TOTW for July 13

another one - Grilled Pork Tenderloin

This takes a little bit better relationship w/ ones grill and how fast something is cooking, and not completely burning

Pork Tenderloin unseasoned
Tub of Montreal Pork rub, black label -> green band around writing
good thick barbeque sauce, something dark in color, usually smoother and sweeter tasting to offset the boldness of the rub



Mix some of the Prok rub with some BBQ sauce until you have a paste that is still fairly runny, but wont run off, if poured on.
Pour/rub this all over the tenderloin

Fire up the coals, and then go rub some more dry pork rub over the entire tenderloin.

While the coals are still a little hotter than normal throw the tenderloin on. I know, its going to burn the outside just barely, thats what you want. Keep a close eye and do not let the tenderloin burn badly, you just want it a little burned to hold in the juice. Make sure to keep turning/flipping the tenderloin, so that it gets even


Once the coals start to cool, like normal, cook the tenderloin 35-40 mins, or until meat it fully cooked.

The little bit of burn on the outside holds all the juice/flavor in.

Great thing to cook for a small group, b/c you will have time to hang out and have a beer while its cooking.
 
Very, very nice... I appreciate the new ideas, especially for the Lemonade! ;)
I have another, this one is good for summer cookouts and also for tailgates...

7-Layer Nacho Party Dip

1# ground beef
1/2 a medium onion, chopped
salsa of choice (we like the Harris Teeter smoked chipotle in this)
seasonings of choice (garlic powder, cilantro, salt, pepper, cayenne, "Cajun" spices)
1 can refried beans
1 package cream cheese
1/2 a container of sour cream
1 package of guacamole
8 oz. package of shredded 'Mexican Cheese blend'
1 medium or 1/2 of a large chopped tomato (or more salsa)

Brown ground beef in a cast iron skillet (or other oven-proof pan, since it is also the serving dish), drain most of the grease then add chopped onion; the grease leftover helps cook the onions.

This would be a good time to preheat the oven to about 350.

Add salsa and seasonings to taste until it all kind of holds together. You don't want it to be runny but you also don't want it to be crumble-y. Sometimes I add a little beer, too.

Spread out the seasoned meat in the pan and then layer chunks of cream cheese. Put the whole thing in the oven to allow the cheese to soften so you can spread it out on top of the meat. Once this is accomplished, spread the can of refried beans on top of that.

Have yourself a beer, spreading is tough work.

Sprinkle or spread out the shredded cheese on top of the beans. I usually save some of the cheese for the very top at the end. Put the whole thing back in the oven for 10 or 15 minutes (long enough to melt the cheese) and then turn it to Broil for about 3 minutes, until the cheese is good and bubble-y but before it burns! Once out of the oven, put spoonfuls of sour cream and guacamole on top. Also add the chopped tomatoes (or more salsa) and the rest of the shredded cheese.

I try to keep this warm until served and use the little round chips so you get a better chip to dip ratio without having to double-dip!
 
lemon/vinegar pork ribs

OK, this is a summer favorite around the house. I just estimate everything, so play with it to your liking...

5-6 pound of baby back pork ribs work best but any other pork ribs will work, even country style...

use Cavendar's as a dry rub. I use salt free, but either if fine. Be very liberal. I usually add more pepper and garlic.

put ribs in large baking pan. Keep ribs together or cut in 5-6 rib portions. do not stack ribs but place side by side. I use the aluminum foil ones because they are easily disposed of and I don't have large enough baking pans.

add water, red wine vinegar, and lemon juice in equal portions to cover the ribs at least 75%. Cover and put in refigerator for at least 2 days and turn, baste, season regularly.

After 2 days, pull ribs from refigerator. place each rack of ribs in heavy duty foil and loosly wrap. Put on grill on indirect heat. This usually takes about 2-3 hours of cooking. Ensure the marinade doesn't evaporate from the foil completely because they will be dry and burn. After about 1 hour I pull the ribs from the foil and put them on direct heat for a little char. After they are charred a little, put them back in the foil and finish cooking on the grill on indirect heat.

The ribs are done when the bones pull out easily. You can pull them early if you like to eat the meat off the rib, etc.

It has a distinct flavor, but its very good. Change up the seasonings or type of vinegar and amounts of liquids for varrying flavors to your liking. For a little more spanish flavor, I use lime juice and chopped fresh cilantro in the marinade along wiht a little chilli powder, etc.

for those of you that are grill challenged, this recipe works well in the oven.

Enjoy.
 
Cyd made this for a gathering we were at a few weeks ago, it is DAMN good, and could pretty much replace most main courses.

trailhugger said:
7-Layer Nacho Party Dip

1# ground beef
1/2 a medium onion, chopped
salsa of choice (we like the Harris Teeter smoked chipotle in this)
seasonings of choice (garlic powder, cilantro, salt, pepper, cayenne, "Cajun" spices)
1 can refried beans
1 package cream cheese
1/2 a container of sour cream
1 package of guacamole
8 oz. package of shredded 'Mexican Cheese blend'
1 medium or 1/2 of a large chopped tomato (or more salsa)

Brown ground beef in a cast iron skillet (or other oven-proof pan, since it is also the serving dish), drain most of the grease then add chopped onion; the grease leftover helps cook the onions.

This would be a good time to preheat the oven to about 350.

Add salsa and seasonings to taste until it all kind of holds together. You don't want it to be runny but you also don't want it to be crumble-y. Sometimes I add a little beer, too.

Spread out the seasoned meat in the pan and then layer chunks of cream cheese. Put the whole thing in the oven to allow the cheese to soften so you can spread it out on top of the meat. Once this is accomplished, spread the can of refried beans on top of that.

Have yourself a beer, spreading is tough work.

Sprinkle or spread out the shredded cheese on top of the beans. I usually save some of the cheese for the very top at the end. Put the whole thing back in the oven for 10 or 15 minutes (long enough to melt the cheese) and then turn it to Broil for about 3 minutes, until the cheese is good and bubble-y but before it burns! Once out of the oven, put spoonfuls of sour cream and guacamole on top. Also add the chopped tomatoes (or more salsa) and the rest of the shredded cheese.

I try to keep this warm until served and use the little round chips so you get a better chip to dip ratio without having to double-dip!
Click to expand...
 
Teriyaki and Portobello Mushroom Chicken Sandwich

Thinly sliced boneless chicken breast

Chicken:
1/2 bottle of Kikkoman Teriyaki Glaze
3 oz. bourbon
oregano
garlic salt
pepper
Simmer and stir the glaze for a few minutes in a small saucepan
Aerate the chicken and baste with the warm glaze
Turn the chicken over and repeat on the other side

Let stand 1 hr
Grill to your liking

Portobello Mushrooms: (use full caps for the sandwich)
1/2 cup olive oil
1/2 cup red wine vinaigrette
dash of oregano

grill til warm throughout

Serve on an onion bun with whatever you like.
 
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