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  1. #1
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default Grilled Pork T/Loins & Shrimp on the Barbie

    Had two pork tenderloins in the fridge. I removed all fat and silver skin, washed and dried them.
    Had to include a couple Leinie's Creamy Dark Lagers to stay hydrated while working.
    Mixed up a marinade, good stuff Maynard! Placed the loins and marinade in the FoodSaver vac. marinater 2 hours.
    Grilled the T/loins over high heat about 10 minutes, turned and went another 10 minutes or so. They were still pink in the center. Pulled them off the grill and foiled, allowed to rest 15 minutes.
    While they were resting I worked up some shrimp. Tossed them in a nice coating and put a bit of EVOO on them. The coating had a bit of heat. Got them on skewers and on the grill over high heat for about 1 1/2 minutes per side, just until they turn white.
    Turned out to be good eats this evening!

    Marinated Pork Tenderloin
    Pork tenderloin marinates in sherry, cinnamon, brown sugar, garlic and soy sauce, for sweet, moist and tender results – it is GOOD.

    INGREDIENTS:
    1/4 cup soy sauce
    1/4 cup packed brown sugar
    2 tablespoons sherry (I didn’t have sherry, used 1 T. white wine vinegar, it was fine)
    1 1/2 teaspoons dried minced onion (fresh would be fine, Vidalia or other sweet onion)
    1 teaspoon ground cinnamon
    2 tablespoons olive oil
    1 pinch garlic powder (I used 2 cloves fresh garlic worked to a paste in my mortar & pestle)
    2 (3/4 to 1 pound) pork tenderloins, remove any fat and silver skin, wash and dry with paper towels.

    DIRECTIONS:
    1. Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a bowl and mix well, make sure the brown sugar dissolves. Pour into a large resealable plastic bag. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
    (I put everything in my FoodSaver vac. marinater for 2 hours)
    2. Fire up the grill, high heat.
    3. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook to desired doneness. They are best if still a bit pink in the center.

    Remove from grill and wrap in HD foil, allow to rest 15 minutes, SAVE any juices that may collect in the foil!
    Slice into medallions; pour any juices that may have collected in the foil over the meat, serve immediately.
    Grilled Shrimp Skewers
    For this recipe I used large shrimp, with a count per pound of 31/35. Each shrimp is about a half an ounce. Here's how to go about making this easy snack.
    First, light the grill, high heat.
    Ingredients:
    Two pounds 31/35 size shrimp
    Two tablespoons of Old Bay Seasoning
    One teaspoon black pepper – fresh ground is best
    One quarter teaspoon cayenne pepper (optional)

    [I used ¼ t. ground red hatch chile with just a pinch of cayenne, had nice heat]
    Two tablespoons vegetable oil
    Bamboo skewers (I prefer flat metal skewers)

    Mix the dry seasonings together; stir them in and toss with the shrimp. Add the oil to the shrimp, being sure each one is coated thoroughly. Thread the shrimp onto the skewers and put 'em on the grill, over direct, high heat. When threading the shrimp on the skewers go through them twice, it seems easier to go through the thick (head) end first then the tail, keeps them from turning on the skewer.
    Watch these shrimp close! It takes only a couple of minutes per side (more like a minute and a half) to cook this size shrimp. If you use a larger size, give 'em a little more time. When the shrimp turn white or opaque, they're ready to eat.
    Attached Images
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  2. #2
    Join Date
    Oct 2008
    Location
    Aldergrove B.C. Canada
    Posts
    522

    Default

    "Good eats" is right........ that looks so ***** !!!!! great job!!!
    Brand new smoker'
    Pippa (a.k.a. Joe girl)

  3. #3
    SmokyOkie Guest

    Default

    Great lookin' grub Mike!

    I'm interested in the sides as well. Is that green bean casserole? And what's that in the bowl?

  4. #4
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    That IS the famous green bean casserole. And in the bowl is authentic Waldorf Salad. None of the fake mayo stuff.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  5. #5
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Excellent looking meal. I could eat a couple plates of that.

    Love grilled shrimp.
    Jim

  6. #6
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Very nice Mike! Fine looking eats buster I've got a few tenderloins in the freezer. If I remember I'll give your recipe a try - Thanks.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  7. #7
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Thanks for the recipe Mike.Everything looks delicious!I doubt you had any shrimp leftover because they looked so good but I bet they would be great over a green salad or in some fried rice too.
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  8. #8
    Join Date
    Jan 2008
    Location
    Irving, Tx
    Posts
    633

    Default

    Great looking grub!

  9. #9
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    Very Nice!!!! I thought that was GB casserole,MMMMMMM

    Did you cook them on the Duo??? Grill Temps???
    MEMBER: BERGIE BBQ team 2011, 2012.




  10. #10
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Yep, on the C-G Duo. High temp. About the third mark down after preheating at max.
    I know. I know. It's a gasser. Some of us like the convenience and it was cold and snowing. I DO use the trusty ol' Buddy L charcoal kettle if I have the time and inclination. How old you ask? It's avocado green cast aluminum. And Buddy L went out of business a LONG time ago.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

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