Meat Bouquet: Happy Valentine’s Day for Guys

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Valentine’s Day was invented by greeting card companies 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. Ladies – maybe, just maybe – if you pay attention to your guy on Valentine’s Day then he might be more enthusiastic about it, say when he wanders up to the jewelry counter at the beginning of February. Try making your man a bouquet he might like. Not one of roses or lilies or daisies.  Offer your man a meat bouquet. No, you can’t get one of these from your local florist. But you can make one at home pretty quickly and easily.

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

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Slice the pork tenderloin lengthwise into thin strips.

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Combine the rest of the ingredients except the sesame seeds and skewers in a bowl.

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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 pork tenderloin. Then place the bag in the fridge for anywhere from 4 to 12 hours.

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I soaked these overnight.

Soak your skewers in water and grab one of these wood chip tins from Char-Broil as you go to prepare the grill.

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I fired up my four-burner TRU-Infrared 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.

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Once you see some smoke from the tin of chips, it’s time to put the meat on the grill.

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So I have the grill on high heat and thin strips of meat. Some of you are thinking the tin of wood chips is a waste as that meat will cook in about 20 seconds. I can’t turn the grill down or the chips won’t smoke. I need to get a spacer between the lava hot grill grates and the meat. So I busted out a rib rack.

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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.

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But then a few minutes in, one of the sticks broke.

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So I moved all the slivers of meat onto the top of the rib rack.

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It only took about 12-15 minutes for the meat to roast on the grill and brown up around the edges.

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Remove from the heat, place on a platter and hit the meat skewers with the sesame seeds.

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Now, ladies, if you want to make it fancy and romantic (and I know you do), then put the skewers in a crystal vase and bust out the Waterford candle holders that collect dust in that glass case your man can’t stand.

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Asian pork skewers formed into a meat bouquet so that the man in your life can also enjoy the Valentine’s “holiday.”

Meat Bouquet: Happy Valentine’s Day for Guys

Rating: 41

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4-6

Serving Size: 2 skewers

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Pork tenderloin, sliced into strips, soaked in an asian marinade and skewered before being smoke roasted and made into a 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 (substitute black)
  • 1 teaspoon sesame seeds
  • Wooden skewers, soaked in water for at least 30 minutes

Instructions

  1. Slice the pork tenderloin into thin strips
  2. Combine the soy sauce, grated and minced ginger, honey, mirin, mustard, olive oil and pepper in a bowl and whisk.
  3. Place the meat strips in a resealable plastic bag and cover with the marinade.
  4. Work the marinade through the meat and place the bag in the refrigerator for 4-12 hours.
  5. Before grilling, place the skewers in water and prepare the grill.
  6. Turn the Char-Broil TRU-Infrared to high, removing the grill grate on one side. Place an aluminum tin of wood chips where the grate was.
  7. While waiting for the chips to smoke, skewer the slivers of meat with the soaked skewers.
  8. Once the chips are smoking, place a rib rack on top of the grill and put the meat skewers on the rib rack and close the lid.
  9. After 12-15 minutes, remove the skewers from the grill, sprinkle the meat with sesame seeds and arrange into a meat bouquet.

 

 

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