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It’s NOT a Reuben

It’s NOT a Reuben

It’s not a reuben, it’s not pastrami, it’s not a “brisket”, what it is, is good…….. VERY GOOD.

On the way to the store to pick up some last minute supplies, my wingman asked me what we were going to do about a rub. Well now that was indeed a head scratcher. Corned beef brisket by it’s very nature is salty, very salty. So a rub with salt was out of the question, I didn’t want anything sweet, and garlic would only enhance the saltiness. So after some discussion we decided to go naked. No rub, no seasoning, no sauce. Just meat and smoke. Just about as pure as you can get. I’m not going to lie. This made me as uncomfortable as one of those dreams we all have of standing in front of our class wearing nothing but our underwear. But WOW I’m glad we did!

What to expect: The saltiness of the brisket really enhances the smoke, and the smoke tames the salt. By adding sauerkraut, pickled onion and jalapenos, it will balance the salt out more and give it a little bite from the jalapenos. The swiss cheese will give it a touch of creaminess and the slight “funk” that you get from swiss cheese. Finally a good bavarian mustard will just put everything over the top.

Yield: About 6 servings from an average brisket. We’re not talking full packer cut here, just those pre packaged ones you get in the meat department. I really wish I knew the size and weight we got but that ship has sailed. Oops?

Time:

  • 24 hours for soaking the corned beef brisket
  • 3-4 hours for smoking.
  • 10 minutes for assembly.
  • ??? minutes for eating
  • 3-5 days for basking in your glory.

What you will need:

  • 1 corned beef brisket (low sodium if you can find one)
  • ½ a large red (purple) onion
  • 3-4 jalapenos
  • About a cup or so of apple cider vinegar
  • A large jar of saeurkraut
  • A good quality German mustard
  • Kaiser rolls

How we did it:

Begin by rinsing the brisket under running water, it’ll be kind of slimy, remove as much of that as possible.

Soak the brisket overnight. The object here is to remove as much of the salt as possible. The more you change the water the more salt you will remove. However I personally wouldn’t set an alarm and get up in the middle of the night to change it. Two or three changes should be good. It will not look appetizing when it comes out of the water. It’ll look like a gray, slimy, mess. Don’t panic it will be fine.

If using a grill, set the grill up for indirect cooking. Otherwise set your smoker up and bring to º225 – 250.

While the coals are taking light, remove the brisket from the water, and dry.

Once you’re up to temp oil the grates and place brisket on the grill or smoker.

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The brisket after it’s started to take on a little color

Once you have the meat on, thinly slice you red onion and jalapenos. Place in a bowl and cover with cider vinegar.

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Once the meat hits an internal temperature of º190 remove and slice into thin strips being sure to cut across the grain.

Once the meat is sliced drain off the onions and jalapenos, toss with the sauerkraut.

Toast the buns on the grill. Not a requirement, but it does class it up a might.

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Once your buns are all nice and toasty, build your sandwiches.

After the sandwiches are built, place back on the grill to melt the cheese.

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All that’s left now is to plate and enjoy.

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Remember what you cook isn’t nearly as important as who you cook it with.

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Posted by on March 27, 2018 in Uncategorized

 

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Grilled Jamaican Shrimp

Grilled Jamaican Shrimp

This post was meant to be a culinary collaboration between my son and me. However I didn’t pay attention  to when he made his authentic Jamaican rice, so your going to get the Jamaican marinade and shrimp recipe. I’d rather not explain as to why I didn’t catch him making the rice, but we had fun in the kitchen and grill side all the same.

A few notes on this recipe:

One, this marinade works very well on chicken wings. We’ve been grilling Jamaican wings for years. Always an epic hit.

Two, I love serving it over coconut rice with red beans. The creamy rice has a nice cooling effect.

And three, if you start your rice when you light the grill (charcoal) you’ll find that the rice and shrimp finish up just about the same time.

*Special note: The marinade is taken from Steve Raichlen’s “Sauces, Rubs, and Marinades Bible” the man is a genius.

What to expect: The shrimp will have a nice fresh flavor with a SOLID blast of heat.

Yeild: With rice about 4 medium servings. My son and I ate all of it, but we were hungry.

