I bought my first charcoal grill a few weeks ago, and so far I've just been reading/researching and doing dry runs (and seared some steak that I cooked sous vide). Now that tax season is behind me, figured it was time to try something new. Settled on Meathead's Sweet and Sour Pork Tenderloin with the D.C. Mumbo Sauce (http://amazingribs.com/recipes/porkn...sour_pork.html). Thanks to everybody who's provided help directly or indirectly via the forum here to get me started!
1. First, I trimmed the meat. Pork tenderloins from Costco.
2. Next step was to open up a beer. Settled on the Summer Ale from Fremont.
3. Next, I set up the grill, using the snake method other's here have helped me with.
4. Meat to grill. My temperature was too low, so as I waited for things to warm up, I ordered the Smoke 'n Sear Plus. I want to improve my temp management skills and knowledge, but sometimes you just have to spend the dollars on a shortcut.
5. I started the veggies on the kettle, but things were going too slow, so put them on gas to speed things up and free up the coals for the pork:
6. Whoops, overdid the pineapples a bit!
7. Meat off grill. By the time I was comfortable that every part of the tenderloins had hit the recommended 140, most of it had hit 160 or even a bit higher. Cooking with the lid off, I was a bit worried it wouldn't cook evenly, or that there might be cold spots on the meat, so I went conservative. Hopefully over time I can get things dialed in and gain confidence.
8. Chop the meat up:
9. And put it all together! I don't know if I've had pork tenderloin before, so I don't have much to compare it to. But it was delicious, and despite being cooked 20-30 degrees above the recommended temperature, it was very tender! There's much to improve on for next time, it definitely wasn't perfect, but it was most definitely a success!
1. First, I trimmed the meat. Pork tenderloins from Costco.
2. Next step was to open up a beer. Settled on the Summer Ale from Fremont.
3. Next, I set up the grill, using the snake method other's here have helped me with.
4. Meat to grill. My temperature was too low, so as I waited for things to warm up, I ordered the Smoke 'n Sear Plus. I want to improve my temp management skills and knowledge, but sometimes you just have to spend the dollars on a shortcut.
5. I started the veggies on the kettle, but things were going too slow, so put them on gas to speed things up and free up the coals for the pork:
6. Whoops, overdid the pineapples a bit!
7. Meat off grill. By the time I was comfortable that every part of the tenderloins had hit the recommended 140, most of it had hit 160 or even a bit higher. Cooking with the lid off, I was a bit worried it wouldn't cook evenly, or that there might be cold spots on the meat, so I went conservative. Hopefully over time I can get things dialed in and gain confidence.
8. Chop the meat up:
9. And put it all together! I don't know if I've had pork tenderloin before, so I don't have much to compare it to. But it was delicious, and despite being cooked 20-30 degrees above the recommended temperature, it was very tender! There's much to improve on for next time, it definitely wasn't perfect, but it was most definitely a success!
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