First Time Smoker and Hooked for LIFE!

Menu: Sweet and Fruity Pork Tenderloin with Jalapeach Barbecue Suace, Roasted Kale, and french fries

Smoking a pork tenderloin is said to be tough. I only heard that after it was plated and formed the opinion that it was decidely moist, tender, and delicious. I was happy not to have the preconception of this being difficult - because it really just needed time.

Using a smoker instead of a grill is true

BBQ. Smoking the meat lets the fat render and flavor the piece. Meat that has little fat can be more difficult. This was offset by using a great rub and basting liquid called a "Mop." Recipes for the rub and mop can be found on the recipe page. The white basting tool was made from an old t-shirt cut into strips and braided together at the top. This mop tool has lasted 2 summers now - and is washed in the dishwasher.

The tenderloin smoked for a bit over 3 hours at 200 - 220F.

So - I did it! I mastered the scary smoker that has been in my husband's domain since we got married three and a half years ago. This is an achievement that will really take me places - at least to new cookbooks for dinner ideas! You can use a grill like a smoker -but I am not the expert on that. You'll have to look elsewhere.

Go forth - and smoke!

Fav Things: Home ground burgers at the cabin

A few of my favorite things:
* Summertime
* Quiet cabins on the lake 
* Dinner with friends
* Meat Grinder for the kitchen aid to make our own ground beef!

This meat grinder was a thank-you gift from some friends. H has been putting it to great use by grinding his own chuck to make hamburgers.
By grinding the meat yourself - the meat doesn't have time to settle and air pockets still remain to hold lots of juice. If you want to kick it up a notch - just add in frozen butter cubes, salt, and pepper. It's really amazing. These are the best hamburgers I have ever had.

Into to the grinder: chuck steak cut into rough cubes and butter cubes that have been frozen
After meat is ground: add 1 egg yolk per pound of meat, salt and pepper. Gently pat into disc shapes with indent in the middle. Grill as normal.

For this dinner, we also grilled up zuchini and corn. Pair that with a potato salad - and you have TOO MUCH to enjoy. Perfect for a weekend at a friend's cabin.

Hot off the grill: Pizzas!

Living in Minnesota means that between May and September (if we are lucky) - we need to consume as much fresh air as possible. The winters are long - and the grill gets so lonely!

So, H. has become a master on the grill. Along with his good friend S. they have perfected the grilled pizza.

Early in the day, H. makes the dough. He likes the Bread Baker's Apprentice - and in fact, has

kitchen twine marking the spot to both the pizza recipe and brioche at the moment.

Pizza Napoletana (from the Bread Baker's Apprentice)

make six 6-oz pizza crusts

20.25 oz (4.5 cups) unbleached high gluten bread flour, chilled

1.75 tsp salt

1 tsp instant yeast

1/4 cup olive or vegetable oil

14 oz (1.75 cups) ice water

Cornmeal or Semolina flour for dusting

Stir together and use a dough hook to stir for 5-7 minutes (until smooth dough). The finished dough should be springy, elastic, and sticky, not just tacky. Registers 50 -55 degrees F.

Sprinkle flour on the counter and transfer dough to counter. Line a sheet pan (or cookie sheet) with parchment. Spray parchment with spray oil. Sprinkle dough with flour and cut dough into 6 pieces rolling into rounds. Spray dough balls with spray oil and cover with plastic wrap.

Rest the dough in the fridge 4 hours or overnight (up to 3 days). Remove dough 2 hours before using.

Heat the grill. There should be a "super hot" spot on the grill - and a spot that is "off the heat." This is referred to as the IDEAL temperature on S.'s grill.

Shape the dough and cook on one side. Flip to the other side to cook a bit more. Top with olive oil and your favorite toppings. We love to take the local Neapolitan Pizza joint's (PUNCH) take-out menu for inspiration.

It is necessary to prepare your toppings before your first pie hits the grates.

H and S's Topping Cart:

* Spicy Italian Sausage

* Mozzarella - crumbled

* Canned crushed san marino tomatoes

* Caramelized Onions

* Banana Peppers

* Blue Cheese

* Walnuts

* Raw white onions

* olives

* roasted red peppers

* sliced dry salami

* Pepper flakes

* garlic powder

* fresh basil

Favorite Combinations (from Punch Pizza Menu):

* Toscano: Sausage, roasted red pepper, cracked red pepper, basil

* Vesuvio: Spiced salami, olives, cracked red pepper, pepperoncini (banana peppers), basil

* Milanese: roasted red pepper, ham, gorgonzola, basil

* made-up: carmelized onions, toasted walnuts, goat cheese

Recipe: Sweet and Fruity Pork Tenderloin

from Smoke and Spice
see post: First Time Smoker

Sweet Rub
1 TBSP allspice
1 TBSP brown sugar
1 TBSP onion powder
1 1/2 tsp sea salt (or kosher)
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp thyme

1 16 oz pork tenderloin
Olive Oil

Tenderloin Mop
Remaining Sweet Rub
1 1/2 cups chicken stock
2 TBSP vegetable oil
1 TBSP cider vinegar
1 TBSP honey
Directions:
* The night before: combine the rub ingredients in a small bowl. Massage the tenderloin with a thin film of oil followed by a couple of TBSPs of the rub to cover it. Tie the tenderloin with kitchen twine to keep the shape of the meat. Wrap the meat in plastic and refrigerate overnight.
(I used a 'Maple' pre-marinated tenderloin and only marinated with rub for 2 hours instead of overnight)
* Prepare your smoker for barbequing, bringing the temp to 200-220 F.
* Remove the tenderloins from the fridge and let them sit at room temp for 30 minutes.
* Prepare the mop: stir together the remaining rub with the other mop ingredients in a small saucepan and warm over low heat.
* Warm a heavy skillet over high heat. Quickly sear the tenderloin on all sides - including the flat ends. Transfer the meat to the smoker. Cook for 2.5 - 3.25 hours, turning the meat and basting it with the mop about once every 30 minutes.
* Brush the tenderloin with some of the Jalapeach BBQ sauce during the last 30 minutes of cooking.
* Tenderloin is done when internal temp is 160F. Let the meat sit for 10 minutes before carving. Serve with additional sauce on the side.

Jalapeach BBQ Sauce
makes about 2 cups

16 oz can peaches in heavy syrup, undrained
1/4 cup minced onion
3 TBSP pickled jalapenos
2 tsp liquid from jalapeno jar
2 TBSP peach chutney, or chopped mango
2 tsp packed brown sugar
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp cumin
Directions:
* Mix the ingredients in a saucepan and bring to a simmer. Reduce the heat to ow and cook until onions are tender and sauce thickens - at least 25 minutes.
* Use the sauce warm or chilled. It keeps well in the fridge for a few weeks.
* Suggested leftover uses: spread sauce on bacon half-way through cooking for a nice glazed bacon.