Tag Archives: BBQ Sauce

Dennis’s Key Lime Glazed Pork Tenderloin Recipe

Dennis' Key Lime BBQ Sauce is Low Sodium, fresh and subtle flavor that feels like you’re on a vacation in Key West.

Dennis’s love of barbecue lead him to the creation of Dennis’ Key Lime Barbecue Sauce.   Dennis’ Key Lime Barbecue Sauce is a  blend of natural Florida flavors combined with the traditional sauce ingredients. We love Reva Foods sauces because they are all natural, and are either low or reduced sodium with no fat, and no MSG added. Dennis was kind enough to allow us to reprint one of his recipes and we are excited about the opportunity to bring his recipe for Baked Pork Tenderloin with Key Lime Glaze to BBQ Pro Shop, just another great thing to try Dennis’ Key Lime Barbecue Sauce.

Now this recipe calls for it to be done in the oven, which is legal, but anything that can be done in the oven, can be done over indirect heat or on a smoker to qualify as true BBQ. In order to do this, you will need the following ingredients:

(4) Pork tenderloins, remove all white skin and membranes (Around 4 poundsl)
2 Cups Dennis’ Key Lime BBQ Sauce
Kosher Salt &  Cracked Black Pepper
2 Tablespoons of Extra Virgin Olive Oil

• Preheat your oven to 375 degrees.
• Rub the pork liberally with the Kosher Salt &  Cracked Black Pepper
• Preheat a large griddle or sauté pan on high heat for a 1 minute, then add the olive oil
• On all sides, sear the pork tenderloins until nicely browned
• Put the tenderloins in the ovens to roast for about 15 minutes
• Brush the tenderloins liberally with Dennis’ Key Lime BBQ Sauce.
• Let tenderloins roast for another 5-7 minutes, keep an eye on them.
• Brush the meat a second time with Dennis’ Key Lime BBQ Sauce and cook for another 3-4 minutes or when your instant-read thermometer reads 140-145 degrees, depending on how you like your pork.
• Let the tenderloins rest for about 10 minutes and then slice into 1/2″ thick chunks and serve.

Serves 8

This recipe is published with permission from Reva Foods LLC. Thank you Dennis and Kathy!

Yazoo’s Delta Q Style St. Louis Spareribs

Yazoo's Delta Q Ultimate Rub, Chioplte Bold Sauce and Original Mild Sauce is Available at BBQ Pro Shop

We recently traveled to the Murphysboro Barbecue Cookoff on the night of the TLC Barbecue Pitmasters season finale in which Melissa Cookston’s Yazoo’s Delta Q competition team was competing for $100,000. So I was able to catch the end, in which I got to see her now infamous “$100,000 hog” which I was simply amazed at the mahogany color that the hog had, it was truly a work of art. So when we arrived in Murphysboro, Gretchen and I stopped by to meet Melissa Cookston and her husband Pete in person and see if we could sell Yazoo’s Delta Q sauces and rubs on BBQ Pro Shop.

She and Pete were so fun to talk with and she sent us home with a bottle of her Ultimate Rub, Chipolte Bold BBQ Sauce and Original Mild BBQ Sauce and went on to become the 2010 Grand Champion at the Murphysboro Barbecue Cookoff. So last week I bought myself four racks of St. Louis Spare ribs and decided that I would put the Championship Rub and Sauce to the test and see how my ribs turned out.

We rubbed up the ribs with the Ultimate Rub only a few hours before putting them into the smoker, which is probably something I would do differently next time. I often rub my ribs and let them sit overnight and this rub had a great balance of sweet and salt which made me feel comfortable that the Ultimate Rub wouldn’t cure the pork with salt, which has happened to me in the past. The color before they went on the grill, looked like most other rubs, with a nice paprika orange red.

Yazoo's Delta Q Style St. Louis Spare Ribs

Check Out the Color On These Yazoo's Delta Q Style St. Louis Spare Ribs

I slow cooked them for about three hours at around 175F with some fresh Apple Wood that I picked up at an orchard this fall and some  Baxter’s Original Cherry chips because I like fruity smoke on my pork ribs. I then rotated them in the rack a little and the caramel of the rub started to turn a beautiful shade of light brown. I cranked the heat up to around 225F and let them cook another two hours, then wrapped them in foil for the last hour as we waited for our company to show up.

When the company arrived, I laid all of the racks out on smoker and using a Grill Friends Silicone Mop I coated three racks with the Original Mild Sauce and one of the racks with the Chipolte Bold Sauce and let them sit on the grill for ten minutes. Then I opened it up, touched them up again with some sauce and the end result was stunning. I really felt like I should cut them up and put them in a blind box! Instead I served them up to the family and they loved them.

The rub leaves a great flavor, you know it is there, as it has little bite to it but it leaves a lot of room for you to add some cayenne pepper and spice it up if you wish to. The sugar  is more of a natural raw sugar maybe Turbinado? This makes the Ultimate Rub sweet, but helps the pork turn a pretty unique color. Really let the pork shine through on it’s own. Now the sauces were more of a vinegar taste although they were tomato based. The original brought that molasses taste that you would expect from Mississippi, but a fine sweetness that balanced the rub with the sauce for a perfect flavor profile. The Chipolte Bold was an original flavor with enough a kick to warrant the spice, but was timid enough that my kids loved it too.

Pigchaser BBQ Sauce

Pigchaser BBQ Sauce

New Sauce for BBQ Pro Shop! Try Some Pigchaser Today!

