help with smoked pork

[dkff49]

I have been using a great recipe for marinade that I have been using for smoking pork tenderloin. Recently I decided it would make really good lunch meat. While I was at it I thought about how good this would taste on homemade honey covered rolls. As it turns out I was right only it seems as though it could use something else.

I usually take the rolls which are oblong in shape and cut from one end to the other in a way that leaves the end in tact so as to create a pocket, which would work well with a sauce to pour over.

I am appealing to the many of you that do a great deal of barbecuing and smoking for suggestions. I was thinking either a spread for the bread (wife's suggestion) or sauce to pour over the meat after putting the sandwich together (which is what I was thinking). Either way needs to be not so powerful in flavor as to cover the flavor of the meat and probably should be only slightly sweet and not so thin as to run out of the bread since these sandwiches are intended to be put into a baggy and eaten well after making the sandwich.

Was thinking of something outside of the ordinary (ie mustard, ketchup, mayonnaise). More along the lines of recipes as I would like to keep this as homemade as possible but product suggestions are also welcome.

Thanks guys

[Tac]

buy a bottle of cheap whiskey, a bottle of garlic infused olive oil, some fresh cilantro, a sauce thickening agent (corn starch or instant mashed potatoes powder) and one small eggplant.

cut eggplant in slices, put it on an aluminum foil mold, drown it with the olive oil (save some olive oil for later) and some salt, put it to cook on the oven until its brown and tender. the eggplant absorbs the olive oil.

Take the cooked eggplant slices out, cut the peel off and save them. put the 'insides' on a bowl.

Chop the cilantro up finely and toss it into the bowl and mix it all. Pour some more olive oil in there. Then add a half cup of whiskey.

Transfer it all to a large saucepan (minus the peels) and bring it to a simmer while mixing slightly. You want the whiskey to slightly evaporate. Add the thickening agent and like with any sauce, let it heat until its ready.

Its rather tasty and not overwhelming in flavor as long as you dont pour it on the meat... a dab/dash will do. Its rather good though.

I use it on honey cured ham (store bought I admit ) and it gives it an interesting additional flavor without ruining the flavor of the ham itself.

I've got weird tastes so not sure if this will be for you.

[spammer]

Coleslaw... Serve the Pork on a bed of Coleslaw. (Pork must be smoked with Hickory) Sweet and Spicy.

Utah has the best BBQ.

spammer

see y'all at the next tailgate party.

[oTRALFZo]

Rub some jerk seasoning on the tenderloin, if you can use the wet rub as opposed to the dry. Chop some garlic ( couple cloves) and cilantro together then rub the pork generously with it and let it marinade for at least a day (2 best) If you dont have a smoker, you can buy liquid smoke. Rub a tiny bit on the tenderloin as well before you marinade it.. ( this stuff is strong so dont go crazy)

Mango ketchup:
2 nice ripe mangos peeled and de-seeded in a small sauce pan with about 2 shots of rum, 2 ounces cider vinegar,  2 tablespoons honey, 2 ounces brown sugar, some scallion and cilantro ( 2 tablespoons chopped each). Put all this in a small 2 qt. sauce pot and bring to a simmmer until the mango cooks enough that it starts to break down. Let cool slightly and just throw in a blender and puree everything until smooth.

For tenderloin, you really dont want to cook it low and slow. Either searing the whole tenderloin on the grill giving it a nice color and then finishing it in the oven if you want it roasted.  or cut into medallions, then grilling it quickly. EIther way works. Use that mango ketchup while you are cooking the tenderloin and glaze it while you cook it. keep some off to the side to top off.

I would reccomend serving this with some killer black bean stew that you can muster up, would go great on that bread

[rpm]

Utah has the best BBQ.

You've lived a sheltered life.

[ebfd11]

Snugger

Here is a recipe I made a steakhouse on a bet I couldn't do it.

1 Bottle of Sam Adams winter brew

1/2 cup vinegar

1 clove of garlic

1/4 teaspoon course seasalt

1/4 tablespoon pepper corns

1 half onion chopped finely

1/4 cup sugar

cilantro, thyme and basil according to you personal taste.

Mix all wet ingredients then add your sugar and stir till dissolved, add your pepper corns and salt then your spices let stand approx 4 hours in frig and then add your meat to it, let stand overnight and cook according to your preference.

another hint to get good marinade is use one of those vacuum bags used for saving leftover foods. I personally have used one and the flavor goes thru the whole piece of meat.

<S> LawnDart

[Dragon]

Smokey marinaded pork on a sweet roll, sounds like you are missing something to hit the bitter and hot part of the tongue.


1/2 cup of mustard seed - mostly yellow, with about 1 tablespoon of dark in there

1/2 cup of vinegar of choice - I'd use apple cider

1/4 to 1/2 cup of water

1/8 cup of apple brandy

2 tablespoons of honey

1/2 teaspoon of turmeric (for color)

Soak the seeds in vinegar overnight

Put the brandy in a small flameproof container. Heat over a flame until it catches on fire. Let it burn for a while, to get rid of some of the alcohol. 3 minutes say.

Put the mustard seed, vinegar, water, honey and turmeric in a blender, and blitz it. You will most likely need to scrape down the sides reasonably often. If the mustard is too thick for your taste, add a little more vinegar and water. Blend until smooth but still with some texture.

Pour in a tablespoon of brandy, blitz, and taste. See how you like it. If you can taste the brandy, leave it there. Add more if you wish however.

This mustard improves a lot (read: mellow’s out) if left in the fridge to age for a few days. When it comes to serving, depending on application I thin it with a little more water and vinegar.

[doomed]

something Ive allways done for pork or ribs of anykind is to boil them in coke for about 15 minutes or so then let em soak in it for a while longer. It softens it up alot and adds a nice slightly sweet slightly tangy taste to it then i put whatever sauce i make that day on it and slow smoke it wraped in aluminum foil for about 5 or 6 hours while putting wet wood chips(of your liking) on coals over and over.


Very nice fall off the bone bbq.

[dkff49]

I appreciate all the suggestions here and many of these I am going to try.

In the mean time here is one that I found just after starting this thread that taste really well with the sandwiches.

1 tbsp Dijon Mustard
1 cup Orange juice
2 tbsp corn starch
2 tbsp lemon juice
2 tbsp honey

combine, stir, and cook on low heat until thick and bubbly then allow to cool (remember that this will thicken some while it is cooling)

gives a tangy taste to the sandwich and works well if used in small amounts.

One last tip I will offer as in trade for some of the great tips given here is to those of you using marinade for your roasted meat. Add 1/2 cup of lemon juice to your marinade, the acid in the lemon juice will help to push the marinade through the meat and you will get a much more even flavor throughout the roast. I have tried vacuum sealing the meat and marinade before but even that did not do as well as the lemon juice does.

One last question for Traflz:

Why would it be a bad idea to cook tenderloin low and slow?

This usually works well for me in my smoker though I do make sure and sear the meat prior to placing it in the smoking chamber for 2-3 hours or until inside of meat reaches 150 degrees, then coating with a thin covering of honey and allowing it to cook onto the meat for 5 minutes. This is much easier since I have a 2 chamber smoker/grill and using charcoal with chunk wood makes for some very interesting combo's. I also use the marinade for basting while smoking the meat.

mmm I think I need another sandwich.

[spammer]

Ketchup
Brown sugar
Lousiana Hot Sauce
Jack Daniel's

Try this one, its easy and tasty. I realize you wanted to get away from Ketchup, but its just the base in this mess. I did not include portions, I think you can adjust the taste to your likings without my help.

spammer