Steak and Eggs Chicago!!

Wow! What a great event. Thanks to all the great folks at Carmichael’s, Armitage Ace Hardware and Big Green Egg that made this a reality.  I really enjoyed see some old friends and meeting some new ones. It was a real unique egg event and I hope we can do it again real soon.

Here are the recipes that I made on the stage yesterday.

This is a recipe I did for my good friends at Sugar In The Raw Look for a lot more great BBQ stuff from this new relationship.

Coffee Crusted Pork tenderloin

Coffee Rub

1 tablespoon Sugar In The Raw

2 teaspoons ground coffee

2 teaspoons chili powder

1 teaspoon salt

½ teaspoon black pepper

2 pork tenderloins, about 1 pound each

1 – 2 tablespoons olive oil

In a small bowl combine the Sugar In The Raw, coffee, chili powder, salt, and pepper. Mix well and set aside. Prepare the grill to cook direct over medium heat. Trim any fat or silverskin from the tenderloins. Brush lightly with olive oil. Season the tenderloins all over with the Coffee Rub. Let rest for 10 minutes before cooking. . Place the tenderloins directly on the cooking grate. Cook for 5-6 minutes until well browned then turn. Cook another 5-6 minutes and turn again trying to pork the meat on all sides.

Th other two recipes from yesterday are in my first book, Dr. BBQ’s Big Time Barbecue Cookbook from St. Martin’s Press.

Grilled Fresh Pineapple on the Half Shell

1 whole large pineapple

½ cup brown sugar

2 ounces rum

At least an hour before you plan to cook start with the pineapple standing up on a cutting board. The goal is to split the pineapple in half while keeping the top flower all on the one side. That side will serve as the bowl later. Now take a long sharp knife and start right under the flower. Cut in on angle but quickly turn the blade down towards the board. Continue the cut straight down through the whole pineapple. You should end up with two halves, one with the whole flower and one without any flower. (See pics) Now you must cut the flesh out of the two halves, preferably in big wedges. First cut out the core. Try the non flower half first, you’ll be discarding that shell anyway. Cut along the outside skin deep into the flesh from top to bottom. Now cut from the center back towards the first cut. With a little practice you can get most of the pineapple out in two big wedges. Repeat the cuts on the flower half being careful not to cut through that shell. I will often buy a second pineapple so I will have enough flesh for a refill at the table. This is also a good idea the first few times you try this in case yours all comes out in small pieces. You can take the second pineapple and cut it in a traditional fashion into wedges discarding all the skin.

Place the wedges in a Ziploc bag. Pour the brown sugar and the rum over the pineapple. Seal the bag and toss to coat evenly.

Prepare the grill direct and hot. Place the wedges directly on the grate. Grill until brown and crispy, turning occasionally. This should take 8-10 minutes. Remove the wedges to a cutting board. Cut them into bite sized pieces and place them in the reserved half shell.

Jack and Coke Steak

2 Boneless Ribeye Steaks 1-1/2 “thick

2 cups Coke

2 ounces Jack Daniel’s Tennessee Whiskey

Salt and pepper

The night before you plan to cook combine the Jack and Coke in a non reactive dish. Lay the steaks in the dish and flip them occasionally throughout the marinating time. Keep the dish covered.

Prepare the grill direct and hot. Right before the steaks go on you can add some BBQr’s Delight Jack Daniel’s flavored wood pellets if you desire. Remove the steaks from the marinade and pat dry. Season liberally with salt and pepper. Grill to desired doneness. Remove to a platter. Let the steaks rest 2-3 minutes before serving.

Serves 2

The NFL Gameday Cookbook is here!

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