Smoked Tri-Tip Roast

Ingredients

  • 1 Beef Tri-Tip roast (1.5 to 2 lbs.)
  • 2 Tbsp. Kosher salt
  • 2 Tbsp. coarse ground pepper or your preferred seasoning rub

Directions

  1. Blot the roast with a paper towel and season generously with salt and pepper or seasoning rub.
  2. Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
  3. Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
  4. Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
  5. Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 275°F-300°F.
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Smoked Beef Tenderloin

Ingredients

  • 1 Beef Tenderloin Roast (4 to 5 pounds)
  • 2 Tbsp. Kosher salt
  • 2 Tbsp. coarse ground black pepper

Directions

  1. Season Beef Tenderloin Roast generously with salt and pepper.
  2. Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
  3. Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
  4. Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
  5. Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is 300°F.
  6. Place Tenderloin on cooking grate in cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Rotate Tenderloin a quarter turn every 20 minutes. About 45 minutes-1 hour. Monitor the internal temperature of the sparingly throughout the cooking process. The ideal finished internal temperature is 135°F.
  7. Remove Tenderloin from smoker and tent with foil. Allow to rest (Minimum 20 minutes).

Smoked Salmon Pasta

Ingredients

  • 1 lb. spaghetti
  • 1/2 red onion, chopped
  • 2 cloves garlic, minced
  • 1/4 c. white wine
  • 3/4 c. heavy cream
  • Juice of 1/2 lemon
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 lb. smoked salmon, cut into bite size pieces
  • 1/4 c. capers, drained
  • 2 tbsp. freshly chopped dill, plus more for garnish

Applewood Smoked Mango Pork Quesadillas

Ingredients

  • 1 tablespoon olive oil
  • 1.7 pounds Smithfield Applewood Smoked Bacon
  • Pork Loin Filet cut into small bite size pieces
  • 1 teaspoon chipotle chili powder more or less to your taste
  • 1 teaspoon smoked paprika
  • 4 inch flour tortillas 6-8
  • 1 ripe but firm mango, peeled + diced
  • 1 cup cooked rice or quinoa
  • 2 cups shredded sharp cheddar cheese
CHERRY TOMATO SALSA
  • 2 cup cherry tomatoes
  • 1 jalapeno seeded + chopped
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh cilantro chopped
  • Juice from 1/2 a lime
  • Salt to taste

Directions

  1. Heat a large skillet over medium heat and add the olive oil. Add the pork and season with chipotle chili pepper and paprika. Cook, stirring often until the pork is browned all over, about 8 minutes. Remove from the heat. Remove the pork to a plate.
  2. Using the same skillet, over medium heat, add a bit of olive oil. Place 4 tortillas down on a clean counter, sprinkle each with shredded cheddar cheese, then evenly distribute the rice, and top with the chopped mango pieces. Now add the pork, cut into small bite size pieces. Sprinkle with a little more of the cheese. Place the tortilla onto the hot griddle or skillet and cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
    Serve with the tomato salsa and sliced avocado.
  3. TOMATO SALSA
    Combine all ingredients in a bowl and gently toss. Taste and season with salt if needed.

Cornbread with Deep-fried Crispy Onions

Ingredients

  • 150g plain flour
  • 200g cornmeal or instant polenta
  • 1 tsp salt
  • 1 tbsp baking powder
  • 2 tsp caster sugar
  • 1 tsp mustard powder
  • Large pinch cayenne pepper
  • 200g mature cheddar, grated
  • 1 red chilli, chopped
  • 3 spring onions, sliced
  • 50g butter, melted
  • 200ml buttermilk
  • 3 medium free-range eggs, beaten
  • 2 tbsp olive oil
For the deep-fried spring onions
  • Vegetable oil for deep-frying
  • 75g plain flour
  • ¼ tsp mustard powder
  • ¼ tsp garlic salt
  • Pinch cayenne pepper
  • 2 medium free-range eggs
  • 125g cornmeal or instant polenta
  • 1 bunch spring onions, sliced in half lengthways
  • Grated zest and juice 1 lime
For the chipotle mayonnaise
  • 3 tbsp mayonnaise
  • 3 tbsp soured cream
  • 1-2 tsp chipotle chilli paste (we like Gran Luchito Mexico Smoked Chipotle Chilli Paste)
  • Juice 1 lime to taste

Tips: 20cm square cake tin, fully lined with non-stick baking paper