Maple ‘Eh’ Lemon Pork Tenderloin

Per Tenderloin – approx 1 to 1.5 Lbs.
 
Preparation Day Before:
 

• With a sharp butcher knife, score each side of pork 1cm deep (Diagonal Cut)
• In a Ziploc freezer bag, add:

3 Tbsp. of real Maple Syrup
2 Tbsp. of Dijon Mustard
2 Tbsp. of Olive Oil
2 Tbsp. of Fresh Lemon Juice
2 Tsp. Of Grated Lemon Peel
2 Cloves of Chopped Garlic
1 Tsp. Of Fresh Thyme
¼ Tsp. Fresh Cracked Pepper

• Add tenderloin to bag of marinade; Burp air out, then seal bag tight
• Refrigerate overnight; Flip bag in the morning
• Bring to room temp 1/2 hour before cooking

Serving Day

• Heat your Grill to 350 degrees
• Remove meat from bag to a clean cutting board
• Pour marinade into a small pot and bring to a boil
• Grill Tenderloin to medium 

(150 degrees F)

• While grilling, coat flank with small portions of maple lemon marinade
• When cooked to temperature, take meat from Grill to a cutting board, cover with tin foil and let rest for 4 minutes

 
Cut into ½” thick medallions as shown    above, then drizzle marinade over the top.
 
Plate with thyme roasted new potatoes, or smashed maple turnip
 
Note: This is a great party recipe, served in mass. Each Ziploc Freezer bag can hold up to 6 Lbs of Pork Tenderloin.
 

CHILI, CHEESE AND SALSA
(Beach One Cerveza Beer Snack from Heaven)



Ingredients:

• Chili – 4 cans of meat chili/bean chili (preferably 2 meat, and 2 beans)

(sub in chili as hot as you want it if you like)

• Cream cheese - 500 Grams (2 bricks)
• 4 oz. Beach One Cerveza
• Salsa – 1 small jar (medium heat)
• Chili powder – 1 heaping tbsp.
• Optional: 1 tsp. of chipotle / cayenne pepper
• Salt and pepper to taste
• Cheese – 1 medium bag of Tex Mex / Monterey jack, or shred your own
• Small Soft tortillas, Tortilla Chips, and Pita Wedges

            1 medium tinfoil pan, aluminum foil
 
Instructions:

• In a microwavable bowl, cut your cream cheese into cubes and microwave for 30 sec. to soften
• Mix cream cheese, chili salsa, beer together, the add spices
• Mix well until consistent throughout. Spread evenly in the tin pan.
• Sprinkle Tex-Mex cheese on top of mixture, and then sprinkle with some additional chilli pepper on top
• Cook on a grill – indirect heat with lid closed, or oven at 350 degrees F - until mixtures bubbles and cheese is melted (approx. 15 minutes)
•  Remove foil, cook for another 5 minutes on broil to brown-up the cheese.
• Remove and let it cool for 10 minutes
• Meanwhile, cut your pitas into wedges, and / or stack tortillas, and wrap in tinfoil,
• Throw on the grill for 5 minutes

Dip away with a cold Beach One Cerveza
 
“Keep the drinks cold, the grill hot, and we’ll see you down in The Beach one Lot"
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BEACH ONE CERVEZA SHRIMP

 
INGREDIENTS:

3-4 Lb.             Shrimp (Large 21 to 30)
2 Tbsp.            Spice (any combination of 2 parts garlic, smoked paprika, sea salt, black pepper, & 1-part chili powder and onion powder)
1 Cup              Unsalted Butter
4 Cloves          Finely Chopped Garlic
6 oz.                Beach One Cerveza
1/3-Cup           Worcestershire Sauce
1-Tsp              Fresh Lemon Zest
1                      Fresh Lemon Halved
2                      French Stick/French / Italian Loaves
 
DIRECTIONS:

1. Thaw shrimp if frozen, and remove shells from shrimp, and devein (if needed)
2. In a large bowl, season shrimp with 1 tbsp. of Spice, set aside
3. Melt ½ Cup of Butter in a large deep skillet/cast iron pan
4. Add garlic and sauté another 1-2 minutes
5. Add beer, Worcestershire sauce, remainder of spice, lemon zest, and stir continually.
6. Add shrimp to pan, & cook 3-4 minutes until shrimp are cooked and sauce thickens, flipping once (once they have colored, remove shrimp and set aside)
7. Add 1/2 cup of butter and shake pan until butter is fully melted and blended with the mixture
8. Put shrimp back in pan, heat for 1 minute, then finish by squeezing fresh lemon juice the shrimp and sauce.

 
Serve in pan, and place crusty bread around the circumference. Dip away.
 
