graystratcat
Smoking Fanatic
Well, earlier this week I made about 7 pounds of fresh Italian sausage and when I got done mixing and doing the fry test (before stuffing) I had about 2/3 of a cup left of my super secret Italian sausage seasoning left.... (not really a secret....typical suspects: GP, OP, FCBP, roasted Fennel seed, Salt, Sage mixed in cold water). The stuff smells so good and the sausage tasted so great there was no way I was throwing that away...so into a plastic storage container it went and into the fridge....
Later in the week in dawned on me what to do with that left over seasoning.... Pork Chops!.... Well I mentioned it to the wife and she said, "Well there's 2 nice pork tenderloins in the garage fridge"... and I said "BINGO"!
Anyhow last night I slathered that left over seasoning on those tenderloins about 2 hours before firing up the Weber grill. Here's the outcome....
(Wasn't sure to post this here or under Grilling Pork since it crosses both... but since this all started with a batch of sausage... well.. you get the idea....)
Here's the fresh Italian sausage (since this IS the sausage thread)
And here's the PTL before hitting the grill - all rubbed down with the sausage seasoning.
Grill shot (sorry for the blur, not sure what happened with this shot) - I have to tell you, that fennel on the grill smelled fantastic!
Off the grill....
...and plated. Served with roasted potatoes with roasted garlic and onions.... the smell of this plate was awesome!
I have to tell ya, I'll be making Italian sausage seasoning to use as a pork baste/marinade in the future.... this was just an idea I had to use up the last of the seasoning but this is a keeper! If you like Italian sausage, do yourself a favor and give this a try.
Thanks for taking a look!
-Salt
Later in the week in dawned on me what to do with that left over seasoning.... Pork Chops!.... Well I mentioned it to the wife and she said, "Well there's 2 nice pork tenderloins in the garage fridge"... and I said "BINGO"!
Anyhow last night I slathered that left over seasoning on those tenderloins about 2 hours before firing up the Weber grill. Here's the outcome....
(Wasn't sure to post this here or under Grilling Pork since it crosses both... but since this all started with a batch of sausage... well.. you get the idea....)
Here's the fresh Italian sausage (since this IS the sausage thread)
And here's the PTL before hitting the grill - all rubbed down with the sausage seasoning.
Grill shot (sorry for the blur, not sure what happened with this shot) - I have to tell you, that fennel on the grill smelled fantastic!
Off the grill....
...and plated. Served with roasted potatoes with roasted garlic and onions.... the smell of this plate was awesome!
I have to tell ya, I'll be making Italian sausage seasoning to use as a pork baste/marinade in the future.... this was just an idea I had to use up the last of the seasoning but this is a keeper! If you like Italian sausage, do yourself a favor and give this a try.
Thanks for taking a look!
-Salt
