Grilled Pork Chops Rule!

I have become a real grilling dork queen around here.  Something about meat, especially pork lovingly grilled outside on an open fire just gets my creative juices flowing.

By the way, have you visited the  Grill Mates Grillerhood lately?  You should, not only can you find out about the latest McCormick Gill Mates Products, but you can also download so much very cool free stuff!

Now, let's check out how easy it is to grill some great flavor some thick, boneless pork chops.  Once again, I enlisted the help of another McCormick Grill Mates product, Spiced Brandy & Herb Marinade.

Check out how easy this is!

1 package McCormick Grill Mates Spiced Brandy & Herb Marinade
1/4 cup Canola Oil
2 tablespoons apple cider vinegar
2 tablespoons water
4 boneless center cut pork chops
1 tablespoon finely chopped Rosemary

Mix the marinade per the package directions. Place the pork chops in a self-sealing plastic bag, pour the marinade over the chops, making sure to coat them thoroughly.  Marinate in the refrigerator for 1 hour.

After one hour remove the chops to a platter and dispose of the marinade.  Sprinkle and press in the Rosemary on both sides of the chops and allow them to come up to room temperature for about 20 minutes.

Pre-heat the grill to medium-high heat and lightly grease the grates with olive oil or non-stick cooking spray.

Sear the chops for 5 to 7 minutes per side over direct heat.

Move the chops and allow the to finish cooking over indirect each for another 10 to 12 minutes per side.

Look at those juicy pork chops!

Grill Mayor of 2012 Contest!!

I know all of you would like to win the title of Grill Mayor of 2012!  Well, here's your chance.    Food Network is hosting a contest and you, yes you could be named Grill Mayor PLUS win all of this fantastic swag:

  Grand Prize: 2 trips to New York City for winner and a guest.

   2 nights first-class hotel accommodations.

   $100 Food Network gift card.

   Food Network Grilling Cookbook.

   Omaha Steaks grilling kit.

   Assortment of Grill Mates products.

   Dinner for Grand Prize Winner and one guest at a Food Network’s chef restaurant in New York City.

Two VIP access passes to a premiere New York City BBQ Festival.

Tour of the Food Network kitchens in New York City.

All you have to do is click on the Food Network contest entry page and share your best grilling tip or a piece of advice. Entries must be 100 words or less and include a picture of your tip in action. See the contest rules for official stuff but the contest runs through July 31, 2012.  Hope you win!

Disclosure - I have been compensated by McCormick in all relevant communication mediums, including without limitations on Facebook, Twitter, any blog posts.

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Slow Smoked Brisket

Let's face it, my husband is a spoiled, spoiled man.  Believe me he knows it!  How many wives would prepare a smoked a brisket for Father's Day?  That's right kids, I didn't take him out to a restaurant to enjoy brisket or grill hot dogs or take the other easy way by slapping this baby in the oven, No I did it the real boss, hoss way over coals in my trusty little Weber grill. 

Don't be scared, because this was so easy thanks to McCormick Grill Mates Products.  See this little envelope of "Smokin' Texas BBQ" rub?  It's really a magical envelope of brisket love.  Because of this little envelope, I was able to spend an afternoon leisurely multi-tasking...smoking my brisket and spending time with my husband and children in the backyard on a gorgeous Sunday afternoon.  And then, oh yeah baby, enjoy a fabulous brisket dinner with literally no clean-up!

First, before we get started, the first rule I learned when I became interested in learning to grill was grill maintenance and safety.  The one sure way to spoil any meal is to start off with a dirty and ill-placed grill.

If you are a seasoned master of the grill or are interested in grilling, place your grill in an area away from your house or out buildings, away from children play areas and an area free of clutter.  

Always start off with a clean grill.  Dirty grills can cause fires and not only ruin the taste of your food, but can make you, your family and your guests extremely ill.  

So Rule Number One, place your grill in an area clear from hazards and keep your grill C-L-E-A-N!

1 - 3.75 lb. beef brisket, trimmed.

1   envelope of McCormick Grill Mates Smokin' Texas BBQ rub

1   high-sided foil pan large enough to accommodate the brisket

Aluminum foil

Several handfuls of mesquite wood chips soaked in water for several hours

Rub in the McCormick Grill Mates Smokin' Texas rub on all sides of the brisket.  Place the seasoned brisket in the foil pan and tightly cover with a sheet of aluminum foil.  Refrigerate overnight.  Keep the brisket refrigerated until you are ready to place it on the grill.

