Tame the Flame: New Year's Day edition

Pork Tenderloin

Trim the pork tenderloin of any excess fat and silver skin. 
Apply your favorite rub
Allow to sit at room temperature while preparing the grill. 
Brush the grill with vegetable oil.  
Start tenderloins over high heat to evenly char outside the raise to medium heat.
Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Hoppin’ John

Hoppin’ John
Ingredients
½ pound bacon ends or salt pork
2 cups dried black-eyed peas, soaked in cold water for 6 hours or overnight*
6 cups water
1 cup chopped onion
1 cup green onions
1 teaspoon salt
1 teaspoon freshly ground pepper
2 cups raw long-grain rice
Collard Green leaves pulled from stem
Method
1.In the KUDU Potjie over medium-high heat, fry the bacon or other salt pork until fragrant, crisp, and nicely browned. Remove the meat and set aside to cool, leaving the cooking grease in the pot.
2.Add the drained black-eyed peas to the Potjie, along with the 6 cups of water, onion, salt, and pepper. Bring to a rolling boil over medium-high heat. Stir well, and reduce the heat to maintain a lively simmer. Cook, uncovered until the peas are very tender. Add a little water if needed to keep the water level visible in the potjie.
3.When the peas are done, remove from heat. Drain the cooking liquid into a measuring cup to make sure you have 4 cups, adding more if needed. Return the cooking water to the pot, pouring it back over the tender peas, and bring it up to a rolling boil. Quickly add the rice and stir well.
4.Reduce the heat to maintain a gentle but visible simmer and cover the pot. Cook undisturbed for 25 minutes. Add the collard green leaves and allow them to wilt.  Remove from heat and let stand, still covered, for 10 minutes. Remove the lid, stir gently and serve hot or warm.

Jalapeno and Cracklin’ Corn Bread

2 Tbsp canola oil
2 cup cornmeal
2 cup all purpose flour
1 tablespoon baking soda
1 teaspoon salt
2  cup milk
2 egg
1/2 cup to 1 cup finely chopped, drained pickled jalapeños or fresh jalapeños 
1/2 cup fresh or frozen corn kernels
1 cup chopped cracklins'


Liberally oil the KUDU Bread Maker.  Mix in ingredients and pour into KUDU Breadmaker.  Place bread maker in Plancha insert over medium heat.  Cover the top tray of the kudu bread maker with white hot coals creating high heat.  Allow top of bread to brown checking every few minutes.  Once top of bread is browned remove charcoal from top.  Continue to cook of medium heat until you can place a knife or chop stick through bread without dough sticking to it.