The Man Bouquet for Valentine's Day - 17

Let’s face it, fellas, Valentine’s day is not for us. We don’t give a crap about flowers, or chocolates, or balloons or some made up holiday by Hallmark. We hate paying the inflated cost for roses that will be half the price in three weeks or scrambling to make reservations for dinner when every place worth going is booked solid. We hate trying to top last year when we felt like last year was just as lame as the year before that and the year before that because, quite frankly, this is a very one sided holiday. How often do the women in our lives make a reservation at a BBQ joint, get us tickets to a game (any game really) and have a dozen long necked beers delivered to the office for all the other guys to see how great our wives/girl friends are? It doesn’t happen.

No, we’re men and we are completely screwed by this holiday. But luckily we’re easily amused. Some might say simple. We like meat, sports, booze, women, not necessarily in that order. So provide a couple of those and we’re giddy. Ladies, if you want a bouquet for Valentine’s day and make your man happy at the same time I give you the MAN BOUQUET!

Man Bouquet for Valentine’s Day Ingredients:

2 pork tenderloins, sliced into ribbons
¼ cup soy sauce
1 tsp fresh ginger, finely grated
1 tsp fresh ginger, minced
2 tsp honey
1 tbsp mirin (substitute sweet sake)
1 tsp coarse brown mustard
2 tsp olive oil
1/8 tsp white pepper (or substitute black)
1 tsp sesame seeds, reserved
Wooden skewers, soaked in water for at least 30 minutes

To start, get a couple wonderful pork tenderloins:

The Man Bouquet for Valentine's Day - 03

Then slice them into thin ribbons:

The Man Bouquet for Valentine's Day - 04

How thick? Think like satay thick:

The Man Bouquet for Valentine's Day - 06

Now marinate the meat by combining the rest of the ingredients, except for the sesame seeds and the skewers, in a bowl:

The Man Bouquet for Valentine's Day - 02

Then put the marinade in a resealable plastic bag with the the ribbons of pork tenderloin and place in the fridge for 4-24 hours:

The Man Bouquet for Valentine's Day - 07

When it’s time to grill the man bouquet for Valentine’s day, remove the pork tenderloin ribbons from the marinade and skewer them:

The Man Bouquet for Valentine's Day - 09

Now prepare the grill for two zone grilling with heat on one side and no heat on the other. In this case, I’m using my Char-Broil TRU infrared gas grill with the burner on one side turned on and the other two off. I’ll put some smoke chips over the hot burner to infuse my soon to be man bouquet with some sultry smoke. I’ll also need one of these which is a rib rack:

The Man Bouquet for Valentine's Day - 10

If you are looking for a great Valentine’s day gift for the man in your life, why not start with a new grill. Think about it this way, two years of flowers, chocolates and dinners probably more than pays for this grill. You owe him. Use my discount code at Char-Broil.com to get 15% off: B15ST

I placed the rib rack on the side with no heat and used it to prop up my meat skewers to further elevate them away from the heat:

The Man Bouquet for Valentine's Day - 11

This worked great until one of the skewers snapped from the heat, so then I just placed the skewers on top of the rib rack:

The Man Bouquet for Valentine's Day - 12

Target temperature inside the grill is as low as you can get it and still get smoke from the wood chips. For this cook I believe the temperature was around 400 degrees.

In about 10 minutes, the meat is roasting nicely on the grill:

The Man Bouquet for Valentine's Day - 13

Total cooking time is about 12-15 minutes depending on the heat of the grill and thickness of the pork.

Remove the meat skewers from the grill when the pork reaches an internal temperature of at least 145 degrees. For some that sounds a little rare, but according to the USDA you can cook pork to less than 160.

Hit them with the sesame seeds:

The Man Bouquet for Valentine's Day - 14

Now place the skewers into a glass to form the MAN BOUQUET for Valentine’s Day. A couple candles and you have a romantic meal. Now hand me the remote and a beer to complete the evening for what I consider romantic:

The Man Bouquet for Valentine's Day - 15

Another shot of the Man Bouquet:

The Man Bouquet for Valentine's Day - 16

If you have any questions, feel free to leave them below or shoot me an email.

The Man Bouquet for Valentine's Day
Author: 
Recipe type: Man Bouquet
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
 
This isn't a flower bouquet with some chocolates. This is a MAN BOUQUET made of meat. Add in a twelve long necked bottles of beers and the man in your life will be one happy camper
Ingredients
  • 2 pork tenderloins, sliced into ribbons
  • ¼ cup soy sauce
  • 1 tsp fresh ginger, finely grated
  • 1 tsp fresh ginger, minced
  • 2 tsp honey
  • 1 tbsp mirin (substitute sweet sake)
  • 1 tsp coarse brown mustard
  • 2 tsp olive oil
  • ⅛ tsp white pepper (or substitute black)
  • 1 tsp sesame seeds, reserved
  • Wooden skewers, soaked in water for at least 30 minutes
Instructions
  1. Slice the pork tenderloin lengthwise into ribbons
  2. Combine the rest of the ingredients other than the sesame seeds and skewers to form the marinade
  3. Place the marinade and the pork ribbons in a resealable bag for 4-24 hours
  4. Remove the pork ribbons from the marinade and run them through the soaked skewers
  5. Prepare the grill for two zone grilling with heat on one side and nothing on the other
  6. Place the meat skewers on the side with no heat and wood chips on the heat
  7. Roast/smoke for 12-15 minutes until the internal temperature of the pork is at least 145 degrees
  8. Remove from the heat, sprinkle with the sesame seeds and place the skewers of meat into a glass to form the man bouquet
 

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool

https://t.co/lVWgniik3V - #GrillPorn abounds here. All meat, all the time!
Seems I'm on a chicken wing kick (see my last post) and love this pic. Looks like a Christ… https://t.co/zPqEzVrRVX https://t.co/ecvv1iThkU - 3 hours ago
Scott Thomas

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2 comments

Great idea on using the rib rack that way, Scott. Keeps those skewers from flattening out so much. I’ve used two bricks to suspend them but that wouldn’t work with the indrect set up like your method does. Nice job!

Reply

I just followed this recipe today. I wasn’t able to get my loin strips as thin as yours, but I did fairly well. The taste is excellent! I haven’t had pork loin in some time, so it was great to have it again…and in a completely different way. Thank you!

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