespoons finely chopped fresh basil leaves 
• 2 tablespoons fresh lemon juice

Instructions 

1. Prepare the grill for direct cooking over medium-high heat (425° to 475°F). 
2. Lightly brush the zucchini with oil. Grill the zucchini, corn, and bell pepper over direct medium-high heat, with the lid closed, until vegetables are fork tender. Remove from the grill as they are done.
3. Cut the pepper and zucchini into ¾-inch pieces. Cut the corn kernels from the cobs. 
4. In a large grill-proof skillet over direct medium-low heat, melt the butter. Sauté onions, garlic and jalapeño pepper and cook until fragrant and add tomatoes. 
5. Add the zucchini, corn, and bell pepper and mix well. Add the edamame, salt, and pepper, cook until heated through, about 5 minutes, stirring occasionally. 
6. Remove from the grill. Stir in lemon juice and garnish with basil and freshly grated parmesan cheese. Serve warm. 

Prep Time: 15 minutes | Grilling Time: 35-45 minutes  |  Serves: 4 

Ingredients 

• 2 large apples 
• 2 tablespoons sugar, plus 1 tbsp for sprinkling
 
• 2 tablespoons light brown sugar
 
• 1 tbsp orange juice 
• ½ teaspoon ground cinnamon plus 1 tbsp for sprinkling 
• ¼ teaspoon grated orange zest  
• 2 tbsp heavy cream 
• One prepared pie dough, defrosted overnight in the refrigerator

Instructions 

1. Prepare the grill for indirect cooking over medium heat, as close to (350°F) as possible. 
2. Peel, halve, and core the apples. Cut the halves lengthwise into 1/4-inch slices and place in a large bowl. Add the sugars, orange juice, cinnamon, and orange zest and stir to thoroughly combine. 
3. Remove the dough from the refrigerator. If using a prepared dough, lay the dough on a piece of parchment. If rolling homemade dough, lightly flour a work surface. Lightly flour a rolling pin and roll out the dough into an 11-inch circle, 1/8 to 1/4-inch thick. Transfer the dough to a piece of parchment. Slide the dough on the parchment onto a rimless baking sheet or pizza peel. 
4. Arrange the apples in the center of the dough, leaving a 1 1/2-inch border of uncovered dough around the perimeter. Fold the edges of the dough over the filling, pleating them as needed. 
5. Mix the tbsp of sugar with the tbsp of cinnamon. Lightly brush the crust with the cream, then sprinkle the entire top evenly with the cinnamon-sugar mix.
6. Slide the parchment with the galette onto a baking sheet. Grill over indirect medium heat, with the lid closed, until the apples are tender, the juices are bubbling, and the crust is golden brown, 35 to 45 minutes. Turning the galette once or twice to ensure even cooking. 
7. Remove the galette from the grill. Transfer the galette to a plate or cutting board and let cool for at least 20 minutes. Serve warm or at room temperature with whipped cream and caramel sauce.