For another of our PITMASTER THURSDAYS events, we were spoiled by Stephanie Wilson and Kyle Laval from TheSlabs.com, who cooked up a hearty feast of pork loin chops, chicken wings and sliders on a Big Green Egg.
While grilling, they shared their tips and tricks for putting together the perfect game day tailgate. Read on to check out each recipe.
You can also check out a recap of the event here and a full schedule of future events here.
Pork Loin Chops Recipe
- Pork loin chops
- 1 tbsp vegetable oil
- 1 1/2 tsp honey
- 1 tsp anchovy paste
- 1/2 tsp pepper
- Perk Up Your Pork Rub
Cut slits in the outer edge of each chop every 3/4 of an inch to prevent "cupping".
Whisk together oil, honey, anchovy paste and pepper in a bowl.
Pat chops dry. Spread 1/4 tsp of mixture on each side, then season each side with Perk Up Your Pork Rub
Grill to an internal temperature of 145°
Cut into bite sized pieces and serve on a pretzel stick.
Chicken Wings Recipe
If using whole wings, disjoint them, discarding the tips.
In a bowl, combine 2 quarts of water and 1/3 cup salt. Whisk until salt is dissolved.
Put wings in a Ziploc bag and cover wings with brine solution overnight.
Pour off brine and add 1/2 cup Birds & Bones Chicken and Rib Rub
to the bag. Seal the bag and rub seasoning into the wings, distributing it evenly.
Grill wings to an internal temperature of 165°
Serve with The Slabs Amazing Glaze Finishing Sauce
as a dipping sauce.
Place meat in a Ziploc bag and add 1/3 cup of Complete Your Meat BBQ Sauce
Seal bag and roll the sauce into the meat, distributing it evenly.
Make balls about 2 inches round using all of the meat. Press into flat rounds.
Season with Wow Up Your Cow Beef Rub
and grill to an internal temperature of 160°
Serve on a slider bun.