I cut the squash into slices and seasoned them with Char-Broil’s new “All Purpose Rub.”  It has a nice herbal flavor with a good dose of rosemary.  I knew this would compliment the squash nicely.  After grilling the squash on the first side it was flipped and glazed with a mixture of 2 tablespoons butter, 2 tablespoons of honey and 1/2 teaspoon of Instant Gourmet “Butter Blast.”  If you don’t have the “Butter Blast” you could substitute 1 or 2 cloves of garlic that has been pressed and finely chopped.  Before you take the squash off the grill flip it back over and glaze the other side. 

I’ve used the “All Purpose Rub” twice now.  The first time was on chicken and this time on the squash.  When Char-Broil says “All-Purpose” I think they nailed it.  This is a nice all around seasoning.  I’ve got a couple of additional ideas in mind for this rub.

The skirt steak was seasoned with Char-Broil’s “Brisket Rub” and grilled to a nice rare/medium rare.  Toss in a baked potato and we had a nice, simple and easy dinner.

Check out some of the true gentlemen of BBQ at Pork Barrel BBQ

One of the first events I had the pleasure of participating in was the Char-Broil Celebrity Grill-Off.  The contest featured several local Memphis radio and television personalities who were paired up with one of Char-Broils guest chefs.  The participants were:

• Steve Conley, Host of “Conley & Karen” on Classic Hits 94.1 WKQK
• Jay Young, Host of “The Young and Elder Show” on Kix 106 WGKX
• Earle Augustus, Host of “Love Songs” on Soul Classics 103.5 WRBO
• Ernie Freeman, Anchor of Fox 13’s Good Morning Memphis
• Joey Sulipeck, Chief Meteorologist at Fox 13 Weather Authority

I was teamed up with Jay Young for the cooking contest.  Each team was given about 3 pounds pork loin and two Char-Broil Big Easy Smoker, Roaster & Grill for cook their meat.  The idea was to cut a couple of nice chops from the loin and grill those while smoke roasting the rest of the loin.

The first step was to meet and get our pork plans all laid out.  Jay came prepared with his own secret seasoning mix and it sure had a “kick” to it.

Here Jay and I are prepping the pork.  I’m getting chops ready while Jay gives the loin a little spritz with his pineapple mixture.  Check out the loin stuffed with a Johnsonville Cheddar and Jalapeno Bratwurst.  This technique helps to keep the loin from drying out and provides a nice flavor on the inside of the loin.

One aspect of being a Char-Broil Guest Chef was being able to put aside my deep seeded shyness to do commentary on the various cooking events taking place at the Char-Broil exhibit.

I also had a chance to combine my “serious look” with my best Vanna White imitation.

Checking the temperature of the pork loin with my trusty Red Thermapen.  Everyone knows that the RED Thermapen is the fastest and most accurate of all Thermapens.  In my opinion an instant read thermometer is one of the most important tools an outdoor cooking enthusiast can own.

Took the pork loin out at 145 degrees and let it rest for 10 minutes.  It was perfect.  And check out how great it looks with the brat in the middle.  You can read more about this technique in a previous post I did on the Internally Self-basting Pork Loin.

And last, and certainly best is the picture of Jay Young, Kyshel Tew and myself with the $250.00 check we won for Special Olympics by winning 2nd Place in the grilling contest.