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, big green egg pork tenderloin, grill dome pork tenderloin recipe

Pork Tenderloin with Peacho de Gallo

 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
  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.
peach and jalapeno salsa
Summer produce makes grilling so much better!

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

Covered in flavor!

pork tenderloin with peacho de gallo, big green egg pork tenderloin, grill dome pork tenderloin recipe
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?

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.)

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.