Grilled, Bacon Wrapped Tenderloin with Zucchini and Tomatoes
There’s some real nice South American tenderloin to be had at my local store here in Oslo this year, thanks to the Rema 1000 chain of food stores. This meat is of much better quality than what you normally can get here in Oslo for a decent price. So I plan to take advantage of that this summer. So, I went and bought myself a piece of tenderloin, cut it into some nice large steaks and gave it a quick sear on the grill. This is what chef/author Steven Raichlen likes to refer to as “millionaire grilling”. You’re really buying yourself success, because you have to be an idiot not to get tenderloin right on the grill, all it takes is quick sear, to serve this meat done anywhere over medium rare would be a crime to bovines everywhere.
Time: 60 minutes total Skill level: Easy Grilling method: Direct Grill temperature: About 250 degrees centigrade, or more (480F) Equipment: Hickory wood chips for smoke
You’ll need to get hold of:
A piece of tenderloin, two pounds should easily serve 4
4-6 Vine tomatoes
Some strips of quality bacon
Some hickory wood chips for a quick smoke
Some yams, 1 for each person eating
Weber’s thin, double-pronged skewers, or some wooden skewers
Sliders, homemade chipotle mayo, shakey taters and caramelized onions
These sliders are tasty, juicy (even when you have to cook them through), and are real popular with the kids. They’re easy to make too, and require only a quick sear on the grill. You could always buy some slider buns, but I really suggets making your own, see my recipe for buns here. I realize some of you are going to find it extremely controversial that I put bread in my sliders. Don’t knock it till you’ve tried it. I mean it. If you grind your own beef, and have a hot enough grill to get a sear on these while they’re still pink in the middle, you can skip the bread. But I often have to use storebought ground beef, and that means it has to be cooked all the way through. That’s where the bread comes in, by soaking up the juices and fat, it makes these sliders a real, juicy treat.
Time: 60 minutes total Skill level: Easy Grilling method: Direct Grill temperature: About 250 degrees centigrade (480F) Equipment: Hickory wood chips for smoke
You’ll need to get hold of:
Ground beef, about 500 grams makes about 15 sliders
2 slices of bread
4 tbsp of your favorite, preferrable homemade, BBQ sauce. I used Rocket Fuelled Bull BBQ Sauce
Some meltable cheese (I prefer orange cheddar)
2 large yellow onions
2 tbsp butter
How you do it:
Have a hot grill waiting, for this I just cover the whole grill grate in white hot coals
Slice your onions the way you want them, and caramelize them in a frying pan with the butter, some salt and pepper, and about a tbsp of sugar, on low heat for 30-45 minutes. You can do this the night before, store in the fridge and just reheat.
Cut away the crust from your two slices of bread, and let it soak in cold water for ten minutes. After soaking, squeeze all the water out of it
Mix the ground beef carefully with the BBQ sauce, the bread and liberal amounts of salt and pepper
Form the slider patties. Remember to make them flatter and larger-diameter than you want to be finished product to be, because they will change size when they’re being grilled. Each patty should be about 33 grams
Get a good hickory smoke going on the grill before starting grilling, I use water-soaked chips for this to maximize smoke, since they’re only on there a couple of minutes.
Put them on the grill. About 2-3 minutes should be enough, flip them, put the cheese on the finished side, and give them another 2-3 minutes. Serve!