GRILLED MEATS AND SAUCES

Grilled Meats and Sauces image

Provided by Stacey Poon-Kinney, Food Network Star Season 9 Finalist

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 19

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6 top sirloin kabobs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 whole chicken, spine and breast plate removed
2 tablespoons canola oil
Poultry seasoning
One 3-pound pork tenderloin
Sriracha
Pork rub
Chipotle BBQ and Grilled Pineapple BBQ Sauce, recipe follows
1 1/2 cups ketchup
1 1/2 cups mustard
1/2 cup molasses
3 tablespoons BBQ rub
1/2 teaspoon cayenne
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 chipotle in adobo chile plus 2 tablespoons sauce
1 cup grilled pineapple

Steps:

Preheat an outdoor grill or indoor grill pan to high.
Sprinkle the kabobs with salt and pepper. Cook the kabobs on the grill, about 1 minute on each of the four sides. Then move to a cooler part of the grill to finish to medium-rare.
Flatten the chicken and rub with canola oil. Generously sprinkle with poultry seasoning. Place the chicken on the hottest part of the grill, skin-side down. Once seared, lower the heat or move to a cooler part of the grill. Cook 7 minutes, then flip. Check the temperature and remove when the thickest part of the chicken reaches 165 degrees F. Let rest. Cut into pieces.
Rub the tenderloin with Sriracha, using as much as your desired spice amount. Apply a generous amount of pork rub. Place the tenderloin on the grill and let cook about 4 minutes on each side. Remove from the grill when the pork reaches 130 degrees F. Let rest until it reaches 100 degrees F. Cut into medallions.
Serve all the grilled meats with Chipotle BBQ and Grilled Pineapple BBQ Sauces for dipping.
In a blender, combine the ketchup, mustard, molasses, BBQ rub, cayenne and some salt and pepper. Divide the sauce in half. To one half, add the chipotles and blend. To the other half, add the pineapple and blend.