Gave it about 15 minutes on the direct heat with the lid off.
For a while it looked like a snake:
Came out nice.
Added the finishing touches and ate outside using my chef's knife and a fork.
Wednesday, April 30, 2008
I Totally Blogged my Dinner
On the way home from the subway today, I bought a bottle of Korbel at the liquor store,and two pork tenderloins at Union Market. I seasoned up the pork with salt, pepper, garlic powder and my great Creole Seasoning while I waited for the coals to get hot and flame down. I put the grill over the coals and gave it a good scrub and then took it off and wiped it down with a paper towel and olive oil. Then I tossed the meat on.
Gave it about 15 minutes on the direct heat with the lid off.
For a while it looked like a snake:
Came out nice.
Added the finishing touches and ate outside using my chef's knife and a fork.
Gave it about 15 minutes on the direct heat with the lid off.
For a while it looked like a snake:
Came out nice.
Added the finishing touches and ate outside using my chef's knife and a fork.
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1 comment:
nice use of the chef knife as personal cutlery. well done.
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