What you will need: The list may seem long but you’ll be surprised at how much you already have on hand.

~A good coconut and bean rice recipe (Again I have no idea what magic that kid worked but it was magic)

~ 6 Habaneros stems removed and coarsely chopped. (I think next time we’ll go with 8 or     10)

~ 1 medium onion coarsely chopped.

~ ½ cup coarsely chopped shallots.

~ 2 bunches of green onions coarsely chopped, including firm green parts

~ 4 cloves garlic coarsely chopped.

~ ½ cup chopped loose leaf parsley.

~ ½ cup chopped fresh cilantro.

~ 2 tsp chopped fresh ginger.

~ 2 Tbls coarse salt (kosher).

~ 1 Tbls fresh thyme.

~ 2 tsp ground allspice.

~ 1 tsp freshly ground black pepper.

~ ½ tsp ground cinnamon.

~ ½ tsp nutmeg.

~ ¼ ground cloves.

~ ¼ cup fresh lime juice (more to taste).

~ ¼ cup vegetable oil.

~ ¼ cup dark brown sugar.

~ 2 Tbls soy sauce.

~ ¼ cup water.

1 lb shrimp deveined, shells removed. Your call on the tails. I prefer mine off.

How we did it:

I prefer to make the marinade a few hours ahead to allow the flavors to meld.

Begin by combining all of your ingredients EXCEPT for the shrimp in a food processor.

Process until the very finely chopped. Taste, adding lime or salt as needed.

Place shrimp on skewers. No need to soak the skewers shrimp cooks to fast for the skewers catching fire to be an issue.

Place in glass baking dish and cover with marinade.

Cover baking dish, place if refrigerator for 2 hours or so. I worry that the acid in the lime will “cook” the shrimp if you go much longer than that. Then you will have ceviche.

image.jpgAfter the shrimp hase bathed in the marinade a couple of hours, set up the grill for direct grilling.

Once the coals are ready, oil the grates and place the shrimp on. I’m not going to give you a time, just watch them very close, checking the “down side” often. Once you see color starting to form flip them and cook the other side. Your probably looking at no more than 3 minutes per side depending on the heat of the grill and the size of the shrimp.

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Once the shrimp have color and are opaque, remove from the grill, plate and serve.

image.jpgAnd as always:

Remember what you cook isn’t nearly as important as who you cook it with.

 
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Posted by on February 1, 2018 in Uncategorized

 

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Apple Bourbon Glazed Pork Chops

Apple Bourbon Glazed Pork Chops

Ahhh……. it’s that wonderful time of the year, when the leaves begin to turn, there’s a slight nip in the air, not too hot, not to cold, and all of my fantasy football teams are already tanking. My absolute favorite time for grilling, and cooking a little ‘Q. What says fall more than apples? And what do apples pair well with? Pork!

This is a quick, easy little recipe we came up with way back in the spring. We used it for our Easter ham, but I knew then that I wanted to hold on to it until fall. So I’ve been carrying this one around with me in my “pocket” for several months.

*Special Note: If you’re a taste as you go type cook, as I am,  DO NOT  TASTE  the glaze before you boil it and reduce it. It will taste like aweful cough syrup. Once it reduces and the alcohol cooks off, then it’s quite wonderful.

What to expect:

Definite notes of apple from the bourbon, sweetness with hints of cinnamon, and a gentle heat from the cayenne. All playing well with the richness of the pork, and subtle hints of smoke.

Yield: 4 pork chops

Time: 10-15 minutes to make the sauce, 20 minutes for the chops depending on the thickness.

What you will need:

1 cup Jim Beam apple bourbon

1 cup packed brown sugar

2 cinnamon sticks

1 tsp cayenne pepper (1 Tbls is my preference, adjust to YOUR taste and tolerance.)

4 THICK cut pork chops

Salt and pepper to taste

1-2 apple wood chunks

How we did it:

Begin by combining the bourbon, brown sugar, cinnamon sticks, and cayenne pepper in a small pot and bring to a boil while stirring.

Once it comes to a boil, reduce heat to medium and simmer until it coats the back of a spoon, about 10 minutes. Remove from heat.

Divide in half.

That’s it. That’s all there is to making this incredible glaze.

Now turn your attention to the pork chops.

