Grilled Pork Tenderloin

Ingredients

• 908 g pork tenderloins
• 3 g garlic powder
• 6 g salt
• 2 g ground black pepper
• 235 ml barbeque sauce
• 
  
• Directions

1. Prepare grill for indirect heat.
2. Season meat with garlic powder, salt, and pepper.
3. Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. 
4. Cook over indirect heat for 30 minutes.
5. Brush tenderloin with barbeque sauce. 
6. Continue cooking for 15 minutes, or to desired doneness. Slice pork, and serve.

Preparation Time:

10 Min.

Cook Time:

45 Min.

Read more »

Backyard BBQ Chicken

Ingredients

• 4 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
• 4 (4 ounce) boneless skinless chicken breast halves
• 235 ml barbecue sauce
• 284 g frozen whole kernel corn
• 75 g chopped green bell pepper
• 
  
• Directions

1. Preheat oven to 450 degrees F or grill to medium-high.
2. Center one chicken breast half on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon barbecue sauce over chicken. Top with vegetables.
3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
4. Bake 18 to 22 minutes on a cookie sheet in oven OR GRILL 12 to 15 minutes in covered grill.

Read more »

Barbecued Chicken With Warm Green Bean Salad

Ingredients


2 sprigs of fresh rosemary, leaves picked 
Sea salt and freshly ground black pepper 
2 tablespoons extra virgin olive oil 
Zest and juice of 1 lemon 
4 chicken breasts, preferably higher welfare, skin removed 
1 teaspoon wholegrain mustard 
olive oil 
24 cherry tomatoes on the vine 
400g green beans, topped with the curly end still on

Directions

1. Preheat the oven to 100ºC. Pound the rosemary leaves with a pinch of salt in a pestle and mortar or flavour shaker. Mix with the olive oil and half the lemon juice and zest. 
2. Lay the chicken on a chopping board. Slice one of the breasts horizontally, as if you were going to cut it in half. Cut it 80 per cent of the way through, then open it up like a book. Flatten it out with the heel of your hand and repeat with the other three. 
3. Pour the rosemary marinade over the chicken and put to one side to marinate for a few minutes. Make the dressing by mixing the mustard with the rest of the lemon juice and twice as much olive oil. To roast your tomatoes, place on a tray, season and roast for 20 minutes. 
4. Bring a large pan of salted water to the boil and cook the beans for 5 minutes. Drain and toss them in the mustard dressing, then add the roasted tomatoes. 
5. Preheat a griddle pan or barbecue. Grill the chicken breasts for 2½ minutes on each side. Check they’re cooked through and serve with the warm beans and tomatoes. 
6. Tip: The longer you leave the chicken in the marinade, the better it’ll taste!

Read more »

Beef Bulgogi

Ingredients

• 455 g flank steak, thinly sliced
• 75 ml soy sauce
• 30 g white sugar
• 25 g chopped green onion
• 15 g minced garlic
• 20 g sesame seeds
• 30 ml sesame oil
• 1 g ground black pepper
• 
  
• Directions

1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
2. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

Preparation Time:

10 Min.

Cook Time:

5 Min.

Ready In:

1Hr. 15 Min.

Read more »

Sticky Lemon Chicken

Read more »