SMOKE SHOWING...Part 2
TIME TO THROW DOWN WITH OUR FRIENDS FROM THE FIREFIGHTER THROWDOWN! THIS WEEK WE CONTINUE WITH PART 2 OF OUR MINI SERIES "SMOKE SHOWING", WHERE WE ARE GOING TO SHOW YOU A COUPLE HEALTHY AND DELICIOUS RECIPES FOR THE SMOKER. NOW GO FIRE THEM UP!
First thing you need to do is get your grill set up for 2-zone heat and settled in at 225-250*. Here you can see how I have the front burner on, the direct heat zone, and the middle and back burners completely off. The pork and potatoes are all the way towards the back, with a water pan underneath the grates (hard to see in the picture). The wood chips are directly over the front burner.
Now on to the recipes......
The words "pork" and "smoker" tend to invoke thoughts of pulled pork, ribs or even whole hog. But do not fret, you can have delicious smoky pork on your plate in a quarter of the time with a quarter of the fat. Pork tenderloin is just as lean as chicken but packs a punch in the flavor department. The smoke, rub and glaze accentuate it's flavor without overpowering it.
SMOKED PORK TENDERLOIN WITH BBQ APRICOT GLAZE
Serves 3
INGREDIENTS:
PORK-
2 PORK TENDERLOINS
2 TBS. YELLOW MUSTARD
4 TBS. YOUR FAVORITE BBQ RUB
GLAZE-
EQUAL PARTS OF YOUR FAVORITE BBQ SAUCE* AND APRICOT PRESERVE MIXED TOGETHER.
*(USUALLY I MAKE MY OWN BUT SOMETIMES A GOOD COMMERCIAL SAUCE IS JUST FINE, FOR THIS I USED THE SHED'S SPICY MUSTARD BBQ. I HAVE NO AFFILIATION WITH THEM)
PROCEDURE:
Rub the tenderloins with mustard. This will help the bbq rub stick while also adding flavor. Now sprinkle the tenderloins with the bbq rub, wrap in plastic wrap and put in the fridge for at least 4 hours or up to overnight.
When the "smoker" is a constant 225-250* and the wood chips are starting to smoke, place the tenderloins on the grates over the OFF burners.
Smoke for 2-2.5 hours or until the internal temperature reads 145*. Baste all sides with the glaze and move the meat over the burner that is on, turning and basting frequently until the glaze starts to caramelize. Remove and let it rest for a few minutes, slice into rounds and serve.
4 oz. of pork tenderloin has about 120 calories with only about 36-41 coming from fat. This same serving has 30 grams of protein!
SMOKED SWEET AND SPICY POTATO WITH BACON
Sweet potatoes and smoker are not often used in the same sentence, but let me tell you, they were made for each other. The skin crisps up while the inside becomes this tender fluffy "mash". The subtle smoke plays off the sweetness of the potato, add in some heat and you've got a healthy side that brings tons of flavor to the meal. These are a twist on my firehouse famous sweet potato wedges!
Serves 3
INGREDIENTS:
3 LARGE SWEET POTATOES
1 TBS. CHILE POWDER
3 TBS. REAL MAPLE SYRUP
SEA OR KOSHER SALT TO TASTE
3 PIECES COOKED BACON, CHOPPED
DRIZZLE OF OLIVE OIL
PROCEDURE:
Set up the smoker the same as you would the pork tenderloin
Clean and scrub the potatoes. Pat them dry and place in a large bowl. Toss them with a little olive oil and salt.
Place on the grill over indirect heat. Smoke for 2 hours. Remove and cut open down the middle, squeeze the ends towards each other making a "pocket". Sprinkle some chile powder, maple syrup and chopped bacon. Serve
ALL THE FLAVORS OF BBQ WITH MUCH LESS FAT AND CALORIES. A SIDE OF GREENS ROUNDED OUT THE MEAL, I CAN EAT THESE ALL DAY!
