Chris Gentry of Gentry’s BBQ created this recipe using his latest seasoning, Ham Bone.Gentry's BBQ Ham Bone Ham
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Executive Chef Mike Garaghty from Wüsthof Knives put Finex cast iron skillets to work when he crafted this delicious recipe. Espresso goes well on just about any protein, but it’s especially delicious with Pork Tenderloin. As Chef Mike mentioned, “Pork tenderloin is an open canvas, and you have to bring the flavor to it.” Without a doubt, this espresso rub delivers the flavor. Give it a try!
- 2 Pork Tenderloin: about 3lbs
- Olive Oil: enough to coat the meat and bottom of the skillet
- 1 Tbsp. Instant Espresso Powder
- 1 Tbsp. Ancho Chili Powder
- 1 Tbsp. Paprika
- 1 Tbsp. Brown Sugar
- 1 tsp. Kosher Salt
- Ground Black Pepper to Taste
- 4 Strips Thick Cut Bacon: chopped
- 1 Red Bell Pepper: diced
- 1-2 Cloves of Garlic: minced
- 12oz Fresh Sweet Corn (use frozen if fresh is not available)
- 1 (12oz) Bag Frozen Lima Beans or Edamame
- 1 Medium Sweet Onion: diced
- 3 Cups Baby Spinach or Baby Kale (or a mixture of the two)
- 1 Cup Grape Tomatoes
- ¼ Cup White Wine
- Kosher Salt & Ground Black Pepper
Sour Cherry Glaze
- 1 Cup Sour Cherry Preserves
- ¼ Cup Chicken Stock
- 2 Tbsp. Soy Sauce
- 2 Tbsp. Spicy Brown Mustard
Pork Tenderloin: Preheat oven to 400 degrees. Remove the silver skin and trim any excess fat using your WÜSTHOF Classic 6” Curved Boning Knife.
- Mix espresso powder and spices together. Lightly coat pork with olive oil and rub spice mix all over the pork, coating as much as possible.Preheat your FINEX 12-Inch Cast Iron Skillet on medium heat. Add pork an sear on all sides, about 5 minutes total.
- Place pan with pork into the oven and roast to an internal temp of 145 degrees. Let pork rest on a cutting board loosely tented for 10-15 minutes before slicing.
Sour Cherry Glaze: Combine ingredients in the FINEX 1-Quart Sauce Pot. Bring to a boil, then reduce heat and simmer. Reduce liquid by 1/2 until thickened.
Succotash: While pork tenderloin is resting. In the FINEX skillet fry bacon on medium heat until crispy. Remove bacon, reserving fat in the pan.
- Add the onion, red pepper and garlic to pan and cook until softened, about 5 minutes. Add corn and lima beans. Heat through, about 3 minutes. Add tomatoes and wine. Stir until tomatoes are lightly cooked. Add chopped bacon. Season with kosher salt and fresh ground black pepper.
- Slice pork into medallions using the WÜSTHOF Classic 8-inch Offset Deli Knife, serve in the FINEX 12-inch Cast Iron Skillet over succotash and drizzle sour cherry glaze over the top.
- 2 Yeast Packets (3/4 oz)
- 6 tbsp Sugar (divided)
- 1/4 C Warm Water
- 1 1/4 C Milk
- 3/4 tsp Table Salt
- 1/4 C Unsalted Butter
- 4 1/2 C All Purpose Flour (sifted)
- 1 Large Egg (beaten)
- Baking Spray
- 1 tsp Jacobsen Flake Finishing Salt
- 3 tbsp Melted Unsalted Butter
- Preheat oven to 375F.
- Mix yeast and sugar in warm water, stirring until sugar dissolves.
- Warm the milk over low heat, stir in sugar, salt and butter until salt and sugar are mostly dissolved and mixture is lukewarm.
- Mix beaten egg into the yeast and sugar water solution.
- Combine the yeast & egg mixture, the milk mixture, and all of the flour. Stir to combine well, cover and let rest (15 mins).
- Using a stand mixer with a dough hook, knead the dough for 5 minutes.
- On a floured surface, roll out the dough and and divide it equally into 15-18 balls, between golf ball and tennis ball in size. Cover and let rise for 25-30 minutes at room temperature.
- Apply baking spray evenly to a FINEX 12″ Cast Iron Skillet then arrange the dough balls in the skillet, gently resting against each other and the edges of the skillet.
- Sprinkle the rolls with Jacobsen Flake Finishing Salt. Bake for 10-12 minutes, or until the surface of the rolls turns golden brown. Brush with melted butter and serve warm. Enjoy!
- 5 Apples, cut in half and core taken out
- 2 wood planks
- 1 cup of oats
- 1 tsp cinnamon
- 1 cup of brown sugar
- 1 tsp nutmeg
- 1 bottle of beer
- 1 package of pie dough (Pillsbury in can)
- Soak cedar grilling plank in water for at least one hour, making sure it’s completely submerged.
- Make pie filling by mixing together oats, cinnamon, nutmeg, brown sugar and beer. Make top crust by cutting pie dough into strips and weaving it into a lattice pattern (see photo.) Set the “crust” aside.
- Heat grill to medium-high heat (400ºF). Stuff apples with filling, add to plank, then put on the grill. Close the lid and let “bake” for around 20 minutes, or until they have softened.
- Once the filled apples are almost done, add the top crust to the apples and let “bake” for 5 more minutes, or until the Filo is cooked and golden brown. Remove from the grill and enjoy!
