June Gloom Summer Kickoff

The sun is shining, the flowers are blooming and June Gloom is in full swing. What better way to kickoff Summer than with a June Gloom Summer barbecue?grill-a-la-cart-series

It seems although burgers might be the unpopular option this Summer during your big backyard barbecue. Ground beef prices in April rose to a record $4.23 a pound, according to the Bureau of Labor Statistics, as beef prices have risen 14 months in a row, according to the U.S. Department of Agriculture. Just five years ago, hamburger prices were almost half that, at $2.36 a pound. Americans spent about $298 per person on beef in 2014, and $170 on pork, according to the National Cattlemen’s Beef Association, the highest dollar amounts in 25 years.Cal Flame Outdoor Kitchen

The good thing, however, is that pork prices have fallen the lowest in nearly five years, and half of what they were a year ago. Bacon and its beloved smoky taste have become ubiquitous, popping up in foods like all-bacon burgers, bacon-flavored milkshakes and even bacon-topped maple and chocolate doughnuts.

This year, why not grill something new? Try the following recipe at your outdoor barbecue:

Caribbean-Spiced Pork Tenderloin with Peach Salsa Recipe

TOTAL TIME: Prep: 15 min. Grill: 20 min.
MAKES: 4 servings

Ingredients

3/4 cup chopped peeled fresh peaches
1 small sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Caribbean jerk seasoning
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon seasoned salt
1 pork tenderloin (1 pound)

Directions

  1. In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork.
  2. Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa. Yield: 4 servings (1-1/3 cups salsa).

For more delicious pork recipes, visit Taste of Home, herecalflame-grill-2

Find the perfect barbecue grill to suit your BBQ style at Cal Flame BBQ. Find a local dealer near you, here.

Dads & Grads Sweepstakes

ENTER CAL FLAME’S DADS & GRADS SWEEPSTAKES TO WIN!

Enter today! Visit the official Cal Flame BBQ Facebook fan page and enter the DADS & GRADS Sweepstakes. Complete and submit an entry form by Father’s Day, June 21st to win a Cal Flame Utensil Set with Apron and Glove! Three lucky winners will be selected. Dads-and-Grads-Sweepstakes-960x270_2

HOW TO ENTER:

  • “LIKE” Cal Flame BBQ on Facebook.
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  • Then, share your entry on your timeline with family and friends to increase your chances of winning!

Contest begins May 19th, 2015 and ends on Father’s Day, Sunday, June 21, 2015 at 11:59 PM PST. Entries received after the deadline will not be eligible to win.Dads-and-Grads-Sweepstakes-600x450_2

Must be at least 18 years of age to enter. Sweepstakes only available to residents of the contiguous United States. Three (3) sweepstakes winners will be chosen randomly. Winners will be announced on or before Friday, June 26, 2015 via Facebook and contacted directly to collect prizes. Inability to contact a winner may result in disqualification and selection of an alternate winner. Valid email and phone number are required to enter. This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook. You are providing your information to Cal Spas/Cal Flame and not to Facebook. By participating in this promotion you agree to a complete release of Facebook from any claims. Participation in this promotion is subject to the official rules.