Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
That's a great pic! Meat on a smoker, a TFP pool and some woods! Sweet!
That's a great pic! Meat on a smoker, a TFP pool and some woods! Sweet!
Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
Well I've been waiting for the pork butt to be done, I decided to try a new recipe I found for pork tenderloin. This turned out probably being the best pork tenderloin I've ever ate. Delicious here's a couple of pictures.
Pork butt sitting at 187 internal temperature. I'll post a picture of that, got to go find my bear claws to shred it......
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Well I've been waiting for the pork butt to be done, I decided to try a new recipe I found for pork tenderloin. This turned out probably being the best pork tenderloin I've ever ate. Delicious here's a couple of pictures.
Pork butt sitting at 187 internal temperature. I'll post a picture of that, got to go find my bear claws to shred it......
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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
I just pulled my brisket after 7 hours in the smoker. I cooked it unwrapped until it reached 165F then did a Texas Crutch and double-wrapped it in foil. Cooked it to 200F. Pulled it and now it is sitting for 45mins to rest. I'll post picks later.
Teaser pic -
That pork looks INCREDIBLE!! What's the secret recipe?
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I just pulled my brisket after 7 hours in the smoker. I cooked it unwrapped until it reached 165F then did a Texas Crutch and double-wrapped it in foil. Cooked it to 200F. Pulled it and now it is sitting for 45mins to rest. I'll post picks later.
Teaser pic -
That pork looks INCREDIBLE!! What's the secret recipe?
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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
Here it is, I found the recipe online but made a few small changes. I had it all typed up because my sister-in-law wanted it earlier.
pork tenderloin recipe:
Ingredients for the paste:
1 cup light brown sugar
2 teaspoons finely chopped garlic
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon black pepper
1 teaspoon kosher salt
For the pork loin:
I used a 3 pound pork tenderloin. You could probably use up to a 5lb. 3 pounds should feed five adults.
2 tablespoons of your favorite all seasoning,
(I like Stubbs pork seasoning. I recommend that's what you use)
2 tablespoons of minced shallots or minced onion. (Use shallots if you can get them)
1 tablespoon of minced garlic
3/4 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh oregano leaves
1 teaspoon minced fresh parsley leaves
OK now the instructions:
Rinse off your pork tenderloin and Pat dry with a paper towel.
In a small-size bowl, combine the shallots, garlic, thyme, oregano, stubs pork seasoning and Parsley. Rub this mixture all over your tenderloin, spread it evenly and rub it in pressing hard. Let it sit at least an hour if you can, longer if you have time, even overnight in the fridge. Try to let it sit at least an hour if you don't want to wait overnight. If you don't have time you can just continue on without letting it sit.
Preheat your oven to 350°. Put your pork loin in a roaster. If your roaster is not big enough cut it in half and put two pieces side-by-side. Cook it uncovered for 30 minutes at 350°. (Preheated)
During this 30 min cooking time, combine and mix all the ingredients for your paste. When you remove the tenderloin from the oven after 30 minutes, once it's cool enough to handle take the paste and pat it on all over the top of your tenderloins, use it all. If you have enough, do the sides and bottom, but make sure you do at least the top. As your tenderloin cooks, the brown sugar will reduce and melt down the sides of your tenderloin and then into the juices in the roaster. Cook your tenderloin to an internal temperature of 155°. It will cook another 3 to 5° after you take it out, and you don't want it dry. If you pull it at 155° internal temperature it will be done. If you cook it past 155° internal, it could get dry. It will continue to cook to nearly 160°. I recommend you get a accurate internal temperature probe if you do not have one.
I'm guessing it took me another 35 to 45 minutes after I added the brown sugar paste to finish, but every oven will be different. also different sized pork loins will be different. This is why you need a internal temperature probe. They are cheap, you can buy them anywhere for a few bucks.
Once you take it out of the oven when it's finished, take a large spoon and dip the brown sugar sauce off the bottom and drizzle it over the top of the tenderloin.
Enjoy
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Here it is, I found the recipe online but made a few small changes. I had it all typed up because my sister-in-law wanted it earlier.
pork tenderloin recipe:
Ingredients for the paste:
1 cup light brown sugar
2 teaspoons finely chopped garlic
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon black pepper
1 teaspoon kosher salt
For the pork loin:
I used a 3 pound pork tenderloin. You could probably use up to a 5lb. 3 pounds should feed five adults.
