Grilling Recipes

To truly enjoy outdoor living at it's finest, you need the right recipes for grilling. Here are some of our favorites. Be sure to check out our Cookbooks and Grill Spices & Rubs, for even more mouth-watering grilling ideas. We're constantly adding new grill recipes, so be sure to check back often.

Recipe of the Month

Rosemary Pork Tenderloin

1 tsp powdered chicken broth
1 tsp onion powder
1 tsp John Henry Tammy's Herbal Rub
1 clove garlic (more or less desired to taste)
extra virgin olive oil
2 tbsp. rosemary
worcestershire sauce
salt & pepper (if desired)
1 pork tenderlion, 0.8 to 1 lb.

Preheat grill to 400°F - 425°F.

Combine chicken broth, onion powder, John Henry Tammy's Herbal Rub, and rosemary into a ramekin and set aside. Fork the pork tenderlion evenly, approx. 5 or 6 times. Pour worcestershire sauce over pork tenderlion, then drain (Do not marinate pork tenderloin for any length of time). Coat generously with olive oil. Crush garlic and rub on the desired amount. Sprinkle the chicken broth/onion powder/Tammy's Herbal Rub/rosemary mixture evenly over the entire pork tenderloin. Add salt & pepper, if desired.

Grill for approximately 18 - 24 minutes, depending on size of tenderloin, and rotate occasionally while cooking.

More Delicious Grilling Recipes

Cajun Pork Chops

2 lbs bone-in pork chops (approx 4 chops)
1 tablespoon paprika
2-1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
2 teaspoons John Henry's Spicy Barbecue Sauce Dry Mix
1 teaspoons pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon crushed oregano

Preheat grill to medium-high heat. Mix all ingredients (except the chops) and then rub onto pork chops. Grill pork chops for 5-6 minutes on each side (160°F). Makes 4 servings.

Southwestern Chicken

2/3 cup vegetable oil
1/3 cup lime juice
2 tablespoons chopped green chili peppers
1 teaspoon freshly minced garlic
4 chicken breast halves
1 cup mixed cheese, cheddar and monterey jack
1 cup pico de gallo

Stir vegetable oil, lime juice, garlic, and chili peppers together in 9 inch square baking pan. Add chicken breasts, and marinate for one hour or more. Preheat grill. Remove chicken from marinade and drain. Grill chicken for 7 minutes on each side. Use a drip pan to control flame. Cover chicken breasts with desired amount of shredded cheese. Continue grilling until cheese is melted. Serve with pico de gallo (try guacamole and/or sour cream if desired).

Grilled Vegetables

Coming Soon!