Smoked Blade End Pork Loin for Two
Smoked Blade End Pork Loin for Two - Are you and yours enjoying an empty nest? Are you tired of paying those higher prices for cuts of meat? Then you need to look into buying meat in bulk and cutting/trimming the meat yourself. You will save $$ per pound and you'll have the size cuts that best suits your needs. Costco had a whole boneless pork loin on sale and it provided us with 10 custom cut meals. Each meal, for two, was half the price of one entree at a restaurant and for sure turned out better! Not only did I vacuum seal the Sirloin End Roast for future meals, but I also used the Center Rib and Center Loin for 1½ inch thick Boneless Pork Chops.
- Pork Loin images below courtesy of meatmadesimple.com
The smoked Blade End Pork Loin turned out perfect as you can see from the photos below (click on the images for a larger view). Fired up my Green Mountain Grill Davey Crockett wood pellet smoker-grill to 200ºF using CookinPellets Premium Perfect Mix. Check out the copious amount of smoke that the mix of 100% Hickory, Cherry, Maple, and Apple hardwood pellets provide! I was going to smoke the pork loin for an hour at 200ºF and then bump the pit temperature to 350ºF until the internal temperature of the roast reached 145ºF but instead chose to keep the temp at 200ºF ... The results, as you can see, was simply scrumptious melt in your mouth.
Blade End Pork Loin Prep: Trim excess fat and silver skin from roast. Rub roast with extra virgin roasted garlic olive oil. Season the pork loin roast with my Pork Dry Rub - (page 169) of my cookbook - The Wood Pellet Smoker & Grill Cookbook. Wrap roast in plastic and refrigerate overnight.
Instructions: Preheat your wood pellet smoker-grill to 200ºF using CookinPellets Premium Perfect Mix. For this cook I used my GMG Davy Crockett pellet smoker-grill. Smoke the pork loin for approximately 2½ hours (depending on the size of the roast) until the internal temperature reaches 145ºF. Rest the roast for 10 minutes loosely under a foil tent before slicing against the grain.
Served the smoked Blade End Pork Loin roast with a low-carb cabbage casserole and half an avocado ... Bon Appétit
Smoked Top Sirloin Beef Jerky
Smoked Top Sirloin Beef Jerky - The perfect combination for Hickory Smoked Top Sirloin Beef Jerky is a MAK 2 Star with the Super Smoker Box accessory and a Cabela's 80-Liter Commercial Food Dehydrator. My local butcher, Fagundes Meats, sliced up 10 lbs of 1/4 inch thick Top Sirloin Beef against the grain and marinated it with Teriyaki. I allowed the beef to marinate inside the refrigerator for 2 days to ensure that the Teriyaki had plenty of time to penetrate the meat and work it's magic.
Preheated the MAK 2 Star to Smoke (180ºF) and placed the racks of marinated Top Sirloin Beef in the Super Smoker Box. Used a pair of scissors to cut the sliced beef to manageable sizes and fully loaded the trays. Hickory smoked the jerky for 2 hours before removing the meat and transferring it to the dehydrator trays.
Preheated the Cabela's 80-Liter Commercial Food Dehydrator to 140ºF. Dehydrated the jerky for an hour before increasing the temperature to 150ºF. Pull the Hickory Smoked Top sirloin Beef Jerky from the dehydrator when the jerky is dry. If the jerky breaks or cracks when it's bent then it overdone. Rest the jerky in a brown paper bag in the fridge overnight before vacuum sealing.
Smoked Tri-Tip & Salad
Smoked Tri-Tip & Salad - One of my all time favorite low-carb meals consists of smoked Tri-Tip and a green salad. I've smoked/cooked so many Tri-Tip roasts over the years that it's almost second nature. But I never get tired of enjoying the delicacy of a sliced Tri-Tip paired with a green salad. I only wish that everyone across this great Nation had access to Tri-tips. It's sad to hear from people that they can't find Tri-Tips where they live. Course, here on the West Coast, they are readily available.
Smoking a Tri-Tip, In My Humble Opinion, is one of the easiest pieces of meat to cook. I prefer to buy pealed Tri-Tips cause the fat cap is trimmed by the butcher and for the most part all that is left is to season the roast. I suggest removing any silver skin before rubbing the roast with roasted garlic extra virgin olive oil. I highly recommend Fagundes Famous Seasoning. Season the meat, wrap it in plastic, and fridge overnight.
Preheat your wood pellet smoker-grill to 225ºF with Hickory and smoke the Tri-Tip until the internal temperature reaches 145ºF. Rest the Tri-Tip loosely under a foil tent for 10 minutes before slicing against the grain.
Easy peasy right?!
Pan-Sautéed Black Rockfish Fillets
Pan-Sautéed Black Rockfish Fillets - I've been an avid fisherman my whole life and learned so much from my Dad in my youth ... Thanks Dad. We were RVing in Brookings Oregon recently and decided to go do some deep sea fishing with the hope of getting some Black Rockfish and Ling Cod. I was lucky enough to get my limit (5) of Black Rockfish but no luck getting any Ling Cod (limit of 2 - greater than 22 inches).
Ingredients: Two Black Rockfish Fillets, sea salt & black pepper to taste, 2 tablespoons roasted garlic extra virgin olive oil, and 2 tablespoons salted butter.
Directions: Heat a seasoned cast iron or non-stick pan over medium high heat. Season the fish on both sides with salt and pepper. Add the olive oil and swirl to coast the pan. Add the fish to the pan and cook for about 2-3 minutes before flipping the fillets. Add the butter and spoon the melted butter on the fillets until the internal temperature of the fillets reach 145ºF or the fish flakes easily.
For a scrumptious low carb meal I served the sautéed fillet with a nice green salad. Doesn't get any better than fresh fish fillets - from the Pacific Ocean straight to the frying pan.
Joe Morrow, a longtime family friend and retired firefighter from California introduced us to his Fireman Burgers well over 30 years ago. Joe and his beautiful wife, Joy are now living in Arkansas, and while we don't see them much; the firehouse tradition of his burgers has remained a timeless, family favorite! Simple to make, these burgers are spicy and delicious!
- 3 lbs ground sirloin
- 2 tsps. Worcestershire sauce
- 1/2 cup shredded sharp cheddar cheese (or more.... or lots more)
- 1 can diced Hatch Chilies.
- 1 tsp crushed red pepper flakes (or more...)
- 1 tbsp seasoning mix (your favorite blend; ours is Fagundes Famous Seasoning Mix)
- 2 tbsp. Worcestershire Sauce
For the sandwich:
- Sourdough bread
- Pepper Jack cheese slices (2 per burger)
- Colby Jack cheese slices (2 per burger)
- 1 whole chili
- Sliced onion (pre-grill if preferred)
Now, depending on the size of your appetite, family, or party; adjust these ingredients accordingly.
Form your burgers in an oblong patty; about the size of the sourdough bread. Grill/smoke the burgers to your preference.
On a flat pan or griddle, lay a slice of buttered sourdough, then two slices of pepper jack cheese. Place a cooked burger on top, then 1 whole chili, then two slices of cheddar jack cheese; finally, place the other slice sourdough (buttered) on top. Grill the entire sandwich to perfection!
Serve the Fireman Burgers with your favorite side dishes!