Smoked Pork Loin Florentine
Smoked Pork Loin Florentine - The term "Florentine" gives any recipe that extra touch of class. Florentine can refer to the cooking style of Florence, Italy, but in modern jargon it has come to mean cuisine that includes spinach as an ingredient. So adding spinach to almost any recipe may qualify it as "Florentine" in many quarters. Therefore, here's a simple but elegant sounding and delicious smoked stuffed pork loin recipe. Served a few slices of Smoked Pork Loin Florentine with a side of green salad and an SRG Baked Potato. Turned out succulent!!
I really like cookinpellets.com Premium 100% Hickory pellets but I'm becoming very partial to their Premium Perfect Mix (Hickory, Cherry, Maple, Apple). As you can see from the photo below, on the Smoke setting my MAK 2 Star produces beautiful smoke. Since I use the MAK Grills Mobile WiFi Module there is no need for me to go outside but I can't help myself from going outside to just get a nostril full of that Premium Perfect Mix aroma!
Butterflied a small 3 lb pork loin and rubbed EVOO on all sides. Seasoned all sides with Jan's Original Dry Rub. Wilted some fresh spinach with olive oil and spread out the spinach on the seasoned butterflied loin. Rolled the roast tightly and secured it with silicone cooking bands. Wrapped in plastic and refrigerated for 3-5 hours.
Preheated my direct cooking configured pellet grill to 180ºF (Smoke) and smoked the stuffed pork loin with Perfect Mix for 1½ hours. Bumped the pit temp to 350ºF until the internal temperature reached 145ºF. Rested the pork loin Florentine for 15 minutes before carvings. For planning purposed only: It took about 3 hours from preheating to resting. Always cook to internal temperatures.
Smoked Pork Loin Back Ribs
Smoked Pork Loin Back Ribs - I honestly can't remember the last time I smoked a few racks of Baby Back Ribs! Years ago I gravitated to St Louis style ribs cause they're usually a little cheaper and they have more meat on them there bones ... We were at Sam's Club a couple of days ago and saw a pack of Baby Backs with my name on them. I normally buy my meat at Costco but hey, when in Rome ...
While preheating my MAK 2 Star to Smoke (~180ºF) with Premium Perfect Mix I removed the membrane off the ribs, rubbed a little roasted garlic extra virgin olive oil on front and back, and lightly seasoned the ribs with Jan's Original Dry Rub. Used my MAK Rib Rack and Smoked the ribs for an hour. Bumped the pit temp to 250ºF to finish the cook. 3 hours later the ribs were at a temp of 190ºF. Rested for 10 minutes and served.
Some people will tell you that you don't really need to remove the membrane from the back of the ribs but that's simply not true. The membrane prevents any seasonings and smoke to penetrate the meat. It's not hard at all to remove the membrane. Just use the end of spoon, work it under the membrane, grab the membrane with a paper towel, and just rip it off. You'll get better results.
Smoked Pork Tenderloins
Smoked Pork Tenderloins - "Pork. The other white meat" was an advertising slogan the National Pork Board used in 1987 to pitch pork as a white meat alternative to chicken or turkey. Back then the USDA standards was to take pork to 160ºF which unfortunately tended to make pork dry and tough. The USDA has since changed their standards and now recommend to take pork to 145ºF which leaves the pork moist and tender. The most tender cut of pork is the tenderloin just like a beef tenderloin which provides Filet Mignon. The pork tenderloin equivalency to Filet Mignon is a Medallion and is commonly known as the Filet Mignon of Pork. But one thing is certain, the pork tenderloin is 2 to 3 times cheaper than the beef.
One distinct feature of a pork tenderloin is a small amount of connective tissue known as silver skin. I highly recommend that you always remove the silver skin because it doesn't dissolve when the tenderloin is smoked. Remove the silver skin using a very sharp paring knife by working the knife between the silver skin and the muscle fibers. Angle the knife slightly upward and use a sawing action.
Rub the trimmed pork tenderloins with roasted garlic extra virgin olive oil and lightly season with your favorite pork seasoning/rub. I recommend using Jan's Original Dry Rub which can be found in my cookbook The Wood Pellet Smoker and Grill Cookbook. Wrap the seasoned pork tenderloins in plastic and refrigerate for 4 to 5 hours.
