So today got a little creative and got a (literal) round of applause for it .. but first the Beef tenderloin. Marinated overnight with a soy/worcestershire/brown sugar (and a couple other things) sort of thing. Vac packed and let sit about 18 hours. Rubbed with just super simple evoo + 4 blend of pepper. Smoked with Whiskey Oak Barrel at 230-240F for about 1.25 hours.
Super tender, hit my temp perfect, nice and juicy, and could cut it with a fork (literally). Flavor was simple but I wanted to keep it simple first time around smoking one of these.
Now for the interesting creation, kind of a spin on a few different things I saw perusing the threads here ... friends of ours that were dinner guests named them Pinhead Peppers (for the Pinhead Character from Hellraiser) -- they kind of looked similar ;)
Partially roasted red peppers, halved, filled with italian sausage meat (+sauteed garlic +sauteed onions), topped with cream cheese, then also topped with a slice of provolone (not seen in pics). Then mated up the halves together and wrapped decent quality in bacon. Smoked for 3.5 hours, Whiskey Barrel Oak, 230-240F. These things turned out dreamy if I do say so myself. The cut pic doesn't do them justice. Kind of like a cross between a fatty and a jalapeno popper :)
The pinhead peppers are going to stay on the menu methinks ... maybe a couple of tweaks next time I do something like that.
Super tender, hit my temp perfect, nice and juicy, and could cut it with a fork (literally). Flavor was simple but I wanted to keep it simple first time around smoking one of these.
Now for the interesting creation, kind of a spin on a few different things I saw perusing the threads here ... friends of ours that were dinner guests named them Pinhead Peppers (for the Pinhead Character from Hellraiser) -- they kind of looked similar ;)
Partially roasted red peppers, halved, filled with italian sausage meat (+sauteed garlic +sauteed onions), topped with cream cheese, then also topped with a slice of provolone (not seen in pics). Then mated up the halves together and wrapped decent quality in bacon. Smoked for 3.5 hours, Whiskey Barrel Oak, 230-240F. These things turned out dreamy if I do say so myself. The cut pic doesn't do them justice. Kind of like a cross between a fatty and a jalapeno popper :)
The pinhead peppers are going to stay on the menu methinks ... maybe a couple of tweaks next time I do something like that.
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