So I'm guessing I have another 2 hours before it's time to pull from the cooker and rest it. That's enough time to knock out this quick post.
Hot Sauce Weekly Podcast
The Hot Sauce Daily blog is having it's second annual Week of Wings. On Tuesday, I participated in their Hot Sauce Weekly podcast in a Hot Wing Roundtable with some of my favorite food bloggers.
CLICK HERE TO LISTEN IN. You'll pick up some good wing tips from the panel. Ha ha....I said "wing tips".
Fire Day Friday
I also posted my Vegetable Burritos this week at Our Krazy Kitchen where I co-host Fire Day Friday with Jenn from Jenn's Food Journey.
Pork Tenderloin with Pineapple Jalapeno Chutney
Speaking of Hot Sauce Daily, that is where I first found out about Tropical Island Gourmet Company and my now favorite Fire Ant Juice. I bought another shipment this week (3 bottles of Fire Ant Juice and 1 of his Chipotle Garlic Sauce) and Chef Wayne tossed in an extra jar of Hobo Howey's Pineapple Jalapeno Chutney.
This chutney is an interesting thing. It hits you up front with a nice sweet flavor and just as you think it is mild, a heat kicks in on the back side. I thought it would get along nicely with a grilled pork tenderloin.
My Big Green Egg was busy kicking butt on the pork butt, so I fired Alexis' Egg up to 350f with indirect heat. I was using straight lump coal - no wood chunks.
Since tenderloins typically come in two packs, I took a calculated risk. I marinated one in some of the pineapple jalapeno chutney and rubbed one with Dizzy Pig Jamaican Firewalk rub. I thought the chutney might burn given the natural sugars from the pineapple and apricots. Then I grilled them both for 21 minutes, turning every 6-7 minutes.
The chutney marinated one did char a little from the burned sugars but that's on me. It is a chutney, not a marinade. It didn't taste bad at all, it just looked very dark.
Next time I'll just glaze it on in the last 5 minutes of cooking of an already rubbed tenderloin. Regardless, it ROCKED when served across the sliced pork tenderloin (the way it is intended to be used....I'm not good at following directions).
Why yes, that IS a black bean and rice volcano. I came up with it tonight as a spin on my double timbale technique and thought it looked cool. I'll be using this again.
Brett had a friend over and between the 5 of us, both tenderloins disappeared with second and third helpings. No leftovers.
January Giveaway
Since Chef Wayne Howey has been so gracious in adding free samples in with my orders, I am going to pay it forward with my January Giveaway. I am going to give one lucky winner a jar of Hobo Howey's Pineapple Jalapeno Chutney and a bottle of Fire Ant Juice from my personal stock. To enter, go to the Tropical Island Gourmet site and leave a comment below stating which product would be your favorite.
I'll draw the winner from qualifying entries on Wednesday, January 26, 2011 at 7 PM est.
[Standard Disclaimer] I pay full price & shipping for the products I buy from Tropical Island Gourmet and have no affiliation with them other than enjoying Chef Wayne's products. I receive no compensation for this post although they do throw in a freebie sample here and there when I place an order of several jars.
CLICK HERE TO LISTEN IN. You'll pick up some good wing tips from the panel. Ha ha....I said "wing tips".
Fire Day Friday
I also posted my Vegetable Burritos this week at Our Krazy Kitchen where I co-host Fire Day Friday with Jenn from Jenn's Food Journey.
Pork Tenderloin with Pineapple Jalapeno Chutney
Speaking of Hot Sauce Daily, that is where I first found out about Tropical Island Gourmet Company and my now favorite Fire Ant Juice. I bought another shipment this week (3 bottles of Fire Ant Juice and 1 of his Chipotle Garlic Sauce) and Chef Wayne tossed in an extra jar of Hobo Howey's Pineapple Jalapeno Chutney.
This chutney is an interesting thing. It hits you up front with a nice sweet flavor and just as you think it is mild, a heat kicks in on the back side. I thought it would get along nicely with a grilled pork tenderloin.
My Big Green Egg was busy kicking butt on the pork butt, so I fired Alexis' Egg up to 350f with indirect heat. I was using straight lump coal - no wood chunks.
Since tenderloins typically come in two packs, I took a calculated risk. I marinated one in some of the pineapple jalapeno chutney and rubbed one with Dizzy Pig Jamaican Firewalk rub. I thought the chutney might burn given the natural sugars from the pineapple and apricots. Then I grilled them both for 21 minutes, turning every 6-7 minutes.
The chutney marinated one did char a little from the burned sugars but that's on me. It is a chutney, not a marinade. It didn't taste bad at all, it just looked very dark.
Next time I'll just glaze it on in the last 5 minutes of cooking of an already rubbed tenderloin. Regardless, it ROCKED when served across the sliced pork tenderloin (the way it is intended to be used....I'm not good at following directions).
Why yes, that IS a black bean and rice volcano. I came up with it tonight as a spin on my double timbale technique and thought it looked cool. I'll be using this again.
Brett had a friend over and between the 5 of us, both tenderloins disappeared with second and third helpings. No leftovers.
January Giveaway
Since Chef Wayne Howey has been so gracious in adding free samples in with my orders, I am going to pay it forward with my January Giveaway. I am going to give one lucky winner a jar of Hobo Howey's Pineapple Jalapeno Chutney and a bottle of Fire Ant Juice from my personal stock. To enter, go to the Tropical Island Gourmet site and leave a comment below stating which product would be your favorite.
I'll draw the winner from qualifying entries on Wednesday, January 26, 2011 at 7 PM est.[Standard Disclaimer] I pay full price & shipping for the products I buy from Tropical Island Gourmet and have no affiliation with them other than enjoying Chef Wayne's products. I receive no compensation for this post although they do throw in a freebie sample here and there when I place an order of several jars.
Comments (0)
Post a Comment