Greeting card companies invented Valentine’s Day for women. As a man sick of that pink and purple stuff and overpriced roses, I am doing what I can to take the “holiday” back – or at least strive for some equality. But what can the ladies do to pay attention to their guys on Valentine’s Day? It’s actually pretty simple. Try making your man a bouquet that he might like. Not one of roses or lilies or daisies, but a meat bouquet. No, you can’t get one of these from your local florist. But you can definitely make one at home pretty quickly and easily. Let’s get to it.
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Meat Bouquet Ingredients:
2 pork tenderloins, sliced into ribbons
¼ cup soy sauce
1 teaspoon fresh ginger, finely grated
1 teaspoon fresh ginger, minced
2 teaspoon honey
1 tablespoon mirin (substitute sweet sake)
1 teaspoon coarse brown mustard
2 teaspoons olive oil
1/8 teaspoon white pepper (or substitute black)
1 teaspoon sesame seeds
Wooden skewers, soaked in water for at least 30 minutes
Slice the pork tenderloin lengthwise into thin strips.
Combine all ingredients except the pork, sesame seeds, and skewers in a bowl.
Whisk the ingredients together and then place the meat in a resealable bag, pour the marinade over the meat, and work it through all the strips of the pork tenderloin. Then place the bag in the fridge from 4 to 12 hours. I soaked these overnight:
Before grilling, soak your skewers in water and grab one of these 3-Pack Wood Chip Smoker Boxes from Char-Broil® as you go to prepare the grill.
I fired up my Performance™ 4 Burner Gas Grill to high heat, removed one of the grill grates, and placed the wood chip tin in the spot vacated by the grill grate to get the chips smoking. While waiting for that tin to smoke, I skewered the meat.
Once you see some smoke from the tin of chips, it’s time to put the meat on the grill.
So, I have the grill on high heat and thin strips of meat ready to go. Some of you might be thinking: the tin of wood chips is a waste as that meat will cook in about 20 seconds and I can’t turn the grill down or the chips won’t smoke. Solution? I need to get a spacer between the lava hot grill grates and the meat. So, I busted out a rib rack.
If you don’t have a rib rack, place the meat on a soaked wooden plank.
Originally, I suspended the meat out over the grill via the skewers.
But then a few minutes in, one of the sticks broke.
So I moved all the slivers of meat onto the top of the rib rack.
It only took about 12-15 minutes for the meat to roast on the grill and brown up nicely around the edges.
Remove from the heat, place on a platter, and hit the meat skewers with the sesame seeds.
Now, ladies, if you want to make it fancy and romantic (and I know you do), then put the skewers in that crystal vase you rarely get to use.
Pork tenderloin, sliced into strips, soaked in an asian marinade and skewered before being smoke roasted and made into a meat bouquet
- 2 pork tenderloins, sliced into ribbons
- ¼ cup soy sauce
- 1 teaspoon fresh ginger, finely grated
- 2 teaspoons honey
- 1 tablespoon mirin (or sweet sake)
- 1 teaspoon coarse brown mustard
- 2 teaspoons olive oil
- 1/8 teaspoon white pepper (or black)
- 1 teaspoon sesame seeds
- Wooden skewers, pre-soaked in water for at least 30 minutes
- Slice the pork tenderloin lengthwise into thin strips.
- Combine soy sauce, ginger, honey, mirin, mustard, olive oil, and pepper in a bowl and whisk.
- Place tenderloins in a re-sealable bag, pour marinade over meat, and work it through all strips. Place bag in fridge for 4-12 hours.
- Soak skewers in water and pre-heat grill to high heat.
- Remove grill grate from one side of grill. Place aluminum tin of wood chips where grate was.
- While waiting for chips to smoke, skewer the slivers of meat with the soaked skewers.
- Once the chips have started smoking, place a rib rack on top of the grill and put the meat skewers on the rib rack and close the lid. If you don’t have a rib rack, just place the meat on a soaked wooden plank instead.
- After 12-15 minutes, remove the skewers from the grill, sprinkle the meat with sesame seeds, and arrange into a meat bouquet using that crystal vase you rarely get to use.