Well folks, you did me proud. I was so amazed by all of the really great creative commentary in response to the “Tackling Tailgating with Pork” giveaway. I was really blown away by the freaking awesome stuff you guys are making/reminiscing about these days! Thanks for sharing!

And the honorable mentions and runners up are:

• Pulled Pork- a plethora of great ideas here, thanks to Chris @ Nibble Me This, Paula Nino of Mango and Lime and all the others!
• Persil- Yvonne Aguero, the original “Grill Girl Latina” shared her family’s Cuban Comfort Food
• Raspberry Chipotle wet mopped Pork shoulder by “Year on the Grill”
• Medieval Pork Night- Whole pig with oxtail soup, dates and cheese with simple salad by  Andy Johnson of BackPorchGourmet
• Asian Pork Sliders by Kurt Nemechek
• AND of course pork head and pork eyeball tacos (ewww by ChileBrown of The MadMeatGenius

AND THE WINNER FOR MOST CREATIVE/INTERESTING PORK COMMENT:

So this is what "airing your dirty laundry" on the grill looks like.

Johnathan Martinez from Celebrity Grill Podcast and his “Mojo Marinated Dirty Laundry”:

“I got a fun, creative recipe for you. I call it “Mojo Marinated Dirty Laundry!” Oh yes. Let’s break it down: 1. Take a standard sized pork loin. 2. Cut the loin length-wise as if to stuff it so it completely flattens out. 3. Cut it into 3-4 inch long strips. 4. Marinade the strips in your favorite Mojo Criollo mixture. 5. Skewer the thin end of the strips by piercing only one end of each strip about a centimeter from the edge so the thick end is away from the skewer. Thick onion slices go excellent between each pork slice. 6. Grill over direct high heat for 2-3 minutes on one side. 7. Flip & grill the other side 2-3 minutes. 8. (*Here’s the show-stopper!) Take two bricks – yes, real bricks. Lay them horizontally on their side about 1 skewer’s length apart. Lay the almost finished skewer on top of the bricks. The meat & onions will naturally hang vertically like a line of laundry. (Add a bit of pepper for the “dirty.”) 9. Call your friends over to revel at your grilling prowess. 10. Bask in the glory of your creative grilling superiority. Hope you like it!” Yes, we like it! Fun idea!

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