BBQ Jon Pork Tenderloin

Just tried this method tonight and it worked perfectly, I will do it again in the future and include photos, but here is the short version for now.

  1. Marinade the tenderloins by placing them in a freezer bag with Kraft or your favorite Italian dressing for about an hour.
  2. Sear the tenderloins on all sides over a charcoal or gas grill until the "look" is achieved with grill marks on all sides.
  3. Insert meat thermometers into the loin and move to indirect heat basting with spray bottle of apple juice.
  4. If using gas, reduce to low heat... or use indirect method 1 burner on 1 off, with the meat on the side that is off.
  5. Baste every few minutes until the thermometers reach 155F. The internal juices should run clear, pink in the center is good.
  6. Finish with BBQ sauce and let rest for 10 minutes.



Sliders - Miniature Burgers!

Small , cute and tasty these tiny burgers are an exceptional hit with the kids and are great for snacking on while waiting for the main course!

So if you have picky eaters or are entertaining the neighbourhood kiddies this dish is perfect fro such occasions.
Now everyone has there own ideas of the perfect hamburger mix and there are thousands of different variations to choose from on the Internet but one key factor is the breadcrumbs and an egg to hold everything together.

My personal concoction for todays hamburger mix included:

  • 1 Egg
  • 1/2 cup Kraft Ranchers choice salad dressing
  • 1 tablespoon garlic powder
  • 1 tablespoon Montreal steak spice
  • 1 tablespoon Clubhouse Cajun seasoning
  • Approximately 1 cup bread crumbs (Add breadcrumbs until you reach desired consistency to form burgers)
  • Medium ground beef (A nice variation is to mix 50% lean ground beef and 50% medium Italian sausage meat, however reduce the steak spice!)

Prepare your meat, add breadcrumbs till you get a dough like consistency.

Using a glass tumbler or rolling pin roll out your meat 1 inch thick.

Using a cookie cutter or a glass tumbler (A glass tumbler will actually pop the meat out of the glass due to air pressure), And cut your meat slab into burgers. Continue to roll out the remaining meat and cutting until there is none left.


Ready for the Grill!

Grill up your mini burgers! since it was snowing out side when I took these pictures I had to use the indoor grill :(, even on the indoor these little burgers will cook really fast so watch them closely!

Take a peak, if you have the "look" Flip! Notice the grill marks ;).

1 Kraft single slice will do 4 burgers!

And finally the finished product, I used dinner rolls this time, but if one could find or create miniature burger buns would be the way to go.

Charcoal - Is it ready yet?

With a picture worth a 1000 words what better way to cover this topic.

There are many different ways to light your Charcoal, many different types, and grades of Charcoal as well. We will cover theses things in an upcoming article, but for now I thought it prudent to start with some basics starting right at the beginning.

When I first started cooking on Charcoal and not having a clue what I was doing, I remember trying to cook up some chicken thighs, what I didn't know is that these little guys are like C4 over a flame and is one sure way to loose your eyebrows if you think you can grill these things! All that I can say is "wow"! Can chicken ever make a hell of a fire on coals that are not burned down yet , not to mention the absorption of lighter fluid flavour! So put these two together and you get a wonderful meal that is remembered by my family as "Airplane Wreckage".
So step one; light your Charcoal! in this example I have started this Charcoal by first spreading the Charcoal out on the bottom grill, spraying evenly over the coals with lighter fluid, I then stacked the charcoal into a small mound and lit it. POOF, FIRE!!!

Charcoal on Fire

Here we can see that the initial flame has settled down, looking closely you can see the red glow in the center and the edges are beginning to turn white.

In time you will develop a keen nose and will actually be able to tell when the lighter fluid has burned off..


At about the 10 minute mark its a good idea to poke your fire so to speak and move some of your briquette's around to ensure an even fire. Rotate the ones you can get to easily and move some of the less burned coals from the outside and place them on top pushing the center of the fire outward. If you are using lump charcoal this can be done with a small fireplace shovel.


Now were really getting hot , as you can see the red orange glow from the center of the fire, almost there!


DONE! Your coals are ready!, the outside of the briquettes have developed a white ash exterior, this usually take about 20 minutes. In this case being January it took me about 30 minutes till they were ready to go.


Spread out your coals and get cooking!