All posts by Chris Allingham

SYD All-Purpose Rub

Slap Yo' Daddy All-Purpose Rub
Slap Yo’ Daddy All-Purpose Rub

In my post about Pork Tenderloin Steaks, I mentioned SYD rub.

Harry Soo of Slap Yo’ Daddy BBQ was kind enough to do a Q&A on The Virtual Weber Bulletin Board in 2010 in which he shared the recipe for his SYD All-Purpose Rub. It went something like this:

  • 4 TBSP kosher salt
  • 2 TBSP granulated sugar
  • 2 TBSP brown sugar
  • 2 TBSP mild chili powder
  • 2 TBSP paprika
  • 1 TBSP ground cumin
  • 1 TBSP granulated garlic
  • 1 TBSP black pepper
  • 1/2 tsp cayenne pepper

More recently, Harry has simplified the recipe, and this is the one I’ve been using.

  • 1 TBSP Lawry’s Seasoned Salt
  • 1 TBSP granulated sugar
  • 1 TBSP McCormick Grill Mates Montreal Steak Seasoning
  • 1-1/2 tsp mild chili powder
  • 1-1/2 tsp paprika
  • 1-1/2 tsp granulated garlic
  • 1/4 to 1/2 tsp cayenne pepper

These measurements make the amount of rub shown in the jar in the photo above, a little less than half a cup.

Pork Tenderloin Steaks

The May/June 2014 issue of Cook’s Illustrated magazine features a technique for grilled pork tenderloin “steaks”. I’ve made them a few times recently and the family loves them!

The premise behind the technique is that by pounding out the tenderloin, you create almost 30% more surface area for searing, and searing = flavor!

Start by removing any silver skin and large areas of fat, then cut the tenderloin into two equal pieces.

img_1980-1024

Cover with plastic wrap or a Ziploc bag and using a heavy, flat-bottomed drinking glass, pound each piece to 3/4″ thick.

img_1981-1024

img_1982-1024

Use a sharp knife to cut a shallow cross-hatch pattern on both sides of each steak to promote a crusty exterior. Season liberally with your favorite rub, or marinate the meat.

img_1988-1024

Sear both sides to get a good crust, then reduce the heat or move to a cooler part of the grill and continue cooking to about 5*F below your preferred internal temperature. I overcooked these to about 150*F; 135-140*F would have been better, but even at 150*F, the meat was still plenty moist.

Brush both sides with a favorite BBQ sauce right at the end of cooking. Remove from the grill, cover loosely with foil, and let rest for just 5 minutes before brushing with more sauce and slicing to serve.

img_1989-1024

img_1990-1024

My family loves pork tenderloin, and I love having a new way to cook it in my bag of tricks. Give this one a try, I think you’ll like it!

P.S. I used Slap Yo Daddy rub and Kinder’s Mild BBQ sauce. I’ll post the SYD rub recipe soon.

Welcome to The Virtual Weber Gas Grill!

Welcome to The Virtual Weber Gas Grill, a new blog all about Weber gas grills!

I acquired this domain name in February 2010 in the hopes that someday I’d find enough spare time to start a blog about Weber gas grills as a companion to The Virtual Weber Bullet and The Virtual Weber Bulletin Board. Well, that time has finally come!

I’ll be posting all about Weber gas grills here. Recipes, operating tips, maintenance and repair info, examples of restorations…if it has to do with Weber gassers, you’ll find it here!

Please remember to join the discussion about gas grills at The Virtual Weber Bulletin Board. We have several forums dedicated to grilling and Weber gas grills, and don’t forget our Photo Gallery where you’ll find lots of great grilling ideas from Weber fans like you!

You can also follow us on Facebook and Twitter:

Please check back often, and thanks for looking!

Best
Chris Allingham
The Virtual Weber Gas Grill

Weber Genesis 2, circa 1991
Weber Genesis 2, circa 1991