Put 4 oz. Mad Hunky's Pork Brine into a large brining bag. Pour 1 quart cold water into the bag and place the pork chops in. Let the pork chops soak in the brine for 2 - 4 hours before cooking.
Preheat your grill with GrillGrate inserts to 425 degrees. Space the pork chops evenly, and after about 3 minutes, turn them 45 degrees for great crosshatch marks (if desired)! Flip the chops, take a basting brush and slather the tequila mustard sauce on the chop. Turn 45 degrees again for crosshatch marks.
Cook the pork chops to 135 degrees internal (use the Maverick PT-100 thermometer for fast and accurate temperature readings), let them rest about 5 minutes. The internal temperature will continue to rise a bit during resting.
Serve with a ramekin of Drop Dead Delicious Tequila Mustard sauce and enjoy!
Trim lamb loins, and set them aside. Mix the dry rub ingredients together in a bowl or cup. In a small bowl, rehydrate the red pepper flakes in the warmed veggie broth. While the pepper flakes rehydrate, add other marinade ingredients to a blender, and then add pepper flakes and broth mixture. Blend until it is well mixed.
Place the loins into a large Ziploc bag, and pour in the marinade. Carefully remove air from bag and seal it. Refrigerate this for 4-hours (or vacuum seal for 1 - 2 hours).
After marinating loins:
Pat the lamb dry and rub it lightly with vegetable oil. Sprinkle the rub mixture over the entire surface of the meat. Setup your frill to allow for both direct and indirect cooking. While the meat incorporates rub, preheat your grill to 350-degrees.
Place the loins over direct heat and grill for 3-4 minutes per side; until you have nice grill marks and color. Once the desired color is achieved, move the loins to the indirect heat zone. Cook 3 min per side, flip the meat, add the glaze, and cook 2 more min. Repeat this so that both sides are glazed nicely.
Add your jalapeño & lemon zest to the remaining glaze and mix it well. Drizzle the glaze and finishing mixture over the meat when it come off the grill, then let rest for 5-10 min. Slice lamb and dredge through juices that have formed on the cutting board on the way to the plate.
Wash the vegetables well, and cut them into skewer friendly pieces. Marinade the veggies in Smoke on Wheels BBQ Marinade for 2-4 hours, then thread the vegetables onto skewers, alternating colors. Season to taste with Cattleman’s Grill Tri-Tip seasoning. Preheat grill to medium heat (about 350º), place the skewers on the grill and cook until the vegetables are tender, about 10 minutes, turning occasionally.
TIP: The use of a double prong or flat skewer will make assembling and grilling your kabob a breeze.
Heavily season chuck roast with Cattleman’s Grill Eight Second Ride and cook on a grill or smoker indirect in the 250º-275º range. If cooking on a pellet, charcoal or wood fired grill pecan wood adds the perfect flavor. Cook until the internal temperature reaches 165º (check with your trusty Thermapen).
While the roast is cooking, place the remaining ingredients into an oven safe pan.
With the roast at an internal temperature of 165º F (use the Maverick PT-100 thermometer for fast and accurate temperature readings), place into pan on top of the vegetables, pour entire contents of the bottle of Guinness into the pan, and cover tightly with foil. Raise cooker temperature to 350º and cook an additional 2.5 to 3 hours or until roast is fork tender. Once meat is tender, shred all of the meat in the liquid and mix thoroughly and continue to cook until the liquid reduces by half.
Serve meat and vegetables on flour tortillas and top with your favorite cheese and salsa.
Place a sauté pan over medium heat and heat the oil. Add jalapeños and onion, sauté until caramelized. Add garlic, once it is soft, deglaze with the Riesling. Next add the mustard and mango preserves and bring to a simmer, simmering over low heat for 20 minutes and refrigerate until completely cool.
Place the salmon, skin side down on the planks, and season with Plowboy's Fin & Feather. Place a rosemary sprig on each fillet, and coat the salmon with the mango mixture. Place the plank on the grill, over direct heat. When the plank has begun to smoke, move the plank to indirect heat to finish. Cook the salmon to an internal temperature of 140° F (use the Maverick PT-100 thermometer for fast and accurate temperature readings); remove from grill and let sit for 2 to 3 minutes before serving.