I'm sorry, but I just had to share. Just had a fantastic meal; one Teriyaki and one Bourbon Peppercorn pork tenderloin and Gilroy chicken (chicken marinated in creamy garlic sauce named after the garlic capital of the U.S. Gilroy, CA). Did it on the OTG with Royal Oak Lump, a piece of Red Oak and a piece of Cherry. Seared over my char. grates/baskets then moved them to the side and cooked for an additional 30 minutes indirect. Removed the tenderloins and foiled them for rest and moved the grates to the center and quick grilled the chicken.

Served it with some saffron rice, asparagus and a bottle of shiraz . . . a very nice quick Thursday evening meal. I should have taken pictures.

This message has been edited. Last edited by: LarryR,

Sounds like a good night! The chicken sounds great, are you willing to share the recipe?


Clark

That sounds like a beautiful BBQ experience.
So....... lets have the recipe and see if we can make it our own.

Smokin in the Rockies

I wish I could take the credit for the meat portion of the meal but I cannot; the tenderloins and chicken were purchased at my neighborhood meat market. This market is fantastic, excellent cuts of meats and pre-marinated/prepared, excellent cheeses, sausages and if they don't have it they'll special order it for you.

The asparagus and saffron rice are mine. The asparagus is pretty easy, minced garlic, red wine, olive oil, fresh ground pepper, kosher salt. Throw it all in a plastic bag and coal, grill over med direct heat, once done I drizzle with balsamic vinegar. I'll post the saffron rice when I get home. Thanks for the comments.

This was only the second time I've grilled over hardwood/lump and I really enjoyed it . . . outside of the popping.