Season well on both sides. I like to season the chops before lighting the grill. This allows the salt to break down and the chops to bask in the flavor of the seasoning. You’ll end up with a richer, more, even flavored pork chop this way.

Set grill up for direct cooking.

Oil grates.

Toss in the apple wood chunks.

Place pork chop on the grill and immediately coat the up side with the glaze.

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Cook covered for about 6 minutes.

Flip the pork chop over and coat.

Cook another 6 minutes covered.

Check the temperature with an instant read thermometer. We’re shooting for 145°F, it’ll coast up a little as it rest.

Toss out any left over glazed that you used on the raw chops.

Apply a light finishing coat with the other half of the glaze that you set aside and a CLEAN BRUSH no sense getting sick because you didn’t want to dirty a second brush.

Serve and enjoy.

As all ways: Remember what you cook isn’t nearly as important as who you cook it with.

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*All recipes are my own creation and intellectual property.

 

 
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Posted by on October 12, 2017 in Uncategorized

 

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Asian Pork Stir Fry With Smoked Rice

Asian Pork Stir Fry With Smoked Rice

What I love most about Asian food and is that it is so diverse in flavors and textures. It really opens itself up for creativity. By making Asian dishes on the grill you eliminate most if not all the heavy oils you use for traditional stir fry, thus making it a slight bit healthier. Of course the best part of cooking it on the grill is that it gets me outside and at my favorite place…….GRILL SIDE!!!!!

You don’t HAVE to smoke the rice, but it does give you an opportunity to linger grillside on a beautiful day with a beverage of your choice nearby. Otherwise, this can be a fairly quick cook.

What to expect:

Multiple textures. A slight crunch, brought to you courtesy of the peanuts and green onion. A nice firm bite from the grilled pork. Al dente vegetables. Then the ultimate texture that the rice brings.

As to flavor. A nice smokiness from the rice, a unique savory taste from the grilled peanuts, a gentle yet noticeable Asian flavor from the grilled pork chop, and ultimately a sweet spicy flavor from the teriyaki sauce and sambal.

Yield:

4 dinner servings.

What you’ll need:

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Special equipment:

A grill pan. If you don’t have one of these, GET ONE!!!!! You’ll thank me and use it a thousand time over.

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Time:

About an hour of time if you’re not smoking the rice and do your prep while the grill is coming up to temp.

About 3 hours of time if you’re going to smoke the rice and linger by the grill while it takes light.

Ingredients:

1 bunch green onions

½ cup teriyaki sauce

½ honey

½ tsp garlic powder

½ tsp ground ginger

2 cups extra long grain rice, well rinsed.

A couple of nice wood chunks (if smoking the rice).

3 1-1½ bone in pork chops.

3 tsp. Chinese 5 spice powder*.

1 each red, yellow, and green peppers cut in large dice.

1 large red onion cut in large dice.

1lb asparagus, rough ends removed and cut into 1 inch lengths.

½ cup dry roasted, unsalted peanuts

1 cup chicken low sodium chicken stock

1 cup water

1 Tbls butter

salt and pepper

2-3 Tbls Sambal* (depending on your heat tolerance).

Sesame seeds for garnish.

*Can usually be found in the ethnic aisle of most larger grocery stores.

How we did it:

The steps given here are to maximize your time grillside. Shortcuts and multitasking can be done to speed things up. But what fun is that?

Begin by rincing the rice until the water is clear. This removes the gluten from the rice and makes it less sticky.

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Spread the rice on a sheet pan and set aside.

Season the pork chops with the 5 spice powder and place in the refrigerator.

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In a bowl mix the ½ cup teriyaki, honey, garlic powder, and ginger. Set aside.

Finely chop the green onions for garnish, set aside.

Cut your peppers and onion in large dice, and set aside.

Trim and cut the asparagus, mix in with the peppers and onion.

Set the grill up for COLD SMOKING by lighting just 3 or 4 briquettes and a large wood chunk. The object here is to create smoke while keeping the heat to a minimum.

Place the rice as far from the heat source as possible, cover and smoke for about 2 hours adding wood and charcoal as needed. You can rest your eyes but try to glance up every 20-30 minutes to be sure you’re still rolling smoke.

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Once you have your rice smoked set aside, and set the grill up for direct grilling.

*Rice can be smoked 1 week in advanced and stored in an air tight container.

Oil the grill pan and grill grates.

Place the veggies in the grill pan and toss in the peanuts and mix well.

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Place the pork chops on the grill.

Toss the veggies and flip the pork chops about every 6 minutes, until the veggies are al dente (firm to the bite) and the chops are done.

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Now in ya go with grilled pork chops and veggies in tow.

Mix the 1 cup chicken broth, 1 cup water, Tbls butter, in a pot.

Add rice.

Bring to a boil.

Reduce to a simmer and cover tightly.

Let rice simmer 15-20 minutes.

While rice is cooking, cut your pork chop from the bone and cut into desired dice, and add to a bowl with the vegetables.

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Mix in the teriyaki sauce and sambal.

Add the cooked rice and mix gently but well.

Plate, garnishing with green onion and sesame seeds, serve, and enjoy.

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Remember what you cook isn’t nearly as important as who you cook it with.

 

 

 
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Posted by on April 15, 2017 in Uncategorized

 

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Grilled Shrimp Po-Boys

Grilled Shrimp Po-Boys

My first love for cooking actually came in the form of cooking Cajun food. I always wanted to do it, but just never got around to actually doing it. Now many years later, I’ve started searching out that passion. The true beauty for me is that I can combine my two favorite loves, Cajun food and grilling/BBQ. So once again were going to head on down to the bayou for a traditional classic with a grilled spin.

We don’t set out here at The Dodd Squad Headquarters to make food healthier, sometimes it just happens. By simply grilling the shrimp instead of battering it and deep frying it we “accidentally” made it a touch healthier. We’ll try to do better the next time. I promise.

What to expect: There’s a lot going on here. First and foremost by grilling the shrimp and not hiding it a batter, you’re going to be able to taste the shrimp, and enjoy that nice little snap when you bite through it. The rub and remoulade is going to give it a nice kick of heat with a little Cajun authenticity. Add to it the the tomatoes, dill pickle chips, and some shredded lettuce and you’ve got yourself a fine sandwich, deep in flavor and texture.

Yield: 4 foot long sandwiches

What you will need:

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Time: About 2 hours total.

Cajun rub/seasoning:

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons sweet paprika powder
  • 1½ teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoon cayenne pepper
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Remoulade sauce:

 

  • 1 1/4 cups mayonnaise
  • 1/4 cup mustard (Creole mustard if possible)
  • 1 Tbsp sweet paprika
  • 1-2 teaspoons Cajun seasoning
  • 2 teaspoons prepared horseradish
  • 1 teaspoon dill pickle juice
  • 1 teaspoon hot sauce (preferably Tabasco, after all it’s made there)
  • 1 large clove garlic, minced and smashed

For the shrimp

  • 1-1½ pounds 16/20 shrimp, shelled, deveined, and tails off
  • 2 tablespoons Cajun rub for the shrimp on the grill
  • ¼ teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter
  • 4 teaspoons Worcestershire sauce
  • 1 tablespoon fresh lemon juice

4 12 inch hoagie buns

Shredded lettuce, sliced tomatoes,and dill pickle chips for toppings.

How we did it:

Begin by making the rub, you’ll need it throughout the recipe.

combine all the rub ingredients together and grind in a spice grinder to a powder. If you don’t have a spice grinder don’t let that stop you. Just mix it together, that ought to be good enough.

Make the remoulade, you’re going to want to give the flavors time to “meld.”

Mix the remoulade ingredients together, stir well, cover, refrigerate.

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Set grill up for direct grilling.

Season shrimp well with the Cajun rub and place on skewers.

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Grill over direct heat until the shrimp is opaque and turning red. About 6-8 minutes in total turning as necessary.

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In a small pan mix: ¼ teaspoon salt, ¾ stick (6 tablespoons) unsalted butter, 2 teaspoons Cajun rub, 4 teaspoons Worcestershire sauce. Heat while stirring until the butter is melted, remove from heat and add 1 tablespoon of lemon juice.

Add the grilled shrimp and gently toss/stir to coat.

Assemble the sandwiches using the remoulade as you would mayonnaise.wp-1466540818028.jpeg

All that’s left to do now is surround your self with some friends, crank up the zydeco music, and take a note from old Hank Williams Sr’s book:

Pick guitar fill fruit jar and be gay-o
Son of a gun we’ll have big fun on the bayou

Remember, what you cook, isn’t nearly as important as who you cook it with.

 

 

 
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Posted by on July 3, 2016 in Uncategorized

 

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Hickory Smoked Jambalaya

Hickory Smoked Jambalaya

When I seen it I knew it had to happen. My mouth immediately dropped open and the words AMAZING and BRILLIANT jumped from my mouth before I could stop them. Unfortunately I was a work. A quick text with the link was instantly sent to my son with the simple words “We’ve got to make this happen!” What is this, you ask? Smoked white rice. A great bloggist  that I follow on social media, Clint Cantwell, had posted a simple technique for cold smoking rice in his blog grillocracy.com. Here’s link to his cold smoked rice technique, How to Smoke Rice. So we did a quick test run and sure enough this stuff was everything it was billed to be. Then came the challenging task of how to use the rice, and what are the best ways to use it. I’d been craving jambalaya for some time, and even more so I’d been craving making it. So, we went with it.

What to expect: The wonderful full flavors that you get from jambalaya, with subtle hints of smoke from the rice and sausage.  The initial recipe is not super spicy, slicing some fresh Serrano peppers into it, not only gives you some nice heat but brightens up the dish and adds a layer of texture. Served on the side it allows each person to add as much fire as they desire.

Yield: Serves 4 comfortably.

*Don’t let the ingredient list scare you away from making this, you’ll be surprised how much you already have on hand other than the proteins.

What you’ll need:

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2-3 hours if all done at once.

1 large chicken breast

½ lb either andouille sausage, or spicy sausage

1 medium to large onion chopped

1 large green bell pepper diced

2 stalks celery chopped

1 cup white long grain rice, rinsed, and cold smoked with hickory

1 (14.5 ounce) can diced tomatoes

2 tsp hot sauce (for authentic taste I prefer Tabasco, it is from there)

1 teaspoon Worcestershire sauce

2 cups chicken broth

2 bay leaves

½ pound medium raw shrimp, deveined (optional: tails removed)

4 green onions, thinly sliced

6 Serrano peppers sliced

1 lemon wedged into quarters

For the creole seasoning:

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons sweet paprika

1½ teaspoons dried thyme

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon cayenne pepper

¾ teaspoon salt

½ teaspoon freshly ground black pepper

How we did it:

Begin by rinsing your rice well, this removes the excessive glutton which tends to make the rice extremely sticky.

Cold smoke the rice. For this particular recipe I recommend a stronger smoke, something along the lines of hickory. It has a lot of flavors to compete with.

*This can be done up to a week in advance and stored in an airtight container.

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Combine the ingrediants for the creole seasoning.

Place in spice grinder if you have one, and grind into a fine powder.

*Can be done a month in advance, store in an airtight container, in a cool dry place.

Set grill up for direct grilling.

Coat the chicken breast well with the seasoning, and grill over direct coals.

*Chicken can be grilled 1 day in advance.

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While the chicken cooks toss you onion, green pepper, and celery in a grill pan and grill over direct coals also.

Cook until just firm to the bite.

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After the chicken and veggies finish move the coals to either side for indirect grilling, and add a few fresh coals along with a couple of hickory chunks.

Place your sausage in the void and begin smoking you sausage.

*Sausage can be smoked and sliced 2-3 days in advance.

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Once the sausage is done cut the chicken breast into a nice bite size dice (forgot the picture).

Slice the sausage.

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Place a LARGE pan on the stove over high-medium heat.

Add the tomatoes, 2 tsp hot sauce, 1 teaspoon Worcestershire sauce, 2 cups chicken broth, onion, celery, and peppers, 1 Tbls creole seasoning.

Stir well, to mix in the flavors and the creole seasoning.

Bring to a boil.

Add rice.

Stir.

Add chicken, and sausage.

Reduce heat to medium-low, simmer covered for about 10 minutes. Stirring once ½ through.

Add shrimp and cook another 10 minutes, or until rice is done and the shrimp is opaque.

Garnish with sliced scallions, and serve with lemon wedges and Serranos on the side.

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Remember, what you cook isn’t nearly as important as who you cook it with.

 

 
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Posted by on April 24, 2016 in Uncategorized

 

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Cherry Smoked Stuffed Pork Tendrloin


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I want to apologize in advance for not having pictures of the key parts, sometimes I just get lost in my cooking and forget that I’m going to be blogging later.

There’s not a lot of things that will draw me outdoors when the temperature is a balmy -10°F. Normally when the temperature gets down into the negative category I give up grilling. Oh that doesn’t mean we extinguish the coals, it just means we switch from grilling to more smoking. That way we’re not running in and out like a bunch of kids with my wife yelling “CLOSE THE DOOR!” and “IN OR OUT, MAKE UP YOUR MIND!” Ok, she doesn’t do that, but you get the idea. Long cold winter days call for long slow smokes that require a limited number of trips in and out.

HOWEVER, when you come across pork tenderloin at a ridiculously low price, a little frostbite can be tolerated. When I saw them the wheels started turning and there was no stopping them.

What to expect: Tender moist pork, with a faint but not overpowering taste of cherry smoke. The stuffing will be moist and flavorful, with the carrots giving it a slightly sweet taste. The cornbread will give it a pleasant texture without becoming soggy.

Yeild: 4-6 servings.

What you’ll need:

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2 or so hours of time.

2 pork tenderloins (most come 2 to a pack)

1 cup cornbread crumbled. (I really do recommend making the cornbread. I’m not sure what will happen if you use store bought, it may throw the ratios off.)

6-8 slices of bacon cooked aldente’ cut into small dice. (More if you have a hungry helper or a dog keeping you company, I had both.)

1/4 cup carrots small dice

1/4 cup celery small dice

1/4 cup onion small dice

3 cloves garlic minced

1 Tbls fresh sage finely chopped

1 tsp fresh rosemary finely chopped

1 tsp fresh thyme finely chopped

Salt

Pepper

2-3 Tbls chicken stock

Butcher string or twine soaked

How we did it:

Begin by having all of your vegetables chopped and your garlic minced and ready.

Crumble the cornbread in a medium to large bowl.

Fry the bacon until aldente’ and set aside.

Add your carrots, celery, and onion to the hot fat left from the bacon.

After the the carrots, celery, and onion begin to soften add the garlic.

Cook until the garlic becomes fragrant and starts to brown. Do not over cook the garlic.

Dump the cooked vegetables along with any remaining fat into the bowl with the cornbread.

Mix well.

Add your chopped sage, thyme, and rosemary, salt, and pepper.

Mix and taste. Adjust the seasoning to your liking by add more of any or all the spices.

IF it is too dry add chicken broth a little at a time stirring after each addition. You want it loose, but to hold together when squeezed.

Set aside to cool.

Rinse and dry your tenderloins well.

Square off the ends so that you have nice flush ends to work with. Don’t panic about cutting the meat off, you’ll be able to find a use for it later in the week.

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Butterfly the loins by making an incision the length of the loin cutting to within a half an inch of cutting through it.

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Once you have it butterflied, it’s time to beat the fire out of it.

Place a sheet of plastic wrap over the loin and begin pounding  until it’s about 1/4 inch thick.

I usually start with my large heavy cast iron pan. Once I get close then I use my hand to finish it up.

When finished flattening, season both sides well with salt and pepper.

Place 1/2 of the stuffing along the lead edge of the loin, leaving a 1/4 inch space on the sides and along the lead edge.

Roll the loin up and tie off with butcher string or twine.

Set your grill up for DIRECT grilling, add a couple of nice wood chunks of your choosing.

Grill direct turning about every 7 minutes until done. Remember you want the stuffing to register 145°F to be certain all bacteria is dead.

*Ours took about 40 minutes and we turned every 10 minutes but remember it was -10°F out, so this will affect your cooking times.

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The foil pack next to the loins were rosemary infused potatoes and pearl onions for our side dish.

When done let rest 10 minutes, slice, and serve.

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 Remember what you cook isn’t nearly as important as who you cook it with, have fun.

 
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Posted by on February 17, 2015 in Uncategorized

 

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