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.

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

MARINADE INSTRUCTIONS:
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.

Chicken - New Rub

The rub: enough for 2 chickens
2 tablespoons onion powder
1 tablespoon white sugar
1 tablespoon paprika
1 teaspoon garlic powder
3 tablespoons of Italian Seasoning. Any kind will work as long as it has oregano in it.
1 teaspoon black pepper
1/8 teaspoon powdered cayenne pepper - go 1/4 if you want more heat.

First thing I do is mix some of the rub in with softened butter or actually in this case "I can't believe it's not butter". I then work my fingers under a few spots in the skin and then put the mixture in with my fingers and rub around. I try to get a little extra in there.

Then, baste on some olive oil onto the skin and then a nice coating of the rub. Then, onto the smoker at 225 until the breast is 170 and thighs are 180. I smoked this bird to cherry wood and it was outstanding.





My new Guru Digiq2. This actually has a fan hooked up to the box and monitors the pit temps and keeps them right where I tell it.

Smoked Meatloaf

Tonight was a new recipe, and i will say that it is outstanding. This is my new permanent recipe for smoked meatloaf.

Two pounds lean ground beef
One pound fresh Italian sausage, medium or hot
One cup Kansas City BBQ sauce
One cup rolled oats
Two large eggs
One large green pepper, finely chopped
One large onion, finely chopped
One tablespoon olive oil
One teaspoon chopped garlic
One teaspoon salt
One-half teaspoon black pepper
One-quarter teaspoon cayenne pepper(optional)

Kansas City BBQ Sauce
Combine: 1-1/2 cups of water with 1/2 cup of your favorite ketchup, 1/3 cup white vinegar, 1/4 cup tomato paste, 1/4 cup molasses, 2 tablespoons of white sugar, 1 teaspoon of Liquid Smoke flavoring, 1/2 teaspoon of onion powder, 1/2 teaspoon black pepper, 1/2 teaspoon Worcestershire sauce, and 1/8 teaspoon of garlic powder.

Fire up your smoker. The temperature needs to be right at 250 degrees Fahrenheit for meatloaf. When smoking ground meat recipes, the internal temperature needs to rise above the danger zone as quickly as possible.

Sauté the chopped green pepper, onion and garlic in the olive oil until soft. Spoon the veggies out of the frying pan, and combine with the rest of the ingredients, mixing thoroughly.

Form the ground meat mixture into one large loaf, or several smaller loaves. Smaller loaves cook quicker,

Place the loaf/loaves into a shallow baking pan, and pop it into the smoker. Use your favourite wood for smoke (mesquite is my choice). When the internal meatloaf temperature reaches 160F, it's done. Smaller loaves may be done in as little as two hours. A large loaf may take 3 to 4 hours.

I took the remaining bbq sauce and basted the meatloaf every half hour, starting at the 2 hour mark.

Give the meatloaf at least fifteen minutes to rest before serving so it firms up a little.

Smoked Salmon

Today was my first attempt at smoked salmon. Of all days I decided to use a different charcoal which was very slow starting. Because of this, I actually put too much in and the smoker ended up trying to stay around 275 degrees. My target was 225-250 so the salmon cooked a little quicker then I wanted but still came out outstanding. It was very very flavorful and I will make sure I use my old faithful charcoal next time.

I picked up 3.5 lbs of fresh salmon from Wholefoods.




1 cup light brown sugar, packed
1 cup non-iodized table salt
3 tablespoons granulated garlic
3 tablespoons granulated onion
1 tablespoon dried dill weed
1 tablespoon dried savory
2 teaspoons dried tarragon

Place the salmon flesh-side up on a non-reactive platter or in a glass baking dish. Pour all of the rub over the salmon and spread it evenly over the surface, about 1/4" thick. Move the salmon into the refrigerator for 2-3 hours. This fillet was refrigerated for three hours.


Next, rinse the fillet thoroughly under cold running water to remove all the salt and sugar. Pat all surfaces dry with paper towels. You'll notice that the fillet now has a more intense color.

Place the fillet flesh-side up on a clean platter or sheet pan and let it dry until tacky, about 30 minutes. This tackiness is known as "pellicle". It is the result of water-soluble proteins drawn to the surface of the fish by the rub that dry to create a sticky layer. This layer prevents moisture loss and attracts and holds smoke particles during cooking.

You can dry the fish in the refrigerator, or on the kitchen counter in front of an electric fan








1/4 cup light brown sugar, packed
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon dried savory
1 teaspoon dried tarragon
Mix all ingredients thoroughly.

Fold a piece of heavy duty aluminum foil in half to make a sling slightly larger than the salmon fillet. Spray the foil with non-stick cooking spray and place the salmon flesh-side up on the foil.

Sprinkle on the finishing rub on all surfaces except the skin side. This rub is sweet, so adjust the amount used according to your taste. The Cardogs suggest applying twice the amount you would if you were applying heavy salt and pepper to meat.


The final product.

Smoked Chicken

Well, yesterday was my first attempt at chicken on the smoker. I can only say that all in attendance said it was the best chicken they ever had. It was so juicy that the breast itself was like having clear gravy on it...so moist!

First I spatchcocked the chicken. You can google it or watch a quick video on youtube but it is a way of cutting the chicken in half.

I put each chicken in a brine of 1 gallon water mixed with 3/4 cup kosher salt and 1/4-1/2 cut of brown sugar. I used a 1gallon water jug and then shook until it was all dissolved. I then added 1 tablespoon black pepper and 2 tablespoons of paprika. I brined each chicken seperately for 10 hours.

I pulled them out of the brine, rinsed under cold water twice for 30 seconds each and then pat dried.

I used Bad Byron's Butt Rub. You can get it at buttrub.com I mixed it with softened butter. I rubbed this under the skin as much as I could.

Rubbed both sides with olive oil and put the rub all over it. Back into the fridge for 2 hours. I put on the smoker and dusted with more rub to cover bare spots.

I smoked it for roughly an hour and 45 minutes and then put on the gas grill on high heat to crisp up the skin.