BBQ Smokers

[sseelhoff]

Anyone ever smoke a boneless pork loin?

Yep. Sure have. LOW temp. I suggest marinating. They can dry out quickly.

 

[tow653]

stuff with a cajun crawfish mix then throw on grill,then top with a creamed shrimp sauce, a guy named Vernon Roger has a real good recipe for it.

 

[bumperm]

Anyone ever smoke a boneless pork loin?

I tried to smoke some dried banana peels once . . . does that count?

 

[IslandTractor]

I tried to smoke some dried banana peels once . . . does that count?

Smoked Bananas Foster

 

[sseelhoff]

I tried to smoke some dried banana peels once . . . does that count?

Smoked Bananas Foster

That does not sound "a-peeling."

 

[Gunny]

Yep. Sure have. LOW temp. I suggest marinating. They can dry out quickly.

+1 on marinating and low heat, but they are darned good eating

 

[2LaneCruzer]

+1 on marinating and low heat, but they are darned good eating

I have had pretty good luck with a bone-in loin, but the boneless ones I have cooked turned out a bit dry. Do you have a good marinade recipe? I am leaning toward an apple juice marinade, with some added ingredients like soy sauce, sugar, salt, apple cider vinegar and garlic (garlic is a must for pork).

 

[sseelhoff]

I have had pretty good luck with a bone-in loin, but the boneless ones I have cooked turned out a bit dry. Do you have a good marinade recipe? I am leaning toward an apple juice marinade, with some added ingredients like soy sauce, sugar, salt, apple cider vinegar and garlic (garlic is a must for pork).

I went to my notebook to look mine up for you. It's not there. Yours sounds pretty good, though. Might take what you have there and add a little fresh ginger, too. The soy/garlic/ginger is always a good combination. Maybe some honey, too?

I googled those ingredients and found this:

Grilled Pork Tenderloin Marinated in Spicy Soy Sauce Recipe | Eating Well

and this:

Ginger-Marinated Pork Tenderloin Recipe | Epicurious.com

These should give you some jumping off points.

 

[2LaneCruzer]

I went to my notebook to look mine up for you. It's not there. Yours sounds pretty good, though. Might take what you have there and add a little fresh ginger, too. The soy/garlic/ginger is always a good combination. Maybe some honey, too?

I googled those ingredients and found this:

Grilled Pork Tenderloin Marinated in Spicy Soy Sauce Recipe | Eating Well

and this:

Ginger-Marinated Pork Tenderloin Recipe | Epicurious.com

These should give you some jumping off points.

Those look pretty good; especially the second one. I should have thought about ginger; I include it in my own rib-rubb recipe; and I naturally think it's the best. I intend to give it a good coat of the rubb after marinating. Another good pork marinade is Wishbone Italian Dressing. I have used it on chops for the grill and it works really well.

Here's one of my own that I have settled on for pork chops; maybe I'll try it on the pork loin.

GRILLED MARINATED PORK CHOPS

Ingredients:

2 thick cut, bone-in loin chops
1 package of Lipton's onion soup mix
1 tsp. garlic powder
2 Tbsp. onion flakes
1 Tbsp. olive oil
1/4 cup apple juice
1/4 cup red wine

Mix all ingredients in a gallon freezer bag
Add chops and coat with marinade.
Place in refrigerator, preferably overnight.

Grill to perfection.

 

[IslandTractor]

(garlic is a must for pork).

I respectfully disagree. Garlic is a must for anything other than chocolate cake or apple pie!

 

[2LaneCruzer]

I respectfully disagree. Garlic is a must for anything other than chocolate cake or apple pie!

:laughing:

Here's something I found on line...it is a treasure chest of recipes, including rubbs and marinades:

http://www.tanningsupplyshop.com/pdf/Recipes.pdf

 

[IslandTractor]

:laughing: Here's something I found on line...it is a treasure chest of recipes, including rubbs and marinades: http://www.tanningsupplyshop.com/pdf/Recipes.pdf

That's at least two lifetimes of rub and marinade recipes. Great reference. Thanks for the link.

 

[RobertN]

Now you're talking!

