Recipe courtesy of Stacey Poon-Kinney
Episode: 4th Of July Live
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Grilled Meats and Sauces
Total:
1 hr 30 min
Active:
1 hr 30 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 30 min
Active:
1 hr 30 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Chipotle BBQ Sauce and Pineapple BBQ Sauce:

Directions

Preheat an outdoor grill or indoor grill pan to high.

Sprinkle the kabobs with salt and pepper. Cook the kabobs on the grill, about 1 minute on each of the four sides. Then move to a cooler part of the grill to finish to medium-rare.

Flatten the chicken and rub with canola oil. Generously sprinkle with poultry seasoning. Place the chicken on the hottest part of the grill, skin-side down. Once seared, lower the heat or move to a cooler part of the grill. Cook 7 minutes, then flip. Check the temperature and remove when the thickest part of the chicken reaches 165 degrees F. Let rest. Cut into pieces.

Rub the tenderloin with Sriracha, using as much as your desired spice amount. Apply a generous amount of pork rub. Place the tenderloin on the grill and let cook about 4 minutes on each side. Remove from the grill when the pork reaches 130 degrees F. Let rest until it reaches 100 degrees F. Cut into medallions.

Serve all the grilled meats with Chipotle BBQ and Grilled Pineapple BBQ Sauces for dipping.

Chipotle BBQ Sauce and Pineapple BBQ Sauce:

In a blender, combine the ketchup, mustard, molasses, BBQ rub, cayenne and some salt and pepper. Divide the sauce in half. To one half, add the chipotles and blend. To the other half, add the pineapple and blend.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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