Hayden McCall
TVWBB All-Star
A friend of mine invited me over to his house for Memorial Day so I could cook for him. Well...not really...but you know how these things work when you're handy with a grill. LOL Anyway, I got reacquainted with an old friend. No...not my buddy that invited me over...but the Performer I bought him for Christmas a few years ago. *huge grin* At any rate...I made that sucker sing.
He told me he had some chicken breasts and two pork tenderloins. I'd just made the bourbon bacon BBQ chicken from Weber's Chicken & Sides, and it was delicious. So I applied that recipe to the breasts. I got the recipe for the pork tenderloain from page 126 of Weber's Charcoal Grilling.
I didn't even think about taking pictures until everything was pretty much done, and I was serving 4 people, so I unfortunately didn't get any pictures of the pork chopped up...but I assure you, everything was fabulous.
I've posted the chicken recipe before, so I won't regurgitate it here. Below is the recipe for the marinade, glaze, and dipping sauce. Enjoy.
Marinade
1/4c soy sauce
1/4c mirin (sweet rice wine)
1/4c hoison sauce
2T dark brown sugar
1T oyster sauce
1T Dijon mustard
1T minced garlic
1T minced ginger
1t Chinese Five Spice powder
Glaze
1/4c honey
2T dark brown sugar
Sauce
1/2c reserved marinade
1T rice vinegar
3T finely chopped scallions
1T hoisin sauce
2T toasted sesame seeds
1t dark sesame oil
In a small bowl whisk the marinade ingredients. Place the pork in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade. Place the bag in a bowl, and refrigerate 4 to 5 hours, turning occasionally.
In a small ovenproof saucepan whisk the honey and brown sugar
Remove the pork from the marinade, reserving 1/2c of the marinade and discarding the rest. Let the tenderloins sit at room temperature for 20 to 30 minutes before grilling.
Prepare a two-zone fire for medium heat. While the charcoal burns down, warm the glaze over indirect heat until fluid
Brush the grate clean. Grill the pork over direct medium heat, with the lid closed as much as possible, for about 10 minutes, turning and swapping their positions once. Brush on the glaze. Continue to cook over direct medium heat until the meat is barely pink in the center and the internaal temperature reaches 150F, 5 to 10 minutes, turning and brushing with the glaze occasionally and swapping their positions as needed for even cooking. If the glaze begins to burn, move the pork over indirect heat to finish cooking. Remove the pork from the grill, brush one more time with the glaze, loosely cover with foil, and let rest for about 5 minutes while you make the dipping sauce.
In a small saucepan mix the reserved marinade, rice vinegar, and 1/4c water. Bringt to a boil. Reduce the heat and simmer for 2 minutes. Remove the saucepan from the heat and stir in the remaining ingredients. Taste and add a few drops of soy if the sauce needs more saltiness and intensity.
Slice the pork and serve warm with the dipping sauce.
I'm so grateful my mother made me take two semesters of typing in highschool. LOL
He told me he had some chicken breasts and two pork tenderloins. I'd just made the bourbon bacon BBQ chicken from Weber's Chicken & Sides, and it was delicious. So I applied that recipe to the breasts. I got the recipe for the pork tenderloain from page 126 of Weber's Charcoal Grilling.
I didn't even think about taking pictures until everything was pretty much done, and I was serving 4 people, so I unfortunately didn't get any pictures of the pork chopped up...but I assure you, everything was fabulous.
I've posted the chicken recipe before, so I won't regurgitate it here. Below is the recipe for the marinade, glaze, and dipping sauce. Enjoy.
Marinade
1/4c soy sauce
1/4c mirin (sweet rice wine)
1/4c hoison sauce
2T dark brown sugar
1T oyster sauce
1T Dijon mustard
1T minced garlic
1T minced ginger
1t Chinese Five Spice powder
Glaze
1/4c honey
2T dark brown sugar
Sauce
1/2c reserved marinade
1T rice vinegar
3T finely chopped scallions
1T hoisin sauce
2T toasted sesame seeds
1t dark sesame oil
In a small bowl whisk the marinade ingredients. Place the pork in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade. Place the bag in a bowl, and refrigerate 4 to 5 hours, turning occasionally.
In a small ovenproof saucepan whisk the honey and brown sugar
Remove the pork from the marinade, reserving 1/2c of the marinade and discarding the rest. Let the tenderloins sit at room temperature for 20 to 30 minutes before grilling.
Prepare a two-zone fire for medium heat. While the charcoal burns down, warm the glaze over indirect heat until fluid
Brush the grate clean. Grill the pork over direct medium heat, with the lid closed as much as possible, for about 10 minutes, turning and swapping their positions once. Brush on the glaze. Continue to cook over direct medium heat until the meat is barely pink in the center and the internaal temperature reaches 150F, 5 to 10 minutes, turning and brushing with the glaze occasionally and swapping their positions as needed for even cooking. If the glaze begins to burn, move the pork over indirect heat to finish cooking. Remove the pork from the grill, brush one more time with the glaze, loosely cover with foil, and let rest for about 5 minutes while you make the dipping sauce.
In a small saucepan mix the reserved marinade, rice vinegar, and 1/4c water. Bringt to a boil. Reduce the heat and simmer for 2 minutes. Remove the saucepan from the heat and stir in the remaining ingredients. Taste and add a few drops of soy if the sauce needs more saltiness and intensity.
Slice the pork and serve warm with the dipping sauce.
I'm so grateful my mother made me take two semesters of typing in highschool. LOL