I respectfully disagree. Garlic is a must for anything other than chocolate cake or apple pie!

 

[bumperm]

I respectfully disagree. Garlic is a must for anything other than chocolate cake or apple pie!

THAT borders on a pejorative comment. Have you *actually* tried garlic with chocolate cake or apple pie? Do you have any idea at all of how many other people eat their cake and pie with garlic? No? I didn't think so. Next time please be a little more considerate of other's eating habits before you go off like that.

:licking:

bumper

 

[IslandTractor]

THAT borders on a pejorative comment. Have you *actually* tried garlic with chocolate cake or apple pie? Do you have any idea at all of how many other people eat their cake and pie with garlic? No? I didn't think so. Next time please be a little more considerate of other's eating habits before you go off like that. :licking: bumper

Well, I have learned that boiling garlic cloves for ten minutes eliminates the sharp bitter part of their tastes but keeps them soft and flavorful. Works great for garlic mashed potatoes.

I suppose chocolate covered boiled garlic cloves couldn't be any riskier than chocolate coated grasshoppers.

 

[2LaneCruzer]

How about "roasted garlic on the BGE"?

I have also discovered that frozen corn on the cob goes well with garlic. We usually freeze up a couple of bushel of fresh right-out-of-the-field sweet corn every year. One way I like to fix it is on the BGE. Simply wrap the corn in aluminum foil, along with a generous dollop of butter AND seasoned with garlic salt and pepper if you like. In an hour or hour and 1/2 or so at about 250 degrees, it comes out really great.

Another BBQ site of interest:

The Smoke Ring

 

[2LaneCruzer]

Roasted, chocolate-covered garlic

Peel 2-3 heads' worth of garlic cloves.
Toss the peeled cloves in a splash of olive oil and spread on a tinfoil-lined baking sheet. Roast in the oven/toaster oven at 350 until cloves are soft but still maintaining structural integrity (about 30 minutes). Spear each garlic clove with a toothpick, placing them on a plate with wax paper and cool.
Melt a bar of good chocolate in a small saucepan on the stove. When it's melted, remove the saucepan from the heat and hold each clove by the toothpick to spoon melted chocolate over it.
Place each chocolate-covered clove on the wax paper-covered plate and keep in the fridge for at least 30 minutes (or up to 2 days) for the chocolate to set before serving.

2 days? As if it would last that long....

 

[TBDonnelly]

A few rotisserie related websites:
Specializes in everything rotisserie.
OneGrill - Rotisserie Motors and Spit Sets, Grills and BBQ accessories.
A dad that loves to rotisserie
Rotisserie Recipes on DadCooksDinner | Dad Cooks Dinner
Smoker and rotisserie related.
Cajun Bandit

 

[General Lee]

Here is a couple recent cooks fellas. First up is some grub for new year's eve....

Beer brats...Literally


Wings on the smoker along with the brats


I also did a chunk of beef on the rotisserie



A week prior grilled up some flank steak for.............you guessed it.......steak fajitas

 

[dragoneggs]

I 've found that for a great smokey taste in meatloaf you smoke tomatoes ahead of time and put some of them in the meatloaf mix and it is great. I quarter tomatoes and spray them with olive or grape seed oil and smoke them with apple or hickory at about 250 them freeze for later. It doesn't take much as they really absorb the smoke,just a couple of pieces in a meat loaf.

Yep great idea on smoking tomatoes ahead of time. We do something similar.

Fish is also a good candidate for the smoker. My favorite salt water fish to smoke is yellowtail with tuna a close second. Lots of folks really like salmon and the only way I personally care for it is smoked. Trout is great smoked but a lot of people add way too much salt for some reason.

A light smoke on small lobster tails pulled out of the shell can be oh so wonderful! When our local grocery sells them for less than $5 we pick up a couple. Careful not to overcook.

:laughing:

Here's something I found on line...it is a treasure chest of recipes, including rubbs and marinades:

http://www.tanningsupplyshop.com/pdf/Recipes.pdf

Great reading and lot's of info. I might have to print this out and bind it! :thumbsup: