ender, juicy, and finished with a sticky BBQ glaze, this BBQ Pork Tenderloin is proof that pork doesn’t have to be dry. A simple apple juice brine and two-zone fire deliver incredible flavor from edge to edge.

• 4 pork tenderloins (about 4 to 6 lbs total)
• ½ bottle Malcom’s Bird Brine
• ¼ cup Killer Hogs The BBQ Rub
• 64 oz apple juice
• Killer Hogs Hot Rub, as needed
• ¾ cup Killer Hogs The BBQ Sauce
• ¼ cup Gulf Coast Smoke Cherry Pineapple Glaze

Instructions

1. Brine the Pork
   1. In a large food-safe container, combine Malcom’s Bird Brine, Killer Hogs The BBQ Rub, and apple juice. Stir until dissolved.
   2. Add the pork tenderloins and make sure they are completely submerged. Refrigerate for 4 hours.
2. Season & Fire the Grill
   1. Remove the tenderloins from the brine and pat dry with paper towels.
   2. Season all sides generously with Killer Hogs Hot Rub.
   3. Prepare a two-zone fire and stabilize the grill at 300°F.
3. Cook the Tenderloins
   1. Place the tenderloins on the indirect side of the grill and cook until they reach an internal temperature of 130-135°F, about 30 minutes.
4. Glaze & Finish
   1. In a small bowl, combine Killer Hogs The BBQ Sauce and Gulf Coast Smoke Cherry Pineapple Glaze.
   2. Move the tenderloins directly over the hot coals. Brush with the glaze and continue cooking, turning and glazing every couple of minutes to develop color and char.
   3. Cook until the thickest part of each tenderloin reaches 145°F internal temperature.
5. Rest & Serve
   1. Remove from the grill and rest for 10 minutes.
   2. Slice into medallions and serve warm.

• The apple juice replaces the water in the brine and adds a subtle sweetness to the pork.
• Brining helps the tenderloins retain moisture and stay juicy throughout the cook.
• A two-zone fire allows the pork to cook evenly before finishing with a hot sear over the coals.

Description

Notes

Flanken beef ribs cooked hot and fast right over the fire with a Greek-style marinade and a butter baste the whole way. You get a real good char on the outside with rich, beefy flavor and juicy bites all the way through.

• 3–4 lbs flanken-cut beef short ribs (thin-cut, ~¼” thick)
• Killer Hogs AP Seasoning
• Malcom’s Gyro Hero Greek Seasoning

Marinade Recipe

• 1/2 cup fresh parsley, finely chopped
• Juice of 2 lemons
• 2 tbsp honey
• 2 tbsp garlic, finely chopped
• 2 tbsp Malcom’s Gyro Hero Greek Seasoning
• 3/4 cup red wine vinegar
• 1/2 cup olive oil

Butter Baste Recipe

• 2 sticks butter
• 1–2 tbsp Malcom’s Gyro Hero Greek Seasoning
• Juice of ½ lemon
• 2 tbsp fresh parsley, chopped

Instructions

1. Season the ribs
   – Season flanken ribs evenly on all sides with light coat of AP Seasoning and then medium coat of Gyro Hero Greek seasoning.
2. Marinade and soak
   – Whisk together parsley, lemon juice, honey, garlic, Greek seasoning, red wine vinegar, and olive oil until combined.
   – Add ribs and toss to coat thoroughly. Cover and refrigerate for at least 3–4 hours, preferably overnight.
3. Prepare the grill and butter baste
   – Set up a charcoal grill with a two-zone fire (hot direct side and cooler indirect side).
   – Melt butter and stir in Greek seasoning, lemon juice, and parsley. Keep warm for basting.
4. Cook over direct heat (burn & turn)
   – Remove ribs from marinade and place directly over hot coals in batches.
   – Cook about 2 minutes per side, flipping often.
   – Baste with butter between flips and allow flare-ups to hit the meat.
   – Continue turning until the ribs develop deep caramelization with light char on the edges.
5. Move to indirect heat
   – As each batch finishes, move ribs to the cool side of the grill, stacking loosely while remaining ribs cook.
6. Finish and serve
   – Once all ribs are on the indirect side, close the lid and cook for about 5 minutes.
   – Remove from grill and serve immediately with a light squeeze of lemon and optional fresh parsley.

• Burn and Turn matters – Stay with the ribs the whole time. Flip them often and don’t let them sit too long on one side or they’ll burn instead of building good char.
• Don’t skip the marinade time – Give the ribs at least a few hours, but overnight is best. That’s what helps tenderize the meat and get that Greek flavor all the way through.
• Butter baste is the key – Baste with butter every time you flip. It builds flavor, helps the ribs caramelize, and keeps them from drying out over the fire.
• Expect flare-ups – Cooking directly over the coals will cause flare-ups. That’s what you want. Just keep turning the ribs so they get flame-kissed and don’t burn.

