Meathead’s Sweet & Sour Pork - Hung on the OKJ Bronco
We’ve made his Grilled Sweet and Sour Pork a few times and it’s just killer. That DC Mumbo sauce is no joke. I trimmed the pork tenderloins and hit them with PBC AP around 8am.
I filled the charcoal basket roughly 2-3 layers deep (maybe 2/3 full) with KBB. Lit 2 fire starters at 4:15pm and let that go in the Bronco with the lid up for 30 min, then closed the lid, left both vents fully open, and let it preheat for 15 min - it hit 375F. At 5pm I hung both tenderloins, hooked them thru the smaller end so the bigger end hung closer to the heat source. Got a surprisingly even cook on them.
20 min later added the veggie skewers.
At 5:45pm the tenderloins hit 145F and I took them off. This is exactly the timing I got on my PBC which was good to see.
We had it with garlic rice, it was sooooo goood!
I filled the charcoal basket roughly 2-3 layers deep (maybe 2/3 full) with KBB. Lit 2 fire starters at 4:15pm and let that go in the Bronco with the lid up for 30 min, then closed the lid, left both vents fully open, and let it preheat for 15 min - it hit 375F. At 5pm I hung both tenderloins, hooked them thru the smaller end so the bigger end hung closer to the heat source. Got a surprisingly even cook on them.
20 min later added the veggie skewers.
At 5:45pm the tenderloins hit 145F and I took them off. This is exactly the timing I got on my PBC which was good to see.
We had it with garlic rice, it was sooooo goood!
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