Smokin' supper...mmm....

[Annie]

What a great thread! Glad I'm not vegan.

 

[boedicca]

You must have difficulty pooping, what with all this meat in your diet.

Actually, refined carbohydrates are far worse than meat for digestion.

 

[Mr. H.]

Thank you nurse boedi.

 

[Missourian]

Smoked bologna sandwiches.

 

[Missourian]

Today, BBQ'd meatloaf.

From this recipe...http://grillinfools.com/blog/2011/03/02/smoked-meatloaf-shepherds-pie/

Using a mixture of apple and persimmon wood for smoke.

Angel ain't so keen on BBQ sauce, so I split the meatloaf in two, making one with BBQ sauce and one with ketchup.

 

[Missourian]

Coming right along...

 

[Mr. H.]

Why did one brown more than the other?

 

[Missourian]

Why did one brown more than the other?

Angel doesn't like BBQ sauce, so one is BBQ and one is ketchup.

 

[Missourian]

All done...came out spectacularly...

 

[Missourian]

Trying something new tonight...lightly smoked stuffed pork tenderloin from this recipe:

Meals for Busy Families: Grilled Stuffed Pork Tenderloin

I saw it on a PBS show and searched for the recipe to pick up what I missed.

IMPORTANT: She tells you to put the brown sugar and half the salt in a bowl, then forgets to instruct you what to do with it. The mixture is the rub, Use the 2 TBSP of olive oil to coat the outside of your tenderloin and then rub the brown sugar mixture all over the outside before tying.

Cryo-Vac'd Pork tenderloin fresh from the tube:

Trimmed...see that mound of fat?
Important: The silver skin must be completely removed.
If you have never done this, search youtube for a "trimming tenderloin" primer.

I cut it in half...half to freeze, half to pound.

I ended up having to cut this one longways twice, so it opened like a Japanese Screen..pounded it to 1/2 inch thickness, and added my olive, sun dried tomato and anchovies stuffing.

Added the baby spinach...

Rub, rolled, tied and ready to smoke...

​

 

[Samson]

This is one really nice smoke ring: great penetration like this is not easy

 

[Missourian]

This stuffed tenderloin is delectable...loved it.

Took about 45 minutes to prepare, an hour and a half on the grill, indirect @ 300 +/- until internal meat temp is 140 degrees.

 

[sugarandspice]

What a great thread! Thanks for sharing! Now I'm hungry!

 

[Missourian]

Tonight I'm grilling up some BBQ'd chicken thighs...and that means brining.

I'm just doing a simple brine...one gallon cold water, 1/4 cup table salt and 2/3 cup brown sugar.

Add the chicken, cover and refrigerate for as little as 2 hours or as long as overnight...I like four hours...if you put them in at lunch, they'll be ready for dinner.

​

Everything you ever wanted to know about brine, but were smart enough not to ask:

https://www.stellaculinary.com/podcasts/video/the-science-behind-brining-resource-page#videoone​

https://www.stellaculinary.com/podcasts/video/the-science-behind-brining-resource-page#videoone

 

[Skull Pilot]

How do you monitor the temp on that grill?

I use a Big Green Egg and a BBQ guru pit control.

 

[Missourian]

That's a very nice setup

I have a Taylor digital thermometer that I used to use quite a bit...

...but now I usually just stick a well used Analog dial-type thermometer thru one of the vent holes...it's about 10 inches long and gives a good reading at food height.

 

[Missourian]

Grilled Chicken Thighs Recipe | BBQ Pit Boys


Made 5 with BBQ sauce, 3 lemon pepper.

Put sauce under the skin and rub on top.

Seared 2 minutes per side.

Moved to indirect heat.

A little sauce...

​

 

[Mr. H.]

Total time on grill?

 

[Missourian]

Total time on grill?

1.25 hours @ approx 300 degrees.

 

[Missourian]

Mmm-mmm, good.