On Saturday, the Tenderloin Appreciation Society hopped in one of Scottie D.’s many vehicles and headed north on 17 to Webster City. Home of the Grid Iron Grill and Sports Lounge. The current reigning Best Tenderloin in Iowa according to the Iowa Pork Producer’s Association.

Scott and Porter had their game faces on. Although Porter actually ordered chicken strips. He is still in training.

They have one of those pin your location maps.

Boone! Represent!

They also have coloring contests.

The official plaque!

Our waittress delivering our tenderloins.

The tenderloin.

Austin. About to become a man.

Scottie D.’s first bite.

Austin with a “tenderloin bomb”.

Austin makes it official.

Side view.

Are you taking the picture?

My first bite.

The aftermath.

Christopher D. Bennett was here.

His work done. He retired for the day.

They have a mailbox for Santa.

They’ve won some awards. Dilly dilly!

Their nightly specials.

The Tenderloin Appreciation Society

THE VERDICT

THE GOOD

• The meat to bun ration was nearly dead on. Could have used a touch more meat, but awful close to the golden ratio.
• A good thick cut of meat. Not one of those flat pork fritters masquerading as a tenderloin.
• A light breading, which worried me, but the breading had a good flavor.
• The bun was toasted.
• It is a clean restaurant with good service.
• They serve Pepsi products.

THE BAD

• Red onions. Not a complete miss, but not the preferred tenderloin onion.
• Kaiser bun. Seemed to distract from the tenderloin. But at least it wasn’t as terrible as a panini bun.
• Standard tenderloin came with onion, pickles, lettuce, and tomato. The standard tenderloin SHOULD come with onion and pickles. You should put the mustard and ketchup on yourself.  Get rid of the lettuce and tomato.

THE UGLY

• Sweet pickles. This was the biggest miss by far. Sweet pickles don’t belong on a tenderloin.
• Very greasy.  I know. A tenderloin. But so greasy that the bottom bun was very soggy and made it a challenge to finish the sandwich and keep my glorious beard relatively clean. I’m not sure if this sogginess was a result of the kaiser bun OR because the tenderloin wasn’t properly drained after it was pulled from the fryer. My gut reaction is that it is a conglomeration of both.

THE FINAL WORD

The Grid Iron Grill serves a good, but not great tenderloin. I would gladly eat it again, but I would not pursue it. It is does not belong in the Pantheon with Nick’s or Cole’s or The Legal Limit (may she rest in peace), but it is certainly several notches above garbage tenderloins like you see at The Lucky Pig or Gramma’s Kitchen or Thunderhead Sports Bar & Grill.

Next Up

Sometime in January the Tenderloin Appreciation Society will be visiting the 2017 runner-up in Winterset. If you would like to apply for a spot on our next field work trip, you know how to contact me.