Awesome marinade

[troutman]

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?

I do. I slice into medallions then pour the glaze over them.

 

[DinkyDau]

I'm thinking about Smoking a Fatty this weekend using a whole Loin..Time will tell

 

[troutman]

I'm thinking about Smoking a Fatty this weekend using a whole Loin..Time will tell

Me too........oh wait.....

 

[troutman]

I do. I slice into medallions then pour the glaze over them.

I tried cutting before I cooked them once, but they cook so quickly they were over done before I knew it.

 

[DinkyDau]

I tried cutting before I cooked them once, but they cook so quickly they were over done before I knew it.

The last one I made, I cut the loin in one piece 1/2 thick and opened it up..Then made a stuffing put it in and rolled it up..Then I take a dry rub and did a basket weave with bacon then applied a sweet soy mixture and smoked that puppy on my egg. I think I will assemble it tonight and wrap in saran wrap and to the frig it goes..Tomorrow after I get back I'll smoke it..

 

[fast306stang]

I tried cutting before I cooked them once, but they cook so quickly they were over done before I knew it.

Ah, that's what I was asking, I assumed you sliced, then cooked. I have to try doing a whole one, I've never done it that way before.

 

[DinkyDau]

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!

View attachment 2648056 View attachment 2648057 View attachment 2648058

I usually use Fresh Ginger root that I scrape..It's Da Bomb!

 

[fast306stang]

I usually use Fresh Ginger root that I scrape..It's Da Bomb!

I agree! But I didn't have any on hand

 

[fastfish66]

Dang what the hell is your address???

Oh they got your attention,watch out boys.

 

[Rzr570]

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