Thursday, September 3, 2009

Results - Product Testing 101 - Marinade and Ingredient

Day Two of Product Testing 101. Remember, we're testing The Original Country Bob's All Purpose Sauce. So far, so good. If you've just joined us, go back (we'll wait) and read, Product Testing 101 - Basting.

Now then.


I marinaded a 1 pound pork tenderloin for 45 minutes in Country Bob's, then placed on the grill for 25 minutes. I did not do any further basting during the grilling time. The results:

The Good Cook: beautiful carmelization on the outside, moist and tender on the inside. Good smoky, spicy flavor in every bite. Definitely a winner.

Taste Testers: "Good flavor, not dry." "I like this pork" "Is this steak?" (a visitor - we need a better class of visitors)


I used 1 pound of ground beef (90% lean) and added 2 tablespoons of Country Bob's All Purpose Sauce; mixed well and formed into 6 patties, then grilled.


The Good Cook - the burgers were moist throughout and had a nice juicy middle with a slight "zing" to them. I added a slice of pineapple and cheddar cheese to mine, then topped with a bit more sauce. I found the flavor even better - a nice Hawaiian BBQ experience.

Taste Testers: virgin burger eater: "What did you do different to this burger? It's really good". Ketchup, mustard and pickle eater: "Hmm.. it's okay". Hawaiian burger eater: "Oh, this is good, can I have another?"

Now the piece de resistance: My home made baked beans.

I used an heirloom bean that a food editor had sent me a few weeks ago:

Remember these beans, we'll be visiting them again in future posts. You can use any white bean with very good results.

But these beans are pretty - don't you think?

1 pound dry beans (your choice)
1/2 pound salt pork (you can use salt pork or bacon)
1 onion
1 charred poblano pepper (diced)

3 cloves of garlic
1 cup Country Bob's All Purpose Sauce
2 tablespoons tomato paste
1/2 cup molasses

Rinse and soak the beans (for about 2 hours). Then simmer for 1 hour (or until soft) in the soaking water. Set aside.

Dice and cook the salt pork - I used a cast iron dutch oven that I just love - but if you don't have a cast iron dutch oven that you just love, use any old pot that can go from stove to oven.

Cook the bacon or salt pork until crispy, drain off most of the fat, then add the onions, garlic and pepper. Saute around a bit until the onions and such are soft.

Then, add the beans with the cooking liquid. You want all those nutrients and the liquid will help thicken the beans. Add Country Bob's All Purpose Sauce, the molasses, some pepper (don't salt yet... it may not need any because of the pork) and the tomato paste.

Bring the pot up to a simmer, then place in a 325 degree oven (uncovered) for 1 to 2 hours, stirring occasionally. If it seems too dry, add a little water and continue to bake.


The Good Cook: Oh, these beans were good, good, good. Full disclosure: I have never made baked beans from scratch before - I have always relied on my mother bringing her baked beans to family get gatherings.
The beans were smoky, sweet and a little spicy. Everything you want in a good baked bean. Sorry, mom.

Taste Testers: 15 year old and friends: "These are the best beans I've ever eaten" "Can you give my mom this recipe?" "Can I have more?" "Is this steak?"

The Best Husband In The World "I've got to stop eating these or there's going to be trouble.. but they are so good" "Is there enough left over for tomorrow?"

19 year old, "Don't buy the canned stuff anymore, okay?"

So there you have it. Product Testing 101 - Basting, Marinading, Grilling, Ingredient Use.

Tune in tomorrow for the first ever Good Cook Contest GIVEAWAY AND answers to "Where the heck can I get this stuff?"


  1. I need to remember to not read this blog before lunchtime. My stomach is growling now.

  2. Sounds like a good standby item to have for a quick rescue when time does not permit home made.

    "is this steak" --funny. One of mine calls all meat chicken. All the correcting does not help it is always "can I have more chicken". Ah-well, at least she likes my cooking.

  3. I bet the kids' friends love you! It may not be steak, but who cares?

  4. High marks for:
    1. Having a well-seasoned Dutch oven, and using it properly.
    2. Baked beans from "scratch"!
    3. Imaginative Hamburger recipe.
    4. Realizing pork tenderloin is almost always tender, but needs flavoring from sauces and marinates to add taste.
    Good work!

  5. Badass: Go eat already! My work here is done.

    Tamis: There's always one in bunch - got'ta love em!

    Kathy: I have a steady stream of admirers aged 15 to 19. TBHITW complains about the food bill - but I love a crowd at the dinner table. It feeds my soul....

    Buffalo: high praise indeed. Thank you.

  6. I just want to say that I made shoyu chicken today. Wife held my hand the whole way through, but I think I can do it on my own next time.

  7. Captain,

    Baby steps, baby steps... all it takes is experience! Good for you.

  8. Hi Cook

    We don't eat meat so the beans appealed to me and reminded me of a similar recipe that I have and loved... thanks for the reminder so that I can dig it out. I'll let you know if there are any different additions...

    Happy days

  9. Delwyn, I sent you a link to a site that has a lot of vegetarian dishes. You can also access it from my sidebar - The Petit Chef.

    I will be incorporating more vegetarian dishes in my blog this fall. I buy all of our meat from local sustainable farmers - but we Americans still eat way too much meat!

  10. Good recipe. I am all about cast iron, I think it's making a HUGE comeback as it should.


Wow. Thank you so much for taking the time to comment. I love feedback... what with being a cook and all. I will respond to your comments via email (if you do not have a "noreply" address or here, below your comment) As always, Bon Appetite!

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