Host Kita Roberts, Executive Director of Senior Bowl Jim Nagy, and World Food Champion Chef Kelly Hargrove join football and grilling forces for a spectacular tailgate menu, including smoked peach tea cocktails, and Alabama Sweet Tea Brined Grilled Pork tenderloin with Alabama hot slaw Po Boy Bites. Watch the video now.
Pork Po Boy Sandwiches
For the Pork:
2 1 pound Pork tenderloins, Cleaned and trimmed.
2 cups good sweet Tea room temp or cold
3 tbsp Worcestershire
1 tbsp onion powder
1 tbsp Garlic powder
¼ cup Season Salt
1-gallon resealable bag
¼ cup kosher Salt
¼ cup coarse ground black pepper
1 tbsp fresh chopped thyme
For the Peach Beer Mustard
¼ cup peach Beer
3 tbsp honey
¼ cup Creole Mustard
¼ cup yellow mustard
For the slaw
2 cup shredded green cabbage
1/2 cup shredded red cabbage
½ red onion, julienne
½ red pepper, julienne
¼ cup shredded carrots
¼ cup biased cut green onions
¼ cup apple cider vinegar
½ cup ketchup
1 tsp cayenne pepper
1 tsp season salt
1 tbsp brown sugar
1 tbsp hot sauce
1 tbsp Worcestershire
1 French bread loaf or several hoagie rolls
Garnish: tomatoes, wickless Pickles, pickled okra
For the Pork:
In a mixing bowl whisk Sweet Tea, Worcestershire sauce, Onion powder, Garlic powder and season salt until mostly dissolved.
Place cleaned pork tenderloin in a gallon Ziploc and pour in brine.
Work the brine all around the pork by squeezing and moving the bag.
Remove as much air as possible from the bag and refrigerate for at least four hours or overnight.
Remove from bag, wipe off excess.
Season with the salt, pepper, and thyme mixture.
Set your smoker to 225 degrees and smoke the tenderloins for 20 minutes with wood of your choice.
After time place tenderloins on direct fire grill and bring up to a temp of 145’ internal remove and let rest for 10 minutes before slicing. Hold warm.
For the mustard:
Whisk together all ingredients until combined. This can be done days ahead and held in the refrigerator.
For the Alabama Hot slaw
In a large mixing bowl toss together, both cabbages, both onions, carrots, and red peppers and mix thoroughly.
In a small bowl mix together, the apple cider vinegar, ketchup, Worcestershire sauce, hot sauce, cayenne pepper, brown sugar and salt. Pour over slaw mix and toss to coat.
Split your French bread and lightly toast on grill, spread beer mustard on bottom half and lay on the sliced tenderloin, top with slaw and top half of bread. Cut sandwich into 2-inch portions and garnish with skewers of wickless, pickled okra, and grape tomatoes
Enjoy the flavors of the open range. Across the western frontier, chuck wagon chefs grilled over aromatic wood fires and created “cowboy cuisine.” Our sauces descend from those heritage recipes. They enhance grilled food rather than overpower it. Pair with beef, pork, and poultry, and everything in between.
Cowboy All Natural Range Style Hardwood Briquets provide long-lasting, even heat while adding the authentic, smoky flavor of hardwood. They are all natural – no fillers, chemicals, or additives. Other standard briquets contain “coal and chemical” ingredients, as well as fillers like limestone. Discover the natural difference of Cowboy All Natural Hardwood Briquets!
Cowboy Oak & Hickory Hardwood Lump Charcoal is made from one ingredient - wood. Made in the USA, we use only the highest quality oak and hickory hardwoods.