2 days in a row! Who’d have ever expected that?!?!?!
I just wanted to share some more outdoor recipes for the BBQ season… these are just grill recipes and therefore do NOT qualify as barbecue. (Barbecue requires smoke)
Anyway, here are a couple great grill recipes for your stoner asses to try out while you burn a Jay in the back yard:
Chronic’s Cubano-style pork tenderloin:
This is a recipe that you have to start the night before… give the meat a full 12 hours in this marinade for best results. (it’s good for 2 tenderloins..,they’re always 2 to a pack)
You’ll need:
The juice of 2 limes
1/4 cup of orange juice
1/4 cup olive oil
5 cloves of minced/diced garlic (if you’ve got it in a jar, use a couple heaping tablespoons)
1 medium onion (diced/minced)
1 tablespoon dried cilantro leaves (or a bunch of diced fresh cilantro if you’ve got it)
1 teaspoon each of: Salt, cumin, black pepper
put all this stuff in a big-ass zip-lock and mush it around… throw the pork into the bag, cover it, seal it and throw it in the fridge.
Take the meat out of the fridge a full hour before cooking and let it get up to room temperature. Preheat the grill to ultra hot, throw the tenderloins on the grill.. they’re supposed to be 3-sided, if you can clearly see the 3 sides, do 3-4 minutes on each of the 3… if it seems more like only a 2-sided cut, do it for 5-7 minutes on each side.
Chronic Grilled HOT wings:
This recipe is good for about 18-20-ish wings and is another one that’s better if you give the wings a full 12 hours to soak up the marinade.
1 cup hot sauce (red cayenne hot sauce, Louisiana style or something)
1 stick of melted butter (margarine)
1 tablespoon of Worcestershire sauce
5 cloves diced/minced garlic (2 heaping tablespoons)
1 tablespoon each: onion powder, salt, black pepper, sugar
combine all that stuff in a big bowl… pour
half of it into a giant zip-lock and add the chicken to the bag… mix it all around, squeeze out all the air and get all the pieces covered.
Save the other half of the sauce for basting.
Cook these on a lower temperature grill, something like 300 degrees and keep the lid on ‘em. bast ‘em every 5-10 minutes and flip ‘em regularly… They’ll take 30 minutes or so to cook on this low temperature with all the flipping and heat-loss, but the end result is well worth the time and trouble.
Chronic’s simple burger seasoning:
Make up a batch of this and it’ll last you through a couple good grilling sessions… probably does 15-ish 1/4 pound burgers.
2 tablespoons onion powder
1 tablespoon each: garlic powder, black pepper, salt
1 teaspoon each: chili powder, dried thyme, sugar
I keep a shaker at home and at the studio.
Try these out, yo!









