Links and resources mentioned in today’s show:

Hailing from legendary BBQ oasis Kansas City, it should not be any surprise Kathy Pullin has a love for BBQ.

However, it wasn’t until Kathy participated with a team at the American Royal Open in 1994 and 1995 that Kathy was truly hooked on the art of creating great BBQ.

Still working full time in the insurance industry, Kathy spent nights and weekends honing her craft by catering private events as Sassy Sauceless BBQ. in 2011, Kathy launched Pullin Premium BBQ and has never looked back. Kathy has retired from the insurance career to focus full-time on BBQ.

Kathy makes regular appearances on SA Living doing live cooking segments, catered several times for KJ97 at the San Antonio BBQ cook-off and has cooked for several musical artists and tv personalities.

In her spare time, Kathy and her husband spend free time at their beach house Texas Coast fishing and BBQing. Kathy is a domestic violence survivor and volunteers at various domestic violence organizations in the area.

Pullin Premium BBQ Website

Kathy’s FaceBook Page

Grilled Pork Pinwheels

1/2 medium red onion sliced thinly

1 jalapeno seeded and sliced thinly

1 each red, orange, and yellow sweet pepper sliced thinly

Saute above vegetables in a tablespoon of butter till soft, set aside

Rub Mixture

1 teaspoon garlic powder

1 teaspoon onion powder

1 1/2 teaspoons of cumin

1 1/2 teaspoon of paprika

1 teaspoon chili powder

Dash of cayenne pepper

1/2 teaspoon black pepper

1 teaspoon salt

Combine and set aside.

While holding pork tenderloin slice knife lengthwise through meat, but don’t cut all the way through. Open pork like a book and pound flat with a mallet till tenderloin is about 1/4 to 3/8″ thick. Sprinkle both sides with rub mixture, place onion and pepper mixture across the top of the pork and roll tightly. Secure tenderloin with butchers twine, sear over hot coals, remove from direct heat and finish cooking till done.

Thanks for listening

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Until next time!

Shabba Baby