Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: gregbooras on May 21, 2015, 06:50:17 PM
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Dinner tonight was simple, spent time with friends on a water today and wanted to keep it easy.
We had smoked corned beef on rye bread, with Swiss cheese, sauerkraut and french dressing with a side of chips!
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fcornbeef_zpsocpngrlg.jpg&hash=07f21caa93a81e74af0fa7d798cf47639f73662b) (http://s375.photobucket.com/user/gregbooras/media/cornbeef_zpsocpngrlg.jpg.html)
Greg
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Wish I could have been there...damn that looks good! :P
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Thanks,
It was easy and quick!
Greg
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Are there Smith's Markets where you are? Their in-store bakery makes some real nice rye bread. They offer light rye, marbled rye and dark rye. I like the marbled or dark.
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Are there Smith's Markets where you are? Their in-store bakery makes some real nice rye bread. They offer light rye, marbled rye and dark rye. I like the marbled or dark.
No the choices here are Publix and Winndixie, in Florida.
Publix, really has some good breads, but when I am not being lazy.... or traveling all the time I bake a much better bread.
Greg
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Great looking sandwich!
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I am not a Reuben fan, I know I'm crazy, but that looks scrumptious!! Well done Greg!
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I am not a Reuben fan, I know I'm crazy, but that looks scrumptious!! Well done Greg!
Hey Jason,
Thanks....
So what do you have planned for the weekend?
I know it will be great also!
Greg
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I am smoking 2 butts, one on the SI and one on on the keg. I was going to do one on the Traeger also so I could do round 2 of the Keg vs SI vs Traeger deal. I didn't want to cook that many butts so it'll be a 2 horse race this time.
I am making ABTs, moinks, baked beans, slaw to go with the pork. Should be good!
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I am smoking 2 butts, one on the SI and one on on the keg. I was going to do one on the Traeger also so I could do round 2 of the Keg vs SI vs Traeger deal. I didn't want to cook that many butts so it'll be a 2 horse race this time.
I am making ABTs, moinks, baked beans, slaw to go with the pork. Should be good!
Sounds like a least a few great meals!
I should be interesting to see how the cook times and taste compare.
By the way what are moinks?
Greg
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A moink is a meatball wrapped in bacon, cooked low with a little smoke, bbq sauce basted on them at the end of the cook. I use ground chuck, eggs and breadcrumbs, a little garlic & onion powder. Once assembled, dust with a coffee rub. Moink stands for moo and oink.
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A moink is a meatball wrapped in bacon, cooked low with a little smoke, bbq sauce basted on them at the end of the cook. I use ground chuck, eggs and breadcrumbs, a little garlic & onion powder. Once assembled, dust with a coffee rub. Moink stands for moo and oink.
Wow, that sounds excellent, I will put this on my to do list for sure.
Thanks for sharing!
Greg
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No problem, they are very tasty and disappear quickly!
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Jason, what do you use for the coffee rub?
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I feel like I've hijacked Greg's thread here! Sorry Greg.
For the coffee rub, I either make my own (recipe to follow) or I use one made by Weber that I picked up at Sam's. It's very good, has a kick!
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fscene7.samsclub.com%2Fis%2Fimage%2Fsamsclub%2F0004760000393_A%3F%24img_size_380x380%24&hash=037e96ee19ffb59702329c06e389556d3bca8a87)
The recipe for mine (great on pork tenderloin BTW!) is this :
RG's Smoky Espresso Rub
1 Tbs brown sugar
1.5 tsps smoked paprika (regular paprika can be used but you'll really miss that smoked flavor if you don't use it)
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1 teaspoon instant espresso granules or 2 teaspoons instant coffee granules (I use instant coffee, dollar store stuff)
This is a keeper, feel free to add a little cayenne to kick it up a notch, 1/4 tsp should do it.
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I feel like I've hijacked Greg's thread here! Sorry Greg.
For the coffee rub, I either make my own (recipe to follow) or I use one made by Weber that I picked up at Sam's. It's very good, has a kick!
