Posts Tagged With: tailgating recipes

Italian-style Stuffed BBQ Pork Loin

My plan the other day was to drop by the grocery store and see what looked good for dinner. Sometimes this gives me an unexpected inspiration. Sometimes it does not. After perusing the butcher case for a bit, I settled on pork loin: dependably delicious. I toted my pork home and surveyed the fridge for stuffing options. As usual, I had sun-dried tomatoes, artichokes, and goat cheese on hand. And so I threw together a littleĀ Italian-style Stuffed BBQ Pork Loin.

My first surprise upon opening my pre-packaged pork loin was that it was not one 2.5-lb pork loin but two 1-1.5 lb tenderloins.

Stuffed Pork Loin

It made my knife work easier, since I just needed to carefully cut them through the middle almost to the other side, open them up like a book, and flatten them out with a mallet. (Pounding with a mallet is pretty primeval and very satisfying at the end of the day.)

Stuffed Pork Loin

After a bit of salt & pepper, I sprinkled my toppings: 4 oz goat cheese, 1 cup chopped marinated artichoke hearts, 1/2 cup chopped sun-dried tomatoes, and 1/4 cup pine nuts.

Stuffed Pork Loin

Then I oh-so-carefully rolled them up and secured with butcher twine. Surprise number two was that I was almost out of butcher twine so these weren’t secured as much as usual. But it worked.

Stuffed Pork Loin

On they went to my Big Green Egg, which was set up for indirect heat (with drip pan underneath) and evened out at a toasty 375 degrees dome temperature. While the pork started cooking, I whipped up some easy Balsamic BBQ sauce. (Inspired by this one I used on some ah-mazing ribs not long ago.) I was feeling less ambitious so I just mixed a cup of bottled BBQ sauce with about 1/3 cup balsamic vinegar and threw in some onion powder for good measure.

Balsamic BBQ Sauce

After about 20 minutes, I (very carefully) flipped the pork loins over and started basting with the balsamic BBQ sauce.

Stuffed BBQ Pork Loin

Another twenty minutes, and they were flipped again and basted with sauce. At 50 total minutes of cooking, they were ready to take off and rest. I tented with foil and let them be while I dished up sides and fetched beverages. The first slice showed me perfectly cooked pork with a nice little smoke ring.

Italian Pork Loin

I plated up a few slices per person and they soon disappeared. Dependably delicious, indeed.

Italian-style Stuffed BBQ Pork Loin

Categories: Pork, Recipes | Tags: , , , , , | 4 Comments

Teriyaki Dogs with Grilled Pineapple

Some of my earliest memories are cookouts at my granddad and grandma’s house. These were my dad’s folks and they lived in a small Texas town of about 350 people. Back in those days, they still burned their trash in a barrel out back and planted a full garden every year. They had four children and eleven grandchildren and there were always a lot of people packed in their tiny house. If it was decent weather, the women would be inside talking and preparing side dishes and the men would be out gathered around the grill giving each other a hard time. All of my cousins were older so, as the littlest of the little ones, my sister and I would run in between the house and the grill trying to get someone to pay attention to us.

My grandfather, who never talked much but was beloved by us for many reasons (the giant tin of hard candy he kept behind his recliner was one), would preside over a grill full of hot dogs and hamburgers and sometimes steaks. I was a bit older before I realized that all hot dogs did not come with a crispy, black crust. (He was overly fond of the char, Grandpa.) The only condiments that I remember were yellow mustard, ketchup and maybe some relish. Simple. Straight-forward. American.

Grandpa would probably not know what to think of teriyaki dogs wrapped in bacon and topped with pineapple and jalepenos. But he sure would have appreciated the nice flames I had going when the bacon fat hit the charcoal. While it took some quick tong-work to avoid full-on char, I was reminded that a little burnt can be mighty tasty.

Teriyaki Dogs

from Grill This, Not That!


  • 4 all-beef hot dogs
  • 4 slices bacon (I only needed two)
  • 2 slices thick pineapple (I sliced and grilled up a whole pineapple — leftovers are yum on some salad)
  • 1/4 cup teriyaki sauce
  • 4 hot dog buns, slightly toasted
  • pickled jalepenos

Teriyaki Hot Dogs


Preheat a grill or grill pan over medium heat. (I started with my Egg set up for indirect heat and later switched to direct.) Tightly wrap each hot dog with bacon. (I stuck half a toothpick in each end to keep my bacon in place.) They should look something like this:

Teriyaki Hot Dogs

Place the hot dogs and sliced pineapple on the grill and cook, turning and basting both with teriyaki sauce.

Teriyaki Hot Dogs

Keep lid open to minimize flare ups if using direct heat. After about 10 minutes, your dogs should have some crispy bacon and your pineapple should look like so:

Teriyaki Hot Dogs

Chop the pineapple into bite-size pieces and discard the tough core. Place the dogs in the toasted buns and top with pineapple, jalepenos, and another swipe of teriyaki sauce.

Teriyaki Hot Dogs

You won’t feel guilty serving these oh-so-sophisticated dogs for dinner. They look like a lot more trouble than they are. Just watch out for those flames.

Categories: Beef, Recipes | Tags: , , , , , , , , , , , , , , , , | 2 Comments

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