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Suggestions please!

post #1 of 13
Thread Starter 
I am cooking different things in the smoker to take to work during the week. I'm sure others do so. What ate some tasty things to do?
Thanks,
Rob
post #2 of 13

Will you be reheating, or eating it cold?

 

If eating it cold, pork loin smoked to an I/T of around 145* (properly seasoned) and thin sliced for sandwiches is worth trying....different/variety.

 

Beef Eye of Round finished to rare or med-rare and thin sliced is always good...there are many other cuts of beef that are good for this as well.

 

 

Eric


Edited by forluvofsmoke - 6/7/14 at 12:29pm
post #3 of 13
Thread Starter 
loin or tenderloin?? I assume there is a difference
post #4 of 13

Loin is the whole muscle group...tenderloin is the prime cut, like the tender loin side of a beef T-Bone vs the strip side (New York Steak). If you have a center loin chop, it is basically the same as a beef T-Bone steak. Tenderloin, as a whole muscle, is a much smaller piece compared to the cross-section of the loin, but even more lean, and more tender...suitable for cooking to lower finished temps. Tenderloin is more expensive than loin.

 

 

Eric

post #5 of 13

sirloin tip is cheap and when done right is great when sliced thin against the grain. Tri tip is a bit more but even better. You could do a couple chicken breasts for sammies too. I like cold ABT's the next day on two after too. In fact I love them cold so much I chill them a bit before dinner anyway.

post #6 of 13
Thread Starter 
I grabbed a preseason pork tenderloin, since they were on sale and had a coupon! Also grabbed a London broil since it was marked down to five bucks. That should give me enough forthe week :)
post #7 of 13

Sounds like your set for a smoke. Do the London Broil to med-rare...it's lean, too, so not very forgiving if overcooked. You could even do a reverse sear on the LB if you like. Hmm, the pork tenderloin could handle a reverse sear as well...just roll it slowly across a hot grate until it hits your desired I/T.

 

Have a good smoke, and many great lunches!!!

 

 

Eric

post #8 of 13
Thread Starter 
I didn't even think about a reverse sear for the pork. Had thought about it for the London broil though. Hopefully Apple chips will be ok for the beef too, though I could use hickory chips I guess if not.

Thanks guys!!
post #9 of 13

Apple is fine...a little light for beef, but the LB is not a super-strong flavor like brisket is, for example. You'll still taste the smoke on the LB. Even a mix of hickory and apple would be quite good for both the pork tenderloin and the LB.

 

 

Eric

post #10 of 13
Thread Starter 
Thanks!!


Safe to say I have been bitten by the smoking bug.
post #11 of 13

Oh, that nasty little critter is tough to get rid of...you may as well just go with the flow and take the fever in stride...the resulting virus will soon be swaying you to do things with food that you never imagined were possible. Trying this and trying that...never ending list. BUT, the end results are FUN and GOOD EATS!!!

 

I got a bite or two about 12 years ago...no big deal, just smoke up some spare ribs once or twice a year for block parties and such. Then, I found SMF...musta got bit several times a day for the next 3-4 years, 'cuz I couldn't help myself. If it sounded like a good idea, I smoked it and we ate it. A lot of my smokes were rogue...experiments of some type or another. And that is how my history of smoke was written.

 

Enjoy the ride!!!

 

 

Eric

post #12 of 13

I like smoking salmon every once-in-a-while for a different lunch option. Pair it with crackers and cream cheese and it makes a tasty lunch that doesn't need a microwave.

post #13 of 13
Thread Starter 

My father in law cooked a 1/4 pig at christmas for pulled pork..that's what got my itch for it going, now I'm hooked and  liek I said I'm trying different things for lunches, I get (hopefully) t asty food and get to learn how to get some good stuff coming out of the smoker :)

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