Smoked, Stuffed Pork Tenderloin; Smoking 101 — 14 Comments

  1. I don’t take my barbecuing as seriosuly as Mr. M. but I do love to sit outdoors with tongs in hand and cook up delicious meals.This was a colaborated effort to create this succulent stuffed pork.

  2. HA!!! in this family I cook inside and I grill outside! Where are the men I wonder?? But I will definitely take you up on sipping beer while grilling, why haven’t I thought about that before?

  3. FOUR grills! I’m just thinking one would be so nice.
    … buried document that stipulates … but it must not be buried too deep because it seems to be known by just about everybody.
    Very much like your idea that the man does everything for the dinner on the grill ;0)

  4. Oh how I long for summer…we have rain, rain, and more rain. We don’t have a barbecue but keep thinking about getting one this year…this post really makes me want one all the more! Ina

  5. You made me laugh! Talking about your mari and all his smoking and grilling apparatus! Nice dish too, I have never tried stuffing pork but I used to work in a kitchen where the chef would regularly stuff his with pesto; I need to try this!

  6. Thanks for the primer on smoking if you don’t have a smoker! I use cedar shingles and put the meat on those – the thin end burns and smokes the meat while the thick end keeps it moist and away from the fire. I’m going to try your idea of the indirect fire, however.

  7. What is really fun is to have all the neighborhood men stop to visit during the cook session…
    grunt, grunt, grunt, scratch, grunt, grunt, grunt
    The whole set up is just made for pork!

  8. Well, that confirms it. Maybe it’s something they learned in shop class (when shop class was still for boys only). Does votre mari prepare the charcoal in a chimney and then pour the sparking coals into the hibachi too? Or perhaps it has something to do with the discovery and transportation of fire back to the caves when the men were out with their spears hunting for dinner.
    (I hope it’s okay that I glazed over on your instructions for how to barbecue. I confess that I’m not even sure how to turn on our gas barbecue….)

  9. Pam, and I don’t know why the meat stays pink…. but it was delicious, so I’m happy!
    Val, you’re right, I do the part before it gets to the grill – then he takes over.
    Tanna, I do winter cooking; he does summer cooking. That’s the deal! (And it really is a nice break – but we’re both glad when the other’s season comes to an end)
    Ina, we’d be lost without one – or four. We had sunshine today – yay!
    Ilva, is it the culture? Both Spanish and French men that I’ve known have done ‘manned the grill’…. Some better than others, tho LOL
    Tasteofbeirut,the tenderloin lends itself very well to being stuffed…. and smoked…..
    Zoomie, what an interesting idea! We, of course, couldn’t get the cedar, but still…..
    Year on the Grill – well, if anyone knows how that works it would be you ;-))
    Elizabeth, I learned one summer how to turn it on – when he was gone. I promptly forgot and have never recalled….. As to lighting charcoal, not a chance. And no, we don’t have a fancy starter thingy…. and we don’t use ‘brickettes’ We have real, filthy, lump charcoal!

  10. This looks gorgeous! The pink in the meat is the “smoke ring”, a by-product of smoking…think smoked turkey (also pink).

  11. We (and of course, when I say “we”, I mean “he”) use lump charcoal rather than briquets as well. The resulting flavour is much better. I’m not sure that you’d call our charcoal chimney a fancy starter. It’s a pretty simple device. We got it at the same time as we got the smoker. I love that charcoal can be lit by using matches and crumpled paper as the starter – no stinky bottled starter for us.
    We are going to have Persian-style kebabs tonight and googled to see various recipes. Take a look at this YouTube video showing men and their barbecues; it really is universal!

  12. That pork sounds really good with that tasty stuffing and the smokiness would take it to a whole other level!

  13. Peter… Think smoked turkey – what a marvelous idea! Not a whole one, can’t find those here now, but a breast… brined first….
    Elizabeth, something are universal…. thanks ;-))
    Kevin, the salty and smoky work so well…