Will I’m back at it again thanks to the help of my oldest son Reed. Not only does he take great pictures for my blog he can also cook a great meal. So this blog is a BBQ pork tender loin.
Reed and I will start out with a 3lb pork tenderloin. I have him cut the tenderloin almost in half than season it with Santa Maria seasoning from the Wagon Wheel. We do this to the tenderloin because the piece of meat is real thick and by doing this to the meat it will cut the cooking time down. Then Reed will place the tenderloin into a tin foil pan and marinate it in apple juice and ginger juice over night.
The next day I sauté a red onion and some carrots that Reed chopped up the previous night. I will sauté the mixture in LodeStar Farms lemon olive oil. This mixture will go between the sliced pork tenderloin. Make sure that the meat stays in one piece. Then fold the tenderloin back together with the mixture between the two pieces. The onion carrot mixture will sweat into the meat giving the meat the sweet flavor of the vegetables.
Now it’s time for the charcoal if you need help with this process look at my blog Apricot Coconut Tri Tip. Now place the tenderloin on the grill with the fat side up. I didn’t tie the pieces together but if you want to fill free to do so. When Reed placed the meat on the BBQ he had the fat side up, but during the cooking time the tenderloin unfolded and cooked without having to flip the meat.
Depending on the heat you will cook your tenderloin for 45 mins to an hour. This pork tender loin is going to be very juicy and full of flavor. I guarantee you’re going to be proud to serve this to your family and friends. I know I loved it!
3lb Pork Tender Loin
2 cups Apple Juice
2 Tablespoons Ginger Juice
3 carrots chopped
1/4 of a red onoin
Will let’s state the obvious I haven’t written in a while. I would like to say sorry to my followers, but I have a great reason. It is hard to write and damn near impossible to BBQ when you just have a left hand. I have had 3 surgeries in the last couple of months on my right arm and yes I’m right handed. So please forgive me and start looking for new post in the next few months. Thank you for your continued support and keep bbqing.
Ok so it’s fathers day weekend and I thought you might need a little bit of my help if your barbecuing for your dad. I’m just going to recap some of my favorite recipes and put a spin on one for you.
So I’ll start with the BBQ meat loaf I know dad will love this one because it’s my favorite recipe to make and to eat. It also reminds me of my dad because I remember the first meatloaf I ever liked was his bbq meatloaf. I also remember asking him were he came up with the idea and dad said “if you can cook chicken on a bbq why not a meatloaf?”
Now I really liked the oyster ginger top sirloin steak that I also used this marinade on a tri tip so I could eat more meat and feed more people at a lower cost. If your just cooking for 2 to 4 people use top sirloin but if your cooking for more than 4 people use the tri tip and you will not be disappointed. The flavor of this tri tip is just amazing! If your dad likes his meat on the sweeter side you should try my apricot coconut tri tip. This tri tip has a sweet taste but is still has the great taste of beef that your dad loves.
If your dad is a fish eater he will love the bbq salmon and tilapia recipe. If you live in the Oroville, CA area stop by the Wagon Wheel Market and pick up the fish and Santa Maria Seasoning there, along with the Lodestar Olive oil that makes the fish taste that much better.
For the side dishes to dads BBQ, try the Easy potato salad and the veggie skewers to round out the whole meal. The veggie skewers are a great way to eat vegetables and have fun doing it. The potato salad will be a hit because what dad doesn’t love bacon and potatoes.
Good luck cooking for your dad and Happy Fathers Day to all you dads out there.
If you are looking for great gift ideas look at these pages for great ideas.
So this post is for those of you who like to eat vegetables without the meat. There are a lot of different vegetarian barbecue options, but my favorite is vegetable skewers.
The skewers are made with red onion and four different kinds on squash. The squash types are panty, crook neck, morrow, and zucchini. I cut all the squash to half inch by half inch pieces. Check out meat on a stick for the skewer process. I cut the red onion to the same size as the squash.
Once all the vegetables are on the skewers I brush all of the skewers with lodestar farms garlic olive oil. The red onion and garlic olive oil combine to create a distinctive flavor that mixes well with the smokiness from the charcoal and mesquite wood chunks. I place the skewers on the grill for 20 minutes and flip them over and cook them for 10 more minutes.
Vegetable skewers taste great with vegetables only, but I prefer to add meat. For the vegetarians and vegans this is an excellent barbecue option.
The last time I posted a recipe using fish, you the readers, really responded well to it, so I figured what the heck, let’s barbecue fish again. So here we go with BBQ, wait for it… FISH TACOS. That’s right BBQ fish tacos
The whole fish taco thing is fairly new to me. Since I really just started barbecuing fish a short time ago. I have found that I am liking the white meat fish better than the pink meat fish. The fish I am using to prepare the taco meat is orange roughy its a whitefish that comes in pretty good sized filets. I cook approximately 1.5 lbs for 15 minutes on each side using Kingsford charcoal. You can read my earlier post BBQ Fish to see the charcoal placement. I use fresh vegetables from Oroville, Ca farmers market. I use flour and corn tortillas because I can never figure out which one I like until I start to eat.
I use Morse Farms new mandarin olive oil on the fish to give it a little more flavor and the oil also prevents the fish from sticking to the tin foil on the grill. I will season the fish lightly with the Wagon Wheel Market’s Santa Maria seasoning.
When the fish is finally cooked I place the fish in a big mixing bowl and mash it with a potato smasher. Then I squeeze lemon and lime onto the fish and smash it a little more. But, before the smashing begins I place the tortillas on the grill to warm up. I leave the tortillas on the grill for only about 5 minutes. That way when the smashing is complete the tortillas are ready.
My family and friends like to add tomatoes,avocados, and mango salsa to the fish tacos and they all tell me that the fish tacos taste great. I’m a simple man, so I just add some cheese to my fish taco. Any way you eat them I know you will love them.
1.5 lbs of fresh fish of your liking
salsa of your liking
Last Saturday I was talking with my parents ninety year old neighbor about all the food that we have eaten at his place over the years. We both came to the conclusion that his shish kabobs were the best thing that we had consumed at his house. So I thought it would be fun to try and make my own and call it Meat On a Stick.
My thought was to use a tri tip and cut it up into cubes about the size of stew meat, but I’m lazy so I asked the butcher at Wagon Wheel Market if he could cut my tri tip into cubes for me, and he said, “yes”’ with a smile on his face. While I was waiting for the meat to be sliced into shish kabob sized cubes I started looking around the store for fruit and vegetables to accessorize the meat on a stick. I grabbed a pineapple, a red bell pepper and some mushrooms. I thought that the flavors would blend with each other well and complement the tri tip nicely.
When I get home I grabbed a zip lock bag and poured 3 tablespoons of soy sauce, 4 tablespoons of ginger juice from the Ginger People, and 4 tablespoons of apricot gourmet dressing from Antelope Creek Farm. Then I added the 2.5 lbs of cubed tri tip to the bag and placed the meat mix in the fridge for about twenty-four hrs. You can marinate the meat for less time if would like. I recommend no less than 6 hrs.
After the meat has marinated the real fun begins by placing the bell pepper, mushrooms and pineapple on the stick. Oh, I almost forgot to tell you to soak the sticks or skewers in water for at least 4 hours or your sticks will burn up. Now back to placing the meat and stuff on the skewers. There is no right or wrong way to place the meat and vegetables and/or fruit on the sticks. Get creative and vary the patterns.This part of the process takes the longest but if make it a family thing it becomes fun and faster.
Now that everything is on the sticks place them on the BBQ. You can see my method for this in bacon onion burgers. Just wait about ten minutes then turn the meat on a stick and wait about two more minutes. The meat will be tender and full of great flavor. I guarantee you will love the meat on the stick.
2.5 lbs tri tip
4 tablespoons Ginger Juice
4 tablespoons apricot gourmet dressing from Antelope Creek Farm
3 tablespoons soy sauce
1 pineapple cubed
1 bell pepper sliced and cubed
1 dozen mushrooms
I missed last weeks post due to life becoming… well life. It was an extremely busy week that involved hospitals, goats and kids, so there was little time to write. This is my tenth post, that’s right, the tenth post, so I didn’t want it to be lame or seem forced. I figured it would be better to skip a week.
This week I will feature J Lee Roy’s barbecue crew as they prepare for an epic weekend of sales at Feather Fiesta days in Oroville CA. Our feather fiesta days draws the entire town to one location for a weekend of food and fun.
The fun for the J Lee Roy’s crew begins weeks in advance. The preparation starts with choosing the right pork butt and ends with various culinary details such as ensuring there are plenty of napkins and enough of that sweet and delicious sauce on hand.
The Friday afternoon before the event Sam the cook of the crew lights the 16 foot Holstein BBQ. It takes about 30 minutes for the BBQ to heat to the temperature that Sam wants. Within ten minutes Sam has 30 pork butts on the grill. He lets the meat cook for 10 hours before he takes the pork off the grill and wraps it in individual pieces of tin foil and places them in an ice chest, without the ice. Even after it has been removed from the grill the pork continues to cook due to the heat that the meat is giving off inside the ice chest and foil. By the time the J Lee Roy’s Crew makes the first sandwich the pork has cooked for about 16 hours.
The J Lee Roy’s station is a flurry of activity on Saturday morning. Crew members are lighting the stove in the mobile sales trailer, setting up shade structures and tables pulling the meat off the bone so that there is hand picked pieces for each delicious sandwich. Once the meat is on the sandwich someone else adds the perfect amount of J Lee Roy’s Dippin Sauce.
After watching all the weeks of preparation, cooking, setup of the event and the tear down and clean up of the event I have a great deal of respect for this crew.
If you live in Northern California you can find J Lee Roy’s Dippin Sauce in the meat department at Raleys, Savemart, Holiday Market, FoodMax and Wagon Wheel Market. It is also in the condiment aisle at Safeway. If you don’t live in the area click the link and order online.
Well, this post was going to be a stir fry to let you know I don’t just BBQ all the time, but the weather is now in the 80’s, and the rain has finally ended, so the stir fry is going to have to wait. It’s BBQ weather!
I start with 3 pounds of top sirloin that I age for two days in the refrigerator. This tenderizes the meat. The day before I plan to barbecue the top sirloin I make the oyster, ginger marinade. The marinade ingredients are as follows: 5 ounces of oyster sauce, 5 ounces of soy sauce, 2 tablespoons of ginger juice and a pinch of Chinese 5 spice. Once the marinade is mixed I heat the sauce in the microwave for forty-five seconds. Then I put the marinade in a trusted ziplock bag. Once the marinade is in the bag, I drop in the meat and squeeze any excess air out of the bag before sealing it. I let the meat marinate for twenty-four hours before I barbecue it.
For those of you that have read my past blogs you now know my system for the charcoal and for all the first time readers I use Kingsford charcoal. Light the coals and wait for them to get white hot then spread the coals so half are on one side and half are on the other side. Then place the meat between the charcoal piles where there is no direct heat. This allows the meat to cook without the flare ups that burn the outside of the meat but leave the middle uncooked. I also add apple, mesquite and/or hickory wood chunks.
Now place the steaks on the grill for ten to fifteen minutes then turn the steaks and cook them for another ten or fifteen more minutes. I like my steaks medium well so I cook them for fifteen minutes. When you take the steaks off the grill allow them to set on the counter for five to ten minutes before serving. When you cut into these steaks they are going to be very tender and full of great flavor. You will be able to taste the ginger in the first bite and then as you continue to eat the steak, the oyster sauce and ginger come together for some killer flavor, and the soy sauce adds just the right amount of saltiness. I know that you are going to love these ginger, oyster top sirloin steaks. I sure do!
3 pounds top sirloin
5 ounces oyster sauce
5 ounces soy sauce
2 table spoons ginger juice
Pinch of Chinese 5 spice
I’ve been asked, “were do you come up with your ideas for the BBQ?” Well the answer is pretty basic. I just look for different ideas in the store, and I try to mix ingredients together that I know I like. So this post is a family creation.
It’s starts with a simple tri tip. As stated in the previous post, “Coffee tri tip”, this meat is juicy and has great flavor. The marinade for the tri tip this week is beer, apple juice, soy sauce, ginger juice, apricot, and coconut oil. It seems like there is a lot of ingredients but they all go together really well.
Grab a ziplock back and pour in the following ingredients: 1/3 cup apple juice, 1/2 cup porter ale by Sierra Nevada, 1/4 cup of soy sauce, 1 tablespoon of ginger juice and 2 tablespoons of apricot cooking sauce by Antelope Creek Farm. Then shake up the mix. Before you place the meat in the marinade, punch holes all over the meat with a fork, so the marinade can get into the meat. Now place the tri tip in the fridge.
Remember I like to use Kingsford charcoal, as well as, hickory chunks and cherry wood chunks together. This adds a ton of flavor. When the coals are white hot spread the coals evenly to both sides and place a piece on tin foil in-between the coals, so there is no direct heat on the meat. Put the grill units in place and set the meat in the middle of the grill. Then place the lid on and wait fifteen minutes to turn the meat. Then wait 15 to 20 minutes more. If you like your meat more on the raw side use a meat thermometer to make sure the meat cooks to a safe temp.
Now you might ask what does the meat taste like? Will it is a sweet and juicy piece of tri tip that I know will surprise you.
If you try any of my recipes let me know what you think.
1/3 cup apple juice
1/2 cup Porter ale by Sierra Nevada
1/4 cup soy sauce
1 tablespoon ginger juice
1 tablespoon coconut oil
2 tablespoons apricot cooking oil