STOVE TOP SMOKER SOUTHWESTERN PORK TENDERLOIN
It is becoming harder to find pork tenderloins that are not packed in plastic, floating around in some kind of seasoned brine. I have nothing against brine, but those pre-seasoned tenderloins have an odd, artificial taste that becomes odder when smoked. Look for pork tenderloins in their natural state. From the cookbook, "Smokin" My Note: I found that after 25 minutes smoking, the meat was only half-done. My tenderloins were on the large side. I finished the tenderloins in my rotisserie for another 25 minutes, and they were perfect. Smoky juicy tender meat with a crispy outside. Used mesquite chips with the southwestern seasoning. Good combo.
Provided by TxGriffLover
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare rub for tenderloins by snapping the stems off the dried chiles, if using them. For a milder rub, tap out and discard the seeds. Crumble the peppers into a small saucepan and add the coriander and cumin seeds. Toast the mix over low heat, stirring constantly, until the seeds are lightly browned and little wisps of smoke rise from the pan. Pour the spices into a plate and cool to room temperature. Grind them into a powder in a spice mill.
- Store in a covered container in a dark place for up to two weeks.
- Trim any excess fat from the tenderloins, if you like. I leave it on, there is never all that much.
- Season the pork tenderloins with 4 teaspoons of the rub.
- Smoke over medium heat using the wood chips of choice (2 tablespoons alder or cherry wood chips OR 4 or 5 teaspoons hickory wood chips) until an instant-read thermometer reads 145ºF, about 25 minutes from the time the smoker lid is closed. Check the tenderloin(s) for doneness with the thermometer after 20 minutes of cooking time, the remaining cooking time will vary with the thickness and shape of the tenderloin. SEE My NOTES.
- Note: If you want to make carving - and chewing - easier whenever you prepare pork tenderloins, cut away any silver skin, the grayish white membrane that coveres a portion of.
- the thicker end of the tenderloin: Slip a small sharp knife underneath one end of the silver.
- skin and with a gentle sawing motion, remove it from the pork, cutting off as little meat as.
- possible.
Nutrition Facts : Calories 276.3, Fat 10.9, SaturatedFat 3.6, Cholesterol 124.7, Sodium 678.5, Carbohydrate 3.7, Fiber 1.2, Sugar 1.2, Protein 39.7
STOVE TOP SMOKER HICKORY SMOKED RIBS
Make and share this Stove Top Smoker Hickory Smoked Ribs recipe from Food.com.
Provided by TxGriffLover
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rub the salt, pepper and garlic powder into the ribs and carefully arrange on the rack to allow good circulation of the smoke.
- Place smoker in medium heat and smoke-cook for 45 minutes per pound.
- The smoking stage can be done in advance and refrigerated until just before serving.
- To finish, brush lightly with BBQ sauce and place on a cookie sheet into a 450º oven, watching and turning twice to crisp, or on an outdoor grill for 15 minutes.
- Serve with remainder of BBQ sauce on the side. The ribs will turn out tender with lots of flavor.
Nutrition Facts : Calories 932.4, Fat 69.3, SaturatedFat 25.2, Cholesterol 267.5, Sodium 1247.7, Carbohydrate 16, Fiber 1.5, Sugar 4.9, Protein 57.2
STOVETOP SMOKED CHICKEN RECIPE BY TASTY
No grill? No problem! This indoor hack will help you achieve that summer BBQ flavor on your stovetop. Learn how to make your own stovetop smoker and delicious dry-rubbed smoked chicken drumsticks.
Provided by Tikeyah Whittle
Categories Dinner
Time 1h55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak the applewood chips in cold water for at least 30 minutes. Drain before using.
- In a small bowl, whisk together the salt, pepper, garlic powder, smoked paprika, red pepper flakes, oregano, ground mustard, and brown sugar.
- Add the chicken drumsticks to a large bowl and pat dry with a paper towel. Season the chicken with the dry rub and toss to coat evenly. Set aside while you build the stovetop smoker.
- Line a Dutch oven or large, heavy-bottomed pot with a lid with 2-3 sheets of heavy-duty aluminum foil. Spread the drained applewood chips in an even layer in the bottom of the pot and place the steamer basket on top.
- Place the pot over high heat. Once the wood chips start to lightly smoke, add the chicken drumsticks to the steamer basket, place another sheet of foil on top, and cover with the lid. Smoke the chicken over high heat for 8-10 minutes, then reduce the heat to medium-low and continue cooking for another 20 minutes. Turn off the heat and allow the chicken to sit in the smoker, covered, for an additional 10 minutes. The internal temperature of the chicken should register between 165-170°F (74-78°C).
- Arrange a rack in the upper third of the oven. Turn the broiler on high. Remove the chicken from the smoker, place on a rimmed baking sheet, and broil for 5-7 minutes, until the chicken has crisped and charred in spots. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 181 calories, Carbohydrate 2 grams, Fat 9 grams, Fiber 0 grams, Protein 19 grams, Sugar 2 grams
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