(hardcore rock music)
♫ Gonna smoke me a fatty brisket
♫ I got my barbecue shoes on
- [Voiceover] Welcome to BBQPitBoys.com,
today we're cooking up some pork tenderloin pan skewers.
And it's real easy to do, alright.
Here we have pork tenderloin.
You've seen this before.
It's about the most expensive part of the pork,
aside from the ribs.
But there's not a lot of preparation you gotta do,
except you wanna remove the silver skin, alright?
And that's that little connected tissue.
You have to remove it, it's real tough.
Alright, that silver skin
has been removed off that tenderloin.
And now all you need for this recipe
is some green bell peppers,
some onion, you'll need some diced tomatoes,
little SPG, and you're gonna need curry ketchup.
It's not easy to find here in the States,
but very popular in Germany.
If you've never used it before,
you definitely gotta check it out.
Alright, gonna chop up some onions as well.
You know all about making skewers, right?
Same thing. Mm, man.
(friendly strumming)
Alright, the onions and bell peppers have been chopped,
and now you wanna take this pork tenderloin here,
and cut it into small pieces.
Just like you would any pork skewer, right?
Alright, now let's put it together.
And these here are pan skewers.
And this is how you do it.
You just alternate onions, pork, bell pepper.
Mm hmm.
Simple enough.
Oh yeah. Take a look at that.
Now that 's what you want.
Lemme show another one.
For you newbies out there who haven't done this before,
like I said, it's real easy to do.
Now these pork tenderloin pan skewers work really good
as a side dish, or just as a main meal.
Mmm, oh yeah. This is good eating at the pit.
Now take a look at that.
Drop 'em in the pan.
(indistinct conversation)
Alright.
They've been skewered.
Now what we're gonna do is put 'em on this grill,
opposite the hot coals, right?
This is indirect cooking.
And we're gonna hit these skewers first with a little SPG.
You know what SPG is, right?
Little bit of salt, pepper, and garlic.
Get 'em both sides.
Just like that.
Now you sear both sides of each skewer
(meat sizzling) on the fire.
Bring on that smokey flavor.
Just a few minutes each side, right?
You know all about searing.
Oh yeah, baby.
Give 'em a flip, do the other side.
(meat sizzling)
Like I said, only a minute or two each side.
You just wanna give it some flavor.
Alright, they've been seared, and now back to the pan.
This is what makes them pan skewers.
Now we're gonna take over any leftover bell pepper and onion
and throw it right there in the pan.
And if that yellow jacket gets in your way,
throw him in there, too.
Now here's the curry ketchup.
Real popular in Germany, and other european countries.
Not as much here in the States, but you can find it,
or you can order it online, alright?
Wanna pour at least half the bottle in there.
(bottle squelches)
This'll give it the heat, and the flavor.
And here's some canned, diced tomatoes.
And use your favorite brand.
And there are some brands that are better than others.
Gonna use three or four cans,
what you've got on the shelf.
Oh yeah.
It's looking good.
And what you have left of the curry ketchup.
I think you know where we're going with this, right?
Mm hmm.
Just mix it up a little bit.
Are you getting hungry or what?
(chuckling) Oh, man.
Now, we're gonna throw a little chunk wood in there,
we've got a little chunk apple wood.
Keep the smoke light.
And we're gonna smoke this now, or simmer,
low and slow, for about two hours.
Maybe at 275 degrees.
And through the miracle of time. Mm!
These pork tenderloin pan skewers are done.
Look at that.
(exhales)
Tender. Moist. Full of flavor.
And what (mumbles) is doing now is taking off the meat,
and the veggies, and throwing them right in the pan.
Oh yeah, baby.
Now you can let 'em continue to slow simmer
in this pan till ready to eat.
Simmered alongside your other fixes.
Like here we've got some venison burgers going on.
(background conversation, burgers sizzle)
(indistinct conversation)
You smell that? It smells good!
(laughing)
Turning the pit roast over an open fire.
- [BBQ guest] You oughta see the juices bubbling
on this fucking thing.
- [BBQ guest] Good, though.
- [BBQ guest] Keep the light right on it.
- [BBQ guest] Come on, come on, come on.
(indistinct, friendly conversation)
And of course, we do apologize for eating
in front of you like this,
but we call this Pitmaster privilege.
(rock music)
(grill sizzling)
So the next time you're looking for a recipe
for your barbecue,
check out BBQPitBoys.com.
(fire crackles, crow caws)