Thursday, May 19, 2005

bbq pork tenderloin

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i love to cook. and my favorite place to cook is on the grill. nothing brings out the caveman like a big piece of meat sizzling over the fire.

  • pork tenderloin, or really, any damned cut of pork you like

  • old bay seasoning

  • bbq sauce

rub the pork with the old bay seasoning so that it's not completely covered, but enough to really flavor the pork. cover and toss in the fridge while making the bbq sauce.

bbq sauce: 1 bottle of your favorite, or use my handy dandy super secret i've never told anyone this recipe before bbq sauce

  • 1 15 oz can of tomato sauce, or you can cheat and use catsup. either works. i like tomato sauce, and my kids like the catsup version

  • liquid smoke, just a little, like 1/4 tsp or so, adjust to taste when on the stove

  • 1/3 cup dark brown sugar, or lite brown with a tbs of molasses

  • 1 tsp garlic powder and 1 tsp onion salt, or onion powder and garlic salt

  • 3 tbs dark brown mustard, or any dijon style works too

  • a couple of very healthy glugs of russian salad dressing, adjust to taste. (0psst..yeah you. this is the secret part. the rest is really just a regular old bbq sauce that you can find in any good cookbook. i don't know what it is about the russian salad dressing, but it is perfect in this sauce. i use a ton of it, and then adjust up to taste)

  • tabasco sauce or other pepper sauce to taste

  • 1 tbs cider vinegar

dump it all in a pot and bring to a low boil. turn down the heat, and let simmer for a couple of minutes to blend the flavors. taste and adjust until it is just right for you. if the vinegar makes it a little too tart, sweeten with a bit of honey until it speaks to you .

in a pyrex or other dish big enough to hold the meat, pour about 1/2 the sauce over the meat, coating it well. let it sit like that while firing up the bbq.

i use a weber charcoal grill, and this is a perfect piece of meat to cook indirectly.
get the coals fired up, and divide between the two sides. put the meat on the grill between the coals, and cover.

turn the meat every 15 to 20 minutes, and baste with the remaining sauce. continue until the internal temperature is around 160 or so. turn the meat often enough so that the sauce doesn't burn on the bottom sides near the coals. it took around an hour on the grill, with a windy day and intermittent rain showers keeping the outside temps down. on warmer less windy days, the cooking time would be less. let the meat stand for at least 10 minutes before slicing thinly and pigging out.

edit 5/29: guess it would help if i proofread my posts. originally i stated 1 tbs of onion and garlic. sorry. that should have been teaspoon, not tablespoon.

for a complete list of my online recipes, follow the link here


Blogger edieraye said...

When we got married, my husband informed me that in case of an apocalypse he could still feed us by hunting and cooking over an open fire. Even if there was a complete economic meltdown at least I wouldn't go hungry. LOL!

5/19/05, 10:12 PM  
Blogger Lillie said...

Oh God, it looks delicious!

5/21/05, 2:11 PM  
Blogger WillyShake said...

Question: dividing the coals like that--is this to prevent flare-ups from dripping yummy meats or is it to balance the heat gradient or what? Thanks in advance!

5/25/05, 9:40 AM  
Blogger bothenook said...

the coal arrangement is what's called indirect heat. basically, it turns the grill into a coal fired oven. you will see the term often when looking at recipes for grill or bbq. what it does is allows the meat to cook like it would inside an oven rather than directly over the fire. it's especially important if you are cooking big things, like turkeys, or tenderloins as in this case. it's also good if you marinade something like chicken in a sugar or fruit juice containing marinade. you can sear over the coals, then place in the center, and cover. it takes a little longer to cook this way, but the chicken especially is great this way, because the meat cooks on the inside before burning the outside.

5/25/05, 2:13 PM  
Blogger bothenook said...

willy, one of the great resources for a grill dude is the weber kettle cookbook, available in most bookstores. it gives the scoop on all of this a lot better than i can. i had one 25 years ago, but lost it somewhere in the process.
i will say that i've made bread in the weber, and while it wasn't awardwinning, it was still pretty good. i think everyone with a weber and the cookbook has tried something along those lines, even if it was only once.

5/25/05, 2:15 PM  

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