Jump to content

Search the Community

Showing results for tags 'Balsamic Vinegar'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Weber Summit Grills/Kamados
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start











Found 1 result

  1. This is my entry into the “Fed in the Med!” Challenge. This is my first time making this but I thought I’d give them a whirl. I started out by buying some tenderloin from Costco. I then started gathering the ingredients for the filling. And then the ingredients for the glaze. Here are most of the ingredients. Minced the herbs. Sliced the Apricots and Sun Dried Tomatoes. Sautéed the OO and Garlic. Threw in 5 packed cups of baby spinach and sweated it down 3 minutes. I then stirred in the SD tomatoes and apricots. For the topping I zested a lemon. I added everything to a skillet, stirred and heated slightly. I took the 2 tenderloins out and sliced them in half I then covered them in plastic and lightly pounded they out to a more uniform thickness. I added the Feta cheese to the filling and stirred and then spread it out on the loins. I rolled them up and then tied them up with butchers twine. I then placed them in a roasting pan and then spread on the Pomegranate Balsamic Vinegar and Dijon mustard glaze. I then placed them in my preheated (to 375) kamado. After 45 minutes the I.T. was at 145 so I took them out and let them rest for 10 minutes. Here are the plates pics. Here’s the Money Shot! It was delicious and my wife loved it! It may have been first time making this but it will not be my last. Thanks for looking.
  • Create New...