For Easter this year we enjoyed some really nice lamb tenderloin.
Ingredients:
Marinade: Rosemary, garlic, extra virgin olive oil, salt.
Meat: Lamb tenderloin.
Prep:
I cleaned up the tenderloins and then marinaded them for about an hour.
Cook:
Sear the tenderloins at high heat. Then insert plate setter, mesquite wood, and close vents almost all the way to smoke the meat. The tenderloin cooks fast so keep an eye on it.
Smoke:
Mesquite
Friday, April 2, 2010
Saturday, February 27, 2010
Pork Tenderloin
Orange-Rosemary Brined Chicken (almost cooked)
This one is from the book "Low & Slow by Gary Wiviott"
Amazon link.
I like the book, but don't agree with his advice on page 83: "the meat is done when the breast reads 155F and thigh reads 165F". This combined with the subtitle "Everything you know about BBQ is WRONG" lead me to take the chicken out to early. I'll have to try again sometime cooking the chicken a bit more.
Ingredients:
2 chickens split in half.
Brine:
This is the Orange-Rosemary Brine described on page 90 of the book. It has water, orange, salt, honey, rosemary, and grated orange rind in it.
Prep:
The chicken was in the brine for 12 hrs.
Cook:
Indirect for about 1.5hrs.
Smoke:
Hickory chunks
Amazon link.
I like the book, but don't agree with his advice on page 83: "the meat is done when the breast reads 155F and thigh reads 165F". This combined with the subtitle "Everything you know about BBQ is WRONG" lead me to take the chicken out to early. I'll have to try again sometime cooking the chicken a bit more.
Ingredients:
2 chickens split in half.
Brine:
This is the Orange-Rosemary Brine described on page 90 of the book. It has water, orange, salt, honey, rosemary, and grated orange rind in it.
Prep:
The chicken was in the brine for 12 hrs.
Cook:
Indirect for about 1.5hrs.
Smoke:
Hickory chunks
Burgers in February
Ingredients:
400g ground beef with a little bit of salt and thyme
Prep:
Make patties
Cook:
Sear both sides at 650F, and then close all vents. Take burgers out when internal temp is good.
Smoke:
none
Notes:
This was back in February. Look how the snow is up to the top of the egg. I'm glad it's all gone now.
Friday, February 26, 2010
Pulled Pork
Ingredients:
Rub: Rosemary, sea salt, sugar, brown sugar, marjoram, garlic
Meat: Half a boneless pork shoulder wrapped. 2.5kg
Sauce: yellow mustard, sugar, brown sugar, cider vinegar, water, butter, honey
Prep:
I was in a hurry, so the rub was on the meat for only a few hrs.
Cook:
14hrs at 250F inderect
Smoke:
Hickory
Sides:
Bread
Notes:
None
Tuesday, February 16, 2010
Wednesday, January 27, 2010
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