Well it’s a holiday weekend so after dogs n 🍉 I’m thinkin’ sous vide some vac packed previously smoked pork lion, sided with my sweethearts tater salad, corn, and spinach salad topped with blueberries (which we are still up to our eyeballs in) goat cheese n carrots! Meebee somore 🍉!
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
And finally a week later, we have green chile brisket tacos!!! These were excellent, although the photo doesn’t do these bites of love justice! After sitting all week from surgery, this is the first time I’ve been in the kitchen. These didn’t need much of anything, so all I did was warm in a CI skillet with some tallow and green chile then topped with a little queso fresco.
I give you mushroom and bacon-stuffed pork tenderloin. First, make the stuffing mixture. In a 12" cast iron pan, add 2 tbl of oil and 2-4 chopped up slices of bacon and get it brown. (This is not too much fat; the mushrooms will soak it all up.) Then add 1/3 cup of diced onion and 6 oz of thinly sliced or diced mushrooms and allow to soften. Season with salt and pepper, then add 1/4 cup of chopped parsley and a minced garlic clove. Once garlic is fragrant, remove mixture from heat and allow to cool a bit.
Prepare the pork tenderloin by removing the silver skin and butterfly the tenderloin. Cover with plastic wrap and using a meat mallet, take out your frustration at having paid $180 more for a car battery than you should have on the tenderloin (what?), aiming for about 1/2" thickness.
Add the mixture to the top of the tenderloin, leaving about 1/2" clear around the edge. Roll up the tenderloin "hot-dog" style and secure with toothpicks.
Season the exterior of the tenderloin with salt and pepper. Reheat the same skillet you used for the mushroom mixture, add a bit more oil, and sear the tenderloin on each side (about 2 minutes a side. Also, do use a 12" or larger skillet and not a 10" like I did lol; it will certainly fit better.
Finish in a 400 F oven (because it is a thousand degrees outside)....about ten minutes to hit 140-145 F in the meat.
Remove the toothpicks and slice.
Using a wide spatula, transfer to some waiting hot creamy polenta. Top with some grated parmesan cheese and parsley.
This was quite good! The creamy polenta really went well with the pork and mushroom/bacon filling.
Beautiful! Tell me how you toasted those buns - What's on them - toasted in what oil, butter, bacon grease, burger grease, or ??? I wanna achieve that for my buns - I need details.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Part of this belongs in “spoof” because I have failed to trim fat accordingly. This is a hassell sirloin cap. Dry brined over night. Rubbed with MH beef. The roast went about 90-120 minutes over a bit of pecan. Hot seared and held. Held for too dang long because princess (loving BF) decided he wanted a shower. Even though he knew when I was fixin to plate up. Choose yer battles…… 😝😝😝🤪🤪🤪
served with roasted CSA romenesco and purple cauliflower. Awesome!! Oh… and smoky chimichurri!
Don't you just hate when that happens--hopefully your BF was done in time before the meal got cold.
It looks amazing. Smoky chimichurri must have been perfect with that beef.
Princess....BWAHAHAHAHA. I had a hard day the other day, came in sweaty with a busted shoulder. Wife told me to take a shower. I was letting the hot water on massage hit my shoulder when she ope ed the door and handed me a double bourbon neat. "Here I made you some lemonaid." I won't tell him you called him princess. Your secret is safe, lol.
10 lb pork butt. New injection today. Brown sugar and guava nectar. We will see how that goes. Rub is brown sugar, golden sugar, coarse kosher salt, black pepper, onion powder, garlic powder, a shot of cayenne and paprika. Smoking on Kamado Joe with Blues Hog lump some apple and a couple nice chunks of cherry wood. Cooking at about 260. I’m guessing in the 10 hour range.
Finally had time to fire up the offset. Smoked a pork loin at 275 with cherry and pecan wood. Seasoned with Chud’s Sweet Cheeks Rub and finished with a glaze (combined all sorts of things in the fridge: ketchup, mustard, w sauce, acv, bacon jam, brown sugar, and bbq sauce).
Ran my summit kamado over night on 2 pork shoulders, 1 for us, and I smoked one for the friend / restaurant owner that buys a lot of my bulk goods, and lends me his freezer space for my overfill of needs. Every time I smoke one for me, I smoke one for him as well, as token of gratitude. Baked a loaf of ciabatta today for the sammiches.
Last edited by Richard Chrz; May 26, 2024, 09:47 PM.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Some sockeye salmon done two ways. Looked really good to start. I pulled at 135F . I should have pulled earlier; sockeye is low in fat for being a wild species. It was JUST This side of being dry. First cook on the Napoleon Rogue. Everyone loved the green beans with bacon. What’s not to love?? 😀
Pro: grill gets HOT. Temp is easily controlled.
Was able to cook the whole meal outside on the grill without heating up the kitchen. The grill got hot enough to cook bacon in a cast iron skillet!
Con: all me. I left the salmon on just a little bit too long. With another fattier fish I would have been good. Lesson learned.
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