Ultimate Tailgate Experience: Guy Fieri - DC News FOX 5 DC WTTG

Ultimate Tailgate Experience: Guy Fieri

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Guy Fieri showed Anna Gilligan some recipes for the latest edition of the Ultimate Tailgating Experience.


6-8 servings

Time: 3 hours

1 (3-pound) boneless pork loin roast (roast should have nice fat cap layer on the top)


1/2 cup kosher salt

1/2 cup sugar

12 black peppercorns

6 cloves garlic, roughly chopped

6 sprigs fresh thyme

2 bay leaves

1 small yellow onion, peeled and sliced into rings

4 cups ice cubes

1 large (approx 4 ounce) Andouille sausage link

Kosher salt and freshly ground black pepper

1 tablespoon granulated garlic

1 tablespoon paprika

1 teaspoon ground cumin

1-2 tablespoons canola oil

Creole mustard (e.g. Zatarain's brand)

Place the pork loin in large, airtight freezer bag (or large plastic container with a lid). To prepare the brine, bring 6 cups water, the salt, sugar, peppercorns, garlic, thyme, bay leaves and onions to a simmer in a medium pot over medium heat. Stir until the sugar and salt have completely dissolved. Remove from the heat and cool by adding the ice cubes. Pour the brine into the freezer bag, submerging the roast completely, seal and set aside for 2 hours.

Preheat the grill and set up two zones - one hot for searing and another medium for cooking through.

Using the tip of a paring knife, pierce the casing of the Andouille sausage all over (this will ensure the flavor of the sausage goes into the pork as it cooks). Remove the pork from the brine and pat dry with paper towels. Using a clean honing steel, poke a hole into the center of the loin lengthwise and work it all the way through so it creates a cavity. Insert the Andouille sausage into the cavity of the pork so it sits nicely inside the roast. Season roast with salt, pepper, granulated garlic and paprika.

Wipe down grates of grill with oil-blotted towels then add the roast to the hot part of the grill and sear fat-side down first, 3 to 4 minutes, and then on each of the three other sides. When turned to the final side, transfer to the cooler part of the grill (indirect heat) and cook until the internal temperature hits 145 degrees F on an instant-read thermometer, 45 to 55 minutes. Remove the roast from the oven, set on a platter and tent with foil. Allow the pork to rest for 15 minutes before carving into thick slices. Served drizzled with juices from platter and Creole mustard.


6 servings

Time: 2 hours 30 minutes


2 quarts water

2 tablespoons kosher salt

¼ cup sugar

2 garlic cloves, smashed

Peel of one orange

3 sprigs fresh thyme

6 chicken thighs

Kosher salt

Freshly ground black pepper

12 slices applewood smoked thick cut bacon

Peri Peri Sauce

1 cup

Time: 35 minutes

6 red cayenne chiles, seeds removed and cut in half lengthwise

1 red bell pepper, cut in big chunks

4 garlic cloves, minced

¼ cup diced yellow onion

1 teaspoon canola oil

2 teaspoons kosher salt

¼ teaspoon smoked paprika

¼ teaspoon dried red pepper flakes

2 teaspoons tomato paste

½ cup white vinegar

½ cup extra virgin olive oil

Juice of 1 lime

2 tablespoons, finely chopped fresh cilantro

Combine water, salt, sugar, garlic, orange, and thyme. Submerge chicken thighs into the brine and refrigerate for 2 hours. In a medium skillet, cook the bacon for 3-5 minutes, until barely colored but pliable. Set aside.

Meanwhile, make the Peri Peri sauce: roast the chiles and red pepper at 400 degrees F for 20 minutes (or over an open flame if camping). Once cool enough to handle, chop finely. While they are cooling, sweat the onions and garlic in canola oil for 5-8 minutes, until softened.

Add the chopped peppers, onions and garlic, salt, paprika, red pepper flakes, and tomato paste to a food processor and pulse until combined. Add in vinegar and lime juice; pulse again to incorporate. While the food processor is still running, stream the olive oil in slowly to achieve a smooth puree (similar to texture of ketchup). Fold in chopped cilantro.

Preheat grill to medium heat and oil the surface of the grill. Remove the chicken from brine, pat dry, and season lightly with salt and pepper. Wrap each thigh in 2 piece of bacon, securing with a toothpick. Grill the chicken, turning once, about 10-15 minutes per side, basting with the sauce for the final 5-8 minutes. Remove toothpicks and serve with extra peri peri sauce.

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