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Of course the tenderloin steak is one of the
most expensive cuts, but if you want to make a
meal that is sure to impress, this is a good one to choose. Remember Chateaubriand* is a recipe and not a cut of meat.
 
INGREDIENTS:

1 center cut tenderloin (approx. 1 to1-1/2lb.)
Ground black pepper
2 tablespoon butter, softened
Sprigs of fresh tarragon

PREPARATIONS:

Wash the roast and trimmed of outside fat. Melt the butter in a small pan over medium heat until it turns a bit cloudy and bubbly. Paint the roast with the melted butter and season it with fresh ground pepper to taste.

Fill your chimney starter about ¼ full and set it ablaze. (3 ½ to 4 scoops)

GRILLING:

When the coals are ready, dump them into the grill and let the grids heat for a few minutes. Paint the grids CAREFULLY with the remaining butter where you will place the roast. Have a spritzer handy!
Place the meat on the grids with the charcoal elevater to within 3 to 4″ of the gids. Do not move it at all for at least 3 minutes. Again paint an area of tge grids with butter, then using tongs, carefully move the tenderloin there on its side and brown it for 3 minutes. Repeat the same browning process on all exposed surfaces of the meat.

Now lower the charcoal all the way down and place the tenderloin onto the center of the grids on a newly painted area.Close the cover and roast the beef 10 minutes for medium-rare (125 deg), 15 minutes for medium (130deg), and 20 minutes for medium-well. Transfer the chateaubriand to a cutting board, lightly tent it with a single layer of foil, and allow it to rest, untouched, for 10 minutes.

Serve the chateaubriand, sliced on the diagonal. and garnish with Terrigon stalks.

*Chateaubriand is a juicy-on-the-inside, seared and roasted beef tenderloin with wine sauce frequently ordered for a table of two at French restaurants. This chateaubriand recipe is not the traditional version of the restaurant favorite, as it is grilled and not searved with the usual sauce and chateau potates.

Chateau potatoes are potatoes cut to the approximate size of large olives, sauteed in butter until they are well-saturated, then put in a 350-degree oven to bake to a golden brown and served with a sprinkling of chopped fresh parsley

Grilled Pork Tenderloin

There are a number of ways to prepare pork tenderloin, but as this site is dedicated to grilling, I thought this would be the way to go. By combining lemon, Soy sauce and wine vinegar in an extended marinating and then grilling yields a juicy, tender meal.

INGREDIENTS:

 1 to 1-1/4 pound pork tenderloin

Marinade:

1/4 cup olive oil
2 Tbsp reduced sodium soy sauce*
3/4 Tbsp Worcestershire sauce
1 tsp dry mustard
1 tsp fresh ground black pepper
2 tsp red wine vinegar
1/3 tsp dried parsley flakes
1 clove garlic
2 tsp freshly squeezed lemon juice

Rosemary sprigs or parsley for garnish

 PREPARATION:

Remove any waste and excess fat from the tenderloin, wash is cold water and pat dry. Peel the garlic and squeeze through a press. Grind the parsley and pepper in a spice mill. Then combine all the marinade ingredients and whisk well. Pour 1/2 the marinade into a zippered bag, add the pork tenderloin and the remainder of the marinade. Seal the bag and message so that all sides of the pork are completely cover with the marinade. Marinade for 8-10 hours in the refrigerator. Turn every couple of hours.

Fill your chimney starter about ½ full and set it ablaze about 15 min. before grilling.

GRILLING:

When the coals are ready, dump them in the grill and replace the grids. Wait a few minutes for the grids to heat, Then oil the grids with olive oil.

Grill the pork tenderloin close to the coals for about 3-4 minutes on each of its four sides. Close the grill cover between each turning. Continue grilling with the cover closed until the internal temperature is about 150 to 155 degrees. F.

Remove from the grill to a platter, tent with foil, and allow to rest 10 minutes before slicing and serving. Garnish and serve.

* If you don’t use the reduced sodium Soy, the roast will turn out salty!

 Adapted  from: Rocky and Jolyn B. who got the recipe from Elizabeth R.

Key Limes are in season and my tree (Dwarf) is loaded. So this recipe puts them to use. Key limes do have a distinct flavor, so substituting a conventional lime will result in a different flavor to the shrimp.
 
INGREDIENTS:
 1 pound large shrimp 16-20/Lb.
 
MARINADE:
2 Tbsp light rum
2 tsp Key Lime juice
2 tsp extra virgin olive oil
1 garlic cloves
1/8 tsp red pepper flakes
GLAZE:
1 Tbsp dark brown sugar
1 tsp balsamic vinegar
1 Tbsp light rum
PREPARATION:
 
If using bamboo skewers, soak them in water for 30 minutes before grilling (about 8 needed).

Slit the shrimp down the back to butterfly, then peel, removing the vein and tails, wash and pat dry. Place them in a zipper bag.

Juice the key lime. Peel the garlic and squeeze with a press. Prepare the Red Pepper flakes. Place all the marinade ingredients in a bowl and mix well, then add to the bag. Massage the shrimp to distribute the marinade, refrigerator 30 to 60 minutes.

