BeerBorg

Last week I made a smoked amber ale for a competition to be held in February. I smoked the grains myself, which was interesting and fun, and yielded great results when I made this recipe a few months ago (hence wanting to make it again for a competition).

But the scent of that hickory smoke is heady stuff, and now, more than a week later, I'm still jonesing for smoked pork tenderloin.

Picture it, friends and neighbors: A luscious, full-bodied tenderloin, rubbed with spices and sugars, absorbing that hickory smoke and becoming all tender and juicy, waiting to be sliced into succulent pork medallions, to be served with peas and buttered rice and a nice home-brew. Brown ale, perhaps, or a pint of Irish Red....

Oh, I should do this, and I should do it soon.

You're retired...why not do it right now?

I'm working a 3:30-7:30 shift. I am working part-time in the deli department of a local supermarket, which I enjoy. So I still have to plan my activities. Tomorrow I'm working in the morning, but then I have to go to the LHBS for ingredients. Friday I'm off, but I'm brewing in the morning and then helping my mother get her Christmas tree and take her cat to the vet. And it's bowling night. Saturday I'm off, but I have a concert to play in the early afternoon. So I think I'll aim for Saturday evening. I should be home well before 4:00, and it doesn't take that long for a tenderloin.

Well, since I have today off, and I don't plan on brewing until tomorrow, I went out and bought two tenderloins. I got them rubbed and wrapped in cling wrap and in the fridge, and I'll smoke them for dinner tonight. I'm really looking forward to it!

FedoraDave wrote: I went out and bought two tenderloins. I got them rubbed and wrapped in cling wrap and in the fridge, and I'll smoke them for dinner tonight. I'm really looking forward to it!

Well, How was it? you made me hungry describing all that except for the rice, I'm not a real big rice fan.

Mighty good, Berry. I've got medallions vacuum-sealed in sitting in the chest freezer in the basement, and I can heat up a nice pork tenderloin meal in no time!

That sounds really good Dave and I like to cook extra and put in the freezer and think it taste almost as good as when fresh cooked. I smoked a pack of pork chops this morning with Apple on my new electric smoker my wife bought me for Christmas, first time I tried it and first time with a electric smoker. I think it works better then my charcoal fired ones work in the cold and got some good smoke flavor, but I did one of my favorite tricks and not finish cooking and put them in a slow cooker/crock pot with BBQ sauce on low for the rest of the day..

Mmmm -- pork chops.....