2 tablespoons of your favorite all seasoning,
(I like Stubbs pork seasoning. I recommend that's what you use)
2 tablespoons of minced shallots or minced onion. (Use shallots if you can get them)
1 tablespoon of minced garlic
3/4 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh oregano leaves
1 teaspoon minced fresh parsley leaves
OK now the instructions:
Rinse off your pork tenderloin and Pat dry with a paper towel.
In a small-size bowl, combine the shallots, garlic, thyme, oregano, stubs pork seasoning and Parsley. Rub this mixture all over your tenderloin, spread it evenly and rub it in pressing hard. Let it sit at least an hour if you can, longer if you have time, even overnight in the fridge. Try to let it sit at least an hour if you don't want to wait overnight. If you don't have time you can just continue on without letting it sit.
Preheat your oven to 350°. Put your pork loin in a roaster. If your roaster is not big enough cut it in half and put two pieces side-by-side. Cook it uncovered for 30 minutes at 350°. (Preheated)
During this 30 min cooking time, combine and mix all the ingredients for your paste. When you remove the tenderloin from the oven after 30 minutes, once it's cool enough to handle take the paste and pat it on all over the top of your tenderloins, use it all. If you have enough, do the sides and bottom, but make sure you do at least the top. As your tenderloin cooks, the brown sugar will reduce and melt down the sides of your tenderloin and then into the juices in the roaster. Cook your tenderloin to an internal temperature of 155°. It will cook another 3 to 5° after you take it out, and you don't want it dry. If you pull it at 155° internal temperature it will be done. If you cook it past 155° internal, it could get dry. It will continue to cook to nearly 160°. I recommend you get a accurate internal temperature probe if you do not have one.
I'm guessing it took me another 35 to 45 minutes after I added the brown sugar paste to finish, but every oven will be different. also different sized pork loins will be different. This is why you need a internal temperature probe. They are cheap, you can buy them anywhere for a few bucks.
Once you take it out of the oven when it's finished, take a large spoon and dip the brown sugar sauce off the bottom and drizzle it over the top of the tenderloin.
Enjoy
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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
Pardon some of the obvious statements made, but I was sending it to my sister-in-law, not sure she has all the proper tools such as a accurate internal temp probe or the secret Stubbs spice!! LOL
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Pardon some of the obvious statements made, but I was sending it to my sister-in-law, not sure she has all the proper tools such as a accurate internal temp probe or the secret Stubbs spice!! LOL
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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
While it's still too cold to really do any smoking up north, I still enjoy a good grilled piece of meat from time to time................
While it's still too cold to really do any smoking up north, I still enjoy a good grilled piece of meat from time to time................
Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
Nice, never too cold for some type of outdoor cooking! I used to live in North Dakota, tough to smoke when it's really cold no doubt, but it looks like you've got the grill mastered! Yum!
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While it's still too cold to really do any smoking up north, I still enjoy a good grilled piece of meat from time to time................
Nice, never too cold for some type of outdoor cooking! I used to live in North Dakota, tough to smoke when it's really cold no doubt, but it looks like you've got the grill mastered! Yum!
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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
Smoked Brisket
Here it is on the cutting board -
And now the first slice - look at that perfect pink smoke ring
Sliced up and ready to serve -
And now in the plate (mmmmm spinach....mmmmmm) -
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Smoked Brisket
Here it is on the cutting board -
And now the first slice - look at that perfect pink smoke ring
Sliced up and ready to serve -
And now in the plate (mmmmm spinach....mmmmmm) -
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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
DANG! That smoke ring is as pronounced as I seen... very cool. Sam Adams is a nice touch.....
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DANG! That smoke ring is as pronounced as I seen... very cool. Sam Adams is a nice touch.....
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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
Mmmm Mmmm brisket, Stubbs, pork, grillin! Sweet!
Nice jumping in there Lee!
Mmmm Mmmm brisket, Stubbs, pork, grillin! Sweet!
Nice jumping in there Lee!
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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
Agreed. This thread is awesome. I've gained 100lbs by just contributing to it.
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Agreed. This thread is awesome. I've gained 100lbs by just contributing to it.
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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
OK, 11 hours later and 201°
internal temp.....drumroll please.....
Fresh off the keg:
Bone pulls out effortlessly and cleanly:
Nice and moist:
Shredded:
Now, I need to go put into my already full (and growing) belly a pulled pork sandwich!!
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OK, 11 hours later and 201°
internal temp.....drumroll please.....
Fresh off the keg:
Bone pulls out effortlessly and cleanly:
Nice and moist:
Shredded:
Now, I need to go put into my already full (and growing) belly a pulled pork sandwich!!
