It’s the end of an eventful year here at 101 Cooking For Two. The main non-food highlights are continued growth with now over 6 million page views but the biggie is the move to WordPress. This have been monopolizing most of my blogging time for months ( and for several more months).
So here we go. Somewhat influenced by popularity but really just my choices for the top ten of the year. I eliminated several repeat recipes from previous years which would have made the cut ( The Best Grilled Pork Tenderloin – Memphis Style and Ultra Simple Crock Pot White Chicken Chili ). I have looked at this for a week and keep changing but here is the final list in reverse order
#10
Old Fashion Scalloped Potatoes A great old fashion taste in a classic recipe.
#9
Grilled Blackened Tilapia This started at #4 originally and fell but there is no way it was falling off the top ten. A great spicy grilled fish that is also good for you. So easy and fast.
#8
Crock Pot Baked Ziti I’m not sure how this is here but I really REALLY liked it. Crock pot easy really good Italian.
#7
Healthier Low Fat Carrot Cake The only thing not great about most carrot cake is the fat. So this is a great carrot cake.
#6
Oven Pulled Pork from Pork Butt I know I should grill my pork butt but this is so good and easy. No playing with grill temperatures and great taste and moisture.
#5
Old Fashion Cheesy Potato Casserole An old family favorite for years. Just wonderful and goes with anything for company or everyday.
#4
How to Grill a T-bone or Porterhouse Steak – A Tutorial Let’s get our steaks done right. A never fail method that we just did again tonight.
#3
Parmesan Garlic Baked Potatoes I called this “your new favorite side dish” and it will be.
#2
Easy Chocolate Chip Cheesecake A great home-made cheese cake that will impress anyone that tastes it. OK this should be number one but see the explanation below.
#1
Uncooked Macaroni Crock Pot Mac and Cheese I will call this the “Peoples Choice” I would have made it top ten but this recipe exploded out of the gate and has kept going. You get creamy Mac and Cheese with none of the unknown nasty chemicals.
BBQ at its absolute tastiness. This is the best grill pork tenderloin… period. Moist, tender and the most wonderful spicy taste.
Memphis BBQ Pork Tenderloin is the most common recipe people clam as their all time favorite from my site. It had a special spot on my site for a year and a half as “My One Must Try Recipe”. And I called it the best meal I had ever grilled at the time and it probably still is. It really is that good.
When the local school superintendent mentioned it last weekend, I realize I hadn’t grilled this for over a year and I couldn’t remember the ingredients (which I almost always can). The next morning, I peaked at some site stats and zero page views in the previous 30 hours. I was horrified. It is so time for a re-post.
I start with a well trimmed pork tenderloin. You need to get the silverskin and any other membranes off so the brine and the dry rub can do their thing. Brine for a few hours to make that already moist and tender meat even moister. A dry rub to add flavor for a few hours. Then let rest at room temp for 30 minutes prior to grilling. This allow you get to the correct internal temperature easier without over cooking the spicy crust.
Rating
At the time of the original, I rated it 9.7 which was the highest ever at that time.
Notes: You can skip the brine and suffer a little decrease in moisture
and tenderness. It is not absolutely necessary to rest at room temp but
you will get to the desired internal temp on the grill easier if you can
get some warm up before grilling as the grill preheats.
Great BBQ requires great sauce. Try this one. Link to the wonderful Memphis BBQ Sauce
Start with a simple brine. 4 cups cold water, 4 T table salt, 3 T brown sugar. Mix well in a one gallon food storage bag.
Trim a pork tenderloin of any silverskin, loose fat and membranes.
Add the tenderloin to the brine and refrigerate for 1 to 4 hours.
Mix the Memphis dry rub: 2 T paprika, 1 T brown sugar, 1 t black pepper, 1/2 t chili powder, 1/4 to 1/2 t cayenne pepper, 1/2 t dry mustard, 1/2 t garlic powder, 1/2 t onion powder, 1 T kosher salt – only add if not brining
When the tenderloin is done brining, rinse under running water and pat dry with a paper towel. This will remove the brining salt from the surface.
Place on a piece of plastic wrap about 6 inches longer than the tenderloin. Rub all sides of the loin well with the rub reserving about 1/4 of the rub for later.
Roll the tenderloin tightly in the plastic wrap, seal the ends and refrigerate for 1 -2 hours. Longer is OK.
Remove from refrigerator, unwrap and rub with
the remainder of the rub on all sides and allow to rest at room temp for
20-30 minutes. Preheat grill. You want a surface temp of about 500 degrees. That is medium high on my super duper Weber. High on lesser grills. Clean and oil the grill well. This last step is important or it will stick.
Grill for 5-6 minutes per side and then decrease heat a little
and continue to flip about every 5-6 minutes until internal temp of 150.
About 25 minutes total. Let rest for 5-10 minutes before cutting.
Serve with Memphis BBQ sauce.
My Best Grilled Pork Tenderloin – Memphis Style
by DrDan at 101 Cooking for Two May-2-2013
BBQ at its absolute tastiness. This is the best grill pork tenderloin… period. Moist, tender and the most wonderful spicy taste.
Memphis BBQ Pork Tenderloin is the most common recipe people clam as their all time favorite from my site. It had a special spot on my site for a year and a half as “My One Must Try Recipe”. And I called it the best meal I had ever grilled at the time and it probably still is. It really is that good.
Ingredients
1 pork tenderloin
Brine
4 cups water
4 T table salt
3 T brown sugar
Dry Rub
2 T paprika
1 T brown sugar
1 t black pepper
1/2 t chili powder
1/4 to 1/2 t cayenne pepper
1/2 t dry mustard
1/2 t garlic powder
1/2 t onion powder
1 T kosher salt – only add if not brining
Instructions
1) Start with a simple brine. 4 cups cold water, 4 T table salt, 3 T brown sugar. Mix well in a one gallon food storage bag.2) Trim a pork tenderloin of any silverskin, loose fat and membranes. Add the tenderloin to the brine and refrigerate for 1 to 4 hours.3) Mix the Memphis dry rub: 2 T paprika, 1 T brown sugar, 1 t black pepper, 1/2 t chili powder, 1/4-1/2 t cayenne pepper, 1/2 t dry mustard, 1/2 t garlic powder, 1/2 t onion powder, 1 T kosher salt- only add if you do not brine4) When the tenderloin is done brining, rinse under running water and pat dry with a paper towel. This will remove the brining salt from the surface.5) Place on a piece of plastic wrap about 6 inches longer than the tenderloin. Rub all sides of the loin well with the rub reserving about 1/4 of the rub for later.6) Roll the tenderloin tightly in the plastic wrap, seal the ends and refrigerate for 1 -2 hours. Longer is OK.7) Remove from refrigerator, unwrap and rub with the remainder of the rub on all sides and allow to rest at room temp for 20-30 minutes. 8) Preheat grill. You want a surface temp of about 500 degrees. That is medium high on my super duper Weber. High on lesser grills. Clean and oil the grill well. This last step is important or it will stick.9) Grill for 5-6 minutes per side and then decrease heat a little and continue to flip about every 5-6 minutes until internal temp of 150. About 25 minutes total. Let rest for 5-10 minutes before cutting. 10) Let rest for 5-10 minutes before cutting.
Details
Prep time: Cook time: Total time: Yield: 4 servings
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