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