Friday, April 2, 2010

Mesquite Smoked Lamb Tenderloin

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















Saturday, February 27, 2010

Pork Tenderloin






Ingredients:
Pork tenderloin

Prep:
Cut tenderloin in to small pieces and marinade.

Cook:
Sear both sides at 600F, and then close all vents.

Smoke:
none

Notes:
This was also done over the winter so I don't remember the details of the marinade. :-(

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



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

The Happy Path

I have been egging, but not posting to the blog. More posts coming soon...

Wednesday, January 27, 2010

Pork Chops




Ingredients:
Organic pork chops, oregano, salt, basil, one of the chops had mustered

Prep:
I added the dry rub 1hr before cooking.

Cook:
Direct heat at 550F (dome) for a total of 7min.

Smoke:
none

Sides:
Potatoes

Notes:
none