Cook tri-tip Santa Maria-style right over the coals for big flavor and a smoky crust. This open-fire tri-tip recipe keeps it simple—just bold seasoning, live fire, and a juicy medium-rare finish.

• 1 whole Tri-Tip roast (untrimmed)
• Killer Hogs TX Brisket Rub (or salt and coarse black pepper)

Instructions

1. Don’t Trim a Thing
   Leave all the fat and sinew on that big, beautiful tri-tip. That’s how Mr. Al Frugoni—the king of live fire—does it, and we’re sticking to it.
2. Season Heavy
   Hit it generously with TX Brisket Rub (or your favorite salt & pepper blend). Don’t be shy—we want a big crust.
3. Build the Fire
   Start a fire using wood splits and lump charcoal. Once you’ve got a solid coal bed, rake the coals under your cooking grate and let it heat up.
4. Sear Over High Heat
   Place the tri-tip directly over the hot coals and press it into the grate for good contact. Flip every 3–4 minutes to build a deep sear and bark on both sides.
5. Finish Over Medium Heat
   Once seared, move it a bit higher above the coals or to indirect heat. Keep flipping every few minutes until the internal temp hits 125–130°F for medium-rare.
6. Rest and Slice
   Let it rest for 20 minutes. Then slice it against the grain—split it down the middle crook first, since the grain runs different ways.

Chargrilled SPICY Jerk Chicken Sandwich

• 3–4lbs boneless skinless thighs

Jerk Marinade

• 3 green onions chopped
• 2 scotch bonnet peppers (more if you like it hot!)
• 2 Tablespoons dark brown sugar
• 1/4 cup lime juice
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1 Tablespoon salt
• 1/2 Tablespoon black pepper
• 1 heaping Tablespoon Malcom’s Jammin’ Jerk Seasoning

Jerk Glaze

• 1/2 cup Ketchup
• 3 Tablespoons dark brown sugar
• 2 Tablespoons honey
• 2 Tablespoons fresh squeezed lime juice
• 2 Tablespoons red wine vinegar
• 1 Tablespoon soy sauce
• 1 Tablespoon Malcom’s Jammin’ Jerk Seasoning
• 1 tsp salt
• 1 teaspoon black pepper
• 2 dashes cayenne pepper
• 2 dashes white pepper

For the Jerk Chicken Sandwiches

• 1 pack of hamburger buns (lightly toasted)
• Green leaf lettuce
• Dill pickle slices
• Island Slaw (recipe below)
• Calypso Sauce (recipe below)

Island Slaw

• 4 Tablespoons Blue Plate Mayo
• 2 Tablespoons dijon mustard
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 bag of cole slaw mix
• 2 green onions chopped
• 1/4 cup diced red onion
• 1 Tablespoon finely diced scotch bonnet pepper
• 1 cup fresh pineapple chopped

Calypso Sauce

• 1/2 cup Blue Plate Mayo
• 1/4 cup ketchup
• 2 TBS scotch bonnet pepper hot sauce
• dash of white pepper
• season to taste with salt & black pepper

Instructions

1. Place the boneless skinless chicken thighs in a large ziplock bag. Combine the marinade ingredients and pour over the chicken. Close the bag and gently toss to coat each thigh. Place the bag in the refrigerator for at least 1 hour.
2. Prepare a 2 zone charcoal grill – hot side and indirect side.
3. Add the marinated chicken to the hot side of the grill working in batches. Season with additional jerk seasoning right on the grill.
4. Flip and turn the chicken often until internal temp reaches 165.
5. Brush each piece with the jerk glaze – recipe above.
6. Continue to cook until the thighs reach 175 internal – it should be slightly charred and sticky from the glaze.
7. After a short rest slice the thighs into small strips.

Island Slaw Directions

1. In a small bowl combine the mayo, Dijon, red wine vinegar, salt and pepper. Mix until smooth.
2. Place the bag of Cole slaw mix in a large mixing bowl. Add the green onion, diced red onion, scotch bonnet pepper, and pineapple.
3. Toss it together using tongs and add the dressing mixture.
4. Mix the slaw with tongs and cover with plastic wrap. Store in the refrigerator until ready to serve.

To build the sandwiches: Spread the calypso sauce on the top and bottom bun Layer on the dill pickle slices and lettuce. Pile on the jerk chicken and island slaw then the top half of the bun.