I do recommend Anything you have that sounds like it would be good Little liquid and some spices, don't get complicated just whatever you like Its a very forgiving piece of meat Throw it in a gallon zip lock bag and throw some stuff in there with it and refrigerate until your ready to grill
It cracks me up every time because I accidentally started it (I think) by catching my toes in a picture and texasraider complaining about it, but now it's a thing and some people get all serious about it
Edit: I see you have tenderloin, not loin, so not the below. Just grill it to 140 F. This is what I do: Rub with ½ cup of below rub Rub: 1 1/4 cups brown sugar 2/3 cup sugar 3 tablespoons black pepper (coarsely ground) 2 tablespoons kosher salt (OR 1 tablespoon salt) 2 tablespoons ground ginger 4 1/2 teaspoons garlic powder 4 1/2 teaspoons onion powder 1 tablespoon dry mustard 1/2 teaspoons cayenne pepper 1 1/2 teaspoons ground cumin 1 1/2 teaspoons paprika 3/4 teaspoon dried thyme (crushed) Smoke at 225-250F for 3-4 hours until it reaches 140F. Remove and let rest for at least 30 minutes, then put in 500-550F oven for 6-8 minutes.
I just grill tenderloins. If I smoke them, they get mushy. Plus, in my experience, they don’t take much smoke.
Holy damn the bacon wrapped ones are awesome, sprinkled with bad Byron's butt rub (Tip I got from a buddy: I microwaved the whole bunch for 3 minutes before wrapping)
Crust is a bit too hard, but the inside meat is moist and flavor was good. Did these hot and fast at 400 and was flipping them every 15 mins. Will back it down to 350 next go around and grate my own parm.
Smoked over mesquite then finished under the broiler. Cream cheese, sharp cheddar, queso fresco, and chive stuffing. Solid.
I’d say the original central location and the commissary were my two most frequented when I lived there.
Smoked some ribs that came out amazing yesterday. Also made a couple of pizzas. Had some left over dough so I decided to make up a dessert. Took the pizza dough put butter all over it, cinnamon, confectionary sugar, and chocolate chips. It was insane. Unfortunately no pics.
How'd you do these? I'm getting about 50 okra a day now and need to use more. Just been frying, grilling, and roasting them so far.
Put em in the microwave in a pile for 3 minutes Sprinkle on some butt rub Wrap in bacon then more butt rub Then toss em on the hot spot in the smoker for a couple hours till the bacon looked right
Yesterday afternoon I decided to take a whole chicken that was frozen and place it in a wet brine to sit in overnight while it thawed. Going to spatchcock it and smoke it later. Interested to see if the brine adds anything given the bird was frozen.
still never had their ribs. or their sauce. I don't know if my ribs taste like theirs, but I do like that it is not a sweet rub. I don't sauce these. I just add more rub and cider vinegar to them.
Skip the spatchcock and just cut it into halves. It’s easier to move them on the grill. One will inevitably be larger than the other so you can pull the smaller one off the heat first. Lists look better with three points or more.
I think it’s safe to say that brining a frozen chicken worked. I can’t taste all the flavors, but it’s certainly juicy. brined for 18 hours then dried it out, split it in half, applied a poultry rub, and then cooked around 350 for 1.5h (per billdozer, 30 min skin down remainder skin up). Also pictured roasted corn and red pepper maque choux
That maque choux is perhaps the best recipe in my arsenal I recommend going heavy on the sesame oil, and using applewood smoked bacon. The applewood bacon adds a sweetness to it that makes it exponentially better https://www.foodandwine.com/recipes/roasted-corn-and-pepper-maque-choux
Made it up as I went. I think it was: 1 cup of hot water with half a pound of salt (pour salt into measuring cup until water level = 1.5 cups), gallon or so of cold water, 1 cup of sugar, unknown quantity of lemon juice from a bottle, Rosemary, thyme, oregano (all dried), whole peppercorns, a few pinches of red pepper flakes. This was an experimental bird that fortunately worked out.
https://www.seriouseats.com/recipes/2015/09/carne-asada-food-lab-recipe-kenji.html https://www.bonappetit.com/recipe/elote-mexican-grilled-corn
why wait? gave the kettle another run can’t believe i didn’t spot it earlier, but the bottom vent blades that control the air flow are broken not a big deal for chicken, but need to fix that before trying another long cook