Hey All, I made some bacon wrapped turkey tenderloins the other day. This is a quick easy smoke. Here's a link to Jeff's version: https://www.smoking-meat.com/november-3-2016-bacon-wrapped-smoked-turkey-tenderloins
I started with 2 ~1lb turkey tenderloins and brined then o/n.
Brine: 1.5qt water, 0.5 qt apple cider, 1/4 cup kosher salt, 1 heaping TBSP Tony Cachere's, about 10 cloves smashed garlic. and some fresh thyme.
Rinsed the tenders and patted dry. Seasoned well with rub - can't say exactly what the rub was, a friend gave it to me from her cousin's BBQ joint outside Houston. Not too sweet, I'd stick to a pepper and spice heavy rub, not a sweet rub.
Wrap in bacon, they took 5-6 strips each... actually I have a confession... I wrapped in bacon then realized I had forgotten the rub!
After a good bit of foul language had floated out over Long Island Sound I unwrapped the bacon, rubbed and rewrapped the tenders. Onto the smoker at 250F for close to 2 hrs and IT of 165F. I stuck a digital probe in each after about and hour and started watching my temps, I didn't want to go over on these. Started smelling wonderful about 45min into the cook.
Looks good!!!
Meanwhile some twice baked potatoes were being made by my GF as well as some sauteed spinach and a salad to round out the meal. Very tasty and pretty darn easy as far as it goes.
Oh, for some reason I decided it was Classic Cocktail Night. All ingredients shown except ice, bonus points (which are worthless other than as bragging rights) if you can name the drink!
I started with 2 ~1lb turkey tenderloins and brined then o/n.
Brine: 1.5qt water, 0.5 qt apple cider, 1/4 cup kosher salt, 1 heaping TBSP Tony Cachere's, about 10 cloves smashed garlic. and some fresh thyme.
Rinsed the tenders and patted dry. Seasoned well with rub - can't say exactly what the rub was, a friend gave it to me from her cousin's BBQ joint outside Houston. Not too sweet, I'd stick to a pepper and spice heavy rub, not a sweet rub.
Wrap in bacon, they took 5-6 strips each... actually I have a confession... I wrapped in bacon then realized I had forgotten the rub!
After a good bit of foul language had floated out over Long Island Sound I unwrapped the bacon, rubbed and rewrapped the tenders. Onto the smoker at 250F for close to 2 hrs and IT of 165F. I stuck a digital probe in each after about and hour and started watching my temps, I didn't want to go over on these. Started smelling wonderful about 45min into the cook.
Looks good!!!
Meanwhile some twice baked potatoes were being made by my GF as well as some sauteed spinach and a salad to round out the meal. Very tasty and pretty darn easy as far as it goes.
Oh, for some reason I decided it was Classic Cocktail Night. All ingredients shown except ice, bonus points (which are worthless other than as bragging rights) if you can name the drink!
