Hello!

Welcome to Premiala’s VIP Club Newsletter! As a VIP Club Member, we offer regular recipes and Discount Deals for you and your family to enjoy with Premiala’s products. Thank you for being a loyal Premiala VIP customer!

Featured Product:

Basting Mop Kit

Nothing’s more disappointing than a top quality steak or kebab that looks great on the grill but on the plate is bland and tough! It’s a downer for you, and it’s sure an embarrassment when your guests take their first bite!

Ensure this never happens again with the Premiala Basting Mop Kit – it’s designed to replace the moisture lost in cooking to ensure your food is bursting with flavor!

We partnered with one of Italy’s top BBQ competition teams to work out exactly what a basting mop needs to do – these guys actually teach others how to BBQ so they know their stuff!

Each Basting Kit Contains:

• 1x 14” (34cm) wooden handle
• 2x 5″ (14cm) cotton mop heads
• 1x 5″ (14cm) silicon mop head
• 1x free download of our ‘Basting Mastery’ e-book

Want To Add A Delicious Crust of Flavor to Your Next Roast or BBQ?
Try This Month’s Recipes!

 Grilled Cuban Mojo Pork Roast

Course: Main Course

Cuisine: American, Latin

Servings: 8 servings

Calories: 381 kcal

Ingredients

• 3/4 cup (175 mL) Olive Oil (save 1 teaspoon for sauce)
• 1 tablespoon orange zest
• 3/4 cup (175 mL) fresh orange juice
• 1/4 cup (60 mL) lime juice
• 1 cup (250 mL) cilantro – stems removed
• 8 cloves garlic minced
• 2 teaspoons (9.8 mL) dried oregano
• 2 teaspoons (9.8 mL) ground cumin
• 1 tablespoon (14.8 mL) brown sugar packed tightly
• 1 teaspoon (7.25 mL) salt
• 1 teaspoon (7.25 mL) pepper
• 2 1/2 pound (1.13 kg) boneless pork roast fat trimmed closely

Instructions

1. Preheat gas grill to high (450-500° F / 232-260° C), using all burners.
2. Remove pork from packaging, rinse and pat dry with a paper towel.  You want to trim away big pieces of fat from the roast if there are any.  When cooking on the grill the fat will cause flame ups and burn quickly.
3. In a blender, blend all of the ingredients. You can use an emulsion blender as well. Make sure it is fine enough to use with your Premiala Meat Injector. Pour half of your marinade into a small dish, pour the other half into a ziplock bag.
4. Fill your Premiala Meat Injector following the steps included in your Premiala instructions.
5. Inject your pork with marinade with evenly spaced injection points around the meat so marinade will be dispersed evenly throughout the meat. Aim to inject downwards (i.e. approaching the meat from above) to prevent marinade leaking out after injecting.
6. Place pork roast into the bag and seal removing out as much air as possible.  Make sure to move the marinade around to cover the entire pork roast.
7. Place bag in a bowl in the refrigerator and let marinate for at least an hour, up to overnight.  The longer the more flavor is imparted. When ready to grill, remove pork from the bag and save marinade.  Pat the roast dry and season with salt and pepper.
8. Once grill is hot, sear all sides for 7 minutes browning well.  Then turn off one section of the grill to leave the pork on.  Ideally it will be the middle of the grill, but if you only have 2 gas knobs to use, just turn one off and place the pork on the side that is turned off.  Using this indirect heat cooking method you will not overcook and cause the pork to be dried out.
9. Reduce heat to medium high (350° F / 176°  C) and close the lid.  Cook until pork reaches (145-150°F / 62-65° C) or check your Premiala e-book for meat temperatures (pg. 10). Remove from grill, and let rest for 10-20 minutes to allow juices to remain in the pork.  If you cut into it right away, all of the juices will pour out onto your plate.  By waiting, the pork juices remain in the meat for the juiciest, most tender bites of pork.
10. While the pork is grilling, place the marinade in a small sauce pan, add one teaspoon of olive oil and bring to a boil for 10 minutes.  Remove from heat and bring to room temperature.
11. Cut the pork against the grain and serve with a spoonful of the cooked marinade over the top.

Happy Cooking! Tag your pictures with @Premiala

 

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Argentinian Chimichurri

Ingredients

• 6 or 7 clove garlic (chopped very fine)
• 1/2 cup (120 mL) parsley (chopped)
• 1/2 cup (120 mL) oregano
• 1/4 cup (60 mL) dried Italian red pepper
• 1 cup (240 mL) boiling water
• 1/2 cup (120 mL) white vinegar
• 1/2 cup (120 mL) olive oil
• 1 1/2 teaspoons (7.25 mL) salt
• 1/2 teaspoon (2.5 mL) black pepper

How to Make It

Mix the ingredients in the above order and use as a marinade or basting sauce.  If basting meat with your Premiala Mop, use while still warm. When it cools, put in a closed jar (an empty mayonnaise jar is perfect for that) and store in the refrigerator for at least 12 hrs. It’s perfect if you prepare the recipe one or two days before the barbecue! It can be stored in the refrigerator for up to 10 days after initial preparation.

Show us your masterpiece! Tag your pictures with @Premiala