Pequod Posted December 28, 2016 Report Share Posted December 28, 2016 This is a pork tenderloin tapa that is loaded with flavor. The rub ingredients: The finishing sauce ingredients - honey, lemon juice, and garlic: Mixed up -- the garlic is finely grated: Chopped some fresh oregano for finishing as well: The victims. They yielded their silver skins with nary a whimper: Chunked up into small bites, and rubbed: KK lower grate, hot fire, and my favorite Weber grill pan made this quick work: Tossed with the finishing sauce and topped with fresh oregano. Super easy and super big flavors. 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 28, 2016 Report Share Posted December 28, 2016 Nice cook, but Jeez that knife is gorgeous! I'm having "knife envy." Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 28, 2016 Author Report Share Posted December 28, 2016 I'm loving this knife. Feels great in the hand. A definite step up from my old Wusthoff Classic. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 28, 2016 Report Share Posted December 28, 2016 Yummy that chrissy present you got sure has a great pattern on itOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 28, 2016 Report Share Posted December 28, 2016 Great looking dish. I'm slowly preparing Mrs skreef for an upcoming knife purchase. Don't want her to go into sticker shock. Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 28, 2016 Author Report Share Posted December 28, 2016 3 minutes ago, ckreef said: Great looking dish. I'm slowly preparing Mrs skreef for an upcoming knife purchase. Don't want her to go into sticker shock. Start with this and work your way back to the sweet spot: http://www.dcsharp.com/original-bob-kramer-meiji-kiritsuke/ 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 28, 2016 Report Share Posted December 28, 2016 What a great look cook, the pork looks so tasty and perfectly sized.:) Quote Link to comment Share on other sites More sharing options...
skreef Posted December 28, 2016 Report Share Posted December 28, 2016 59 minutes ago, HalfSmoke said: Start with this and work your way back to the sweet spot: http://www.dcsharp.com/original-bob-kramer-meiji-kiritsuke/ Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 28, 2016 Author Report Share Posted December 28, 2016 Busted?Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 28, 2016 Report Share Posted December 28, 2016 13 minutes ago, HalfSmoke said: Busted? Sent from my iPhone using Tapatalk She needed to see that so she has a better perspective on knife costs - LOL Quote Link to comment Share on other sites More sharing options...
Steve M Posted December 28, 2016 Report Share Posted December 28, 2016 3 hours ago, HalfSmoke said: Start with this and work your way back to the sweet spot: http://www.dcsharp.com/original-bob-kramer-meiji-kiritsuke/ Dang, that's for the used one. Your pork tenderloin dish looks amazing. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 28, 2016 Report Share Posted December 28, 2016 That looks very good, knife too. Quote Link to comment Share on other sites More sharing options...
tony b Posted December 28, 2016 Report Share Posted December 28, 2016 And I thought Shun's were expensive - YIKES! When I want to drool, I check out this site: http://japanesechefsknife.com/products.html#Products Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 28, 2016 Report Share Posted December 28, 2016 That meal looks so good I think I may have to give it a try. I love knives I have been collecting them for years. None of them have been kitchen knives though. I just bought a Victor Knox 8 inch chefs knife it was America's test kitchen's favorite so I thought I'd give it a try. Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 28, 2016 Author Report Share Posted December 28, 2016 That meal looks so good I think I may have to give it a try. I love knives I have been collecting them for years. None of them have been kitchen knives though. I just bought a Victor Knox 8 inch chefs knife it was America's test kitchen's favorite so I thought I'd give it a try. I have a Victorinox boning knife that I use all the time for trimming briskets, butts, etc. It's a great knife for that and dirt cheap too. Quote Link to comment Share on other sites More sharing options...
tony b Posted December 28, 2016 Report Share Posted December 28, 2016 7 minutes ago, Bruce Pearson said: I just bought a Victor Knox 8 inch chefs knife it was America's test kitchen's favorite so I thought I'd give it a try. I have that one, too. It's my "everyday" knife for prepping just about anything. Can't beat it, even if it were twice the price - it's a great bargain @ $35. https://smile.amazon.com/gp/product/B008M5U1C2 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted December 29, 2016 Report Share Posted December 29, 2016 Another fine post HalfSmoke! And another one added to my ever expanding "list"! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted December 29, 2016 Report Share Posted December 29, 2016 Start with this and work your way back to the sweet spot: http://www.dcsharp.com/original-bob-kramer-meiji-kiritsuke/ No worries lolOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
