Tag: Smokers
Smoked Pineapple Coconut Drumsticks
Smoked Pineapple Coconut Drumsticks
When I see chicken drumsticks on sale for $.79/lb, I take advantage of the situation. I decided to marinate the chicken in pineapple juice, coconut water, and soy sauce, giving it a “Hawaiian” flavor. Since the drumsticks I purchased were slightly huge(almost 2 drums per lb), they will take about 3 hours in the smoker. Since drumsticks are dark meat, they will need to be smoked to an internal temperature of 180 degrees. Let the chicken rest for 15 minutes before serving.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 4 lbs drumsticks
Marinade
- 3 cups pineapple juice
- 3 cups coconut water
- 1 cup light soy sauce
- 1/2 cup brown sugar
- 6 garlic cloves minced
- 4 green onions chopped
- 3 tbsp ginger minced
Wood Chips
- 2/3 hickory wood chips
- 1/3 peach wood chips
Instructions
- Mix together the marinade ingredients.
- Pull the skin down from the drumsticks. Place the chicken in a gallon sized storage bags with all of the marinade. Marinate for 1 day.
- Place the chicken on a rack and allow to dry out in the refrigerator. Let rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the drumsticks in the smoker. Smoke for 3 hours until the internal temp reaches 180 degrees.
- Let the chicken rest for 15 minutes before serving.
Smoked Stuffed Pork Loin
Smoked Stuffed Pork Loin
I’ve wanted to make this recipe for quite some time. It started to get cold outside and I had a lot of basil in garden to use up. I took a pork loin and butterflied it open, hammered it thin, and brined it for a day. Then I stuffed it with mozzarella, sun dried tomatoes, red onions and my basil. Then it got rolled up and tied, then smoked. Once the pork reached an internal temperature of 150 degrees, I pulled it from the smoker and let it rest for 20 minutes. I sliced the loin into 1” thick pieces, resulting in a pinwheel effect of stuffing in the pork loin.
Equipment
- Meat Mallet
- Butchers Twine
- Electric Smoker
- Probe Thermometer
Ingredients
- 4 lb boneless pork loin roast
- 9 slices mozzarella cheese
- 2 cups Italian basil leaves
- 8 oz sun dried tomatoes
- 1/2 medium red onion thinly sliced
- 1 tbsp paprika
- 3 tsp black pepper
- 3 tsp garlic powder
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1/4 cup sugar
Wood Chips
- 2/3 hickory wood chips
- 1/3 applewood chips
Instructions
- Mix together the brining ingredients. Set aside.
- Place the pork loin fat cap side up.
- Slice a third of the thickness of the pork loin horizontally almost all the way through. You are almost butterflying the loin, except you are cutting into only a third of the thickness instead of in half.
- Butterfly open the thicker side of the pork loin. It should look like you have 3 sections wide open of pork loin.
- Using a meat mallet, hammer down the pork loin all over until it is equal thickness; about 1”-1.5” thick.
- Placd the pork loin in a gallon sized storage bag with the brine. Squeeze out any air. Brine for 24 hours.
- When ready to stuff, pat dry with paper towels. Lay out the pork loin flat.
- Place the mozzarella across the entire pork loin.
- Layer whole basil leaves and sun dried tomatoes on top of the cheese.
- Cover with sliced red onions.
- Carefully roll up the pork loin.
- Using butcher’s twine, tie up the pork loin. I start by tying in the middle, then 3 ties on each side of the center. Then tie up the loin once horizontally. Let the pork loin sit at room temperature an hour before smoking. Season the outside with paprika, black pepper, and garlic powder.
- Preheat your smoker to 250 degrees. Placd the stuffed loin in the smoker.
- At the 3 hour mark, take the temperature with a probe thermometer. Continue smoking until the internal temperature reaches 150 degrees.
- Let rest for 20 minutes before slicing.
Thai-Style Smoked Pork Sirloin
Thai-Style Smoked Pork Sirloin
I happened to stumble across whole bone-in pork sirloins at the grocery store that I assume were mispriced for $.99/lb. So I hopped on that and bought a couple. $4 a piece; who can beat that?! I wanted to stuff it, roll it, and smoke it. So when I smoked that joint, I thought, hey. Let’s bone out the sirloin and stuff it, roll it, and smoke it. I wanted to do something different with it. I first hammered down the sirloin so it was equal thickness to stuff and roll. I decided to give the sirloin a Thai inspired flavor. The brine contained ingredients that you’d find in a lot of Thai cuisine: palm sugar, lemongrass, garlic, birds eye chilies, lime, shallots, Thai basil. The sirloin was only 3lbs, so it needed no more than 4 hours to brine. I put a layer of shallots and lemon and lime basil from my garden across what will be the inside of the sirloin. I then rolled it up and tied it with butchers twine. I pat it dry and let it rest at room temp for an hour.When it dame time to smoking the sirloin, I preheated my smoked 250 degrees. At the 2 hour mark, I took the temp with a thermometer. For pork sirloin, you want the internal temp to read between 145-150 degrees. It was done at that point. Let the pork rest for at least 15 minutes before slicing. It turned out really juicy and flavorful. It really absorbed a lot of the Thai brining ingredients, giving the sirloin that sweet, salty, savory, spicy, sour essence.
Servings: 4
Equipment
- Meat Mallet
- Butchers Twine
- Electric Smoker
- Probe Thermometer
Ingredients
- 3 lbs pork sirloin
- 2 shallots sliced
- 1/4 cup Thai basil
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1/2 cup palm sugar
- 1/4 cup fish sauce
- 6 garlic cloves minced
- 3 birds eye chilies chopped
- 2 stalks lemongrass chopped
- 2 shallots sliced
- 1 lime juiced
- 3 bay leaves
Wood Chips
- hickory wood chips
- cherrywood chips
Instructions
- Mix all of the brining ingredients together.
- Brine the pork sirloin for 4 hours.
- I layed out the pork sirloin and hammered it to an equal thickness to roll and tie it. Spread a layer of sliced shallots and Thai basil across the sirloin.
- Roll it up and tie with butchers twine. Pat the outside dry with paper towel and let rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Smoke the sirloin for 2 hours. Using a probe thermometer, pull the pork once it reaches an internal temperature of 145-150 degrees.
- Let rest for at least 15 minutes before carving.
- Slice into 1/4” thick slices.
