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  1. Smoking Pork Tenderloin - Mozzerella Cheese inside

    Smoking Pork Tenderloin - Mozzerella Cheese inside

  2. tjdcorona

    Smoking Pork Tenderloin - Mozzerella Cheese inside

    Last weekend I made a Chgo style pizza and had mozzarella cheese left over. The wife doesn't like pork, but put cheese on it / in it - and shes in !! So, this is not a fatty meat, and doesn't cook very long - not even as long as ribs which cook 6 hrs - this will smoke for 2-1/2 hrs or so to an...
  3. IMG_1445.JPG

    IMG_1445.JPG

    • tjdcorona
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    • Album: Smoking Pork Tenderloin - Mozzerella Cheese inside
  4. IMG_1444.JPG

    IMG_1444.JPG

    • tjdcorona
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    • Album: Smoking Pork Tenderloin - Mozzerella Cheese inside
  5. IMG_1442.JPG

    IMG_1442.JPG

    • tjdcorona
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    • Album: Smoking Pork Tenderloin - Mozzerella Cheese inside
  6. tjdcorona

    Smoking a Bottom Round

    I will never make another one unless its in a crockpot. This was leather !
  7. tjdcorona

    MES Mailbox Mod! for use with AMNPS

    Thanks Sundown - I now just fill the tray and put in my smoker while its warming up for 20 minutes, then torch and go - no more issues for me.
  8. tjdcorona

    stuffed salmon

    What temp? Mine smoked at 225 for 3 hrs - IT of 130 - heating up for dinner tommorrow
  9. tjdcorona

    New to group

    Ill have to look for that. I didn't have much luck with the Chuck - We prefer it in the crockpot.
  10. tjdcorona

    Smoking hot peppers for hot sauce.

    Thank you for the responses - I have two bags of Chiles and Im looking forward to trying this!
  11. tjdcorona

    Final Smoked Salmon with recipe, instructions, and Qview

    Thanks for the info - Im smoking mine and its yet to hit 130 after 2-1/2 hrs........I think im ok based on what youre saying.....
  12. tjdcorona

    Smoking hot peppers for hot sauce.

    How do you ferment them ? I like the idea below about fermenting some and then adding some smoked ones in there. Now, I just need to know how to ferment! Help please
  13. tjdcorona

    First attempt at a brisket (flat only) for me

    For me and flats I have learned to foil it up at 150, right at the stall - cook to 190 - Char to 203 -, wrap and leave for 2 hrs, then slice. If its not tender - change butchers.
  14. tjdcorona

    First attempt at a brisket (flat only) for me

    For me, and some others, we avoid sugars in long cooks. The sugar burns. Best to leave it for the end if at all.
  15. tjdcorona

    My Tri-Tip - Brought over from another site.

    The briskets cheaper at Winco - I don't know if you have those there? It makes for a good smoke - 5.99/lb. the brisket for me is much much easier - I have a recipe / method if you care to know. Never fails. For tri-tip, I like to take it off at 135, then char up both sides, get it a little...
  16. tjdcorona

    New to group

    So I take it you've got many pork recipes?! Are you going to do some beef as well or?
  17. tjdcorona

    stuffed salmon

    When I pounded on the salmon, it tore apart into many different pieces, so I stopped. Im going to have to leave it flat, and put the stuffing in "spots". NExt time I will dry out the salmon for 2 hrs under a fan, and not pound it flat, slice and roll will be fine.
  18. tjdcorona

    Best Smoker for my needs? Need your thoughts and input!

    I love my MES 30 - electric smoker with a mailbox attachment! Need the AMPNS and good pellets to get best meat. You can set times and temp - and it cooks itself! I used to have a stick smoker, but prefer this for the convenience and consistency. If I had more time, and needed to re-think, id...
  19. tjdcorona

    stuffed salmon

    I AGREE - I AM ADDING SOME SHRIMP TO IT. I AM GOING TO COOK THIS AT MY BOSSES HOUSE NEXT WEEKEND!
  20. tjdcorona

    Slaughter House Brine

    Those are on the small side - here they use steroids and such - so chickens are slaughtered early - and get big
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