With times being extremely tight for my family, when we go to the grocery store, I routinely head for what I call Death Row, which is my term for the meats that are about to hit their sell by date and are routinely marked down 60% or more. Today, the little missus and I made a trip to the grocery store and I found some pork tenderloin for $1.29/pound. Quickly snatched it up and went home like the little pig that went wee-wee-wee all the way home.
Got home and thanks to an inspiration from beefmann, put together a garlic paste which consisted of garlic, cut up in the food processor. Added olive oil to it until I got the consistency I was looking for, about 2 teaspoons of sea salt, 1 teaspoon of onion powder, a smidgen of peppercorns and some sweet paprika for some coloring. It's in the smoker with 1:20 of maple (cause the Missus wanted a little less smoke this time) and some ginger ale in the water pan. Have been spritzing it about every 45 mins with ginger ale.
Here's the tenderloin before the smoke and I'll post the rest later.
(http://i322.photobucket.com/albums/nn436/msovik/porktender1.jpg)
Looks great. Can't beat the price either! :)
SD..
looks good ... let me know how it turns out..
Now i will give you some insite on the garlic... remember how much you used on the pork and how the garlic taste was ... if it was two strong then use about half,,, if it was not strong enough ,,, then add more in the beginning... other then that enjoy
ps great price
QuoteNow i will give you some insite on the garlic... remember how much you used on the pork and how the garlic taste was ... if it was two strong then use about half,,, if it was not strong enough ,,, then add more in the beginning... other then that enjoy
You mean one can actually use too much garlic? ;D ;D
Looks great SD!
Great to see ya around the forum again too! ;)
Mike
I'm walking the last mile with ya SD. I always head to that part of the prision first. :D
Quote from: pensrock on November 18, 2008, 01:28:53 PM
QuoteNow i will give you some insite on the garlic... remember how much you used on the pork and how the garlic taste was ... if it was two strong then use about half,,, if it was not strong enough ,,, then add more in the beginning... other then that enjoy
You mean one can actually use too much garlic? ;D ;D
I didn't that was possible either.
I must admit I LOVE "Death Row" myself always some good finds in there.
Death row...thats funny, I always called it the used meat section, but you can score some really good cuts at a very affordable price! Good score SD and looking good also!
C
Quote from: Mr Walleye on November 18, 2008, 02:40:22 PM
Looks great SD!
Great to see ya around the forum again too! ;)
Mike
Thanks Mike. Just got my internet connection again. Things are bleak, but smoking and talking about smoking always makes me feel better and takes my mind off of things.
Quote from: pensrock on November 18, 2008, 01:28:53 PM
QuoteNow i will give you some insite on the garlic... remember how much you used on the pork and how the garlic taste was ... if it was two strong then use about half,,, if it was not strong enough ,,, then add more in the beginning... other then that enjoy
You mean one can actually use too much garlic? ;D ;D
Nope, it is not possible. You can only underutilize garlic, which I consider to be the tonic of all smoked foods.
I call it Death Row because it's the only place my wife will allow me to shop for meats anymore. But, I'll gladly walk that walk while we have to. I also picked up some Angus Chuck Roast for $2.19/pound and will soon be putting together a garlic paste and some spices and smoking that tomorrow. It will be the first time I'm gonna smoke a beef roast but hopefully, it'll turn out good. I also saw a recipe on here somewhere with some potatoes that Habs did that I'm gonna have to find and give them a try.
It's good to be back and hopefully, I can stay on longer than I have lately.
SD
Glad your back SD, this talking about garlic reminded me.....you might have missed this one, right up your alley I think!
http://forum.bradleysmoker.com/index.php?topic=8175.0
C
SD,
Are you looking for these potatoes? http://forum.bradleysmoker.com/index.php?topic=7350.msg83010#msg83010
They are really good.
Good to see you back!
