Liddle Friday Loins

Eggtucky

Did some southwestern tenderloin, sweet taters tonight.. added some fresh cucumber in ranch dressing (low cal ), fresh tomatoes, squash and homemade apple sauce with a cinnamon sugar topping...pretty tasty for a liddle friday dinner :woohoo: :woohoo: cooked about 45 mins direct at 375 on the small w/CI grate...

TRex

That looks absolutely delicious - you have me cravin' sweet taters now!

Cheers,

TRex

AlwaysGolf

Hey Eggtucky, So what are you really gonna cook when it is really friday instead of thursday. One too many bourbons I suppose :laugh: :laugh: :laugh: :laugh:

Still a great looking cook regardless of the day!!

Eggtucky

Thanks man and while the sweet taters are delicious..you gotta try this southwestern rub for a tenderloin..some o the best I've eaten!

Southwestern Grilled Pork Tenderloin
Ingredients
2 Fresh Tenderloin (about 1 1/2 lb total)
5 tsp chili powder
1 1/2 tsp oregano
3/4 tsp ground cumin
2 garlic cloves, crushed
1 tbsp vegetable oil

Cooking Instructions
1. Mix seasonings and vegetable oil together in small bowl. Rub mixture over all surfaces of tenderloins. Place in large resealable bag. Refrigerate tenderloins 2 to 4 hrs.
2. Preheat egg to medium-hot (375-400 dome) direct. Grill tenderloins, turning occassionally, 15 to 20 minutes or until done (internal temp 155-165d F)

Slice tenderloins into medallions. Serve with grilled corn on the cob and marinated black bean salad or sides of choice.

Eggtucky

hehe..we call Thursday 'liddle Friday' here...as for real Friday..not to worry...I gotta couple 1 3/4" thick prime NY strips marinadin in a bourbon/soy sauce marinade for Friday :P :woohoo:

BamaFan

Looks good. That potatoe on the left looks like my uncle Mort :laugh:

TRex

Thanks for the recipe! Dem looks like good vittles!

AlwaysGolf

You learn something new everyday on this forum. Are the steaks before or after golf. What time is dinner.

Eggtucky

No golf tomorrow or Saturday :( ..work tomorrow and wife says I gotta clean out the garage saturday!!..grrr....dinner is between 6 and 7 pm CST tomorrow

BigGreenDawg

So how long you marinating those NY strips? 50/50 soy-bourbon?

Eggtucky

I try to marinade overnight in the following:

* 1 cup bourbon
* 1 cup soy sauce
* 1/4 cup balsamic vinegar
* 2 tablespoons sesame oil or olive oil
* 2 cloves garlic, minced
* 1 tablespoon minced fresh ginger

Then after the Trex I usually dust with some raisin the steaks or cowlick after the rest...as I take them off I put a tablespoon of pre-made cracked pepper and butter on each steak to melt during the 5 min rest..all I do is melt a stick of butter and add cracked pepper to it and put back in the fridge...stir it every half hour or so till firm so the pepper doesnt settle to the bottom..then scoop out and place on the hot steak as it comes off the egg...

TomM24

I feel for you. I have been resisting cleaning our garage for years. My view is if only your garage needs cleaning your better than 99% of the rest and you can clean it before you sell. A few years ago we were thinking of selling and all the realtor could suggest was to paint the inside of our garage. My house is 35 years old nobody has painted the inside of garage why should I?

Eggtucky

haha..that's awesome!..only one other occassion I can think of..son just bought a house and moved out..so now she has the 'clean up the nest' thing going and is ridin my arse to do the cleanin!! :blink: :blink:

ewillie

I've used a similar butter mixture, but my wife likes me to mix in some gorgonzola cheese before refrigerating, I have to say it's darn good.

Erik

QBabe

Something else you can do...instead of melting the butter, just let it soften, add the pepper, gorgonzola, whatever you want, mix it all up in a food processor, scoop it out, and form a "log" and wrap in waxed paper. Then, when you do steaks, you just pull out the now refrigerated and solid "log" and slice off a pat for the steak.

Works like a charm...

ewillie

MMMMMmmmmmm......Gorgonzola log.....