In order to smoke/cook the brisket low and slow, it should be placed on the grill grate cold and not at room temperature.

Light the charcoal and keep the coals to one side of the grill and place the brisket on the opposite side of the grill to cook it slowly over indirect heat. 

Once the coals are lit, sprinkle some of the mesquite chips over the coals.  Ideally, I was trying to keep the temperature on the grill between 275 degrees F and 300 degrees F, which for the most part I was able to maintain.  In the very beginning, temperature on the grill spiked at 350 degrees F.  After closing off one of the vents a little to slow down how fast the fire was burning the coals, and adding a small pan of water on the grill, the temperature gradually dropped and I was able to maintain a temperature of 280 degrees F the remainder of the cooking time.

Was the foil pan for later use.

I checked on the brisket after one hour to check the grill temperature and to add more wood chips.  After 2 hours, I turned the brisket and continued to cook it for 2 more hours.  After the 4th hour, the internal temperature on an instant read thermometer read 160 degrees F which is what I wanted. 

The brisket was then placed in back in the clean foil pan along with the small pan of water and tightly covered with aluminum foil.  I add more lit coals and wood chips as the temperature on the grill was beginning to drop and continued cooking the brisket for another 1-1/2 hours. 

After removing the brisket from the grill, I placed the pan on a cooling rack and left it covered to allow it to rest for one more hour. 

This brisket cut like butter, was so moist and flavorful.  The McCormick Grill Mates Smokin' Texas BBQ rub was sensational!

So don't forget to stop by McCormick's Grillerhood and become a part of the a growing grilling social network!

Share with all of us your number one "Rule of Grilling"! 

Disclosure - I have been compensated by McCormick in all relevant communication mediums, including without limitations on Facebook, Twitter, any blog posts.

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McCormick Grill Mates Grillerhood Giveaway Winner!

Congratulations to Debbie from Mocha Me who is the winner of the McCormick Grill mates Giveaway!

She will receive this smokin' hot Grill Mates grill pack from McCormick's.

Thank all of you for entering and have a fantastic weekend!

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Smoky Mountain Wings and a Giveaway!!!

I am so pumped to share with you my partnership with McCormick Grill Mates and have joined the “Grillerhood”!  You know how much I love to grill year around soooooo I’m going to share with you my adventures trying and enjoying some of McCormick Grill Mates seasonings.  Stop by and visit the Grillerhood.  You'll find it's a great online community whether you're a seasoned grill master or just starting out and learning.  You can pick up grilling tips, ask questions or just meet up with others who share a passion for grilling.  I was really wow-ed by how many people love to grill and how helpful the community is.

This was my first weapon of choice but instead of using it as a marinade, I decided to try it as a brine instead.

Whisk together the contents of the envelope into 2 cups of water.

Place the chicken drummettes in a re-sealable plastic bag and pour the brine over the chicken.

Seal the plastic bag and refrigerate for at least 2 hours.

When you're ready to grill, pat the drummettes dry with paper towels.  I'm not going to lie, these babies were smelling so good already!

While I was standing around busy blogging and waiting for the chicken to brine I started checking out this, McCormick Grill Mates, Steakhouse Onion Burger with Garlic seasoning.  It was love at first whiff!

I just had to season the drummettes with the Steakhouse Onion Burger with Garlic seasoning! 

Neighbors began to appear out of nowhere!  No basting required.  The brine kept the drummettes super-moist, even over direct heat.  Layering this McCormick Grill Mates flavor combination really made for some seriously robust drummettes.

Hey!  Leave some for me!  Guess what?  No one asked for or needed any kind of dipping sauce.

Disclosure - I have been compensated by McCormick in all relevant communication mediums, including without limitations on Facebook, Twitter, any blog posts.

But wait, don't leave yet!  Raise your hand if you want to try out the amazing flavors of McCormick Grill Mates.

1. Check out this way cook tailgating pack.  You get this Grill Mates apron McCormick Grill Mates, Seasonings, rubs grill tools, a recipe book, grill mitt and chef's hat.

The Grill Mates grilling apron and tools, fold up into this handy carrying pouch so you can take it with you anywhere.

All you have to do to enter is either leave a comment on your favorite McCormick Grill Mates seasoning or you can tweet about the giveaway and use the hashtag #Grillmateson.

Random drawing will be Friday, June 8th at 10:00 EST.

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