I'm always up for checking out a new toy. My friends at Stok Grills sent their Stok Drum Charcoal grill for me to do a Stok Drum Charcoal Grill Review and I am really enjoying it. I was looking for a new grill and I think I might have found it, especially considering how much I liked the Stok Grid Iron Tailgate Grill. This Stok Drum Charcoal Grill has a great price point of about $110 to $150. It is simple to set up and most importantly it is easy to light and use.
Check out this easy recipe for making sliders using a pork tenderloin. What a great new use of a pork tenderloin. A tender and juicy piece of flavorful pork, with oozing cheese and a spicy jalapeno pepper, sitting snug on a toasted dinner roll. This has huge tailgate potential!
The Stok grills have this cool insert system. In the center of the grate is an opening allowing multiple inserts to be swapped in and out. The grill comes with an insert removal tool which makes grabbing these inserts no sweat. The Drum Charcoal grill comes with an optional charcoal basket. You can add the unlit coals in the center, for a pretty contained direct heat source, allowing indirect heat all around. If you don't want the charcoal basket (perhaps you want the whole grill to be hot direct heat), then you can simply dump the coals directly on the bottom coal grate and move them as you usually would. The basket is almost like a built in charcoal chimney.
I thought this was pretty unique. At the bottom of the grill there are two bars which keep a few pieces of newspaper from falling out. You put in the two pieces of newspaper and then insert the ash catch and then light the paper with a match or lighter.
Add in the charcoal and light the newspaper. After about 20 minutes you'll have a nice hot heat source.
To make the pork tenderloin sliders, use any BBQ rub and cover the pork well. Place the tenderloins directly over the fire and turn them after about 4-5 minutes to char all sides. The internal temperature of the pork needs to be about 145 degrees. This is still very tender and just slightly pink. I closed the dome, waited 4-5 min, then turned the tenderloins and repeated this process until they were finished cooking.
Keep the grill going and head inside to prepare the pork tenderloin. You are making sliders, so you'll need to cut the pork to a size that is roughly the same size as the bun. I do this by cutting sections of the pork and then cutting those sections in half. This makes for a perfect size slider that is very easy to bite into, especially considering how tender the pork is.
Slice the sections in half. Try not to snack too much on the little ends.
Head back out to the grill and lay the pork sections over indirect heat. Lay a few slices of sharp cheddar cheese (or any cheese that you prefer) and top with a few spicy jalapeno peppers.
Close the dome and let the cheese melt. This is also a good time to add the rolls to the grill over indirect heat to let them warm up and get slightly toasted.
Oh yeah! Look at that! I could crush about 10 of these little things. The flavor is just amazing with the tender grilled pork and then the sharp cheese takes it over the top. As I mentioned above, I could see making about 20 of these at a tailgate.
Note: I work with Stok grills. However, if I wasn't happy with this product I would not have used it and posted about it. It's a great grill.