Monday, April 13, 2015

Applewood Smoked Pork Serloin Tip

Saturday my brother Cal and his wife Carol 
spent the weekend with us for FOOD and GOLF
Saturday morning I made a Smoked Apple Pie. 
The pie adventure started out with the sliced 
apples in a bowl of water to keep them from 
turning brown
The pie is in the Egg @ 375* indirect for 40 min. or so.
Jackie prepping the Asparagus as a side
Sadie giving her approval  
The pork sirloin tip out of the fridge where it's been 
marinating with the rub for 4 hrs. We served at
 Eggs By The Bay Egg Fest 2011
This was a good time to check my new ET-735 it's very close to 
my Guru with a distant of 75 feet 
The Guru is reading the dome and roast, the ET-735 is on the 
grid and roast
Pulled @ 143* interior  
This is going to be vary good it's moist smells wonderful
Served with asparagus sauted with butter and garlic and 
a wonderful Jackie's Creamy Parmesan Risotto and she
 also a wonderful Spicy sauce for the Pork Sirloin. 
Another keeper recipe

Herb Crusted Pork Tenderloin
With White Chipotle sauce
Ross Maehl
Ventura, CA

1 l 1/2lb. pork tenderloin fat left on
1 1/2 t Kosher salt
2 T olive oil
4 cloves garlic, minced
1 t dried thyme or 2 t fresh thyme leaves (minced)
1 t dried oregano or 2t fresh oregano (minced)
1 t dried rosemary or 2 t fresh rosemary(minced)

Preheat Egg to 425*
Combine the ingredients in a small bowl. With your fingers, massage the mixture
onto the pork tenderloin, covering all the meat and fat. Let set for 2-hrs. or

Sear all sides of thetender loin then put on a raised grid and cook until
interior temp. is 135-140* let rest for 10-min.

White Chipotle bbq Sauce By Richard FL

Ingredients :
24 oz mayonnaise
7 oz Chipotle in Adobo sauce
7 oz apple cider vinagar
2 whole Hatch green chiles, Roasted
4 oz favorite BBQ sauce
2 t any chili seasoning

Place in a bowl and puree with a stick blender. Place in a plastic squeeze
bottle to use
Refrigerate any leftovers


Click to view the recipe on pepperplate or add the recipe to your pepperplate account.
Jackie's Creamy Parmesan Risotto
5    cups hot good-quality chicken broth
1/4    cup butter (no substitutes)
1    large shallot or onion, finely chopped
1/2    cup dry white wine
1 to 2    tablespoon chopped fresh garlic
1 1/2    cups arborio rice
3    tablespoons butter
1/2    grated parmesan cheese (can use less)
2 to 3    tablespoons finely chopped fresh parsley
salt and black pepper * be sure to taste first. This may not need any salt.
1.    Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.
2.    In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes).
3.    Add in garlic and stir for about 2 minutes.
4.    Increase heat slightly and add in the rice; stir for 1 minute.
5.    Add white wine and stir until absorbed.
6.    Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
7.    Add in another 1 cup broth, and stir until absorbed.
8.    Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
9.    Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.
10.    Season with salt and pepper.
11.    Transfer to a bowl and sprinkle with chopped parsley.

Thanks for lookin!


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