Man, it's coming down here in Austin

GrillMeister

We just had 2 inches of rain in like 30 minutes. It was tough, I just managed to pull off 3 big skewers of pork tenderloin and shut my egg down before the deluge hit. We lost a tree with the high winds, but we managed to get it cut up and out of the driveway before the next group of storm cells hit.[p]By the way Lawn Ranger, I did the Ginger Lime Pork Tenderloin tonight and it's a keeper.[p]1 Tenderloin from HEB 1 1/4 pounds cut into strips.
Marinade
4 TBS Vegetable Oil
4 TBS Oyster Sauce
2 TBS Turbinado Sugar
2.5 TBS Dizzy Pig Tsunami Spin
2 TBS minced Ginger
Juice from a whole lime[p]I normally use the sesame seed and peanut oil, but did not want that to distract from the pork flavor.[p]Man was this good!!! Getting it off the egg and getting it shut down before a massive down pour was even better![p]Cheers Ya'll[p]GM

Lawn Ranger

GrillMeister,
We've been getting hammered the past couple of days, also. That pig is good![p]Mike

poqal

At night the skies are a spooky orange and Interstate 95 has been closed every morning this week, thanks to the wildfires here in Brevard County. Send some of that rain this way. You have no idea how silly Ken looks doing a rain dance. :c)[p]Diana[p]

Unknown

GrillMeister,
I cooked Ginger Lime Pork Loin last night. Used loin as I didn't have tender loin in the freezer and going to the store is still a hassle here. I soaked the loin in orange juice for 2-3 hours to tenderize a bit and add some citrus flavor. Used the recipe posted on the DP site and substituted Coarse Dizzy Dust for the Raging River. It was great. I am not really familiar with cooking with Oyster Sauce - any input from the experts as to brands, what to look for, etc.?[p]

Lawn Ranger

poqal,
We need pics, if you please.[p]Mike