ES Reuter
TVWBB Member
The other night i tried a recipe from the charcoal grilling book and man it was tassssty.
the jerk tenderloin recipe.
woof it was good, served up with some jojo's and and nappa cabbage.
super juicy too.
then for tonight since you guys like action photos i was able to snag a few since this chili comes from me and i dont have much to stress about a new cook.
using full white ground turkey in the black iron
then the chili mirepox, onions carrots celery, green peppers:
i like to use serranos with seeds for the heat and i chop the celery leafs small for their flavor:
along with the chili dry spices i like to use either spicey V8 or regular, this allows me to hold off on the chicken stock and leave extra salt out of the process as the V8 has plenty of salt in it:
then all together with a dollop of s. cream, cheddar monty jack blend and green onions, and since we now have a publix we tried one of their small Chicago hard rolls:
trust me, both days were some great eats, the wife and i really liked the jerked tenderloin, if you have the book of webers charcoal grilling i suggest you try it out, how ever to make thing simple, you can beat together the peanut oil and the mustard for the base of the rub and then put your seasonings on rather than: mustard, rub then oil and make it all messy, the outside of the lion will crust up just fine with my method.
great eats, give em a shot if you got it.
esr
the jerk tenderloin recipe.
woof it was good, served up with some jojo's and and nappa cabbage.
super juicy too.
then for tonight since you guys like action photos i was able to snag a few since this chili comes from me and i dont have much to stress about a new cook.
using full white ground turkey in the black iron
then the chili mirepox, onions carrots celery, green peppers:
i like to use serranos with seeds for the heat and i chop the celery leafs small for their flavor:
along with the chili dry spices i like to use either spicey V8 or regular, this allows me to hold off on the chicken stock and leave extra salt out of the process as the V8 has plenty of salt in it:
then all together with a dollop of s. cream, cheddar monty jack blend and green onions, and since we now have a publix we tried one of their small Chicago hard rolls:
trust me, both days were some great eats, the wife and i really liked the jerked tenderloin, if you have the book of webers charcoal grilling i suggest you try it out, how ever to make thing simple, you can beat together the peanut oil and the mustard for the base of the rub and then put your seasonings on rather than: mustard, rub then oil and make it all messy, the outside of the lion will crust up just fine with my method.
great eats, give em a shot if you got it.
esr
