Barbecue Feast – Asian Pork Chops, Fillet Mignon and Barbecued Baked Potatoes

Recipes in this Post

• Barbecued Asian Pork Chops
• Grilled Fillet Mignon with Blue Cheese
• Barbecued Baked Potatoes

A funny story here. My friend Amber and her husband, Stevie went to the local Home Depot some time in 2010, and I was looking at Weber barbecues. The last one I had got toppled by a BVM Sister – the Sister was not hurt, but the Weber was a goner. The Weber at the Home Depot was on sale, and Stevie said I should get it, and I could keep it their house until Spane and I found a place with a yard. Stevie has one of those big drum barbecues, and he barbecues enough for a few days on that grill, so he likes to use mine for smaller meals. I get to “borrow” my barbecue about once a year. We’re good friends, and we laugh about this all the time.

So, tonight I decided to do kind of like Stevie does. I cooked a few things on the barbecue so I won’t have to cook tomorrow. I grilled a fillet mignon, bake potatoes wrapped in foil, and the Asian pork chops.

Amber came by tonight and shared our dinner. The Asian pork chops were moist, tender and full of flavor. The steaks with their blue cheese were just fine, accompanied by the wonderfully smoky baked potatoes and balsamic grilled vegetables. It was a great dinner to share with a very good friend.

[GAN_Image orientation=”horizontal” maxads=”1″ width=”468″ height=”60″ ifwidth=”468″ ifheight=”63″ target=”new” merchid=”K31502″]

Recipe: Grilled Baked Potatoes

Summary: Let your potato skins get a nice smoky flavor

Ingredients

• Foil
• Potato
• Olive oil
• Coarse Sea Salt

Instructions

1. Preheat your grill to use the indirect method.
2. Wash the potatoes well, removing any eyes, as the skins are meant to be eaten.
3. For each potato, you will need a square foot of foil.
4. Put a little olive oil in the center of the foil, then roll the potato in the oil, making sure it is well covered.
5. Sprinkle about a teaspoon of salt on top of the potato, roll it around again.
6. Bring up the sides of the foil and seal the potato in the foil.
7. When the coals are ready, put the potatoes other side of the coals and cook using the indirect method.

Variations

You could put rosemary or other herbs as desired when you put on the salt. You could also omit the salt if you are on a salt-free diet.

Preparation time: 1 minute(s)

Cooking time: 45 minute(s)

Diet type: Vegetarian

Number of servings (yield): 1

Culinary tradition: USA (Southern)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Recipe: Barbecue Asian Pork Chops

Summary: If you like the flavor of Chinese BBQ pork, you will like this.

Ingredients

• 4 boneless pork loin chops, excess fat removed
• 1/4 cup soy sauce
• 1 tablespoon sherry
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon garlic powder
• 1 teaspoon raw honey
• 1 tablespoon chopped candied ginger
• 1 tablespoon chopped chives

Instructions

1. Mix all but the pork chops together very well. Be sure that the honey is completely mixed in. Taste to see if you need to add more ingredients.
2. Marinate the pork in the sauce for at least an hour.
3. Remove the chops from the marinade and put them on the grill. Do not put them directly on side with the coals.
4. Pour the marinade into a pot and heat it to boiling.
5. After about 5 minutes, turn the chops over and brush with the boiled marinade.
6. After another 5 minutes, put them over the coals, and brush again with the marinade. Cook until they reach at least 145 on an instant read thermometer.
7. Remove from the grill. Throw the sauce away.

Preparation time: 1 hour(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Culinary tradition: Chinese

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Recipe: Grilled Fillet Mignon

Summary: You don’t have to have fillet mignon, any good steak will do

Ingredients

• 2 Fillet Mignon
• Coarse Salt
• Freshly Ground Pepper
• 1 tablespoon Melted Butter
• 2 teaspoons crumbled Blue Cheese

Instructions

1. Rub the steaks in the salt and pepper. Set aside to rest for a few minutes.
2. Have the grill ready, and have the butter and a basting brush ready.
3. Put the steaks on the grill. Baste with the butter while grilling. Be careful of flare-ups.
4. Grill for 5 minutes on each side, or until they reach at least 145 on an instant read thermometer.
5. Remove from the grill, immediately put the blue cheese on, and cover loosely with foil so the cheese can melt. Let stand for about 3 minutes, then serve immediately.

Variations

You could use any kind of Roquefort, Stilton or Gorgonzola cheese as well.

Preparation time: 1 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

Culinary tradition: French

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.