Maui Grill'n Profile - (10032254)

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Maui Grill'n

Maui Grill'n
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Member Since: Jan. 2007
Cooking Level: Not Rated
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Recipe Reviews 4 reviews
Grecian Pork Tenderloin
Only did 1 1lb. loin. Used 1 cup fresh squeezed lime juice and 4 tablespoons oregano and the called for amount of everything else. I used a gas grill and grilled on med to 150 degrees, about 25 minutes. The first 3 minutes I had it on high and the last 3 minutes I had it on high to sear it and to char it a tad. Best ever pork tenderloin recipe. The lime and the oregano is an amazing combination. And yes, it was moist. Don't blame this recipe for a lack of moistness.

1 user found this review helpful
Reviewed On: Feb. 16, 2007
Grilled Salmon I
I made this on salmon and it was incredible. I marinated for about 5 hours. I also used this marinade for a pork loin. I seasoned the pork the same way it calls to do the salmon. Then I marinated the pork in a plastic bag for 24 hours. After taking the pork out of the bag I boiled the marinade. I then grilled the pork loins on medium heat for 30 minutes. (I have a gas grill.) I basted every five minutes. I turned the pork loins half way through. The last few minutes I turned the grill up to high to char the outside. I messed up and let the temp get to 160 on an instant thermometer, although it was moist I will pull it from the grill at about 22 minutes or 150 degrees next time as I like my pork a little less done than the standard 160. The pork turned out as good as the salmon! Moist and delicious. This goes PERFECT with pork loin!

2 users found this review helpful
Reviewed On: Jan. 28, 2007
Canadian Cedar Planked Salmon
First time using a plank. I soaked it for 24 hours, then wasn't able to buy salmon. Took the plank out of water for a few days, bought some salmon and soaked it again for 24 hours before grilling. I turned the gas grill to high, put the plank on for 5 minutes, then turned it over and put some oil on the charred side of the plank, then put the salmon on. Then turned grill to medium heat. I never needed to extinguish any fire on the plank. Regarding preparation I added a few cloves of pressed garlic and I did not lay lemon slices on the salmon, instead I used lemon juice. It was great, truly yummy. I used a cedar plank. The cedar definitely added a distinct flavored to the fish. It was almost a little too strong for my preference. (note: just my preference, nobody else brought it up, they just kept saying how good it was) After I use up all my cedar planks I will try some alder planks, they are suppose to be a little more mild and sweet. The recipe is great, thanks!

45 users found this review helpful
Reviewed On: Jan. 26, 2007

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