PLEASE NOTE: THIS RECIPE MAYBE BEST SPLIT INTO TWO SERVINGS, SHOULD YOU NOT HAVE LARGE ENOUGH SKILLETS OR PANS
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The Beach ‘150’ Burger

Makes 4 Burgers
Total Cooking Time of all items: 4 hours
  Featuring Beach One Cerveza “Beer Cheese”

(Please note: many components of this burger can be prepped/made day before)

Ingredients for the Burger Patties:

• 1.5 Lbs. of Regular Ground Beef (80-20)
• 1 Medium Red Onion
• 1 whole egg
• .5 Cup Panko Bread Crumbs
• 2 Tbsp. of Melted Butter (my pal - BBQ Celebrity Ted Reader once told me “butter if the key to a burger”) Amen
• 1 Tbsp. BBQ Rub

 
+ 4 Medium Size Crusty Hamburger Buns
 
Instructions for the Burger Patties:

1. add all ingredients to a large bowl
2. mix thoroughly, but don’t overwork the meat
3. grease a round cookie cutter (see picture)
4. per handful of beef, pack lightly into a ball
5. place ball in the cookie cutter
6. pat down with fingers and knuckles until burger is packed and even at the top
7. push the burger patty out of the cookie cutter slowly, pushing your fingers down the entire circumference
8. once out, pat the patty down on the raised edges.
9. Set burger on a plate / tray in the fridge for 15 min.
10. On a well oiled grill set to a 450 F temp, grill the burgers to an internal temp of 170 F
11. Remove, cover with tin foil, and let rest 10 minutes
12. Toast buns on the grill to a light toast, or……. my best hint: on medium heat use a covered skillet on the stove; then place buns - lightly buttered on the griddle for a few minutes – COVERED

             (You should have a toasted bun with a light fluffy top)
 
  Assembly of your Beach 150 Burger

1. On your bottom bun, smear the BBQ Sauce
2. Depending on slice thickness, add your smoked bacon
3. Place patty on top of that
4. Add 1 handful of onion straws
5. Drizzle Beach One Cerveza Beer Cheese (generously on top)
6. Then your top bun

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Ingredients for Smoked Back Bacon

• 2 Lbs. Pork Loin
• 2 Tbsp. of Yellow Mustard
• 1 cup of BBQ Rub (see recipe)
• 1 bag of Applewood / Hickory Wood Chips
• 1 bag of Charcoal Briquettes

 
Instructions for Smoked Back Bacon

1. take 3 handfuls of wood chips and submerse in a bowl of water, set aside
2. rinse the pork loin, then completely dry with a paper towel
3. rub the entire loin on all sides with 2 Tbsp. yellow mustard
4. then rub the entire loin generously with the BBQ rub
5. let the loin rest for 20 minutes
6. prepare grill - temperature set steady at 250-270 F
7. prepare 3 or 4 smoke pouches:
8. with a knife, poke 3 to 4 holes on the top and bottom
8. place 1 pouch close/partially touching the heat source
9. place loin off-heat, at least a foot from heat source, close lid.
10. Replace / replenish charcoal every 30 min; and smoke pouches every 45 min.
11. Smoke the loin to an internal temperature of 165 F.
12. Remove to a cutting board, and let rest for 20 min covered in tin foil.
13. Slice pork with your sharpest French/Chef knife, & a small angle & thin as possible.

 

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Ingredients for Maple Rye BBQ Sauce

• 1/4 Cup Melted Butter
• 2 Tbsp. Canola Oil
• 2 ½ Cups Chopped Red Onion
• 1/2 Cup Rye Whiskey (Maple Crown Royal is a beauty)
• 1.25 Cups Apple Cider Vinegar
• ¾ cup Molasses
• 1 ¾ Cups Maple Syrup
• 1 ½ Cups Ketchup
• 1 ¼ Cups Orange Juice
• .25 Cups Worcestershire Sauce
• 1 ¼ Tsp Black Pepper
• 3 Tsp. Salt
• 1 Tbsp. Hot Sauce

 
Instructions for Maple Rye BBQ Sauce
 
In a medium sized pot over medium heat:

1. melt butter, then add Canola Oil
2. add chopped onion, stir occasionally until translucent – 3 min.
3. add rye, cook down for 5 minutes
4. add vinegar, molasses, maple syrup, ketchup, stir for 5 min.
5. reduce heat to medium low, add remaining ingredients except hot sauce
6. add hot sauce to taste, and adjust seasoning to your liking
7. continue stirring for 10 minutes, then turn element off.
8. Set aside

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For the Crispy Onions

• 1 sweet onion, thinly sliced
• ½ cup all purpose flour
• 1 teaspoon chili powder
• salt and pepper
• 1 egg, lightly beaten
• ¼ cup milk
• oil for frying

 
To prepare the Crispy Onions

1. I used only enough oil to cover the bottom of a small skillet. Heat oil over medium high heat.
2. Whisk together egg and milk in a small bowl. In another small bowl, whisk together flour, chili powder, salt and pepper.
3. Working in small batches, dip onion slices into egg mixture, then coat in flour mixture. Shake off excess then place in oil and fry, turning once, until golden brown, about 2 minutes.
4. Drain on a paper towel and repeat with remaining onion slices.

   

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Ingredients for the Beach One Cerveza Beer Cheese

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• ¾ can of Beach One Cerveza
• 8 ounces old cheddar, shredded
• 1 ½ Tablespoon of Grain Dijon mustard
• 1 Tablespoon of your favorite hot sauce

Instructions for the Beach One Cerveza Beer cheese

1. Melt butter in a small saucepan over medium heat. Whisk in flour until a smooth paste forms. Pour in beer, whisking constantly. Add cheese, a little at a time, whisking until a smooth sauce forms.
2. Remove from heat and stir in mustard and hot sauce.

 

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For those who need a visual on what this will look like while assembling, I present you a functional but poor graphic: