Thursday, June 21, 2012

True Rules of the Grillerhood and Another Giveaway

Two giveaways in one week?  Yep!

But first, here's a quick recipe.  The fresh peaches at the store looked too good to pass up so I grabbed a bag to use with a pork tenderloin.  I thought I'd use them to make a sort of pico de gallo but call it "peacho de gallo".  I thought that was clever and original but a Google search proved me wrong, someone else already thought of it.   Oh well, I already had the idea in my mind and was sticking with it.


Pork Tenderloin with Peacho de Gallo
Source:  www.nibblemethis.com

Ingredients
 For the Peacho de Gallo
  • 1 cup of diced peaches
  • 1/3 cup diced red onion
  • 1 jalapeno, roasted, peeled, seeded, and diced
  • 2 Tbsp chopped chilantro
  • 1 Tbsp simple syrup
  • 1 Tbsp white wine vinegar
  • 1/4 tsp McCormick Chipotle Chile Pepper
  • salt and pepper to taste
Instructions
  1. Make the peacho de gallo ahead of time.  Just mix all of the ingredients together.
  2. Marinade - Place the Spiced Brandy & Herb Marinade, cider vinegar, water and 1/4 cup of the peacho de gallo into a blender or food processor and blend together.  Place the tenderloin in a gallon zip top bag and pour the marinade mix into the bag.  Seal and refrigerate for an hour or up to 4 hours.
  3. Preheat a charcoal grill set up for direct heat to 375f.  Remove meat from the marinade and grill until it reaches an internal temperature of 137-140f in the middle of the tenderloin.  Rotate every 5 minutes or so and this should take a total of about 20 minutes.
  4. Let the meat rest for 10 minutes.  Then slice into 1/2" slices, top with the peacho de gallo, and serve.
Summer produce makes grilling so much better!

The roasted jalapeno and chipotle pepper gave the salsa a smoky note.

Covered in flavor!

Peach and pork make a nice pair.

True Rules of the Grillerhood & Another Giveaway
As an Ambassador for the Grillerhood, I was asked to come up with a True Rule of Grilling [Click to see the existing True Rules].   I've thought long and hard about it because there are so many rules, tricks, and axioms about grilling. 

"Grill Masters know to give it a rest.  Letting steaks,
roasts, and chops rest after grilling is as important
as the grilling itself."

What about you?  Do you agree that the reward for resisting temptation for 10 minutes is a juicier steak or chop?  Or do you prefer to dive right in while the smoke is still coming off of the food?

Giveaway
This giveaway is sponsored by McCormick Grill Mates and it is quite the prize package.  

Egg NOT included!!!!!

First, that heavy duty apron doubles as a carrying package for all the gear.  You also get a grill tool set, a grill mitt, toque (chef's hat), an assortment of Grill Mates products, and a booklet of recipes and tips for getting the most out of your Grillerhood experience.

How To Enter
It's easy.  Just leave a comment below giving me your response to my True Rule of the Grillerhood, whether you agree or disagree and why.  I will choose a winner from the responses at noon EST on Monday, June 25, 2012.    (If you are using the anonymous comment option, be sure to leave a way for me to reach you like email, twitter handle, or forum handle.)

WINNER ANNOUNCEMENT
The winner of the prize pack is AMPED who wrote:
Know how when you cut in to that first piece of steak? How when you place it in your mouth and you experience the intense, juicy, flavors of that hunk of meat you loved from the minute you laid eyes on it? How you literally have to drop your fork and knife, close your eyes, and chew ever so slowly because you want to savor every moment of grilling delight?

THAT is because you let your steak rest!


AMPED - I can't access your profile from the comment so I'll need you to contact me to arrange delivery.


[Standard FTC Disclaimer]  I have a business relationship with McCormick and this is a sponsored post.

45 comments:

  1. i agree based on experience
    gkuroda(at)hawaii.edu

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  2. I agree 100% What's the point of cooking a beautiful ribeye to a perfect medium-rare if you're going to immediately carve it up and let it dry up? You might as well just cook it to medium-well or well-done and then you can dive right into it.

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  3. I agree with you completely!

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  4. A great artist doesn't finish a piece only to immediately run their hand over it before the paint has had a chance to dry. Likewise, cutting a piece of meat that you have taken the time to grill but failed to let rest is similar to destroying a piece of art.

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  5. A great artist would not finish a piece only to run their hands over it to admire their work before the paint has had a chance to dry. Likewise, grilling a piece of meat and cutting into it before giving it time to rest would be like destroying a work of art

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  6. Absolutely an important rule and one that makes a huge difference between a great BBQ and a so-so one

    uclangel422 at yahoo dot com

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  7. Best to rest.
    ross.batfuse.net

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  8. Not only is your rule the very BEST rule for grilling, it's way better than the other nine rules for grammar, spelling, syntax, and punctuation.

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  9. I completely agree. Letting meat rest keeps it juicy!

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  10. I agree 100% - although sometimes it's really, really, really hard to wait - but perfection should never be rushed :)

    Love the pork and I'll pretend no one else came up with the name of peacho de gallo before you :)

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  11. Letting meat rest is the best kitchen tip I have ever learned. Great giveaway Chris.

    The pork & peaches de gallo looks AMAZING. Bookmarked.

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  12. Know how when you cut in to that first piece of steak? How when you place it in your mouth and you experience the intense, juicy, flavors of that hunk of meat you loved from the minute you laid eyes on it? How you literally have to drop your fork and knife, close your eyes, and chew ever so slowly because you want to savor every moment of grilling delight?

    THAT is because you let your steak rest!

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  13. i love the term "peacho de gallo." i would make this all day long just so i could say it! not to mention the fact that it looks delicious.

    i am not always the best about letting meats rest. i have a fear about letting my food get cold, which i hate, so i tend to dive in to fast. i need to discipline myself, i know that meat is so much better if it sits for a while.

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  14. Have to let it rest and let those fibers relax. Some things were meant to be over in 5 minutes but not a good piece of meat...no siree! I have a peach tree which is almost ready to ripen. Last year one of the tings I made was a tasty peach BBQ sauce, delicious..

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  15. Why bother to even bbq if a person is to eat it immediately..resting lets the meat fully cook to the temperature..plus the flavor really comes thru..Who wants all the juices escaping into a pool on a plate..not me..Love the recipe with the peaches, oh my..The giveaway looks great..love your blog...from mjs at momanddad00@clear.net!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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  16. Wow, the Peacho de Gallo sounds super tasty. This will definitely get put on the menu for this weekend!
    Ah, the question of rest at the end of a grilling session. This is one of great the tests for the budding Grill Master. One can learn and practice all the finer points of grilling, but when it comes to the final Taste Test the patient griller find tastier rewards after 'The Rest'!

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  17. agree completely....that is the difference between good and great bbqing!

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  18. Peacho de gallo...that is so cutesy I love/hate it.

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  19. As long as I can stay right next to the resting steak, it will rest a full ten minutes, I totally think it helps the steak...but if I turn my back for a second it's inhaled by the men folk who think "resting"...on the sofa in front of the TV should be an Olympic sport!

    Peacho de Gallo...Aye Carrumba!

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  20. I've actually agree with your resting rule, though, sometimes, it's hard to resist that steaming rack of ribs. :)

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  21. Can't wait that long! Normally let it rest for 5 minutes and have always been happy with it.

    ross, knoxville

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  22. I had never heard of Peacho de Gallo, and so I'll give you credit! And I think it's inspired ... :)

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  23. definetley let it rest.... but it hard to wait!!! jj.april@hotmail.com

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  24. Roberta M. BreuerJune 22, 2012 at 4:50 PM

    I agree about letting it rest - I learned by testing the theory years ago.

