Here, Piggy Piggy Piggy!

A quick hooray for Auburn defeating Spurrier and his Lamecocks this past Saturday; excellent performance!

This week, Auburn travels to battle the University of Arkansas Razorbacks. Hearing the familiar Razorback cry: "Woo, pig sooie!" only does one thing for me; makes me hungry! What a better way to prepare for the game than to enjoy some 'Tiger Meat' of ribs or pulled pork sandwich. Both recipes are prepared on a grill, so light up your grills at the tailgate, and enjoy a Gameday feast of our opponent's mascot!

Grilled Razorback Ribs
1 tablespoon kosher salt
1 tablespoon ground black pepper
1/2 teaspoon dried crushed red pepper
3 slabs baby back pork ribs (about 5 1/2 lb.)
2 limes, halved
Bottled barbecue sauce
1. Combine kosher salt and next 2 ingredients. Remove thin membrane from back of ribs by slicing into it with a knife and pulling it off.
2. Rub ribs with cut sides of limes, squeezing as you rub. Massage salt mixture into meat, covering all sides. Wrap tightly with plastic wrap. Place in a 13- x 9-inch baking dish; cover and chill 8 hours.
3. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Let slabs stand at room temperature 30 minutes. Remove plastic wrap. Place slabs over unlit side of grill, stacking one on top of the other. Grill, covered with grill lid, 40 minutes. Rotate slabs, moving bottom slab to top; grill 40 minutes. Rotate again; grill 40 minutes.
4. Lower grill temperature to 300° to 350° (medium) heat; place slabs side by side over unlit side of grill. Baste with barbecue sauce. Grill 30 minutes, covered with grill lid, basting with sauce occasionally. Remove from grill; let stand 10 minutes.
(Southern Living - August '11)

If a pulled pork sandwich is more your style, whip up these grilled pork sandwiches at your tailgate!

Grilled Pulled Razorback Sandwiches
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon coarsely ground pepper
2 (3/4-lb.) pork tenderloins
Vegetable cooking spray
6 whole wheat hamburger buns
6 tablespoons Vidalia Onion Barbecue Sauce (see recipe below)
1. Stir together first 4 ingredients; rub pork tenderloins evenly with seasoning mixture. Lightly coat pork with vegetable cooking spray.
2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portions registers 155°. Remove from grill, and let stand 10 minutes. Chop or slice, and serve on hamburger buns. Drizzle each sandwich with 1 Tbsp. Vidalia Onion Barbecue Sauce.
Note: Nutritional analysis includes 1 Tbsp. barbecue sauce. (Southern Living June '07)

Vidalia Onion BBQ Sauce
1 medium-size sweet onion, finely chopped
1 cup ketchup
2 tablespoons firmly packed brown sugar
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1. Stir together all ingredients and 1/2 cup water in a large saucepan; bring to a boil over medium heat. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
(Southern Living June '07)

War Damn Eagle! Beat Bobby Petrino and his Razorbacks!

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