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Bacon Wrapped Nagano Pork Tenderloin Brochette with Maux Mustard Honey/Maple Glaze

paqmanpaqman Posts: 869
The title says it all...

Plated:

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Out of the egg:


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Comments

  • nolaeggheadnolaegghead Posts: 11,019
    Looks damn good, paqman!  I've been thinking about brochette for a while.  Have the skewers in my wish list (I know you can use regular)....
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  • paqmanpaqman Posts: 869
    @nolaegghead It was awesome and on a weekday night on top of it (taking advantage of longer days after the switch from DST)!  The flat skewers are a set of Steven Raichlen brand that I received for my birthday a few weeks ago.  Beside being a tad too long, they are great.  The meat remained in place and did not roll when turning but I hardly see how I could fit more than 3-4 on the egg (it's a set of 6).

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • nolaeggheadnolaegghead Posts: 11,019
    Yep, I think the skewers in mind are Steven Raichlen brand.  Tip has like a 30 degree bevel and honed like a knife.  I believe the long ones can hang out the seam between the lid and base...obviously if you do that you can only flip 180 degrees....
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Solson005Solson005 Posts: 1,841
    Looks great! I have the shorter Steven Raichlen skewers and will add this to the ever growing things to try list. Thanks! 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • CPARKTXCPARKTX Posts: 731
    @paqman -- That looks amazing, do you have the recipe? 
    LBGE & SBGE.  Central Texas.  
  • calikingcaliking Posts: 5,291
    Nice!!! The title itself sets one drooling.

    What are those sides in the first pic? Potatoes with sour cream or acorn squash? They look really good too. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
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  • paqmanpaqman Posts: 869
    CPARKTX said:

    @paqman -- That looks amazing, do you have the recipe? 

    @CPARKTX The glaze was made with ~1/2 cup of maple syrup, ~2-3 tablespoons of honey, ~2-3 tablespoons of mustard from Meaux (dijon would be good as well)

    I sliced the tenderloin in cubes and then wrapped each cubes with bacon.

    Added some glaze before placing the kabobs on the egg and two more times while cooking.

    Cooked to temp

    10 minutes max of prep time

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • paqmanpaqman Posts: 869
    caliking said:

    Nice!!! The title itself sets one drooling.


    What are those sides in the first pic? Potatoes with sour cream or acorn squash? They look really good too. 
    Potatoes with butter and sour cream / brussel sprouts

    The skin of the potatoes was overcooked but the inside was pefect. Next time I will bake them indirect.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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