- 1 large or 2 small cedar baking planks
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 1 to 2 tablespoon minced fresh herbs (basil, oregano, tarragon, thyme, parsley and/or rosemary) or 1 ½ teaspoons mixed dried herbs
- 1 ½ tablespoons balsamic vinegar
- Salt and freshly ground black pepper
- 1 medium zucchini, cut into 1/2-inch slices
- 1 medium onion, peeled and quartered
- 1 medium red bell pepper, cored, seeded and cut into 1-inch squares
- 1 medium yellow squash, cut into 1/2-inch slices
- 3 ounces green beans, cut into 1-inch lengths
- 1 medium carrot, cut into 1/4-inch slices
- Rub the top of the cedar plank with a little vegetable oil. Put the plank in a charcoal grill and preheat the grill to 350 degrees for about 15 minutes.
- Whisk together the olive oil, garlic, herbs, and vinegar with salt and pepper to taste in a large bowl.
- Add the zucchini, onion, bell pepper, squash, green beans and carrot and toss to coat them with the marinade.
- Spread the vegetables evenly onto the plank and roast until tender, about 30 minutes.
- 2 cedar planks
- 8 oz. fresh salmon
- vegetable oil
- seafood rub
- Soak your cedar grilling plank in water. An hour or two prior to grilling will work just fine, but a longer soak time permits the plank to absorb more moisture. This allows for more cedar-infused water vapor to be released during the grilling process.
- Get your grill up to medium heat, 350 degrees. Place the wet plank on the pre-heated grill and heat plank for another 5 minutes before adding the fish. This allows the plank to begin to smoke.
- Place your seasoned salmon on the plank and close grill lid, let cook for recommended time. The average fillet takes between 14-18 minutes, depending on thickness. No flipping, turning, or tweaking is needed. Once cooked, remove from the grill and enjoy!
Directions for Reduction: – Macerate berries until juicy and then add vinegar. Let the berry juice and pulp meld with vinegar for up to an hour. – Pour blueberry and vinegar mixture through cheesecloth or very fine strainer to remove pulp and seeds. Bring strained blueberry vinegar to a simmer, whisking constantly.
Reduce vinegar down until desired viscosity- I like it pretty syrupy. Mix in fresh blueberries and top salmon with your hot Blueberry Balsamic Reduction!
- 1 cup uncooked long grain rice
- 1/2 cup pineapple juice
- 1 cup water
- 1/2 cup crushed pineapple
- 2 teaspoons butter
- 1/2 teaspoon grated lime zest
- 1/4 teaspoon salt
- 1/4 cup minced fresh cilantro
- 1/4 cup chopped green onions
- 2 tablespoons lime juice
- SK Pineapple Ginger Sauce
Bring the rice, pineapple juice, water, pineapple, butter, lime zest, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in the cilantro, green onions, and lime juice to serve.
- 1 1/2 pound raw shrimp, peeled and deveined
- 3/4 cup Stonewall Kitchen Curried Mango Grille Sauce
- 1 Tablespoon dark rum
- 3 Tablespoons lime juice
- 1/4 cup cilantro leaves, gently torn
- Lime wedges
- Combine the Curried Mango Grille Sauce and rum in a bowl or plastic bag. Add the shrimp and marinate 2 hours (not more than 6).
- Thread shrimp on skewers. Grill on medium-hot grill 2-3 minutes on each side or until the shrimp is cooked but still tender.
- Serve shrimp over your favorite rice dish. Squeeze lime juice over shrimp. Garnish with lime wedges and torn cilantro leaves.
- Avocado Fries:
- 1 avocado, sliced into 12 ‘fry’ lengths
- 1 cup all-purpose flour
- 1 egg, beaten
- 1 cup dry bread crumbs
- 2 tablespoons grated Parmesan cheese, or as needed
- 3 tablespoons sour cream
- 2 tablespoons garlic powder
- 1 tablespoon tomatillo salsa
- 1 dash chili-garlic sauce (such as Sriracha®), or more to taste
- Add all ingredients to list
Preheat grill/oven to 450⁰ F.
Pour flour into a shallow bowl. Pour egg in another shallow bowl. Pour breadcrumbs into a third bowl.
- Gently press the avocado slices into flour to coat and shake off any excess flour. Dip into beaten egg and press into bread crumbs. Place breaded avocado slices onto a baking sheet. Sprinkle grated Parmesan cheese over breaded avocado slices.
- Bake avocado in the preheated oven until cheese is melted and ‘fries’ are golden brown, about 10 minutes.
- Stir sour cream, garlic powder, tomatillo salsa, and chile-garlic sauce together in a bowl until thoroughly mixed.
4 Yukon gold potatoes, cleaned
2 large cloves of garlic, sliced very thinly (I use a mandolin)
6 tablespoons butter
Fine sea salt
Coarsely-ground black pepper
1/8 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Asiago Fresco cheese
1/4 cup grated aged cheddar cheese
Chopped fresh chives or thinly-sliced green onions
- Prepare the grill for indirect grilling at 500ºF. (If you are making the Tomahawk Chops with Grilled Mushrooms and Garlic Scapes, start the potatoes in the grill 30 minutes before starting the chops on the grill.)
- Slice the potatoes into 1/4-inch thick slices without going all the way through. A good tip is to place old wooden spoons on each side of the potato when slicing to keep the knife from going all the way down to the cutting board.
- Depending on how many slices of garlic you were able to cut, place a slice of garlic into each slit or every other slit in each of the potatoes.
- Melt 3 tablespoons of the butter. Brush onto the outsides and into the slits in the potatoes. Season the outside and inside the slits with salt.
- Place the potatoes directly onto the grill grate (slits-up) in the indirect zone. Close the hood and roast for 45 minutes, rotating every 15 minutes for even cooking.
- Melt the remaining three tablespoons of butter and brush onto the potatoes. Season them lightly with pepper and sprinkle the cheese on top. Close the grill hood and continue roasting for 10 minutes more.
- Carefully remove the sliced baked potatoes from the grill and top with fresh chives or green onions.
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