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

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.

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

Pork Tenderloin

Ingredients:
Pork tenderloin, orange juice, soy sauce, garlic, rosemary, olive oil

Prep:
Marinade tenderloin for a few hours

Cook:
Direct heat with dome temp 450F for 25min. (Actually I did this a while ago, so I don't remember the exact temp)

Smoke:
Hickory chunks

Sides:
Mashed potatoes

Notes:
none

Hickory smoked Finnish Meat Balls

This is just like, Mesquite balls, but with hickory chunks for smoke.

Ingredients:
500g organic ground pig
400g ground beef
2dl gluten free bread crums
2dl water
2 sauteed onions
2 eggs
seasoned with thyme, marjoram, and salt

Prep:
Sautee onion, mix water and breadcrumbs, add everything else in and make meatballs.

Cook:
30min indirect at 200C.

Smoke:
Hickory chunks

Sides:
Mashed potatoes and a salad

Notes:
Photography credit goes to Chi.

Pork Loin

Ingredients:
Pork Loin, Raspberry jam, prunes, dried bananas, pecans, honey

Prep:
Split the pork loin almost all the way through, and lay it out flat. Add rasberry jam and other goodies, and then roll it up. Tie it together and add honey on top.

Cook:
350F indirect for 2hrs.

Smoke:
Hickory chunks

Sides:
Mashed potatoes & broccoli

Notes:
Sorry, but the pictures are out of focus.
Two hrs was a little bit too long in the egg. The polder was showing 170F bout I really should have taken it out at 160 or a little earlier. The taste was good though.
This is adapted from Mr Toad's stuffed loin at Eggfest 2000.
I didn't have any butchers string, so I used dental floss... Nice and minty. :-)

Grilled Salmon

Ingredients:

Salmon

Prep:

Season with sea salt 30min before cooking.

Cook:

350F indirect for 30min

Smoke:
Alder chips

Sides:
potatoes and a salad.


Notes:

This was a quick dinner. I put the salmon in at 325F dome temp, but then I opened up the vents and by the end the dome thermometer showed about 400F.

Bunny

Ingredients:
Marinade: Red wine, olive oil, thyme, salt

Dry Rub: Brown Sugar, sea salt, marjoram, thyme

Prep:

Skin the bunny. I did it by hanging it upside down.
Marinade over night.
Apply dry rub and wrap in bacon about 30min before smoking. (Everythings better with bacon... right?)

Cook:

225F indirect heat 5.5hrs
30min rest in foil

Smoke:
Apple

Sides:
sweet potato casserole, broccoli


Notes:
A friend of mine from work brought me the rabbit that his dad had shot. This was my first attempt at rabbit. The taste varied a lot. Some parts were really good, but other parts tasted a bit like the forest. The texture of the meat (especially on the back) was almost powdery, where as the deep part of the leg could have  been cooked longer. This was an interesting experiment, but I don't think I will make another one anytime soon. ;-)

Spatchcock chicken times two

Ingredients:

Rub: rosemary, basil,, salt, and lemo

Prep:

Remove the backbone of both chickens as described here. I also split the other chicken in half so that I could get them both to fit on the egg. I put the rub under the skin about 5hrs before cooking.

Cook:

250F indirect heat 3hrs 15min

Smoke:
Hickory

Sides:
Rice, corn, broccoli, salad.


Notes:

Spatchcock chicken can also be done on direct heat.

Ribs

Ingredients:

Dry Rub: Sugar, sea salt, rosemary, marjoram, thyme
Dipping sauce: Apple cider vinegar, worcester sauce, honey

Prep:

Dry rub 30min before cooking.

Cook:

275F indirect heat 2hrs, 1hr wrapped in f

Smoke:
Hickory

Sides:
Mashed potatoes and corn.


Notes:

Next time I will do the dry rub at least 12 hrs before cooking, and also cook a little bit lower and slower.

The Bomb in the Back Yard