re: What’s on your grill tomorrow for the 4th?

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Of course there will be a couple of cold frosty beers for the grill master while grilling.

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That is a prerequisite for grilling. No sense getting dehydrated while cooking. It's hot enough out here in S.E. Louisiana right now, no sense taking chances.

Those burgers look damn good. What kind of cheese is in there?

Cheddar

Got a brisket resting in butcher paper in the cooler. Will tear into it in a couple of hours.

Never heard or thought of slicing a pork tenderloin down for bite size consumption, but it sounds great. What kind of marinade did you go for?

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Never heard or thought of slicing a pork tenderloin down for bite size consumption, but it sounds great. What kind of marinade did you go for?

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Yeah I'd never done it before, either, but it's the same idea as slicing down a deer's backstrap and cooking it hot and fast to avoid overcooking. It's probably a little more forgiving than the venison because the pork's a little fattier, even if it's still pretty lean. What's nice is that you get get a nice crust all around the whole medallion if you slice it first where you'll just get a ring of delicious crust around the medallion if you slice it after cooking.

I wanted an Asian flair, so I used soy and citrus juice (oranges and limes I had on hand) for the marinade and used some melted marmalade for the final glaze after I got them charred up. I put them on when the fire was rocket hot, so they charred up real nice and quick but were still medium rare to medium on the inside.

They did not last long.