Hey everyone!
I did my third smoke yesterday. The first two were chicken tenders and I really wanted to try something different. We had a small pork tender loin still in the freezer and added another small one to that.
We used a marinade the wife threw together -
[she did not measure stuff so the below is an approximation]
Dijon Mustard [about 1 tablespoon].
Honey [about 1 tablespoon].
Splash of Balsamic Vinegar.
Splash of Red Wine.
Ginger Paste [about 1 teaspoon].
Red Pepper Paste [about 1 teaspoon].
Used a fork to poke the pork loin, spread the ingredients on both sides and, let it sit for about two hours.
I set the MES to 245 degrees and after she got to temp, put in both pieces of pork loin.
I had recently received my ThermoPro TP-20 thermometer. I used probe one in the larger piece and used the second one as an oven probe.
I used Mesquite chips and probably just a bit too much as it did have a little bite that almost overpowered the marinade flavors. I will use something less potent next time.
The smoke took about three hours to complete and, I think it turned out REALLY nice.
This will be my second attempt to post pictures so, I hope these show up as I goofed up the last ones.
Thanks for looking - Smoke On!
I did my third smoke yesterday. The first two were chicken tenders and I really wanted to try something different. We had a small pork tender loin still in the freezer and added another small one to that.
We used a marinade the wife threw together -
[she did not measure stuff so the below is an approximation]
Dijon Mustard [about 1 tablespoon].
Honey [about 1 tablespoon].
Splash of Balsamic Vinegar.
Splash of Red Wine.
Ginger Paste [about 1 teaspoon].
Red Pepper Paste [about 1 teaspoon].
Used a fork to poke the pork loin, spread the ingredients on both sides and, let it sit for about two hours.
I set the MES to 245 degrees and after she got to temp, put in both pieces of pork loin.
I had recently received my ThermoPro TP-20 thermometer. I used probe one in the larger piece and used the second one as an oven probe.
I used Mesquite chips and probably just a bit too much as it did have a little bite that almost overpowered the marinade flavors. I will use something less potent next time.
The smoke took about three hours to complete and, I think it turned out REALLY nice.
This will be my second attempt to post pictures so, I hope these show up as I goofed up the last ones.
Thanks for looking - Smoke On!