The silicone grips with thumb indention provided great grip.ģ. He loved the longer length, as it kept him from burning himself.Ģ. TCP’s Review of the 16″ grilling tongs: (Overall Grade: A+)ġ. To sauce or not to sauce is a personal matter, but this pork needs no adornment. Then it’s just a matter of slicing and serving. Removing it from the grill, he then wraps it in aluminum foil and allows it to rest on a cutting board on the kitchen counter for 30 minutes. Placing the pork tenderloin over indirect heat, he smokes the pork for approximately 90 minutes at 250F, flipping once at the halfway mark, until the internal temperature reaches 160F. He then opens the grill vents on the opposite side of the grill to pull the smoke through the smoker. When it is white-hot, he pours it into the smoker section of our grill along with a metal pan of hot water to create humidity. TCP starts the smoker by stacking oak lump charcoal into a chimney and lighting it. Sprinkle the meat liberally with Nature’s Season Salt and paprika. Pat dry with paper towels and remove any fat or silver skin. Start by removing the pork tenderloin from the package and rinsing them thoroughly. For me, the mark of good smoked meat is that it needs no sauce and this needed nothing short of a napkin and some personal restraint. TCP’s pork tenderloin turns out juicy, smokey and perfect every time. There’s something about meat smoked over post oak lump charcoal that touches my very soul. The Complete Package also broke in those 16″ tongs by grilling a pair of pork tenderloins. I have no shame when it comes to corn, and I am unapologetic about it. The char and flavor of the roasted corn really shines, and I found myself basically eating it right out of the pan with a spoon. Now, I’m not usually a fan of creamed corn because it tends to be mushy and flavorless, but this was really good. Kosher salt & fresh cracked black pepper, to tasteĬombine all ingredients simmer over medium heat until warm. What did we do with all that cut corn? We made kicked-up creamed corn.Ģ cups roasted sweet corn, stripped from the cob Less waste and more volume of corn was a plus for me. All that remains is the fibrous walls surrounding each kernel. The cob in the back was cleaned with the OXO corn stripper, and you can clearly see that the entire kernel is missing. You can see the flat surfaces of the cut kernels where the bottoms of the kernels are still attached. The cob in the front was denuded with a chef’s knife. What I also found was that the OXO corn stripper tended to remove ALL of the corn from the cob, while a kitchen knife tended to just shear off the tops of each kernel. I love the size – it fits easily in your palm for ease of use. I had no issues with cutting whole kernels because I applied more pressure.ĥ. A cap would be nice, as I somehow dumped corn all over the counter.Ĥ. I also had issues with the blade area clogging occasionally.ģ. I thought it WAS quicker than using a knife.Ģ. Pluses: OXO’s quality is always high & the ergonomics were good.ġ. Cut kernels tended to be more pieces than whole kernels.ĥ. Because one end was open, kernels tended to fall out constantly.Ĥ. The cutting blade tended to clog, which meant you had to stop & clear it.ģ. He wasn’t sure it was any easier or quicker than using a knife.Ģ. The Complete Package’s Review: (Overall Grade = C+)ġ. The key was to start at one end apply the proper amount of pressure. Once they were cooled, The Complete Package grabbed that stripper and put her to work. We started by grilling ears of fresh Texas sweet corn. First up was playing with the corn stripper. That the box arrived just prior to the July 4th weekend was a bonus. This month, it was OXO’s ‘What A Grill Wants’ collection. As a part of this program, I am occasionally selected to try random products. Because OXO supports the blogging community and blogs of all sizes, they created the Blogger Outreach Program. Their products are well made, sturdy, easy to use and affordable. What you will see – products I occasionally share for one reason only – because I love them. It’s not a monetary or political issue, it’s just that I started blogging to share with friends and family, and ads never felt appropriate. It’s a personal choice made when I started blogging four years ago, and one I’ve stuck with since. What’s missing from my website? Please don’t say humor, good writing or appetizing recipes.
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