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.
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
Instructions: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° F.
Cut into bite sized pieces and serve on a pretzel stick.
Chicken Wings Recipe
- 4 lb bag of wings
- 2 quarts water
- 1/3 cup salt
- 1/2 cup Birds & Bones Chicken and Rib Rub
- The Slabs Amazing Glaze Finishing Sauce
Instructions: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° F.
Serve with The Slabs Amazing Glaze Finishing Sauce as a dipping sauce.
Instructions: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° F.
Serve on a slider bun.