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Hot Off The Grill from (Issue #1)
May 09, 2013

There are 3 new recipes at


I hope this edition of "Hot Off The Grill" finds you all well and getting fired up for another great season of BBQ & Grilling!

Here's a few of the newest recipes just added to tasteofBBQ that you may find interesting.

Feel free to forward this to your friends if you think they'd be interested too!

Sausage Stuffed Pork Tenderloin

Talk about a match made in BBQ Heaven. Tender Pork Tenderloins are butterflied and then stuffed with a creamy Lemon, Thyme and Dijon mustard and whole Sausages. Roll up the tenderloins, tie them off and onto the grill they go. I was tempted to wrap these in bacon too, maybe next time!

Save a little of the lemon mustard sauce for the tenderloins when they're cooked or keep reading below for a killer new creamy Dijon and Swiss Cheese sauce instead.

Creamy Swiss Cheese and Dijon Mustard Sauce

Here's a new sauce recipe that's great with the new grilled pork tenderloin recipe just above or with most other pork, chicken and fish recipes at tasteofBBQ.

Pictured above is the sauce drizzled over a grilled Chicken breast.

I really love the way melted Swiss Cheese and Grainy Dijon Mustard work together to give this a salty-spicy taste.

And it includes White wine. How can that be bad?

Honey-Balsamic Glazed Carrots

Carrots may not be the first thing you think of when you're looking for grilled veggie recipes, but I think you'll want to check these out.

Simply peel and slice the carrots in half lengthwise and rub with a little oil and kosher salt.

As they cook brush them with a honey-balsamic glaze a few times. Maple Syrup also works well instead of honey.

It's almost a crime how great these taste when you see how easy they are to make.

Until next time, enjoy these new recipes and feel free to share this newsletter with your friends.


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