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Smoked Turkey Tenderloin
Smoked Turkey Tenderloin
Turkey tenderloins are part of the turkey breast that is attached to the rib cage. They are extremely lean and work best in the smoker if they are brined. They are typically around 3/4lbs each and will take about 2 hours to smoke. Smoked turkey tenders are great for lunch meat on sandwiches and can be used in numerous dishes. I like to smother them in gravy it’s mashed potatoes and stuffing; especially when you don’t have time to cook a whole turkey.
Equipment
- gallon sized ziplock bag
- Electric Smoker
Ingredients
- 6 turkey tenderloins about 3/4lbs each
- 1/2 gallon water
- 1/4 cup sea salt
- 1/4 cup white sugar
- 1 tbsp black peppercorns
- 1 tbsp rosemary
- 6 garlic cloves chopped
Wood Chips
- hickory
Instructions
- Mix together the brining ingredients. Place the turkey tenderloins in a gallon sized ziplock bag. Pour in the brine. Brine the turkey tenderloins for 1 day.
- Remove the turkey from the brine and rinse under cold water. Pat dry. Place on a rack and store in your refrigerator for 1 day. Allow to rest at room temperature for 2 hours before smoking.
- Preheat your smoker to 250°. Place the turkey tenders in your smoker. Add the wood chips and smoke for 2 hours until the internal temperature reaches 160°
- Allow to rest or 30 minutes before slicing.
Maxwell Street Polish Sausage
Maxwell Street Polish Sausage
The Maxwell street polish sausage is a Chicago staple; developed by a Macedonian immigrant that took over his aunt and uncles hot dog stand in 1939; now known as Jim’s Original. This marvel of a sandwich consists of a grilled polish sausage on a bun with grilled onions, yellow mustard, and pickled sport peppers.
Equipment
- charcoal grill
- charcoal
- chimney starter
Ingredients
- Polish sausage
- hoagie buns
- diced yellow onion sautéed
- yellow mustard
- sport peppers
Instructions
- Start your charcoal in a chimney starter until they are gray. Pour in the grill and place on the grate. Place the Polish sausage directly over the charcoal.
- Grill them for 7 to 8 minutes a side, occasionally turning.
- Let them rest for 5 minutes before assembling.
Rueben Tots
Rueben Tots
Ruebens are one of my all-time favorite sandwiches; and I love tater tots. So why not combine the two to make the ultimate appetizer. I present to you: the rueben tot. Corned beef, sauerkraut, swiss cheese, rye breadcrumbs, and potatoes; mixed together and blinded by a couple of eggs; formed into larger-sized tater tots, and baked until crispy on the outside. It doesn’t get much better than this.
Equipment
- food processor
- cheese grater
Ingredients
- 1 cup corned beef
- 2 cups potatoes grated
- 1 cup sauerkraut drained of excess moisture
- 1 cup rye bread crumbs
- 8 oz Swiss cheese shredded
- 2 large eggs
- thousand island dressing for serving
Instructions
- Place the corned beef in a food processor and pulse until finely chopped. Remove from the food processor.
- Place the rye bread in the food processor and pulse until they are fine bread crumbs.
- Mix all of the ingredients together in a bowl.
- Form the mix into walnut-sized balls.
- Place the rueben tots on a baking sheet lined in parchment paper.
- Bake for 25-30 minutes in a 400° preheated oven; flipping half way through.
- Serve with a side of thousand island dressing to dip them in.
