Ready for the storm

Gator Bait

 
Morning All, Two days ago I decided to egg some food for our stormy weekend. I had been to Sam's where I found pork tenderloins marked down. I think the 4 tenderloins were $12-13. I heavily injected them with:

1 C teriyaki sauce
3/4 C dark brown sugar
1/2 C maple syrup
2 T Goulden's spicy brown mustard
1 T garlic powder
1 T onion powder
2 T Texas Pete Hot Sauce, Garlic flavored

After injecting I marinated them in the same over night. I made the marinade so sweet to counter the saltiness of the teriyaki sauce. I tied two tenderloins side by side, thick end to thin end to help give them a uniform thickness and cook more evenly. After cooking I let them chill in the frig over night so they would slice nice and thin the next day.

On the egg, the egg was set up indirect w/ drip pan and between 300º and 350º. It took about 45 minutes to get them up to 135º, I then covered them with foil and let them rest in the frig over night.


Sliced thin and ready for the FoodSaver and maybe a Cuban sandwich or two or three.


They are tender, very lean, juicy and have good flavor from the marinade.


The egg was hot and the storm was coming and I had a 3# package of smoked sausage from an earlier trip to Sam's and decided to throw them on. I was expecting it to rain hard much of the weekend.




These are way to salty, next time I try another brand.


A nice looking New York strip steak that I grilled for dinner last night after slicing the tenderloins.


Mmmmmm, Juicy!


The good news is that Tropical Storm Bonnie was a fizzle, may all our storms do the same! We had very little rain and very little wind. Very lucky! The radiator in my car sprung a leak yesterday so I parked it in the driveway till next week. I plan on a quiet weekend regardless of what the weather does. The other good news is I wont have to cook for days.

Have a great weekend everybody,

Gator

 

HungryMan

good looking cook. I was going to be in your area yesterday, but didn't go due to the weather. I think it was less that a normal thunder storm that we used to get in FL.

Rascal

Nice cook! Too bad the sausage was so salty.. it sure looks good!

cookn biker

Wow, that's alot of meat Blair!! It all looks juicy, fresh and tasty!! Glad the storm fizzled out for you all.

pattikake

Wow looking good, Glad the storm passed and everyone is safe.

Enjoy your weekend.

Patti
Wichita, KS

Gator Bait

 
Thanks, it was far less rain and wind then many of our thunderstorms but I'm not complaining. If all of our storms would be like that I would be happy.

Gator

 

Gator Bait

 
Thanks Rascal, It does look good, that is why I tried it for a second time. My first impression was the same, way to salty and I like salt. Ah well, we live and learn . . . I hope.

Gator

 

Gator Bait

 
Thanks Molly, we dodged the bullet again. I pray that is how the whole summer goes. My fingers are crossed.

Blair

 

Gator Bait

 
Thanks Patti, the big storms are the down side to living here. We cross or finger a lot and glances toward the heavens aren't always to check the weather. :laugh:

Have a great week end,

Gator

 

2Fategghead

Hey Gator, I especially liked you tenderloin cook. I may try it soon. Did you slice it up by hand or did you have a slicer? I may cook one up for supper one afternoon. I'm glad the storm fizzled out. Tim

Metalhead

daaayyyuuuuuuuummmmmm, this food looks incredible. You just made me seriously hungry. Can't wait to fire up Greg Sr. this afternoon and smoke 12 leg quarters. Gonna make some serious chicken salad for work this week.

cut up smoked chicken
capers
onion
mayo
apples
and walnuts
splash of mustard

yum yum

now of course I'm gonna do some kielbasa also :side:

Gator Bait

 
Hi Tim

Thanks, My slicer is my very sharp 8" Shun Classic chefs knife. I am just as happy doing it by hand as any other way.

A good sharp knife is a pleasure to use once you learn what is fingers and what is not. :laugh:

Gator

Fluffyb

The pork marinade sounds and looks delicious! Was trying to decide what to do for dinner tomorrow and that looks like a winner. I have a tenderloin in the freezer. Glad the storm was not as bad as anticipated.

Gator Bait

 
Thanks Metalhead, that sounds just like my mothers recipe sept she never had grilled chicken to make it with , your right good stuff. Kielbasa will be better than the sausage I have, this stuff is way to salty.

Gator

 

2Fategghead

Thanks Gator. I asked because your slices looked uniform and thin. I like the sound of the cook and have never done it. Just yesterday I was looking at some tenderloin's in Wally world and considering picking one up. The ones I seen were in cryovac pack's with some kind of juices in the packages. I think I would rather do me own injections and marinate. Tim

2Fategghead

Gator Bait wrote:

 
Thanks Metalhead, that sounds just like my mothers recipe sept she never had grilled chicken to make it with , your right good stuff. Kielbasa will be better than the sausage I have, this stuff is way to salty.

Gator

 

The Kielbasa I tried about a week ago was salty to me. We have been eating the skinless Italian sausage. :P

Gator Bait

 
Thanks Teresa, We were lucky with the storm. Hurricane Andrew came across the tip of the state like that and people in Homestead could stand where their front steps had been and not recognize their own neighborhoods.

Gator

 

Gator Bait

 
These were in cryovac also, two to a package in their own juices. Sam's had two packages bundled together. Publix meat department is nice enough to give me the nice heavy butchers twine. One of these days I am going to see if I can by a whole ball of it from them.

Gator

 

Fluffyb

The pork marinade sounds and looks delicious! Was trying to decide what to do for dinner tomorrow and that looks like a winner. I have a tenderloin in the freezer. Glad the storm was not as bad as anticipated.

Gator Bait

 
I think there is a lot to be said for making your own sausage. I have a hard time justifying the cost of the hardware because I live a lone. When my parents were alive I would make homemade country sausage and that was great. I would get ground pork from Publix and would have to add some fat to it. It cooks better with the right amount of fat. I would mix it with salt, a little pepper and a fair amount of sage and a bit of ice water (gotta keep everything as cold as you can, just good practice). It was identical to the sausage made and sold in many butcher shops. We always cooked it in patties. Mornings if you got a little maple syrup on that side of the plate it was wonderful. For supper with a big spoonful of apple sauce and a baked tatter and it was heavenly.

Gator