Prepare the chimney starter and set it ablaze 15 to 20 min. before grilling
In small bowl, combine brown sugar, vinegar and remaining rum.

Remove the shrimp from the marinade and thread them on skewers. I only used one skewer in the picture, but two work better with the butterflied shrimp.

GRILLING:

Dump the starter into the grill spreading the coals a little. Replace the grill grids and allow them to heat for a few minutes. Coat the cooking area with olive oil.
Place skewers on a grill grids and grill for about 2-3 minutes until slightly charred , brush with the glaze as they are grilling. Turn them over and brush on more glaze. Grill another 2 to 3 min. They are done when they are firm and opaque.

Garnish with key lime wedges.

Grilled Buffalo Strips

I know it’s been a while, but I have my last chemo treatment on Monday and to celebrate, I fired up the grill and did something new and different. I hope you enjoy the interesting flavor of the buffalo. Two things of note, first don’t marinate it too long and don’t over-cook them.

INGREDIENTS:

1 lb Buffalo(Sirloin or other flat cut)

parsley sprigs for garnish

 Marinade:

  • 1 Tbsp Oriental Sesame Oil
  • 2 Tbsp Red Wine Vinegar
  • ½ Tbsp honey
  • 3 Tbsp Soy Sauce – reduced sodium
  • ½ Tbsp dark brown sugar
  • 2 garlic cloves
  • 4 dried red peppers – flaked

 PREPARATION:

 If you are using Bamboo skewers, soak in water at least 1 hour. (about 16)

 Wash the Buffalo removing grizzle etc. Cut the buffalo into ¼” thin strips* (flying fingers technique) about 1inch wide by 3 to 5 inches long and place in a Zipper bag.

Peel the garlic and squeeze with a press. (Red Pepper flakes) Cut the red peppers in 4 pieces, remove as many seeds as practical, then crush the pieces; combine with the other Marinade ingredients in a bowl and blend well. Pour the marinade over the meat in the bag and massage to coat all the pieces thoroughly,  refrigerate for 2 hours, no longer.

Prepare the chimney starter and set it ablaze 15 to 20 min. before grilling

 Remove the strips from the marinade and thread them onto skewers accordion fashion. Let the skewers rest in the marinate until grilling; then discard the used marinade!

 GRILLING:

Dump the starter into the grill spreading the coals a little. Replace the grill grids and allow them to heat for a few minutes. Coat the cooking area with olive oil.

Place skewers on a grill grids and grill for about 2-3 minutes on each side until slightly charred. 

Garnish with parsley sprigs. Serve immediately

* I also use a meat slicer to get consistently thin pieces.

Update

I’m still in the Chemo and radiation program and haven’t touched the Grill in a couple of months now. Hang in there, I’ll be back.

Morgan

Lack of posting

Sorry for the lack of attention to this blog of late, but I underwent a major abdominal surgery a week or so ago. I am next scheduled for Chemo and Radiation therapy, so it will be a while before I get back to grilling and this blog. In the interim, please enjoy the many recipes and tips already recorded here.

Morgan

Grilled Pork Chops

This is my first adventure at grilling Pork Chops. We buy only untreated pork (None of the additives called tenderizers – all natural) so the pork must be done properly and steps taken to keep it juicy and tender. Both my wife and I were pleased with the results. My preparation is not from any published recipe, but rather an amalgamation of tastes and spices.

INGREDIENTS:

  • 2 Pork Chops about 3/4 ” thick
  • 2 Tbsp Balsamic Vinegar
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp fresh Thyme or (2 tsp dry)
  • 1 small shallot
  • 1 Tbsp of Honey
  • Pepper to taste
  • Sprig of thyme or sage for garnish

 PREPARATION:

Peel the shallot and  mince. Wash the thyme shaking off excess water, strip the leaves and chop finely.

Add the vinegar, thyme, shallot, honey and pepper to a small bowl and mix well. Add the in the olive oil and blend in with a whisk.

Wash the chops, de-bone and remove excess fat, leaving a small cap. Grind a little black pepper onto both sides of the chops.  Put the pork chops in a resealable bag and add the marinade. Massage the bag to cover the chops. Let them marinate at least 4 hour, longer if you can.

Fill your chimney starter about ¼ full and set it ablaze. (3 ½ to 4 scoops)

Just before the charcoal is ready, remove the chops from the marinade and pour it into a metal handled sauce pan and bring to a slow boil over medium heat. (Can be put on the grill to heat)* 

GRILLING:

When the coals are ready, dump them into the grill and let the grids heat for a few minutes. Oil the grids with olive oil to reduce sticking.

Grill the pork chops close to the coals, tuning after 5 min. and continue to grill until the internal temperature is 155 to 160 deg. Depending on the thickness this will take about 12-15 minutes total. DO NOT OVERCOOK as they will get tough! We are looking for a slight blush of pink in the center.  The sauce may also be used to baste the chops while grilling.

Serve the simmering marinade as a “dipping” sauce along with the chops. Garnish with a sprig of Thyme or Sage.

 *Sauce must reach 145 to 150 deg. to kill any bacteria from the meat. Reaching a boil insures that.

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