We decided to have a couple of friends over and cook several items on the grill. We had to have the Rosemary Turkey burgs again along with Butterball Cracked Pepper Turkey Tenderloins, a couple of bone in porkchops, beef brats with jalepeno and chedder cheese and fresh pineapple. Here it is ready to go on the grill. Our grill temp hovered around 300 degrees. I put the turkey tenderloins on and turned them every 5 minutes for 30 minutes. I added the other items after 20 minutes and ended up cooking them for about 15 minutes. The pineapple was only on for 3 minutes. Everything was seasoned as previously discussed but on the pork chop I used Penzey's BBQ 2000. It was milder than the new Penzet's Arizona seasoning, which I had used less of by the way. I may a salad with the sweet large yellow tomatoes and drizzled it with olive oil and balsamic glaze. It was top with Kraft shredded parm. The table was ready for us to enjoy. Our dessert was Sally's Rhubarb cake!
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