Tonight I did some pork tenderloin on the BGE and it was excellent. Not sure why I have not done more with tenderloin, but I will in the future.
Tonights meal was simple. I first marinated the tenderloin for about 4 hours in some Soy Vay Teriyaki marinade. You could easily do this for 24 hours if you were so inclined. Next step was to fire the grill up to about 350-375 degrees prepped for an indirect cook. I also added some cherry wood for a little smoke flavor.
I cooked the tenderloin for about 35-40 min until the internal temp reached 150 degrees. I then removed the plate setter and left the egg open to get some flame going and put a little char (and I mean little) on the pork before pulling it off, taking it in, slicing it up, and devouring it!
There was too much meat for just my wife and I so it looks like someone just scored some pork biscuits for breakfast!
Well, I have to be honest when I say this year's father's day did not go as scripted. With work issues on the brain and a very sick daughter keeping my wife and I up for basically 48 straight hours, I almost bailed on cooking all together. I was supposed to do ribs for a larger group, but it ended up just being my wife and I, (and our screaming children) eating wings. I did a batch for my wife and then I did some BBQ wings for me, to try a little something different. After rinsing the wings off, I coated them lightly with EVOO and then dusted them with John Henry's hot wings seasoning. I then cooked the wings direct on about 300 for approximately 30 to 40 min and then kicked up the temp to about 400 degrees for the last 10 min or so to crisp them up. After that, the wings with the rub on them went swimming in some Suck Creek Wings Spicy BBQ sauce......delicious!
I said earlier that I am traveling a lot this month and do not have time to grill very much, and when I can, it usually has to be pretty quick. So my version of fast food tonight was just some good ol' burgers and fries. Like a better version of a fast food combo. Cooked the burgers on high seasoned them which a variety of things that I could grab easily from my spice cabinet, and they were very tasty. You can see in the pictures below that I tried the intentional indention in the patties to keep them from blowing up into giant meatballs on the BGE and it was successful, although I again made the burgers a little too big (is that a problem?).
My wife and I invited my parents and sisters to come over and eat with us last night and I was looking for something good and easy to whip up. I decided chicken was the best option. Instead of going with the beer can route or the spatchcock option, I simply threw two whole chickens on the grill and it was simple and tasty.
Basically all I did was take to whole, young chickens, rinse them off and then pat them dry. I then coated them with EVOO and rubbed them down with a good BBQ rub.
I then threw them on the Egg for an indirect cook at about 375 degrees for approximately 1 hour. For the record, I would prefer to cook the birds a little lower and slower, but I was not able to break away from work to allow myself enough time. So despite the slightly rushed cook, the chicken turned out beautiful and I carved it up and served it with some sauteed veggies and potatoes. Very nice and very simple! I am about to head out on the road for work quite a bit this summer so cooking opportunies are not going to present themselves as often as I would like so quick and easy options on the egg are going to be what I have to bank on.