Soy Vay Island Teriyaki Pork Tenderloin

Picked up some pork tenderloins the other day at Sams’s. 3 went in the freezer and one took a 24 hour bath in this stuff.


First time trying it out, sounded interesting. For this cook, I decided to use the Mini since it’s been sitting dormant for a while. Went and ahead and hooked up the new Flame Boss 100 to see how it would work on the Mini and a direct cook. Set it for 400.


Tenderloins sure do take up a lot of room on the Mini. Almost done.


Took about 30 minutes or so to hit 145, I was shooting for 140. Don’t tell anybody.


You  noticed the tooth picks sticking out of one end? I like to fold over the skinny end of a tenderloin and secure it in place. I find that if left alone, that skinny end will end up being way overdone. I’ve tried using butcher’s twine, but the skinny end tends to slip out when the tenderloin is flipped. Toothpicks just seem to work better for me.
As always with large proteins, I let it rest about 10 minutes before slicing.


Look at all that juice!! We served it up on a bed of rice and drizzled on some of the reserved marinade. When using marinade that has touched raw meat, I boil it for 10 minutes and then let simmer until it reduced and thickened up a bit. I don’t know if that is technically “safe” and might not be restaurant approved, so do it at your own risk. I’ve never gotten sick, nor has anybody I’ve ever served, but I’m throwing out a little warning there for you to heed or not.


I was actually a bit surprised. It came out really good. Not really like your average teriyaki at all. Not overly salty, but had a sweetness to it that was very interesting. Even though I overshot the temp I was gonna pull it at by 5 degrees, it was still plenty juicy and oh so tender.  The leftovers are gonna make some great sliders served up on some King’s Hawaiian rolls. 😀 I just wish I had made some kind of slaw and/or caramelized onions to go along with it.  Will definitely use this marinade again in the future.



Chicken Teriyaki On A Stick

Chicken Teriyaki On A Stick

“I think they should put more meats on a stick, you know?” ~ Ben Stiller as Ted on There’s Something About Mary

Meat! Stick! Fire! Arr! Arr! Arr! (in your best Tim The Toolman voice)

     There’ something about cooking meat on a stick over a fire that can’t be beat. Something primitive. Something manly. Something in our bones. It’s basically how cooking got started and it’s still how most of us men love to cook. And it’s what I decided I wanted to do for my last night of bacheloring it up before Mrs. G came home.

     I didn’t really have a plan, but some digging around in the fridge and I came up with a chicken breast (Yay! How boring), some teriyaki sauce (can’t remember the brand) and some green onions. Ok….I can make this work. With a quick slice of the knife, I had the chicken cut up into bite sized pieces and into the teriyaki sauce to marinate for a few hours. Place some skewers into some water to soak while I wait.  Now its time to kick back on the couch and watch some tv. Time to do some chores and straighten up the house while the chicken does its thing.

Skewering the meat

     After a few hours, it was time to pull the chicken out of the marinade (discard the marinade) and begin skewering. As you can see, I alternated the chicken and the green onions and used two skewers so that the chicken and onions would not try and spin when I go to rotate them on the grill.

     Speaking of the grill, at this point you should have it lit and pre-heated. I set mine up for 425F. Kind of a weird temperature to cook at, I know, but there was a reason.

The reason was I had to cook these spring rolls

     According to the box, these spring rolls were to be cooked in that metal box in the kitchen. You know, that oversize box? The one that I use to tell time on when I’m in the kitchen? I hear some people use them to cook in, but I’ve forgotten how. Anyway, had I not been cooking these spring rolls, I probably would have cooked my teriyaki somewhere between 350 and 400. Speaking of…time to get those suckers on the grill.

Meat on stick over fire! Arr! Arr! Arr!

      You might have noticed that the length of the skewers magically shrunk. While I love the Egg, it isn’t the most spacious of grills as far as square footage, so the skewers got cut down to fit. Don’t really need long skewers anyway, just enough to grab with the tongs so you can flip them. I would love to tell you how long it took to cook these, but I can’t. Olie, our German Shepherd, was wanting some quality Dad time and we were playing fetch while I was sipping on a bourbon and coke. I will tell you they go fast. Less than 10 minutes, probably more like 7, but always cook to temp and not time and you’ll never have dry meat. In the case of chicken, you want to hit 165. Check on them every couple of minutes, baste them with a little bit of teriyaki sauce and flip them about halfway through.

As an appetizer

     These would make a great little appetizer for a party. Something for the guests to gnaw on and keep the hungry masses at bay while you grill up the main course.

As a main course

     Or you could serve them up as a main course, maybe with some fried rice if you feel like whipping some up (or if you have some left over in the fridge like I did). One chicken breast was enough to feed me and have enough left over to bring to lunch, but you may have to adjust the amount to feed your hordes. And feel free to substitute thighs in place of the breasts. I probably would have if I had gone shopping for this meal instead of scrounging in the fridge. Either way, you can’t go wrong with meats on sticks! Arr! Arr! Arr!