4 lbs of Meat and A Heineken

July 1, 2010

You might not know this but aside from having attained the highest rank in cheesecake mastery, I am also an ambitious scholar of meat mastery and beermanship. This last weekend, on Midsummer’s Eve, I decided it was time to introduce Marjan, an eager Leangains apprentice, to these fine arts. I told him it was time to do 4-lbs-of-meat-and-a-Heineken.
This is one of numerous secrets of my method, previously only revealed to my insiders circle of clients.

Unfortunately our grill was to small to accomodate 4 lbs of meat, so we had to fill up the quota with grilled chicken wings and breasts from the deli.

2 lbs of pork tenderloin. The secret to grilling pork tenderloin is to not cut it up until the very end. That way the juices stay in the meat, which makes it nice and tasty.

The meat ended up just perfect. Very succulent. Goes to show how far […]

Original post by noreply@blogger.com (Martin Berkhan)

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