Sunday, May 9, 2010

Smoked Pork Loin

Started out with a 20" pork loin.

Cut the loin almost in half, leaving about 1/4".

Then open it up like a book, and pound it to 1/4" thickness so you can roll it.

I sauteed up 1lb of sliced mushrooms, 2 shallots and 20 cloves of garlic cut in fourths. I sauteed them with olive oil and butter with a variety of spices. You can use whatever you like. At the end, I poured in about 1/3 cut of dry sherry wine and let it cook for about 3 minutes. After that, I wilted fresh spinach and let it cool. I combined both mixtures together.

Lay the mixture evenly across the pork loin, leaving about an inch in from the ends.

A good amount of fresh parmesan cheese to help keep it together and give great flavor.

Roll it up tight and tie it good with butcher's twine.

I put my special rib rub all over it and put it on to the smoker at @225 until the internal temperature reached 140.

When the internal temp was 140, I transferred it to the hot gas grill to finish it up. I removed it when it read 150 and let it sit for 20 minutes to redistribute the juices.

I applied a finish sauce on it and it turned out fantastic.

2 shallots sauteed in olive oil until they brown. Pour in 3/4 cup of chicken stock, 2.5 teaspoons of dry sherry and 1 teaspoon of dry tyme. Cook until it reduces in half, and then add in 2 tablespoons of heavy cream and pull off the heat.

Wednesday, February 3, 2010

London Broil

I have been meaning to do this again, but haven't had the chance until now. I marinated it for 36 hours to start.

FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

This is it after I pat dried it and then put it back in the fridge for 5 more hours to make sure it was dry.

I then put olive oil, magic dust and montreal steak seasoning and put it in saran wrap and back into the fridge for 6 more hours.

I got it on the smoker while it was coming up to temperature and got about an hour of good smoke on it.

Then to the grill for a good sear and to finish it off to medium rare.

I nailed it, and the flavor was unreal.