Barbecue Secrets #3: British BBQ legends and more...

Welcome to the third edition of the Barbecue Secrets podcast, a 29:15 minute show celebrating the many pleasures of outdoor cooking. In this edition:

2:07 An interview with Jackie Weight of Mad Cows Barbecue

(22:49) Answers to listener questions about warm-up time for your grill, (24:48) BARBECUE SECRET OF THE WEEK: how to avoid food sticking to the grill and (26:09) when to use granulated garlic (22:49)

(27:00) Competition Secret of the week: one word: plenitude!

Photo courtesy Craig "Meathead" Goldwyn.

Links: Jackie and Rick Weight's website, visit www.americanbbq.co.uk. Also, please drop in and post a message at www.bbqforum.co.uk.

This week's recipe:

Stuffed Tenderloin of Pork

Ingredients:

1 whole pork tenderloin (weighing around 1-11/2 lbs)

1 small red onion - finely chopped

5 oz. mushrooms - finely chopped

1 oz. butter or olive oil

Pinch of dried sage

Pinch of dried thyme

4 oz fresh breadcrumbs

Grated rind of 1 lemon

2 tablespoons lemon juice

1oz toasted pine nut kernels

4 tablespoons fresh chopped parsley

6 cardamom pods (seeds only - finely ground)

3 teaspoons of sweet chilli sauce (more if you like it hot)

4 tablespoons fresh chopped coriander (cilantro)

4 oz dried apricots - very finely chopped

Fresh Spinach

Black Pudding / Blood Sausage

Butter for brushing the meat

Bacon

Fry the onion and mushrooms in olive oil or butter until tender, transfer to a bowl and add the sage, thyme, breadcrumbs, lemon rind, lemon juice, pine nut kernels, parsley, cardamom, coriander and chilli sauce; mix well, season to taste.

Take the pork tenderloin and butterfly it (split lengthways). Place a piece of cling wrap underneath it and one on top and beat it out to a thin square.

Remove the top piece of cling wrap, brush meat with butter and lay spinach leaves (remove any tough stalks from the spinach leaves) so that the whole meat surface area is covered. Take the filling mix and spread it over the spinach - use your fingers to get an even covering.

Now take the black pudding / blood sausage, remove casing and cut in half lengthways, mould the finely chopped dried apricots to form it into a full sausage shape again and place along the length of the meat / stuffing area.

Using the remaining piece of cling wrap to help you, roll the whole thing up (similar to a Swiss roll or roulade). Dispose of cling wrap.

Once rolled, wrap the bacon around the whole piece of meat in a spiral so that you have completely covered the meat. Roll up with a fresh piece of cling wrap and refrigerate until ready to cook (best to leave this for at least 1 hour to allow the flavours to infuse).

Cook in a roasting pan, over indirect heat on a barbecue, or in the oven at 350F for approximately 1 hour or until a meat thermometer inserted into the centre reads 170F. Deglaze the roasting pan with a little white wine and add 1 oz of butter to make a sauce if desired.

Allow meat to rest for at least 15 minutes and serve cut into approx 3/4 inch slices.

Rockin' Ronnie Shewchuk is the author of Barbecue Secrets: Unbeatable Recipes, Tips & Tricks from a Barbecue Champion, published by Whitecap Books. Find him, and more recipes, at www.ronshewchuk.com and e-mail questions, tips and suggestions to [email protected].