BBQ Menu from Harmons

Memorial Day weekend is just around the corner and that means the official start to grilling season is finally here.

Chef Aaron Ballard from Harmon’s shares some delicious ideas to to kick up the flavor at your next BBQ.

Memphis Style Pork Tenderloin
Serves 8

Brine Ingredients:
½ gallon of water
6 Tbsp. kosher salt
6 Tbsp. brown sugar
4 Tbsp. pink peppercorns whole
2 Tbsp. dried oregano
1 bay leaf

Dry Rub Ingredients:
4 Tbsp. smoked paprika
2 Tbsp. light brown sugar
2 teaspoon ground black pepper
1 teaspoon ground chilis (Guajillo is my preference)
1 teaspoon cayenne pepper
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tbsp. canola or avocado oil

2 pork tenderloin clean of silver skin


1. Add all of the brining ingredients (water, kosher salt, 6 Tbsp. brown sugar, pink peppercorns, oregano, and bay) together in a bag or large container and add the cleaned pork tenderloin. Allow to marinate in refrigerator for at least 4 to 6 hours.

2. While loin in brining mix together in a bowl paprika, light brown sugar, ground black pepper, ground chili pepper, cayenne pepper, mustard, garlic powder, and onion powder.

3. After brining remove loin and rinse well. Place half of the rub into a new plastic bag. Put the two loins in the bag and rub and shake until the loins are well covered.

4. Allow to sit in rub at room temp for about 30 minutes. This will pull some of the juices out which is ok- that’s why we reserved the other half of the rub.

5. Remove the loin and in a bowl add the canola or avocado oil and mix with the reserved rub. Evenly coat the loin with the oily rub.

6. At this point you can either cook it on the grill flipping frequently to get an even crust all around until you reach an internal temp of 145F to 150F or you can pan sear in a lightly oiled sauté pan. Finish in the pan (only if the pan has a metal handle) or a baking sheet with a wire rack in a preheated 350F oven. It will take about 8 to 10 minutes to finish in the oven

7. Allow the meat to rest for a few minutes before cutting. Serve with a thin tomato and vinegar based sauce or just a sprinkle or two of paprika.

Teriyaki Glaze
Makes approximately ½ cup marinade

2 cups mirin
2 cups soy sauce
1/4 cup rice vinegar
1 cup Chicken Stock
2 Tbsp. packed brown sugar
1.5 lbs. Beef or Chicken Bones (optional)

1. Add mirin, soy, rice vinegar, chicken stock, and brown sugar to a sauce pan and bring the stockpot to a boil. Decrease the heat to low and simmer, uncovered, until the liquid is reduced by half.

2. If you would like it to thicken up add some broiled beef or chicken bones before reducing.

3. Once reduced strain sauce and keep in fridge for a few weeks or freezer for up to a year.

Chimi Churri Marinade
Makes approximately ½ cup marinade

¼ cup olive oil
½ bunch fresh parsley
½ bunch fresh cilantro
3 tablespoon fresh oregano
2 cloves garlic
3 tablespoons champagne vinegar


1. Add all ingredients to a food processor or blender and puree until smooth.

2. Add to chicken, seafood, pork, or beef.

Guajillo Chili Wet Rub

Makes approximately ½ cup rub


3 teaspoons Guajillo chili powder

2 Tbsp. lime juice

2 Tbsp. avocado oil

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon freshly ground pepper


1. Add all ingredients into a bowl. It should form a loose paste.

2. Add Guajillo chili powder to thicken if needed. Rub onto protein. If you cannot find Guajillo chili powder you can make your own by purchasing dried Guajillo chilies from the Latin food section at Harmons.

3. Remove the stems and seeds and grind up in your food processor until coarsely ground. You will end up with different sized particles from powder to flakes.

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