Where oh where is Smoker Pete you ask? I'm home and wearing out my wood pellet smoker-grills to tantalize my neighbors. Good thing pellet smoker-grills are so safe and easy to use cause if I were to, heaven forbid, start a fire there's just not any water in California to put it out!
So why am I not posting any new smokes and cooks? Who is benefiting from all the cooks? The answer is simple ... you my dear loyal and faithful Blog followers are going to benefit. Why you ask? Cause I'm in the process of writing a wood pellet smoker and grill cookbook which will be out and available in early 2016 - just in time for the BBQ season. Yes, you read right. Your humble pitmaster will be sharing up to 50 new and upgraded recipes for you to use on your pellet smoker-grill and/or any other barbecue pit that you prefer to use. Like my ole Pappy used to say "It's all good but some's just better than others!"
You pelletheads out there know what I'm talking about.
If I were to cure and smoke my own Ham I would want it to turn out like the Kirkland Signature Applewood Smoked Master Carve Fully Cooked Boneless Ham we just enjoyed this Easter.
Since the Master Carve Ham is fully cooked and ready to eat you only need to bake the ham if you would like to serve the ham warm and/or glazed. I prefer to Apple smoke my fully cooked ready to eat hams for an hour prior to baking them to an Internal Temperature of 130ºF and resting the ham for 10 minutes under a loose cover of aluminum foil.
Apple smoke the Kirkland Signature Applewood Smoked Master Carve Fully Cooked Boneless Ham for an hour before cranking up the pit temperature to 350ºF and cooking 10 minutes per pound until the Internal Temperature at the thickest part of the ham reaches 130ºF. Resting the ham loosely under a foil tent for 10 minutes should raise the Internal Temperature to 140ºF.
Brush the ham with the contents of the Red Currant Glaze packet during the last 20 minutes of cooking or save the glaze and serve it on the side as a dipping sauce. Leftovers need to be refrigerated within two hours.
Sometimes it's the simple things in life - Like a BLT. If you're like me you might be hard pressed to remember the last time you enjoyed a BLT. So when I saw a Facebook video detailing how to create a bacon weave to use for sandwiches I knew what I would do. If you love bacon, and who doesn't, then you might want to create your own bacon weave and maybe just enjoy a delicious Bacon Weave BLT of your own. The beauty of a bacon weave is that it guarantees Bacon in every bite. By all means, don't limit yourself to a BLT - Bacon adds that extra touch to any sandwich!!
Creating a sandwich sized Bacon Weave is as easy as it looks in the above photos. Just cut a pound of bacon in half and follow the steps. A half pound of bacon makes 4 bacon weaves.
Create the Bacon Weaves on a parchment covered cookie sheet. Place a cooling rack on the bacon weave to keep the bacon from curling. Bake the bacon weaves in a 400ºF preheated oven for 20-25 minutes - Depending on the thickness of the bacon you use.
I love the convenience of Costco Kirkland Swift Premium Pork Sirloin Tip Roasts. These 3 pound roasts are vacuum sealed and come in a package of 4. The small size is perfect for two and/or a small family. Pork lends itself exceptionally well to smoke absorption and I have found that Apple or Hickory work great. Today I chose Pacific Pellet Gourmet Apple wood BBQ pellets. One of the beautiful side benefits of low-and-slow BBQ is the beautify smoke ring that you'll produce. A smoke ring does little for the overall taste of the pork roast but it certainly looks impressive!
No need to trim the Pork Sirloin Tip Roast cause you can see from the photos they're naturally lean and void of any excess fat. These roasts are not like Pork Butts at all and most recipes call for them to be roasted at 350ºF. But I occasionally prefer to smoke one of these beauties and they turn out simply fabulous!!!
Preheat the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 250ºF with Pacific Pellet Gourmet Apple wood BBQ pellets. Smoke the seasoned Pork Sirloin Tip Roast for approximately 3 hours until the Internal Temperature reaches 145º-150ºF. Rest the roast loosely under a foil tent for 15 minutes before slicing against the grain and serving.
What better way to use leftover Pulled Pork than to bake some Pulled Pork Enchiladas. After enjoying our fill of Pulled Pork sandwiches I normally use my FoodSaver to vacuum seal the leftovers. I have found that Pulled Pork lends itself well to freezing and used some of my leftover Lucille's Smoked Pulled Pork for this common but delectable recipe. There are literally millions of Enchilada recipes but I think you'll enjoy this simple recipe.
- Hickory Smoked Lucille's Pulled Pork
- Lucille's Cajun Hot
- Enchilada Sauce
- Large diced Onion
- 4 oz can diced green chile peppers
- Shredded Mexican Blend Cheese
- Sour Cream
- Sliced Olives
- 12 8-inch Yellow Corn Tortillas
- Dice and sauté a large onion
- Combine the following Ingredients:
- Pulled Pork
- Sautéd onion
- Diced green chile peppers
- Shredded Mexican Blend Cheese
- Sour Cream
- Season to taste with Lucille's Cajun Hot
- Preheat oven to 350ºF
- Spray a 9 x 13 baking dish with PAM
- Cover the bottom of the dish with Enchilada sauce
- Evenly divide the pulled pork mixture for 12 tortillas
- Place mixture near the edge of each tortilla
- Roll up tortillas and place filled tortillas, seam-sides down closely together
- Top enchiladas with ample amount of enchilada sauce and shredded cheese
- Cover tightly with foil
- Bake at 350ºF for 45 minutes