    I've been researching the BGE for almost 2 years now and we just bought a house in Cave Creek, AZ so decided to buy but didn't want to move one 1,900 miles so will wait until the move!! I'm so excited to get there and get the Egg!!
    Roberta B. (panamalife@hotmail.com

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  25. I agree cmpletely. If you don't wait, your meat will be dry.

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  26. I agree that the meat should rest 10-15 minutes after removing from heat as this time allows the meat to reach its peak temp for the doneness you are seeking and the juices have a chance to balance out in the piece before serving. If you cut the meat after just removing from the heat a lot of juices are lost. Richard Fl BGE Forum

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  27. I let it rest for sure and pull it about 3-4 degrees before done temp since it will reach it during rest.
    cjsorel at hotmail.com

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  28. I agree totally with having a resting period
    for meats, whether grilled or baked. Have you ever tried to slice freshly cooked meats? Best
    way to ruin a perfectly good presentation!

    Pat C.

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  29. I think your Peacho de Gallo is a great creation even if others have done it and your shot of the finished dish looks awesome. After years of slicing meat right off the grill and watching the juices run onto the cutting board or plate, I assumed it was supposed to be that way and always had a piece of bread to deal with the steak juices in my plate. Then along comes someone who tells me I can keep them in the meat if I just wait a few minutes - where have they been all of these years - it's now the protocol here.

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  30. I agree, meat needs to rest. It tastes much better if you wait. I love your blog, thanks for all the grilling tips!

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  31. I agree - resting helps to retain all the juiciness of the meat!

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  32. Made the Peacho de Gallo last night - it was amazing!

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  33. I agree letting your meat rest after cooking is very important it really keeps all the juices in! I will be making that pork recipe as soon as I go to the store to get McCormicks spice package. TFS

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  34. I agree with your comments 100% Keep up the awesome work on the site

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  35. I agree 100%. Keep up the great work

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  36. I tend to agree with you. I let my steaks and chops rest after coming off the grill at least for 5 mins. However, that being said. I also do not marinade my meats for 4 hours in the fridge for this same reason. I marinade my meats for 11/2 to 2 hours in zip locks with cold meat put into marinade at room temp only. I find that as the meat warms up to room temp. It absorbs more marinade. Somewhat similar to letting your meat rest at room temp before carving. Also. Why do fine steakhouse not do the same? Rob.radtke@verizon.net

    Ps. Like the peace de gallo, gonna try it with mango

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  37. I agree...unfortunately, we had to learn the hard way..but now we Let our steaks rest first before cutting

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  38. This looks really wonderful too! YUM!!

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  39. Love the idea of using peach in a salsa. It makes a nice grilled dessert as well.

    Allsid @ mac .com

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  40. Great give-away Chris. I'd love to win. Being a mediocre griller, that's the one tried and true rule I always follow. And I use a tent of tin foil to do so. Don't know if the foil is acceptable or not to the Grillerhood.

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  41. I agree as you spend a great deal of time and expertise marinating and grilling your meat, cut it before the 10 minutes and it bleeds to death. 10 minutes isn't that long, from the time you walk the meat into the kitchen and make sure everything else is ready to go then call everyone to the table -- the 10 minutes has past plus some. You are ready and the meat is ready, everybody is ready.

    Pamala GramKracker@verizon.net

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  42. I don't grill but my husband does-he agrees with you-he has learned by experience :)
    thanks
    aunteegem@yahoo.com

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  43. I agree. Much like a sunbather the meat must rest to get the tan!!

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  44. The ability to wait or rest is an acquired skill. Of course you can dive in, but it is not a race to see who can finish first. A gift is best appreciated when it tantalizes... A true pupil of grilling understands waiting is as essential as using the right grilling spices. You can't expect perfection without proper practice and understanding. Just my humble opinion...

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  45. Isn't that always the way? I come up with a recipe to revolutionize the industry, only to find I am not the first one to do it. Love Grill Mates! YUM.

    I am a 'let it rest' kinda girl.

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