Cold weather means lots
of hearty, smoked meals to us. In this issue, SmokinChef Sandy shows us
how to make a mean BBQ'd Pork Loin. And don't forget to check out our
Web site at www.SmokinTex.com
for our specials. This month, get $50 off our Pro Series Smoker Model
1400, plus a FREE rib hook set when you use code NW3 at checkout.
Our Web site forum has become a great source of conversation, tips,
recipes and answered questions about your SmokinTex smokers. Thanks for
stopping by and leaving your comments. We LOVE hearing from you. Let's
keep talking about smokin!
And, as always, you can e-mail us at sales@SmokinTex.com or call
us a 1-888-922-1511 with questions, too.
Happy Smokin!
SmokinTex
 
SmokinTex Forum
And now, our new SmokinTex Forum is ready so
you can share your thoughts, comments, recipes, questions and more with
each other - and us! Please visit www.SmokinTex.com
and click on Forum to join the discussion.
And, as always, you can e-mail us at sales@SmokinTex.com or call us a
1-888-922-1511 to talk about anything. We want to hear from you!
|
|
|
From
SmokinChef Sandy . . .
What are you having for Easter this year? Here is
a great alternative to the usual ham - try smoking a fresh pork loin in
your SmokinTex smoker. It is a slightly sweet, slightly spicy
deliciously smoked treat that is lower in fat and a little more
interesting than the usual.
Mmmm, anyone for some BBQ'd Pork Loin? My entire family sure loved this
weekend treat. I used a half of a boneless pork loin, about 3 pounds. I
seasoned with a BBQ rub from my local grocery store (a mixture of
paprika, salt and garlic powder - SHHH don't tell about the garlic!)
and sweetened/spiced it up by adding some sugar, cumin and pepper. I
used the dry rub about 3 hours before I needed to start cooking - I
simply wrapped the whole thing in a ziptop bag and parked it in the
fridge to let the flavor get inside the meat.
I smoked for a little over 2.5 hours in my SmokinTex smoker, using
cherry wood - about 1.5 oz. I always use my instant read electronic
thermometer to judge doneness, and it was only at 120 degrees with 1/2
hour before the in-laws were due to arrive for dinner, so I finished my
roast off in a 400 degree oven for about 30 minutes so that I could get
it to 160 degree doneness by dinner time. I rubbed a little olive oil
on the top for sheen and just popped it into the oven.
The color of the pork loin was a gorgeous red tint on the outside,
slightly pink around the edges and white throughout. It was juicy,
although the texture of the meat was firm, which is how the men in my
house prefer the doneness level.
I served it with potatoes I had done in a foil package in the smoker
also at the same time as the roast. I scrubbed and quartered normal
russet potatoes and simply seasoned them with salt, pepper, butter and
olive oil. When I removed the pork loin from the smoker I also took the
potatoes out of the smoker, opened up the foil packet and finished them
in the oven also so they could get a crisp outside. They were just the
perfect level of doneness for oven crisping after being in the smoker
alongside the roast.
We also enjoyed some applesauce, cranberry chutney and steamed broccoli
along with our BBQ'd Pork Loin.
Recipe for BBQ Spice Rub:
2 TBSP of your favorite BBQ rub
2 TBSP sugar
1 tsp cumin
1 tsp fresh ground pepper
1 t kosher salt
OR: (if you don't have BBQ rub on hand)
2 tsp paprika
2 TBSP Kosher Salt
1 tsp fresh ground pepper
1/2 tsp garlic powder
1 tsp cumin
3 TBSP sugar
|