Deb
Quote from: westexasmoker on November 18, 2008, 04:21:18 PM
Glad your back SD, this talking about garlic reminded me.....you might have missed this one, right up your alley I think!
http://forum.bradleysmoker.com/index.php?topic=8175.0
C
Sweet Fancy Moses, WTS! Now that's what I'm talking about. The breath would be a killer for a week, but it would be great for the cholesterol. That sure looks awesome. Just got done with my roast. Made the garlic paste and then added onion to it. Then topped it off with brown sugar, sea salt, freshly ground pepper. Like I said, never done a roast before but now is the time to try.
Quote from: deb415611 on November 18, 2008, 04:35:28 PM
SD,
Are you looking for these potatoes? http://forum.bradleysmoker.com/index.php?topic=7350.msg83010#msg83010
They are really good.
Good to see you back!
Deb
Hey Deb.....as always, you are spot-on. They look awesome and easy to make. I was born in New York (born in Brooklyn and moved shortly thereafter to Utica until I was about 7) but had never heard of these. Shamefully, I tell the wife that these things just come to me in my sleep ;) But, she's 10 years younger than I and with me without a job, I gotta give her a reason to believe I'm salvageable ;D
It's good to be back. This is my second home.
SD
SD;
You can always tell her you are stocking up for the winter.
Wow! Smoked tenderloin and Syracuse Salted Potatoes; your wife will never give you up. :)
I also like the term "Death Row".
Habs,
Thanks for the Syracuse Salted Potatoes. They are going to be made today.
Things are going well for me today. My buddy who slaughtered the pigs just called me and told me he's on his way delivering a cooler filled with lots of pig! I think I may have died and gone to heaven. Someone kick me to make sure I'm still here ;)
SD
Syracuse Salted Potatoes
I will weigh 400 # if this keeps up.................
:o
Quote from: Smoking Duck on November 19, 2008, 05:38:04 AM
Habs,
Thanks for the Syracuse Salted Potatoes. They are going to be made today.
Things are going well for me today. My buddy who slaughtered the pigs just called me and told me he's on his way delivering a cooler filled with lots of pig! I think I may have died and gone to heaven. Someone kick me to make sure I'm still here ;)
SD
I see smoked poke chops and maybe belly bacon in your future along with some pulled pork and maybe a home cured ham for thanks giving. Keep us updated SD
Absolutely.....he brought me chops, roasts, a cured ham and a turkey. He had already brought me some belly. I traded him some smoked cheese and one of the pork tenderloins I smoked yesterday.
He's truly a good friend and it's funny how life works out. He was in a bad way a little while back and he asked me to help him out and I gladly did it and would do it again, although it was dangerous. Now, he's on his feet and he returns the favor without even asking. In fact, I tell him he's done too much, but he doesn't see it that way. Same thing with the folks on this board.....people giving because people are in need. I sure wish we saw it more in everyday life........ but, the smoked chops will happen tomorrow. Just gotta figure if the need a rub or just some S&P and a cold smoke then onto the grill.
Even when life is bad......it can be pretty good. When you wake up on this side of the grass versus the other and you have an opportunity to smoke, that's good enough for me these days.
SD
Just make sure of what kind of grass your smokin!!! Might thro off the aim alittle!!! ;D ;D
I used CYM and a Rub on my smoked poke chops. turned out Awesome. They overnighted in the fridge that way
Quote from: Tenpoint5 on November 19, 2008, 11:48:31 AM
Just make sure of what kind of grass your smokin!!! Might thro off the aim alittle!!! ;D ;D
I used CYM and a Rub on my smoked poke chops. turned out Awesome. They overnighted in the fridge that way
Heck, when you're as far down as I am, you forget about the Jamaican and start thinking the Kentucky Bluegrass might not be that bad ;D
We always start with the death row meats!!! (in a small quantity). :)
Well, howdy, Q ;D How the heck are ya?
SD
I'm good Giggles...glad to see you back!!! :) Really glad!!