so my thought was pork tenderloin, my way!
started with a just under 5 lb tenderloin. and veggies and herbs outta my garden ( i love that thing!!)
NEVER NEVER NEVER NEVER NEVER NEVER NEVER NEVER NEVER use lighter fluid...for your charcoal needs... i mean really in the long run, a chimney starter will #1 save you money #2 NOT MAKE YOUR FOOD TASTE LIKE CRAP!!!!! go buy one instead of the 6 dollar bottle of lighter fluid... i mean really c'mon...
anyways now that Mr. Rant is done, simply take paper towel and soak with veggie oil, ( or you can just use a decent amount of newspaper, and stick it under the chimney.
After returning from church @ 12...ish ( so if you are keeping track that's 3 hours) off comes the pork, the temp was at 200 ish, OMG you say, pork tenderloin is ruined at that temp... from what i had read i hesitated thinking this might be... but zero stress level, i knew what to do.
As the foil came off, i was greeted to a steamy love scene of porky goodness in a bath of sweet savory coca-cola and other porky juice. i removed it from the bath and put it in a robe of aluminum foil and wrapped in a towel to rest, while i fixed the rest of the meal. Starting with fried corn, which is simply chopped bacon, in a frying pan til it's crispy, then put the frozen corn in to do it's thing, S&P to taste. The juices from the roast simply went into a pot to simmer down a bit, adding a bit of cornstarch to thicken it up a bit for a nice sauce.
there were mashed taters too, but if you dunno how to make mashed taters... i cant help you... you'll need a professional.