Grilled Pork Tenderloins with grilled Strawberry Salsa

Meat
» 2 (1 pound) pork tenderloin, trimmed of fat and silver skin
» 3 tablespoons olive oil
» 1 tablespoon ground chili powder
» 2 teaspoons salt
» 1 teaspoon freshly ground black pepper
» 1 teaspoon dried oregano, crumbled

Salsa
» 1 pint strawberries
» 1 tablespoon olive oil
» ½ cup finely chopped red onion
» 2 jalapeno peppers, seeded and minced
» 3 tablespoons minced red bell pepper
» 1 tablespoon finely chopped fresh cilantro
» 2 tablespoon minced garlic
» 3 tablespoons fresh lime juice
» Salt to taste
» Balsamic vinegar, to taste

Heat grill to high. Rub pork tenderloin with oil. Sprinkle evenly with chili powder, salt pepper and oregano. Rub tenderloins well with garlic and drizzle with lime juice.

Brush strawberries lightly with 1 tablespoon olive oil. Place on the grill and cook, turning occasionally, until strawberries have softened slightly, 2 to 3 minutes. Remove strawberries from heat, Dice and place in a bowl, Add red onion, jalapeno pepper, red pepper, cilantro, garlic and lime juice. Stir to combine. Taste and add salt and a splash of balsamic vinegar to taste.

Place tenderloin on the hottest part of the grill. Cook turning occasionally, until well browned on all sides, about 10 minutes. Reduce temperature to low and cover with grill lid. Continue to cook pork covered, until an instant-read thermometer inserted into the center registers 145 degrees, turning occasionally.
Remove tenderloin from heat and cover loosely with foil. Let sit 5 to 10 minutes before slicing and serving with strawberry salsa.

Serving » 4

Pat’s Smoked Meatloaf

» 5 pound ground beef
» 3 eggs
» 2.5 cups of seasoned breadcrumbs
» 2.5 cups of milk
» 1 box (2 packs) onion soup mix (lipton brand suggested)
» 1 cup barbecue sauce, plus additional for serving

Special Equipment
» Large disposable tin pan that can withstand heat and is at least 8 to 10 inches deep
» Wood chips, preferably apple or apricot (hickory is too strong), that have been soaked in juice, beer or other liquid for 20 minutes.
» Aluminum Foil

In a large bowl, combine ground beef, eggs crumbs, milk, soup mix, and desired amount of barbecue sauce. Shape into a loaf and place down in the middle of a large heat-resistant tin pan, making sure that the meat does not touch the sides of the pan.

Prepare a charcoal or gas grill or smoker for indirect cooking, placing a water-filled drip pan under cool side of grill rack. Preheat to 250 degrees. Place soaked wood ships on piece of heavy-duty foil, then fold it over like an envelope to enclose wood. Using a pencil, poke 3 to 4 holes in the top of the foil envelope (don’t poke all the way through).

Place the foil packet directly on coals or gas flames. When wood inside packets start to smoke, place meatloaf pan over indirect heat.

Lower lid rack and cook 2.5 to 3 hours.

Remove pan from heat (be careful as there will be a lot of fat in the pan). Let meatloaf rest 10 to 15 minutes before slicing, and serve with additional sauce.

Serving » 12 to 15

Kalbi, First Iteration

3 or 4 lbs. Kalbi meat
1/2 apple or Korean pear, minced
1/2 c. soy sauce
1/4 c. cooking wine (try sake to start)
1/2 c. sugar 5 or 6 pieces garlic, minced
1/4 c. sesame oil

Mix all ingredients except the meat in a big bowl. Stiruntil blended. Add the Kalbi meat. Marinate for one day(overnight). Cook on a barbecue grill. It tastes good! Tryit!

Fresh Fruit Smoothie

8 Cups Ice
2 Cups Fresh Orange Juice
1 Cup Fresh Strawberries
1/4 Fresh Pineapple
1 Large Banana
Skinny 1/8-1/4C Sugar/Splenda
Optional 1/8-1/4C unsweetened Coconut Cream

Combine all in large blender and blend until smooth. Credit to Ben for an impromptu smoothie. It's now a family favorite.