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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
Nice bark!!!
I'm full of brisket but I got room for pork....just need to download that app that lets me reach through my phone to grab your food...
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Nice bark!!!
I'm full of brisket but I got room for pork....just need to download that app that lets me reach through my phone to grab your food...
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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
I'd buy that app for 100 bucks!
I'd buy that app for 100 bucks!
Killer95Stang
Well-known member
Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
Seriously, need the recipe. I told my wife 9 years ago before we got married that I wanted beef Wellington (never had it before) and every year we joke about it. I still have never tried it, but yours looks awesome.
Beef Wellington for my honey on valentine day
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Seriously, need the recipe. I told my wife 9 years ago before we got married that I wanted beef Wellington (never had it before) and every year we joke about it. I still have never tried it, but yours looks awesome.
Killer95Stang
Well-known member
Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
Did a little cooking of my own last week. Three racks of St. Louis ribs using the 3,2,1 method. As part of the 1 hour portion, I brush on a little honey and melted butter. After they come out of the smoker, I throw them on the pre-heated grill and burn on some of my favorite bbq sauce.
Did a little cooking of my own last week. Three racks of St. Louis ribs using the 3,2,1 method. As part of the 1 hour portion, I brush on a little honey and melted butter. After they come out of the smoker, I throw them on the pre-heated grill and burn on some of my favorite bbq sauce.
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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
This is the recipe I used with a little mods
Beef Wellington Recipe | SimplyRecipes.com
I was very surprised how time consuming the prep was as I am a grill man, however I decided to surprise the wife. Also my tenderloin filets were way too big (16 oz each, I love big steaks) so I would do much smaller ones.
I was inspired by this which I saw on FB
https://www.facebook.com/tiphero/videos/vb.225525523760/10155805800703761/?type=2&theater
If you try this let me know how it turns out
Here is the recipe I used
This is the recipe I used with a little mods
Beef Wellington Recipe | SimplyRecipes.com
I was very surprised how time consuming the prep was as I am a grill man, however I decided to surprise the wife. Also my tenderloin filets were way too big (16 oz each, I love big steaks) so I would do much smaller ones.
I was inspired by this which I saw on FB
https://www.facebook.com/tiphero/videos/vb.225525523760/10155805800703761/?type=2&theater
If you try this let me know how it turns out
Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
Mmmm, nice ribs! Love some baby backs. I have figured out a fool proof 3 hour rib recipe that works on the smoker or in the oven.
2 racks of baby backs foil wrapped with your favorite stuff on them for 3 hours at 300. Done and delicious every single time
There are multiple variations that you can experiment with
In the oven you can broil for 10-20 min to give them a little sear first
On the smoker I leave the foil open for an hour to pick up smoke flavor and then close it up
You can do an hour on the smoker with the foil open and then move to the oven for two hours wrapped up
Or you can just wrap them up toss them in the oven and set the timer for 3 hours and forget about them
On my ribs I like
Stubbs BBQ rub
Stubbs pork rub
A drizzle or two of Stubbs BBQ sauce
Mmmm, nice ribs! Love some baby backs. I have figured out a fool proof 3 hour rib recipe that works on the smoker or in the oven.
2 racks of baby backs foil wrapped with your favorite stuff on them for 3 hours at 300. Done and delicious every single time
There are multiple variations that you can experiment with
In the oven you can broil for 10-20 min to give them a little sear first
On the smoker I leave the foil open for an hour to pick up smoke flavor and then close it up
You can do an hour on the smoker with the foil open and then move to the oven for two hours wrapped up
Or you can just wrap them up toss them in the oven and set the timer for 3 hours and forget about them
On my ribs I like
Stubbs BBQ rub
Stubbs pork rub
A drizzle or two of Stubbs BBQ sauce
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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
Brisket & Cheese with horseradish mayo and mustard on a hoagie -
It just gets better with age....
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Brisket & Cheese with horseradish mayo and mustard on a hoagie -
It just gets better with age....
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Re: Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread
Looks delicious. After all these years I still have have never tried making a brisket. I keep reading how they're so easy to mess up. Since you have not shared that app where I can just reach in and grab some, I guess I just need to bite the bullet and give it a try. Any advice?
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Looks delicious. After all these years I still have have never tried making a brisket. I keep reading how they're so easy to mess up. Since you have not shared that app where I can just reach in and grab some, I guess I just need to bite the bullet and give it a try. Any advice?
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