Preheat your wood pellet smoker-grill to 225ºF with Premium Perfect Mix wood pellets. The Perfect Mix is comprised of Hickory, Cherry, Maple, and Apple hardwood pellets. The formula is a closely guarded secret but the results are magnificent! Smoke the tenderloins for approximately 2 hours until the internal temperature reaches 145ºF. Rest the smoked pork tenderloins loosely under a foil tent for 10 minutes before serving.
Note how moist and tender the pork tenderloins are. The reddish color of the tenderloin is a product of the cherry pellets. Cherry will tend to give a reddish tint to meat. Especially pork, chicken and turkey. The tenderloins were so tender that I easily cut the meat with a fork.
Instant Pot Smoked Turkey Vegetable Soup
Instant Pot Smoked Turkey Vegetable Soup - Waste not ... want not! Learned a long time ago that a Turkey provides a multitude of appetizing leftover options. When I smoke a turkey it provides us with a certain amount of grazing options, casseroles like turkey tetrazzini, ingredient in a chef's salad, turkey à la king, and of course soups. But what about a smoked turkey vegetable soup? I'm here to tell you that a smoked turkey carcass will add a wonderful zing to your broth.
After carving a 14 lb smoked turkey I covered the carcass with water, added some garlic, black pepper, and chicken bouillon. Boiled the carcass over a medium-high heat for a little more than 30 minutes. Used a colander to strain to broth and picked the rest of the turkey from the carcass. The smoked turkey broth (about 4 cups) was simply savory and distinctive.
Combined the smoked turkey stock, cabbage, stewed tomatoes, red onions, diced potatoes, celery, asparagus, mushrooms, frozen peas, garlic, salt, pepper, and a bit of pulled leftover turkey in my Instant Pot. Pressure cooked on high for 4 minutes ... Enjoy!!
Superlicious Vertically Smoked Turkey
Superlicious Vertically Smoked Turkey - How many turkeys have I smoked over the years in my MAK 2 Star wood pellet smoker-grill? A bunch!! Too many to count because we simply love smoked turkey and the leftover uses are endless. As I've mentioned before I stock up the freezer during the holidays cause supermarkets and big box stores practically give the turkeys away just to get you in the door. As such, we enjoy the benefits of a smoked turkey every few months year round.
I have always laid my turkeys breast side up or spatchcocked them for smoking and/or roasting but until yesterday I never cooked a vertically mounted turkey using a non-stick vertical poultry roaster. Why? Not sure ... I've owned my non-stick vertical poultry roaster for years but never used it. I have however used smaller roasters for chickens with wonderful results.
Any gobbler large than 14 lbs would need to be smoked with the breast side up or spatchcocked. But that's not an issue cause I prefer the 14 pounders. The largest turkey I've smoked/cooked in my pellet grill was 22 pounds. Takes a long time and a lot of patience to smoke a bird that size. Besides, we have an empty nest and the 14 lb size is perfect for us.
Defrosted a Foster Farms 14 lb Fresh Young Turkey I bought at Costco around last Christmas when the prices were really reasonable. Make sure you defrost your poultry in the refrigerator. All it takes is a little planning.
- Rinsed an patted dry with paper towels
- Rubbed roasted garlic extra virgin olive oil on and under the skin
- Seasoned on and under the skin with a combination of McCormick Montreal Chicken Seasoning and Smoker Pete's Western Rub which can be found in my Cookbook - The Wood Pellet Smoker and Grill Cookbook.
- Mounted the seasoned turkey on a Non-Stick Vertical Poultry Roaster
- Placed the vertically mounted turkey in a roaster pan to catch the drippings for gravy and to help keep the grill clean
Preheated my MAK 2 Star wood pellet smoker-grill to 200ºF with cookinpellets.com Premium Perfect Mix (Hickory, Cheery, Maple, Apple) pellets. Smoked the turkey for 3 hours at 200ºF before bumping the pit temperature to 330ºF until the internal temperature at the thickest part of the breast reaches 170ºF. Rested the smoked turkey loosely under a foil tent for 20 minutes before carving. For planning purposes only it took about 5 hours from the time I turned the grill on to the end of the resting process. But remember to always cook to internal temperatures!
Gotta love the temperature control that the MAK Pellet Boss provides. The graph below (one of many features of the MAK Grills Mobile) illustrates the lack of temperature swings. The only slight glitches you might see is when I opened the pit to take a few pictures.