I grilled out some Turkey tenderloins today. I didn’t want them to dry out on the grill so I looked around at some recipes and concocted this marinade from scratch getting ideas from the ones I found online.
- 2 Tbl. fresh sage chopped
- 1 Tbl. fresh rosemary chopped
- 4 cloves garlic crushed
- ½ cup lemon juice
- ½ cup white wine
- ½ cup olive oil
- salt and pepper to taste
- 6 Turley tenderloins
- (you can substitute ¼ cup Cilantro for Sage and Rosemary and Lime for Lemon for a Tex-Mex twist)
Mix all ingredients (except turkey) in a large measuring cup and pour over tenderloins in a large gallon zip-lock bag. Remove all air from bag and set in refrigerator for several hours or overnight. Grill over medium flame about 7-8 minutes on each side until done in middle, finished temp should be from 165° to 170° so to prevent over cooking, cook to just under 165° and remove from flame and cover with foil to ‘rest’ the meat for at least 10 minutes. Slice into medallions or thinly on the bias.
Tonight I’m making some easy quick baby-back ribs! It’s basically three steps: cut-boil-grill.
1. Cut ribs into 2-rib sections
2. Place in a dutch oven or heavy sauce pan. Fill with enough water to cover ribs. Bring to a boil, cover and simmer 20 minutes
3. Grill over medium/high heat, turning once, for about 10 minutes, adding BBQ sauce after turning the first time. I salt and pepper the meaty side and cook that side first.
These aren’t the fall off the bone ribs we crave but they are delicious and tender enough for a quick meal.
I like to experiment around with different marinades, yesterday I came up with a concoction that was more than just alright. I’ve used Balsamic vinaigrette dressing before with chicken straight out of the bottle but I doctored it up for our flat iron steak we grilled. I like to use the gallon zip-lock bags to marinade, also we love the “Newman’s Own” brand, the one with Paul Newman’s face on it
This is for beef. For chicken, sub- red wine for white wine, or leave wine out.
(depending of course on how much meat you’re covering,)
- pour in balsamic dressing to cover steak well, at least 1 cup
- add 4 cloves garlic, crushed
- 3-4 tbl. sesame oil
- 3-4 tbl. red wine
- mix well, let steak marinade at least a couple hours. Let sit to room temp. for about 20-30 min before grilling. Salt and pepper to taste.
Nothing is better than tender pork loin grilled to perfection in the great outdoors, unless of course it’s a beef loin or, fillet Mignon. We bought those large loins and cut them in two or three pieces and freeze them. Most or all I should say, should be tied with butcher string right out of the wrapper, or they’ll fall apart.
We enjoy them many ways, but my favorite so far is marinated in my teriyaki sauce (see link) for at least a couple hours. then grilled:…
with direct heat about 30-40 minutes, or until the middle temp. reads 155°-160° flipping once. Let it ‘rest’ for 15 minutes, this will finish the cooking to correct doneness without drying and keep in the juices.
Remove strings and slice into 1/2″-3/4″ thick medallions.
We basically grill out year round. I’ve even figured a way to stay dry in a torrential downpour. Summer though it is almost a must what with the heat, we don’t like heating up the house with a stove and especially the oven running for an hour or so. Even left over pizza, we figured out during a kitchen re-model how to warm up pizza on the grill!
The mainstay is my teriyaki sauce I use on almost all meats once in a while. It is “semi-homemade” as I mix pre-bottled sauces to make it.
I use Kikkoman teriyaki and soy sauces as they are a Japanese brand.
- 1 cup teriyaki
- 3 tbl. soy sauce
- 3 tbl. sesame oil (non-toasted)
- 2 tbl. honey
- 2-3 cloves crushed-minced garlic
- 1 tbl. toasted sesame oil
- 1 tsp. ginger (optional)
I mix the honey in good with one of those ‘springy’ type gravy whisks, mix all good. May be injected as well.
I will be blogging grilled dinners and this is the teriyaki sauce I will be referring to with a link back.