The Grill and BBQ thread

damn that looks excellent vols72

when are you going to open up a BBQ joint ? and i said a joint not one of them fancy places lol
 
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better texture but less flavor. Back to the drawing board

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Maybe some of you guys have heard of this before. We tried the 7-6-5 method for the first time tonight for grilling a pork tenderloin.

7-6-5 Method
Grill it on high heat for 7 minutes, turn it over for another 6 minutes, then turn off the grill, and let it sit for 5 minutes.

This does form a bark around the pork but it's not a burnt/carbony flavor. This also yielded a very tender and juicy pork!

I forgot to take a pic but I'll post a photo similar to it...

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We bought a couple of pork tenderloins this weekend, going to try this method. I meant to try this on the 4th, things didn't work out.

Did you marinate, use a dry rub or just salt and pepper before grilling?

I have always simply sliced and fried tenderloin with salt and pepper.
 
Marinating a pork tenderloin in this stuff is awesome. They have a couple flavors but this works best with pork IMHO

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Marinating a pork tenderloin in this stuff is awesome. They have a couple flavors but this works best with pork IMHO

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SoyVay is outstanding! :good!:

We also like to get "country style" ribs and use this as a marinade.

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I marinated it 2.5 hours and used Coug's 7-6-5 grilling method with bham's marinade. It was easy and very good. I will have this again soon.

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Guys, after many years of using gas, I made the switch this year to charcoal. Well kind of, I bought a Smoke Hollow hybrid with gas and charcoal. I've used the gas side only 4 or 5 times (I like to do my fish hot and fast in my old seasoned iron skillet).

Anyway, I want to thank you guys for all the tips and tricks on here. I have used many and they have all been great. My wife and kids absolutely love our bbqs now more than ever. My girls' love to see me start a chimney of charcoal. They know something tasty will be had for supper.

How do some of you guys do corn on the cobb? Any advice would be great.

Again. Thanks!!
 
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We bought a couple of pork tenderloins this weekend, going to try this method. I meant to try this on the 4th, things didn't work out.

Did you marinate, use a dry rub or just salt and pepper before grilling?

I have always simply sliced and fried tenderloin with salt and pepper.

I marinated it 2.5 hours and used Coug's 7-6-5 grilling method with bham's marinade. It was easy and very good. I will have this again soon.

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Sorry I didn't see this sooner Gramps. The tenderloin I did was marinated. It was a prepackaged "Asian style" marinated pork tenderloin from Sam's. I have used a different marinade(Hawaiian style variation) before on pork tenderloins and I've found that 24 hours usually does the trick. That particular marinade I haven't grilled before, I always did those in the oven.
 
We bought a couple of pork tenderloins this weekend, going to try this method. I meant to try this on the 4th, things didn't work out.

Did you marinate, use a dry rub or just salt and pepper before grilling?

I have always simply sliced and fried tenderloin with salt and pepper.

You could do a marinade or dry rub. I like doing a dry rub and cook it the 7-6-5 method. Depending on how big the tenderloin is I've found that the cooking time may have to be increased a little bit.
 

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