The first stop on the Petros and Money Chevy Summer Tour has been announced, with the boys set to get the tour started at The Slidebar Rock-n-Roll Cafe in Fullerton on Friday, June 9th!
Petros and Money Chevy Summer Tour Sponsors
Summer Grilling Recipes from
Pulled Pork and Coleslaw Sandwich
1 pork shoulder, or butt
John Henry’s Texas Brisket Rub
1 head Napa cabbage, or savoy cabbage
1 carrot, peeled
2 cups mayonnaise
1/3 cup rice wine vinegar
1 tablespoon sugar
Salt and pepper to taste
Preheat grill to 250 degrees.
To prepare pulled pork, rub pork with Brisket Rub, and place on grill at 250 degrees. Cook for 4-6 hours. Internal temperature of pork should reach 150 degrees, and meat should pull apart easy. When pork is done cooking, let cool to the touch, shred meat with hands, and place in pot with BBQ sauce of choice. Simmer in BBQ sauce until heated through. Set aside.
While pork is cooking, prepare the coleslaw. In a mixing bowl, combine sugar, mayonnaise, and vinegar. Salt and pepper to taste. Shred head of cabbage as fine as desired, and incorporate into dressing. Let sit in refrigerator until pork is ready.
To build sandwich, pile pork on top of bread of choice, and top with coleslaw. Grab a handful of napkins, and enjoy.
Grilled Beef Tenderloin with Blue Cheese Espuma
½ cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black peppercorns, to taste4 (6 – 7 ounces) beef tenderloin steaks, cleaned, trimmed and tied
Blue Cheese Espuma Sauce, recipe follows
Remove the meat from the refrigerator 45 minutes before you’re ready to grill.
Heat your grill to high.
Rub the meat with olive oil and season generously with salt and cracked peppercorns, pressing to adhere. Sear the tenderloin and brown on all sides on the hot part of the grill. Move to medium heat and finish cooking until an instant-read thermometer inserted into thickest part of meat registers 120 - 125°F for medium-rare. (Carryover cooking will continue to cook the meat, bringing the temperature up an additional 10 – 15 degrees). If you prefer rare meat, cook your meat to 112 - 115° F, carryover cooking will bring the temperature up to 120 – 125° F.
Remove the tenderloin from the grill, transfer to a plate, cover and let rest for 15 minutes. (Don’t forget to remove the butcher’s twine).
Blue Cheese Cream Espuma
1 cups whipping cream whipped to soft peaks
1 tablespoon fresh thyme leaves
1 teaspoon garlic, microplaned
5 ounces crumbly Blue Cheese Kosher salt & freshly ground black pepper
In a mixing bowl, combine all ingredients and season to taste with salt & pepper. Let stand for 45 minutes to 1 hour at room temperature.
Smoked Baby Back Ribs
2 racks baby back ribs
1-12 ounce bottle Stubbs Pork Marinade
Wood chips of choice soaked
BBQ sauce of choice
Put ribs into a shallow pan and marinade with the Stubbs Pork marinade for at least 2 hours up to 24hours. Reserve leftover marinade.
Preheat the Big Green Egg with plate setter to 300 degrees.
Put some of the soaked wood chips in with the coals.
Place the ribs in a v-rack and smoke for one hour.
Take ribs off the Big Green Egg and wrap them tightly in foil and place them back on the Big Green Egg on the v-rack. Cook the ribs for one more hour.
Raise the heat on the Big Green Egg to 450 degrees
After an hour remove the foil and place back on the v-rack and baste with the leftover marinade. Close the lid and grill for 5 minutes. Turn the ribs and baste with some more marinade. Cook for another 5 minutes, or until they are caramelized. Remove and let cool for 5 minutes.
Serve with your favorite BBQ Sauce.