Coleslaw Gone Wild

Better than Restaurant Coleslaw!

Oh I’m sure you think you know how to make coleslaw. After all it’s just a side dish, so it doesn’t have to be perfect, right? Wrong! There are a lot of people out there that don’t like coleslaw very that very reason. Most recipes are so very basic, your everyday average Joe can just whip out a real simple and typical version of it and serve it up with just about anything these days. But that’s the very reason why so many people refuse to put it on their plate; it just doesn’t do it for them.

There really isn’t anything extra special about my recipe either, it just tastes better. In fact, anyone that ever told me they didn’t care for coleslaw, that tried mine, usually served themselves an extra helping. You don’t believe me? My own wife hates Coleslaw, and won’t even eat it at KFC’s. Yep, true fact. But she eats the hell out of my recipe. She just loves it! Especially if I serve it with Barbecue Pork. That combination for some reason is just unbelievable with these ingredients. So let’s shake up a classic recipe and throw in a little pep. Not only will you not regret it, I’m pretty sure that this recipe will very quickly become your new favorite!

Coleslaw Ingredients:

1 pkg Coleslaw mix (1 lbs)
1 cup Mayonnaise
1 tsp Honey Dijon Mustard (mix 1 to 1 parts of Honey and Mustard if you don’t have it)
1 tsp Worcestershire
1/4 cup Whipping Cream or Half and Half
1/8 cup Sugar
1/2 tsp Salt
1/2 tsp Black Pepper

Mix and Combine all the above ingredients and refrigerate for at least one hour and serve. The longer it sits in the refrigerator, the better it’s going to taste because all of those wonderful ingredients are going to wrestle in and marinate the Cabbage and Carrots so it can take your pallet to a whole other level. And remember, this Coleslaw recipe goes great with Barbecue Pork.

Barbecue Pork Medallion

This Barbecue Pork Medallion is Top Notch!

There’s a very good reason why Pork Medallions, or in this case, why my Barbecue Pork medallion is so tender. It’s a Pork Tenderloin. So unless you over cook or burn the meat, it’s virtually impossible to not have silver dollar sized slices that practically melt in your mouth. The secret to my recipe is just a 24 hour marinade. As far as the rest goes, there really isn’t much to it. In fact you don’t even have to use any special dressing or any cure for the meat. Just your favorite BBQ Sauce!

Now let’s talk about taking it to the oven. Again, there’s nothing to it, but the way I was first introduced to the Barbecue Pork Medallion, we were hanging 1 lbs portions with meat hooks that draped over skewers on the top rack shelf of a meat locker oven. A pan on the bottom caught all the drippings. It’s very common to cook ribs, thighs or poultry this way as well. However, given that most of us don’t have restaurant size ovens in our kitchens, any pan or oven safe dish will do just fine. After a 24 hour marinade in your favorite Barbecue sauce, 350 degrees in your oven, for an hour and a half, will get you right where you want to be when your slicing up your succulent Barbecue Pork Medallion. And coming from a 5 dollar Tenderloin and possibly a 98 cent bottle of Honey and Hickory Smoke BBQ Sauce, like I use from Kraft, how can you go wrong.

This is the way P.F. Chang’s makes their Pork Medallion, only they use their barbecue sauce, however. I have the recipe for that too.

CLICK HERE if you want P.F. Chang’s Barbecue Sauce Recipe

Barbecue Pork Medallion Ingredients:

1 Pork Tenderloin
1 cup Barbecue Sauce

Marinate Tenderloin in BBQ Sauce for 24 hours then bake at 350 degrees f for 1 1/2 hours.

Grilling Ribeye Steak

Calling all Ribeye Steak Lovers!

One of my absolute favorite steaks, to eat, is the Ribeye Steak. But I can’t tell you how many times I have found myself at a barbecue with the host or “chef” that didn’t know how to grill as much as he was boasting. It’s always a shame too, because usually there are so many people on the side lines just salivating, waiting for the food that has been filling the air with that marinated smokey smell. Mmm, I can almost smell it now!

Grilling Ribeye Steak Time and Temp

A few months back I posted about cooking time and temperatures for a Ribeye Steak. Okay, not just Ribeye’s, Steaks in general. As you may or may not know, it all comes down to the size and thickness of your steak. Of coarse that sounds like common sense but sometimes, like anything, it’s often ignored. Anyway, I’ve got a chart that demonstrates the cooking time and temperatures you should by referencing the next time you’re throwing down on the grill.

Ribeye Steak Ingredients:

1 Ribeye
1 tbsp Butter
Salt and Pepper to taste (generously on both sides)

Most Cooking times are based on using High heat to bring your steak to your desired inner temperature; rare, medium rare, medium and well done. For this Ribeye Steak recipe, or any steak, just follow the chart for thickness, time and temperatures.