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16Adams

16Adams

somebody shut me the fark up.

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Joined
Jan 16, 2013
Location
USA
Here's what's on the Saturday menu. Inspired by this 3minute Malcomb Reed
Video

https://youtu.be/YyUs0fyoY5o

Pork tenderloin medallions, Elote and green apple slaw
Have tenders marinating in Schlotzky Red Pepper Sauce

Went back to United to pick up a couple more packages of tenders and they were all gone. Not a total loss as they were just putting a large cowboy club and a prime no bone ribeye in the yellow tag bin so bought both Ribeyes at decent prices. Left the true Dino Bones.

Stopped at Champions BBQ picked up a couple bottles of Sucklebusters Q Sauce and peach glaze.

Time to ride.
 
Not disappointed. Super simple cook and got to use the SOB, a sentimental favorite cooker.
Tenders marinated in Schlotzkys Pepper Sauce
Dusted as I cooked with Oakridge Dominator
Grilled all four sides over last of my Blues Hog lump
Foiled at 130 removed to rest at 155 I'm familiar with the FDA USDA 145, I love bloody beef, really bloody but I prefer clear juice pork and chicken.

Green apple slaw. Left out the called for sugar. Outstanding BBQ slaw. F'n awesome

Grilled sweet corn speaks for itself. Hard to screw up.

Thank you Malcolm Reed. This was an embarrassingly simple coolk yet so over the top with flavor. Bride didn't go Meg Ryan on me but she did say we need to do this again.
Amen
 
Last edited:
I haven’t tried the peach glaze, but I did just restock up on the Peach BBQ sauce.
 
Here is how I do tenderloin

https://youtu.be/_c_c2T5AFcw

Did this Friday evening
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