Fathers Day Grill Give-a-way

We are kicking off the fathers day weekend with a grill give-a-way. We have two contestants with great recipes competing for prizes from Kitchen Collection in Gainesville. Also viewers who go to Kitchen Collection this weekend and mention the KXII recipe contest will receive a coupon.

Below is the winning recipe
Smoky Apple-Brined Pork with Stone Fruit Barbecue
Sauce
1 ½ cups hickory wood chips
1 (3 lb.) center cut piece of pork loin
Brine:
1 cup boiling water
¼ cup kosher or sea salt
¼ cup granulated sugar
6 cups apple juice
2 teaspoons minced garlic
2 teaspoons black pepper

Rub:
1 tablespoon paprika
¼ teaspoon smoked sweet paprika
½ teaspoon dry mustard
1/8 teaspoon hickory smoked salt
1/4 teaspoon cayenne
1 tablespoon brown sugar
1 teaspoon black pepper
½ teaspoon dried oregano

Sauce:
1 ½ cups catsup
1/3 cup finely diced canned apricots
1/3 cup finely diced canned peaches
¼ cup maple pancake syrup
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
¼ cup apple cider vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon hot sauce
½ teaspoon sea salt

Soak wood chips in water overnight until just before grilling time.
Pat pork dry with a paper towel. For brine, stir boiling
water, salt, and sugar together in a large bowl until salt and sugar are dissolved. Stir in remaining brine ingredients. Add pork. Cover and refrigerate 12-24
hours, turning occasionally. Brush gas or charcoal grill grates with oil. Wrap
water soaked wood chips in foil and poke several holes in
foil with a fork. Place foil packet on back of grill. Run grill on high until you see smoke, then reduce to medium heat. Meanwhile, remove pork
from brine and rinse twice. Dry with paper towels. Stir all rub ingredients together and rub evenly on pork. Place pork on grill grate away from direct heat if possible.
(Turn off front burner and place pork there.) Cover and grill for about 1 ½ hours or until internal temperature reaches 165 degrees in center when tested with a meat thermometer, turning occasionally. For sauce, bring all ingredients to a slow boil in a 1-quart saucepan over medium heat, stirring often. Reduce heat to low and simmer for 15 minutes. Brush pork lightly with1/4-1/3 cup of sauce during last 15 minutes of grilling time. When pork is done, remove to a cutting board and let rest for 10minutes before thinly slicing and arranging on platter. Place remaining sauce in a bowl in center of platter. Garnish as desired. Serves 6.

Grilled Venison Burgers

1 lb. ground venison
1 onion finely chopped
1 bell pepper finely chopped
1 egg
1 envelope Lipton's Onion Soup Mix
Bread Crumbs
Mix all ingredients together. If mixture is too wet add enough bread crumbs to hold patties together. Make 4-6 patties. Grill until done.

Kitchen Collection
Gainesville Outlet Mall
4321 IH-35 North, Suite 460
Gainesville, TX 76240
940-665-4175


Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
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