BBQ Pro Shop is very excited to be carrying a new sauce! Pigchaser Original BBQ Sauce is a labor of love and brings out more of the BBQ Street Cred for the Chicago Area. Ron of Pigchaser has tasted a lot of good BBQ sauces over the years and enjoyed every one of them. Ron felt his sauce was good and decided to share this special recipe with you. Ron had always wanted to create a sauce that would combine all his memories of great BBQ sauces he had tried and put them in one bottle.  All of his family and friends kept telling him how tasty Pigchaser Original BBQ Sauce is and how much they enjoyed it that he wanted to share it with you too.

So why the name? Legend has it that his job  brought him to the border of US and Mexico in Nogales AZ, where late one night while standing on his balcony he spotted what he believed was a pig roaming around in the parking lot.  After a long flight he decided to have some fun and chase this pig.  He began chasing the pig into the desert but soon realized he could barely see his way, so he stopped and decided to go back to the hotel.  But just when he turned to head back he looked and saw that the pig was chasing him! The next day he found out from some of his Mexican colleagues at work that in fact he was chasing a javelina or wild pig which has tusks and in packs can kill or injure humans.  From then on he was known as the “amigo javelina chaser” or Pigchaser.

Pigchaser Original BBQ Sauce combines a sweet and smokey flavor with hints of pineapple, mustard and molasses. As sweet as it may be, it also has a very nice heat to it, nothing overpowering but something that you will certainly taste when the flavors start to fade. There is not a flavor profile that this sauce doesn’t work with and when basted over warm products, takes on a new profile of flavors. Ron has many new flavors of sauce coming out and it has been a hit throughout the Chicagoland area, being picked up by fine butchers and gourmet grocery stores. Now available at BBQ Pro Shop as the exclusive online retailer for the sauce. Give some a try today!

17th Street Bar & Grill: Barbecue Mecca

Rubbing Buddha's Belly: The Welcoming 17th Street Piggy

We have had the honor of meeting both Mike and Amy Mills Tunnicliffe at the Big Apple BBQ Block Party and once at Memphis in May. We have “tasted” (never more than just a few ribs) Mike Mills famous Baby Back Ribs, fresh out of the Ole Hickory Smoker in NYC at the Block Party.  We had never been to 17th Street Bar & Grill for the full experience, until last weekend when our pilgrimage brought us to BBQ Mecca.

We gathered the St. Louis BBQ crew, and met at the 17th Street Bar & Grill in O’Fallon Illinois, site of the old St. Louis classic Super Smokers and now home of the world famous Mike Mills BBQ joint. It was more than a joint, a great big restaurant with a large bar and walls lined with press clippings and photos of famous BBQ Pitmaster’s including many historical looking photos of a personal favorite of mine, Ed Mitchell.

We sat family style at a big square table in the back next to the winding staircase and started with some appetizers. First, pulled pork nachos, packed with Jalapeno peppers, cheese and topped with Mike’s tender smokey pulled pork.  Next, smoked chicken wings with a nice smokey flavor, a little heat but were so much more tender and juicy than any deep fried wing could be. Finally, the house sampler arrived, full of smoked hot links, fried pickles,  incredibly crunchy onion rings, more smoked wings and an array of dipping sauces. Fried pickles were a first for me and just awesome!

The St. Louis Family BBQ Crew

In between courses, the warm honey rolls arrived with a delicious cinnamon butter which we only sampled in order to save room for the BBQ onslaught that was coming. The meats arrived and most went with two meat combos of baby backs and brisket. Others had pork shoulder so we passed them around. First, the ribs were so delicious and rich that a half slab was plenty when combined with a second meat. All the meat comes dry, sprinkled with Mike Mills Famous Magic Dust which adds a flavor that works perfectly with the 17th Street sauce and apple smoke flavor.

Low and Slow, Apple Wood Smoked Beef Brisket in the huge Ole Hickory Pit Smoker

The sleeper of the meal, besides the awesome hush puppies and corn muffins (which became the next mornings breakfast) had to be the brisket. It was smokey and very flavorful. The brisket was so tender you could cut it with your fork and it had a smokey bark that just went perfectly with 17th Street Spicy BBQ sauce. We were not surprised at all that it was so delicious, but I went for the baby backs and fell in love with the brisket!

The meal was the kick-off to Donna’s 50th birthday weekend and so our waitress (who promised not to sing or dance) brought out dessert, and it was as good as everything else was.  We were served a delicious bread pudding and a strawberry shortcake that was passed around and enjoyed by all. Huge thanks to Amy Mills Tunnicliffe for the VIP treatment, to the Manager Sue, who took us all out back to see where the magic happens. Last but not least, our server Anna who made us feel like we were visiting family and made sure we tried some hot links!

Eatocracy: Lick the screen – BBQ sauce fountain

Eatocracy is a great new food blog that I hope you will find the time to check out! Here is a link to the article below and this particular article holds a special place in my heart. It is Amy Mills brandchild in which she fills a “chocolate fountain” with BBQ sauce and uses it to allow people to put Mike Mills 17th Street BBQ sauce on their ribs, no dipping, just a pure BBQ Sauce shower! Gretchen and I experienced this first hand at the Big Apple Block Party in 2009 and BBQ Sauce will never be the same!

You know it’s a party when the BBQ sauce fountain starts flowing. Or, more specifically, that it’s a 17th Street Bar & Grill party – in which case you’re in for a rib-munching, lip-smacking good time.

Champion pitmaster Mike Mills and his daughter Amy make a yearly trek from their home base in Murphysboro, Illinois to New York’s Big Apple BBQ Block Party to dish out thousands of their signature ribs to barbecue fans from up and down the East coast. Amy’s fountain has become a staple at the event; when the sauce starts flowing, so does the fun.

See the fountain in action after the jump.

Each weekday, Lick the Screen will showcase one food photo that sets our stomach rumbling. If you’d like your work to be featured, submit your pictures to the Eatocracy Flickr pool or leave a link in the comments. We’ll get in touch if what we see makes us weak at the knees.