I've been making Blue Burgers for a few years now and in my opinion 4 oz. of Blue Cheese is not near enough for 3lbs of meat. I usually use 4oz. per pound and I use 80/20 beef for juicier burgers. Lastly I top then with "buffalo onions" (grilled vidalia onion slices coated in wing sauce.

Reviewed On: Jul. 17, 2009

I've done pork tenderloin a few different ways and this was not one of my favorites. It made the meat very tender but did not bring a whole lot of flavor. To me tenderloin is a pretty bland cut on its own and it needs bold flavors to make it really shine. My favorite recipe is something similar to this then top it with pineapple salsa. Also, I find that leaving the tenderloin whole is a not the best idea. I cut mine into medallions then pound then flat. This gives you much more surface area and a fast grilling time.

Reviewed On: Jul. 17, 2009