Well it was a scramble but well worth it. The plan was to get up, do my chores like a good boy, and then spend the rest of the afternoon smoking meat and drinking beer. After I got everything done my wife asked if I would fire up the burn barrel. Sure, no problem I thought. Well the only wood I had for the barrel was super green so keeping it going took all my effort and I didn't get the smoker fired up till 5:30. Nothing was prepped and I spent the next 2-1/2 hrs scrambling between the kitchen and smoker.
The Menu
Pork tenderloin
Kielbasa
Shrimp poppers
Roasted potatoes
Also threw some chicken thighs on for chicken salad today and a shrimp skewer for little P since she's not eating mammals currently.
Tenderloin rubbed with coarse black pepper, allspice, thyme, ginger, and chopped green onion.
Kielbasa was just thrown on and the thighs were sprinkled with salt and pepper when they went on.
For the shrimp poppers, I stuck a sliver of cream cheese in the slit topped with half a jalapeño. Wrapped in bacon and onto the smoker. Brushed with the doctored sweet baby rays the someone posted a couple weeks ago. SBR, minced garlic, honey and black pepper.
Here it is all done and off the smoker. The thighs got done early and were put immediately in the fridge for tomorrow. The tenderloin came off with an IT of 145.
Plated with herb roasted potatoes.
This was the best Loin/tender loin i have ever done. I have always overcooked them and therefore never been all that impressed. I will be doing way more of these in the future.
Happy Sunday,
Lance
The Menu
Pork tenderloin
Kielbasa
Shrimp poppers
Roasted potatoes
Also threw some chicken thighs on for chicken salad today and a shrimp skewer for little P since she's not eating mammals currently.
Tenderloin rubbed with coarse black pepper, allspice, thyme, ginger, and chopped green onion.
Kielbasa was just thrown on and the thighs were sprinkled with salt and pepper when they went on.
For the shrimp poppers, I stuck a sliver of cream cheese in the slit topped with half a jalapeño. Wrapped in bacon and onto the smoker. Brushed with the doctored sweet baby rays the someone posted a couple weeks ago. SBR, minced garlic, honey and black pepper.
Here it is all done and off the smoker. The thighs got done early and were put immediately in the fridge for tomorrow. The tenderloin came off with an IT of 145.
Plated with herb roasted potatoes.
This was the best Loin/tender loin i have ever done. I have always overcooked them and therefore never been all that impressed. I will be doing way more of these in the future.
Happy Sunday,
Lance
