There are a couple fantastic Throwdowns going on right now
http://www.bbq-brethren.com/forum/showthread.php?t=177123
http://www.bbq-brethren.com/forum/showthread.php?t=176324
over in the BBQ Brethren Thowdown Sub-Forum
http://www.bbq-brethren.com/forum/forumdisplay.php?f=86
that I figured would be fun to get in on. If you've never seen, participated or voted on them you are missing out on the most fun you can have with your clothes on. Please stop by and become part of the fun. :becky:
Without further ado, I present a dual entry into both called Mongo's Glazed Char Siu Pork Tenderloin.
First off the following players for the marinade / glaze.
A pinch of this, a dash of that, a tablespoon of various goodies and a full blast of you know what and on to the stove it goes to coalesce into a hot gooey marinade / glaze.
While the marinade / glaze was cooling I trimmed, cleaned and split two pork tenderloins.
Into a bag with about half of the cooled marinade / glaze and off to the fridge to rest for quite a while.
After the stars wheeled overhead and every day was as long as the life age of the earth (LOTR mod), I pulled them from the marinade (focus dammit
).
From there I tossed them on Traeger for a nice dose of smoke.
Once they were about 3/4 done I moved them over to the Performer to apply more glaze and give them a nice char over a bed of Balrog free lump. :loco:
And here we have them resting peacefully once done outside in the 30 degree weather (notice the tiny skiff of snow to the left of the Performer).
When it was all said and done, I sliced a couple up and plated them with some Chinese hot mustard, toasted sesame seeds, extra sauce and a bunch of snap peas.
Please use the pic below for the money shot.
This was my first try at Char Siu pork and overall I was pretty happy with the results. I erred on the side of not overcooking due to the lack of fat in the tenderloin. It certainly was tender and juicy, but not 100% what my taste buds were expecting. Next time I think I'll try a traditional pork butt or sirloin for a little more forgiveness on the cook time as well as a more robust flavor. All that being said, there probably won't be any leftovers by the time the weekend arrives. :hungry:
Thanks for looking and come join us in the Throwdown fun. :becky:
http://www.bbq-brethren.com/forum/showthread.php?t=177123
http://www.bbq-brethren.com/forum/showthread.php?t=176324
over in the BBQ Brethren Thowdown Sub-Forum
http://www.bbq-brethren.com/forum/forumdisplay.php?f=86
that I figured would be fun to get in on. If you've never seen, participated or voted on them you are missing out on the most fun you can have with your clothes on. Please stop by and become part of the fun. :becky:
Without further ado, I present a dual entry into both called Mongo's Glazed Char Siu Pork Tenderloin.
First off the following players for the marinade / glaze.
A pinch of this, a dash of that, a tablespoon of various goodies and a full blast of you know what and on to the stove it goes to coalesce into a hot gooey marinade / glaze.
While the marinade / glaze was cooling I trimmed, cleaned and split two pork tenderloins.
Into a bag with about half of the cooled marinade / glaze and off to the fridge to rest for quite a while.
After the stars wheeled overhead and every day was as long as the life age of the earth (LOTR mod), I pulled them from the marinade (focus dammit
).
From there I tossed them on Traeger for a nice dose of smoke.
Once they were about 3/4 done I moved them over to the Performer to apply more glaze and give them a nice char over a bed of Balrog free lump. :loco:
And here we have them resting peacefully once done outside in the 30 degree weather (notice the tiny skiff of snow to the left of the Performer).
When it was all said and done, I sliced a couple up and plated them with some Chinese hot mustard, toasted sesame seeds, extra sauce and a bunch of snap peas.
Please use the pic below for the money shot.
This was my first try at Char Siu pork and overall I was pretty happy with the results. I erred on the side of not overcooking due to the lack of fat in the tenderloin. It certainly was tender and juicy, but not 100% what my taste buds were expecting. Next time I think I'll try a traditional pork butt or sirloin for a little more forgiveness on the cook time as well as a more robust flavor. All that being said, there probably won't be any leftovers by the time the weekend arrives. :hungry:
Thanks for looking and come join us in the Throwdown fun. :becky:
