Our Tenderloin Burger Alabama Style is an adventure in Hamburger Heaven! Tender and juicy served with our Alabama sauce then topped with a pile of Cole slaw. I don’t have any idea why they call this a “Tenderloin” burger because it is a slice of “Pork Butt” about an inch thick, tenderized, battered and grilled. We did these on our Green Mountain Grill using a Bull Rack. I’m guessing that most folks wouldn’t even try a “Butt Burger”! All with a “Kiss of Smoke”.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
We took a boneless pork butt and cut about 5 “steaks” about an inch thick. Then, seasoned them with our “Date Night Butt Rub” and “Date Night Heat”. Using a meat tenderizer pound them out working the seasoning into the meat and forming a big, even patty.
I poured 4 packages of Shake & Bake onto one of my “Bull Racks”, layered my pork steak onto the Shake & Bake covering well and using a heavy rolling pin rolled the seasoning into the meat. Use the rolling pin to form an even patty for the GMG.
Preheat the GMG to @ 400* (205c) and for that “Kiss of Smoke” light your Wedgie. Put a wire rack on a “Bull Rack” tray and put your “Tenderloins” onto the racks and onto the grill for about 20 minutes until you reach an internal temperature of 145*(62c) …
When your “Tenderloin’s” reach an internal temperature of 145*(62c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe for pork is 145*(62c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Tenderloin Burger Alabama Style A Wood Pellet Grill Recipe
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.Tenderloin Burger Alabama Style A Wood Pellet Grill Recipe Tenderloin Burger Alabama Style A Wood Pellet Grill Recipe
There is a Bun Under There
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….Live your Passion and Do What you Love, Ken & Patti