Food Smokers and Smoking Tips/Tricks/Techniques

Best is a subjective term.. and a 9 pound tenderloin? Is it possible you have a 9 pound pork loin instead?

 

Damn I never thought of that! Done it with ham and of course pork dripping on a rack above it. But that right there is high on my list for next smoke. Very creative and thinking outside the box.

OK now I need to get up and look for something to eat! Wish I had some of that available to me right now LOL

 

Always good to have some inspiration!

 

It is a pork loin

 

If it was me, I'd slice some chops out of it and butterfly them... but I am sure others will have better more exciting ideas

 

I’m cooking it for a group dinner

 

bacon wrapped
https://cookthestory.com/bacon-wrapped-pork-loin/#tasty-recipes-32260-jump-target

 

@Cold Iron I was genuinely concerned for your well being. I'm happy to see you are alive and well. I don't post in here a whole lot, but I follow the thread religiously and I miss seeing all the delicious meats you cook up!

 

Dinner time

 

Pork loin on the smoker is tricky as it is very lean and will dry out. Will hit the nail on the head if I was to smoke a pork loin I would wrap it in bacon.

I do it one of 2 ways, I will triple smoke it if making Canadian bacon smoking it VERY low temp which is why it is cured first.



More times than not and it would work well for a party is to cube it then marinate in salt brine and brown sugar for an hour and a half. Couple of Onions and a squash. Put it all on a stick and grill it, I usually do the squash on skewers by themselves. I like to brush it with King Hawaiian marinade with bacon, you can use whatever marinade you want while grilling it. Don't grill too hot or the sugar will burn on you. A little char is good though.

Thank you for the kind thoughts and words Still kicking! As I get older seems like time is in shorter supply, but all good here. As well as can be expected for an old man LOL. Been feeling my age lately, thinking I need to smoke and eat more meat (and cheese!)

 

I wondered what happened to you too! Glad you're still around and checking in from time to time

 

Smoked Spam and biscuits for breakfast is unparalleled IMO.

 

Looks bangin.

I worked at a restaurant in high school that specialized in cajun/New Orleans food. Chef was my best friends dad. Reading this has me reminiscing of the andouilli sausage grinders, crawfish bisque, jambalaya and etoufee. The restaurant is no longer in operation but I would kill for some of that food right now.

 

I've never had real Cajun food.. but I like to play with the flavors I modified @Cold Iron 's smoked Mac and Cheese recipe and added the crawfish tails and Andouille Sausage along with minced garlic, smoked paprika, cayenne pepper, dried parsley as well as smoked salt and black pepper... OVER THE TOP deliciousness!

 

Boneless country ribs. Rubbed with killer hogs and green Chile spice. Smoked with cherry. Finished with sweet vinegar bbq sauce.

 

When I make pulled pork one of my favorite ways to eat it is to mix it with some baked beans. Sort of chili like with spicy bbq sauce. Curious if anyone has a recipe they like or do I need to experiment

 

I know what I’m doing tomorrow

 

That's a good price. What time should we head over?

 

Good question. I don’t think I’ve tried cooking this much meat on my 22” kettle… I’m guessing this evening sometime it’ll be done!

Had a tough time controlling temps this morning so started off a little hot. Dialed in now.

 

~165F