I'm In A Sticky Situation

thirdeye

This afternoon I made some Plum Pork, a Chinese appetizer served chilled and sliced with plum sauce and sesame seeds. The tenderloins get marinated, then grilled and basted with reserved marinade, then a glaze finish with a hosin & honey sauce. Man, these things remind me of Carwash mike's ribs. :laugh: All that sticky stuff sure can foul a guys grate. I had to do a 30 minute burn-off.

Richard Fl

Bet you were finished with the pork before the burnoff was over. Have a 2# boneless lamb leg going Moraccan this evening.LOL

lowercasebill

forget the burn i will send you the ultimate grid cleaner,,,

click

TomM24

A cold pork chinese appetizer. Looks great, never had it, add it to the list to try.

Salty Dog

Oxy-Clean can't hold a candle to the efficiency of that "machine" :laugh:

thirdeye

No way man. One small sample for quality and off to the fridge. It's for tomorrow and gets served chilled with a dipping sauce and sesame seeds. Going to make some Sesame Noodles to go with it.

Beli

Love the stuff.......looks like the shine on a new Audi... :woohoo:

JLOCKHART29

The glaze on those things look deeper that the clear coat on a full on custom. Just great!! Don't fall for bill's grill cleaner. She's savage. Ask him about his finger tonight!!

lowercasebill

savage blind and mean. mistook my finger for a lamb bone



evil creature steals my pillow too

Gunnar

Sticky but good situation, that almost looks like pure honey. Tenderloin served cold? Is that the appetiser you helped out with a couple of days ago with sesame seeds?

Big'un

PER-TAY!!!Looks awesome!

thirdeye

Yep that's the one. A couple of guys made it, and after visiting with them I had to do one too. I've always made 4 or 6 tenderloins and doubled the recipe for the marinade....As I mixed up the batch for the two I realized the marinade was a little shy because some gets reserved for basting. So I changed the amounts. Here is the revised version.

PLUM PORK

2 pork tenderloins

Marinade:
5 - teaspoons sugar
1-1/2 teaspoon salt
2 clove garlic, minced
1 teaspoon ginger juice (or the minced ginger in the tube)
4 tablespoons catsup
4 tablespoons soy sauce
5 teaspoons wine
1 teaspoon five-spice powder
Mix all of the marinade ingredients together, reserve about 1/3 of this for basting during the cook.
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Finishing Sauce:
1 tablespoon hoisin sauce
1/4 cup honey
Mix the hoisin & honey together.
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Plum Dipping Sauce with Sesame Seeds:
1 12 ounce jar of plum preserves (or jam)
2 tablespoons vinegar
1 tablespoon brown sugar (packed)
1 teaspoon finely chopped dried red chili pepper
1 clove garlic, minced
1 tablespoon finely chopped green onion
1/2 teaspoon ground ginger
sesame seeds

Combine all ingredients for the dipping sauce, EXCEPT sesame seeds, in a saucepan and bring to a boil stirring constantly. Remove from heat and cool. Refrigerate in a covered container overnight to blend flavors. Prior to serving, toast sesame seeds and place in a separate bowl.
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Cooking Method:
Make the dipping sauce one or two days before you plan on cooking. Make the marinade and marinate pork for at least 4 hours, or overnight (8 hours) if you wish. Make the finishing sauce while the cooker is coming up to temp, keep at room temperature. The finishing sauce can be thinned with a little apple juice.

Preheat cooker to 375° with an indirect set up. Roast the tenderloins until the internal temperature is around 150°, basting occasionally with the reserved marinade. Turn & rotate as needed. When close to done, baste with the finishing sauce, remove and rest for a few minutes. You can add more finishing sauce to even out the coating.

Either ramp up the cooker and briefly move the tenderloins directly over the coals or move into an oven set on broil in order to glaze the meat. Be careful not to burn the glaze.

Let pork cool and cut into thin slices. Dip the sliced pork into the plum dipping sauce, then into the sesame seeds. Then enjoy.

thirdeye

Here is the plated appetizer...