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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-19-2011, 03:58 PM
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#1 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Recipe: Maple Ancho Glaze (pics)
Maple Ancho Glaze
Here's a recipe that I developed today to adorn some beautiful pork tenderloins that I'll be grilling for dinner tonight. I'll post a shot of the finished pork later.  Ingredients 1 cup Pure maple syrup, grade A amber 1/2 cup orange juice 2 Tbsp Butter 2 Tbsp Bourbon (optional) 1/2 tsp Ground ancho chile 1/4 tsp Sweet paprika 1/4 tsp Ground ginger 1/8 tsp Smoked paprika 1/8 tsp Cinnamon Method Heat the syrup and butter in medium sauce pan over medium heat.  When the butter is melted add the remaining ingredients. Bring just to a boil then reduce the heat to medium-low and simmer 10 minutes. Brush on the carnage of your choice just a minute or two before you take it off the grill. Enjoy! ----- John |
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03-19-2011, 04:03 PM
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#2 |
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is one Smokin' Farker
Join Date: 07-28-10
Location: Centennial, Colorado
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That's another one I'll just have to try!
Jim Beam makes a cherry flavored Bourbon called Red Stag I'll bet that tastes just fine in your recipe. |
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03-19-2011, 06:05 PM
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#3 |
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Full Fledged Farker
Join Date: 01-11-11
Location: Leavenworth, KS
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Sounds good. Don't know how you come up with your recipes but you put out some good ones. That is why I like this site, I have learned lots from everyone.
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Brinkman SNP, 40 yr old Kamado, Chilie Roaster, UDS, KCBS MCBJ, PBC |
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03-20-2011, 12:46 AM
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#4 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Well, the glaze was good, but I will double the ancho and add about a
quarter teaspoon of cayenne and a teaspoon of kosher salt in the final recipe. I soaked the tenderloins in Kosmo's Pork Soak for four hours then grilled them using what I call a "redneck soo veed" (reverse-sear)  . I cookedthem indirect to 140* internal (with a whisper of cherry smoke) then seared them direct for just a few minutes per side. I overcooked the pork by about five degrees, but it was still tender. The Kosmo's soak probably saved me.  I served it with oven-roasted tri-color fingerling potatoes and some grilled pineapple wedges that I brushed with the pork glaze. T'was a good dinner, indeed. John |
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03-20-2011, 12:58 AM
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#5 |
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somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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man, sounds and looks awesome.
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Out. Again. |
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03-20-2011, 01:06 AM
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#6 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Final recipe:
Ingredients 1 cup Pure maple syrup, grade A amber 1/2 cup orange juice 2 Tbsp Butter 2 Tbsp Bourbon (optional) 1 tsp Ground ancho chile 1 tsp Kosher salt 1/4 tsp Sweet paprika 1/4 tsp Ground ginger 1/4 tsp Ground cayenne 1/8 tsp Smoked paprika 1/8 tsp Cinnamon Method Heat the syrup and butter in medium sauce pan over medium heat. When the butter is melted add the remaining ingredients. Bring just to a boil then reduce the heat to medium-low and simmer 10 minutes. Brush on the carnage of your choice just a minute or two before you take it off the grill. Enjoy! ----- John |
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03-20-2011, 02:36 AM
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#7 |
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On the road to being a farker
Join Date: 05-23-08
Location: anaheim ca
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Thanks for the post, this is going on my must-try list!!
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03-20-2011, 04:33 AM
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#8 |
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Full Fledged Farker
Join Date: 02-07-10
Location: Des Moines, IA
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Thanks for sharing your recipes John. You must have some very happy family members, friends and neighbors.
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Tom [B]Red Nose BBQ[/B] WSM 22.5" x 2 Weber Smokey Joe Weber Mini-WSM Weber Genesis gas grill Smokey Mountain gas smoker |
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03-20-2011, 05:24 AM
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#9 |
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is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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Definitely one to try, thanks!
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03-20-2011, 04:48 PM
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#10 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Thanks, all!
John |
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03-20-2011, 05:24 PM
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#11 | |
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On the road to being a farker
Join Date: 01-01-09
Location: Sydney, NSW, Australia
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Looks and sounds great, right down my alley too - I love maple syrup! The maple-butter-bourbon-ancho-sweetspices sounds like a match made in heaven. Not sure about the OJ (although on second thought, it would provide the sour element to the sauce), but I am willing to try! ;)
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03-20-2011, 05:29 PM
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#12 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Yup, the orange juice cuts the sweetness a little.
John |
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03-20-2011, 05:42 PM
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#13 |
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Full Fledged Farker
Join Date: 08-12-10
Location: Gray Summit, Missouri
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Man I wish I lived close to you, I would become your new Best Friend, This sounds fantastic. Can't wait to try.
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Weber Platinum, Jenn Air Gas, 3 UDS, Char Broil Big Easy,Super Fast Black Thermapen, Member SLBS, |
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03-20-2011, 09:17 PM
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#14 |
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is One Chatty Farker
Join Date: 03-06-11
Location: Hillsdale,Mi.
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Looks great and thanks for posting the recipe I'll give it a try........
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