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Awesome marinade

Thread in 'Cooking & Recipes' started by fast306stang, Jun 12, 2016.

  1. troutman

    troutman The Hen that laid the Golden Legos

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    Looks good. In for pics after meat is cooked.
     
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  2. fast306stang

    fast306stang The Hen that laid the Golden Legos Supporter

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    Poor man's charcoal grill...quick and easy...1st batch done. I didn't have any green onions this time and I used granulated ginger. Man, this is gonna be good!

    20200528_183547.jpg 20200528_183913.jpg 20200528_185015.jpg
     
    troutman, 7pt62THOR and DinkyDau like this.
  3. DinkyDau

    DinkyDau Your only as good as your word! Supporter

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    Mighty Fine Grub you got there!!!
     
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  4. fast306stang

    fast306stang The Hen that laid the Golden Legos Supporter

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    Thank you Sir!
     
  5. fast306stang

    fast306stang The Hen that laid the Golden Legos Supporter

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    @troutman

    Filleted pork tenderloin is where it's at...this is another level...

    20200528_190311.jpg 20200528_185509.jpg
     
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  6. troutman

    troutman The Hen that laid the Golden Legos

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  7. fast306stang

    fast306stang The Hen that laid the Golden Legos Supporter

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    I think this is the best I've ever made. I've never used tenderloins before. You can tell in the pics I didn't go thin like normal...I've also not done charcoal/wood before, they cook so quick I've always just hit the gas grill. But this is something else. I'm blown away.

    I still have to try your tightened up sauce version and the wings...I've never forgot about it but man, time flies!
     
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  8. troutman

    troutman The Hen that laid the Golden Legos

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    Doesn't it, that was 4 years ago!
     
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  9. fast306stang

    fast306stang The Hen that laid the Golden Legos Supporter

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    Bwahahaha! Damn! It WAS 2016!
     
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  10. fast306stang

    fast306stang The Hen that laid the Golden Legos Supporter

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    Ha! Was re-reading parts of the thread and saw you had been using tenderloins earlier. I missed that part lol, reading comprehension and all, lol!!!

    So when you do the red wine reduction sauce/glaze, you use a whole tenderloin?