Cocoa and Chile Rubbed pork Tenderloin

1. 2 quarts water
2. 1 1/2 teaspoons crushed red pepper
3. Kosher salt
4. Four 1 1/2-inch-thick boneless pork loin chops
5. 1 tablespoon unsweetened cocoa powder
6. 1 tablespoon light brown sugar
7. 1 tablespoon pure ancho chile powder
8. Extra-virgin olive oil for brushing

1. In a large bowl, combine the water with the red pepper and 1 1/2 teaspoons of salt and stir until the salt dissolves. Add the pork chops and let brine at room temperature for 1 hour.
2. Light a grill and create a cool zone. (For a charcoal grill, rake the coals to one side; for a gas grill, leave one side unlit.) In a bowl, mix the cocoa, sugar and ancho powder with 1 tablespoon of salt.
3. Drain the pork chops and pat dry, removing any bits of crushed pepper. Brush generously with olive oil. Roll the pork chops in the cocoa rub and pat to help it adhere. Grill over moderately high heat for 4 minutes, turning the chops once or twice until lightly browned. Transfer the chops to the cool zone, cover and grill for about 15 minutes, until an instant-read thermometer inserted in the center of the chops registers 135° for medium meat. Let the chops rest for 10 minutes before serving.

Kansas City Pork Chops

4 Center Cut Pork Loin Chops (we like them cut thin)
1/4 c. brown sugar1/8 c. paprika
1/2 TBS salt
1/2 TBS pepper
1/2 TBS garlic powder1/2 TBS chili powder1/2 TBS onion powder
Vegetable Oil for grill
Barbecue Sauce (We like Jack Daniels Original)

In a small bowl combine all spices. Mix well to combine. Place pork chops in a large plastic storage bag. Add rub mixture. Close tightly. Roll around and toss to coat. Place in fridge and marinate for at least 2 hours. Preheat grill to medium high. When ready, brush with oil. Place pork chops on grill and cook 3 minutes on each side to sear. Lower heat to low and continue cooking until juices run clear. For ours I cooked them 7 minutes on each side. During the last 2 minutes on each side, baste with barbecue sauce. Remove from heat and baste with a little extra sauce before serving.

Cajus Spice Recipe

Ingredients:

2-1/2 Tbs. Paprika

2 Tbs. garlic salt (Lawry's Brand)

1 Tbs. pepper

1 Tbs. onion powder

1 Tbs. Cayenne Pepper

1 Tbs. Dried Oregano

1 Tbs. Thyme

Directions:

Mix well and place into an airtight container.

Rib Dry Rub

Ingredients

• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 2 tablespoons kosher salt
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon white pepper

Directions

Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

Jerk Seasoning

Ingredients

• 2 tablespoons dried minced onion
• 2 1/2 teaspoons dried thyme
• 2 teaspoons ground allspice
• 2 teaspoons ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 tablespoon brown sugar

Directions

1. In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.

Pot Roast Recipe

Ingredients

• 1 (3 to 4-pound) boneless chuck roast
• 1 teaspoon House Seasoning, recipe follows
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 cup thinly sliced onion wedges
• 3 cloves garlic, crushed
• 2 bay leaves
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1/4 cup red wine
• 2 tablespoons Worcestershire sauce
• 1 tablespoon beef bouillon granules
• 3/4 cup water

Directions

Preheat oven to 350 degrees F.

Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.
Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
Remove and discard the bay leaves.
*Cook's Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients and store in an air tight container for up to 6 months.