Plum Pork

I was looking for a good appetizer that could be served at room temperature and would also be great for tailgating this fall. My Gulfport friend, Terry Helms came to the rescue (again)! He referred me to a familiar blog (Playing with Fire and Smoke) by fellow Egghead, Wayne Nelson, and to this Chinese appetizer recipe: Plum Pork .

I purchased a 4-pack of pork tenderloins from Sam’s Club and prepared two for this test cook. This recipe requires some planning as it requires an overnight marinate.

First I prepared the dipping sauce and placed it in the fridge to allow the flavors to blend over a day or so.  Then I made the marinade and planned to marinate the pork overnight, but it ended up being about 28 hours (it didn’t seem to make any difference).

As soon as an intense, but brief, thunderstorm passed, allowing me to get outside, I cooked the tenderloins at 375* over an indirect fire.


I basted them with reserved marinade and turned frequently. When they were close to being done (140-145* internal temp), I “painted” them with the finishing sauce. I then removed them from the fire, removed the indirect piece and ramped up the direct fire to about 600*. (With a non-ceramic grill, a 2-level fire allows one to do the first part away from the coals, then move them directly over the fire for this second part). I then charred them, carefully turning to prevent burning of the sugary finishing sauce.


I rested the pork for a few minutes, then sliced into thin pieces (16-18 per tenderloin). The recipe calls for one to dip each piece in the dipping sauce, then into a bowl of toasted sesame seeds. I decided that might be messy with a large crowd, so I drizzled the dipping sauce over the slices then sprinkled with the toasted sesame seeds.

Plated with steamed broccoli, mushrooms sautéed in olive oil & wine, and pan-roasted onions and peppers.
Misippi Egger
(Clark Ethridge)


Makes 50-75 slices

4-6 pork tenderloins
Sesame seeds

  • 5 teaspoons Sugar
  • 1.5 teaspoons Salt
  • 2 cloves Garlic, minced (in the tube ok)
  • 1 teaspoon Ginger, minced (in tube ok)
  • 4 tablespoons Ketchup
  • 4 tablespoons Soy sauce
  • 5 teaspoons Wine
  • 1 teaspoon 5-spice powder

Finishing Sauce:

  • 1 tablespoon Hoisin sauce
  • ¼ cup Honey

Dipping Sauce:

  • 12 ounce jar Plum preserves, or jam
  • 2 tablespoons Vinegar
  • 1 tablespoon Brown sugar, packed
  • 1 teaspoon Red chili pepper, finely chopped, dried
  • 1 clove Garlic, minced (or in the tube)
  • 1 tablespoon Green onions, finely chopped
  • ½ teaspoon Ginger, ground

(1) Make the dipping sauce 1-2 days ahead of the cook. Combine all the ingredients, except the sesame seeds, and bring to a boil, stirring constantly. Remove from the heat and cool. Refrigerate in a covered container overnight to blend flavors. Prior to serving, toast sesame seeds and place in a separate bowl.

(2) Make the marinade and marinate pork for at least 4 hours, or overnight (8 hours) if you wish. Make the finishing sauce while the cooker is coming up to temp; keep at room temperature. The finishing sauce can be warmed slightly or thinned with a little apple juice.

(2) Preheat cooker to 375° with an indirect or raised direct set up. Roast the tenderloins until the internal temperature is around 150°, basting occasionally with the reserved marinade. Turn & rotate as needed. When close to done, baste with the finishing sauce, remove and rest for a few minutes. You can add more finishing sauce to even out the coating. Either ramp up the cooker and briefly move the tenderloins directly over the coals or move into an oven set on broil in order to glaze the meat. Be careful not to burn the glaze.

(3) Let pork cool and cut into thin slices. Serve the plum sauce and toasted sesame seeds along side the sliced pork. Dip the sliced pork into the plum dipping sauce, then into the sesame seeds. As an option, you can drizzle the dipping sauce over the slices and sprinkle with the sesame seeds.

(Thanks to Wayne Nelson (aka “Third Eye”) for this recipe).

Beer can burgers

As I mentioned in my earlier blog, beer can burgers were popular in the Spring of 2015. Social media became so saturated with Beer Can Burger posts that many good cooks avoided posting these recipes! They can be difficult to actually eat as a burger, so they are often served as stuffed hamburger steaks. A great idea is to saute’ a variety of fillers such as chopped mushrooms, onions, peppers, or bacon pieces plus small cubes of cheeses, letting people individualize their own stuffings.

It takes about 1/2 lb of ground beef for each burger. Shape it into a ball, then push a beer (or soda) can into the middle of the ball, shaping it up carefully around the can.

Wrap a slice of bacon around the base of the burger (some actually press the burger up high enough on the can for 2 slices of bacon). Remove the can, making sure the bottom of the hole is covered with meat and doesn’t have a potential leak spot. Season the burgers with your hamburger rub or seasoning of choice.

Stuff the inside with the previously sautéed chopped onions, peppers, mushrooms, bacon pieces or small cubes of cheese. Cover with shredded cheese or drape some thin slices of cheese over the top.


Cook indirect at about 300-350* for a hour or until the internal temp of the meat reaches 160-165*. Baste with BBQ sauce, if desired, toward the end of the cook.

Serve on buns or eat like a stuffed hamburger steak.

Misippi Egger
(Clark Ethridge)


Serves 4

2 lbs ground chuck (80/20)
Onions, mushrooms, peppers, bacon, etc (chopped) for stuffing
Small cubes of cheese for stuffing (option)
Shredded cheddar, mozzarella, pepper jack or thinly-sliced cheese for topping
Favorite rub or seasonings for hamburgers
Favorite BBQ sauce (option)

(1) Saute’ the veggies separately for use as fillings.
(2) Divide the ground beef into 4 portions and mold into 4 balls. Press a beer or soda can into the middle of the meat and carefully shape around the can.
(3) Wrap a slice of bacon around the meat (if you push the meat up higher on the side of the can, you can add another slice of bacon). Secure the bacon with a toothpick.
(4) Carefully remove the can, taking care to maintain the bowl created and making sure the bottom has no areas that might leak.  Place the previously sautéed veggies and/or bacon pieces plus any small cubes of cheese into the bowl, then top with shredded or slices of cheese.
(5) Cook indirect at 350* until the bacon is crisp and the internal temp of the meat is 160-165*.
(6) Serve as a hamburger steak or with a bun and condiments.