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fscene7.samsclub.com%2Fis%2Fimage%2Fsamsclub%2F0004760000393_A%3F%24img_size_380x380%24&hash=037e96ee19ffb59702329c06e389556d3bca8a87)
The recipe for mine (great on pork tenderloin BTW!) is this :
RG's Smoky Espresso Rub
1 Tbs brown sugar
1.5 tsps smoked paprika (regular paprika can be used but you'll really miss that smoked flavor if you don't use it)
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1 teaspoon instant espresso granules or 2 teaspoons instant coffee granules (I use instant coffee, dollar store stuff)
This is a keeper, feel free to add a little cayenne to kick it up a notch, 1/4 tsp should do it.
Jason,
No worries, thanks for sharing the rub!
Greg
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Thanks Jason. I would really like to try some of that coffee rub. I intend to try both. Coffee is a very different ingredient that is rarely used in rubs so it should be an interesting taste.
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Arnie & Greg, as you can see by the recipe, I make it in small batches. I don't use it often, but when I do I always wonder why I don't! It goes great with just about anything but really shines on pork tenderloin. I don't know why but it's magical! Coat your loin with a little oil then apply the rub and let marinate for a bit, about 15 minutes. You can cook it in a hot (medium high heat) lightly oiled pan to sear it, about 2 minutes per side or until nicely browned. Finish in a preheated oven, 425° for 20 minutes or until internal temp is 155°-160°. Remember there is carry over heat so it will still be cooking once removed from the oven. Nobody likes dry pork, lol. Remove pork from pan and let rest. Add a little water to pan to deglaze the drippings, scraping the bottom to loosen those nice bits of flavor. Serve a little drizzle of sauce over your sliced pork medallions.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fcdn-image.myrecipes.com%2Fsites%2Fdefault%2Ffiles%2Fstyles%2F300x300%2Fpublic%2Fimage%2Frecipes%2Foh%2Fgluten%2Foh-pork-tenderloin-x.jpg%3Fitok%3D0dNi2b7j&hash=a0d56f16a274d87dbc6fac3578d1d6bbdf2fb50e)
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Arnie & Greg, as you can see by the recipe, I make it in small batches. I don't use it often, but when I do I always wonder why I don't! It goes great with just about anything but really shines on pork tenderloin. I don't know why but it's magical! Coat your loin with a little oil then apply the rub and let marinate for a bit, about 15 minutes. You can cook it in a hot (medium high heat) lightly oiled pan to sear it, about 2 minutes per side or until nicely browned. Finish in a preheated oven, 425° for 20 minutes or until internal temp is 155°-160°. Remember there is carry over heat so it will still be cooking once removed from the oven. Nobody likes dry pork, lol. Remove pork from pan and let rest. Add a little water to pan to deglaze the drippings, scraping the bottom to loosen those nice bits of flavor. Serve a little drizzle of sauce over your sliced pork medallions.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fcdn-image.myrecipes.com%2Fsites%2Fdefault%2Ffiles%2Fstyles%2F300x300%2Fpublic%2Fimage%2Frecipes%2Foh%2Fgluten%2Foh-pork-tenderloin-x.jpg%3Fitok%3D0dNi2b7j&hash=a0d56f16a274d87dbc6fac3578d1d6bbdf2fb50e)
Hey Jason,
This looks excellent thanks for sharing.
Have a safe and fun holiday weekend.
Greg
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Thanks Greg! You do the same ;D
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That tenderloin looks great Jason. Time to put it in the smoker. Thanks.
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Here's a coffee-based brisket rub from Phil, a member from early on. He introduced me to coffee in a rub. This recipe is good!
Phil's Texas-Style Brisket (http://smokinitforums.com/index.php?topic=35.0)
I've been wanting to try the Weber coffee rub from Sam's.
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I add coffee to pumpernickel bread for flavor and color. Sounds like this will also help the bark, I will give this a try on pork.
Thanks for sharing.
Greg