Grilled Southwestern Adobo Pork

Since I liked the Peppercorn Pork grilled, and I liked the Southwestern Adobo Pork cooked in the oven, it seemed a reasonable idea to grill the Southwestern Adobo Pork. I’m really liking these Hatfield pork products and Price Chopper seems to have them on BOGO (Buy One Get One) fairly often. We had thawed this one out expecting to have it earlier in the week, but the weather lately has really screwed with my sinuses. I don’t really feel like eating anything too heavy when I have a headache.

So we had it all thawed out and really needed to cook it since pork doesn’t keep as well as other meats. Linda was having dinner out with an old friend from school, so I figured I might as well cook it up for myself. My brother was coming in to town with his kids on their way to an annual camping trip they take on Columbus Day weekend so I didn’t have a lot of time. Then I remembered that when I grilled the pork it took a lot less time to cook. So I fired up the grill and tossed it on. A few minutes later I went to check on it and, wouldn’t you know it, the gas was out. For most people this might be an issue, but we grill often enough that we keep a spare on hand for just such an occasion. I swapped out the tank and I was cooking with gas again.

I turned it several times to keep it from burning since I left the grill on high. Instead of cooking for an hour in the oven, I think it was done in about half that. This gave me plenty of time to enjoy a nice quiet dinner before the house was due to erupt in laughter. Even though they had eaten on the way over, my brother and his friend (who also brings one of his sons) said it smelled so good they might just have to grab some anyway.

Before I left to pick up Linda from the restaurant, I showed them all how to use the Roku to watch TV, since we cut the cord on cable about a month ago. They were quite surprised at how good stuff looks thru Hulu Plus and Netflix.My brother was particularly interested in how much we’ve saved by getting rid of cable.

When I got back with Linda they turned the TV off and the kids went up to bed since they had an early morning planned.  Then we stayed up chatting and lost track of time until after 11:00. Morning came early at around 6:00 and they hit the road by 6:30 to head up to the Adirondacks.

And I still have leftovers to look forward to.



Hatfield Peppercorn Pork

I’ve mentioned the Hatfield Southwestern Adobo Pork before. Hatfield makes a lot of different flavors. While I won’t be trying the Mushroom or the Lemon Garlic anytime soon, the Peppercorn is a little more appealing. I have actually had it before. However, I prepared it differently this time.

I didn’t remember the cooking directions so I had to read them off the package. Sadly, to do so, I need to break out my reading glasses. When I looked at the side of the package, I was surprised to find that, in addition to the baking directions, they also gave grilling directions. I hadn’t thought of grilling them before, but we love to grill even in the winter so I decided to give it a try.

I fired up the grill and turned it just shy of the highest setting – I didn’t want it to burn. The directions said to grill it for about 25 minutes. I turned it every 10 minutes and took it out just a little after 25 minutes and let it stand for a few minutes more. It hadn’t burned but came out looking very good.

The Peppercorn pork is probably a little spicier than the Southwestern Adobo. That seems a bit odd to say, but they really go heavy on the peppercorn. It’s almost a little too spicy, but it’s not a bad taste. I just keep a little extra Brisk Iced Tea on hand to wash it down.

I don’t buy these pork tenderloins often, but when they are on a BOGO (Buy One Get One) sale, I always try to pick up a few. For the really fussy eater unwilling to try Peppercorn or Southwestern Adobo, they also have an Oven Roasted which is pretty much plain. I’d suggest getting one of those and one flavored one to try.

Grilled Zucchini, Squash, and Peppers

Over the holiday weekend, we did a little bit of grilling which is not at all unusual for us (We grill year round and I shovel a path to the grill during the winter). Linda had picked up some zucchini and squash earlier in the week and we grabbed a few peppers at a farm on the way back from a bacon festival we went to in Hudson. They ran out of the specialty bacon stuff by noon. We got there around 1:00 so we didn’t get anything bacon flavored, but at least they didn’t charge admission.

Linda invited her friend Hannah over for dinner and I grilled up some burgers and the veggies. This time we did things a little differently. We basted them with olive oil and then sprinkled them with McCormick’s Montreal Steak seasoning. I cooked them on one side of the grill in the vegetable tray while the burgers cooked on the other.

I’m not really sure how long vegetables cook on the grill. I’ve done peppers before, but this was my first attempt at zucchini and squash on the grill so I just left them on the whole time the peppers were cooking. I think I overcooked them, but the peppers were done.

We each had a little bit of pepper, zucchini, and squash. My wife also had some tiny sweet tomatoes she wanted me to try. I can’t remember what type they were. I didn’t like it at all. The peppers were OK, but I don’t care for the Montreal Steak seasoning we used. The zucchini and squash were just way too mushy and that turned me off. I’m pretty sure I overcooked them. They were much better on my Aunt’s kabobs the other day. I’ll have to try again with a different seasoning and take them off the grill sooner.

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