Chef Red’s Carolina Style!

Blueberry Pork Loin

This week Carolina arrives into Raymond James for a showdown in the NFC South.  For this game I bring something a little special for you all to try.  At this year’s tailgates I have been receiving rave reviews for presentation and flavor of this dish as I have been working to perfect this recipe.  This pork loin is something that catches everyone’s eye and packs a punch.  Make sure you have plenty of friends around for this one because it is a small feast.  At this week’s tailgate I will actually have a Pork Loin 3-way including my Blueberry Pork Loin, Carolina Style Pork Loin, and Apple Pork Loin.  Come to the tailgate and get you some!


  • 6-8 lb whole pork loin
  • Brine
  • Your favorite BBQ Rub
  • Blueberry BBQ Sauce


  • 8 cups apple juice
  • 2 tablespoons apple cider vinegar
  • ½ cup kosher salt
  • 1 cup brown sugar
  • 3 bay leaves
  • 6 cloves of fresh garlic, crushed
  • 1 tablespoon whole black peppercorns

Blueberry BBQ Sauce:

  • 3 cups fresh blueberries
  • 1 cup brown sugar
  • 1/2 cup red wine vinegar
  • 1/2 cup balsamic vinegar
  • 1 clove garlic, minced
  • 1 red onion diced
  • 1/2 dark beer
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ diced habanero pepper


In a large stock pot, bring all brine ingredients to a boil and stir until sugar and salt are completely dissolved. Transfer the mixture to a 1-gallon plastic container and refrigerate until completely cooled. Reserve about 1 cup of the brine in a spray bottle for later use.  Once the brine has cooled completely, add the loin for at least 6 but no more than 12 hours. Remove the loin from brine and coat with the BBQ rub (I prefer homemade, but any store bought will work).

Heat your grill to medium heat.  Place the loin on the grill and grill for 30 minutes.  Make sure to spray the loin with the reserved brine every 10 minutes to keep it from drying out.   After 30 minutes slice the loin length ways to make a cavity.  Do not slice all the way through.  Poor some of the Blueberry BBQ sauce into the cavity.  Grill for another 30 minutes continuing to mist with the reserved brine.  Poll the loin off the grill and slice into medallions and then poor the rest of the BBQ sauce over the slices.

For the Blueberry BBQ Sauce:

In a medium saucepan add all ingredients and heat on medium-low heat and cook for 1 ½ to 2 hours.  Puree mixture with stick blender or put in a regular blender until smooth and thick.

*This recipe yields 10-12 servings.  Make sure you increase all amounts equally when tailgating with more friends.

Tailgate with Attitude!

Chef Red


A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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