Pork and turkey breast tenderloins

[addicted-to-smoke]

The pre-seasoned Smithfield ("Rotisserie blend") was on sale at Walmart. The turkey is because not everyone eats pork. The pork is one piece; the turkey is two. I marinated in a mix of salt / pepper, almond milk, cooking chicken stock (unsalted), veg oil, garlic, cut scallions.

First time with this setup, an original SnS courtesy of @Jules V. , a Killa Grilla KG 7436 and a BGE XK Half Moon drip pan. I realize the foil alone on the BGE drip pan does about as much as the drip pan, but whatever.

And also because, I mistakenly bought it, thinking it was smaller and would fit in an 18 as a drip pan, but it's sized for a Weber 22 (or a BGE XL, half moon cook grate ...)

This is after 15 minutes.



Two cups of water in the reservoir, just 'cause this is a new toy and I like overcoming unnecessary variables sometimes!

More later.

[bbqking01]

Nice!

Sent from my LG-H932 using Weber Kettle Club mobile app

[addicted-to-smoke]

Left on a little too long, each were overcooked by about 10 degrees. But it really didn't matter. Even the turkey breast was juicy.

[Brain_STL]

Yet another awesome looking recipe I must replicate 🤤


Sent from my iPad using Weber Kettle Club mobile app

[addicted-to-smoke]

This particular pre-seasoned pork tenderloin flavor didn't impress me much. But the turkey was a hit. The majority of the marinade makeup was the almond milk, and I think that's the overriding characteristic that came through, because I can't identify another flavor as being more prominent. Recommended.

[addicted-to-smoke]

Yet another awesome looking recipe I must replicate 🤤

As you can probably tell from the scallions on top of the turkey, I never turned the meat. Just put the lid on and walked away for 40 minutes or so.

But for full effect, marinate the turkey in a bag previously used to store leftover pepperoni pizza the day before.   

[JEBIV]

Looks good, I guess I need to start saving the ziploc bags that had pizza in them now