Grilled Pork Pinweels


½ medium red onion sliced thinly

1 jalapeno seeded and sliced thinly

1 each red, orange and yellow sweet pepper sliced thinly

Sauté above vegetables in a tablespoon of butter still soft, set aside.

Rub Mixture

1 teaspoon garlic powder

1 teaspoon onion powder

1 ½ teaspoons of cumin

1 ½ teaspoon of paprika

1 teaspoon chili powder

Dash of cayenne pepper

½ teaspoon black pepper

1 teaspoon salt  

Combine and set aside. While holding pork tenderloin slice knife length wise through meat, but don’t cut all the way through. Open pork like a book and pound flat with a mallet till tenderloin is about ¼ to 3/8” thick. Sprinkle both sides with rub mixture, place onion and pepper mixture across top of pork and roll up tightly. Secure tenderloin with butchers twice every 2 inches. Slice in between the twine, sear over hot coals, remove from direct heat and finish cooking till done. 


Chicken Poultry Brine

It's an interesting spin on making BBQ chicken. Kathy Pullin shows us how to grill up some savory wraps.

Kathy Pullin’s Poultry Brine Recipe:

4 Cups of Water

Juice of 1 each lemon, lime and orange

1 cup of sugar

¾ Cup Salt

1 Tablespoon of Head Country BBQ seasoning

1 onion sliced in half

Combine all ingredients over high heat including squeezed fruit. Boil 10 minutes remove from heat. Remove fruit and onion pieces. Add 8 cups of ice and allow mixture to cool completely, once cooled place whole chicken in brine and refrigerate for 10 hours. Remove from brine and cook.


SA Living Pulled pork

Wafting through the News 4 studios was the aroma of delicious barbecue. Kathy Pullin of Pullin Premium BBQ pulled out all the stops when she smoked a pork shoulder. Accompanying the pork shoulder was a delicious spicy mango salsa, a creamy slaw and, of course, all of it topped off with a drizzle of barbecue sauce.