Food, Wine & Just Good Living With SaucyJoe

It started with a love of food, wine & fun and blossomed into a maddening pursuit of the best recipes, techniques, grills, smokers, wines, crafted beers, rubs, marinades and sauces... We do more than play with our meat though -- we review and discuss all things cooking, drinking, reading, laughing and living at SaucyJoe's.

Monday, March 13, 2006

Smokin' and Spicin'

As I’m sitting around on a Sunday afternoon, recovering from the weekly Saturday night dart competition in beautiful downtown Anamosa, IA, I continue to bask in the praise from this and last weekend’s smoking, recipes courtesy of Cheryl and Bill Jamison’s Smoke and Spice, a veritable barbecue bible.

Last weekend, as part of a command performance for the 41st birthday celebration of my future brother-in-law, Adam Ardolino, real estate and financial services baron of Eastern Iowa, I smoked a pork shoulder and some wicked-hot turkey tenderloins. Both recipes were easy to follow, and all took a good deal of time in the smoker.

Maple-Bourbon Ham (or, in this case, pork shoulder)

2 Tbsp maple syrup
2 Tbsp freshly ground black pepper
2 Tbsp Dijon (or honey Dijon) mustard
1 Tbsp bourbon (cheep!)
1 Tbsp vegetable oil
1 Tbsp paprika
1 Tbsp onion powder
2 Tsp coarse salt, kosher or sea salt
12-14 Lb bone-in cooked ready-to-eat ham, or pork shoulder

Maple-Bourbon Mop

¼ cup maple syrup
¼ cup bourbon
¼ cup cider vinegar
3 Tbsp vegetable oil
2 Tsp Dijon mustard

Maple-Bourbon Glaze

¾ cup maple syrup
¼ cup + 2 Tbsp bourbon
3 Tbsp Dijon mustard
2 Tbsp unsalted butter
2 Tbsp minced onion
1 Tbsp cider vinegar
2 Tsp yellow mustard seeds, cracked
1 Tsp freshly ground black pepper


· The night before you smoke the ham, criss-cross cut the fatty side of the ham with cuts about ¼ to ½ inch deep.
· Combine the paste ingredients in a bowl.
· Spread the paste all over the ham using your fingers. NOTE: I used too much bourbon (in the paste, not the chef!) and had a thinner mixture. So I rubbed it over the surface and worked it into the ham as much as I could.
· Wrap in plastic and refrigerate overnight
· The next day, pull the ham out of the refrigerator and let it sit at room temperature for 45-60 minutes
· Prepare the smoker for barbecuing (Apple wood chips are almost mandatory for smoking ham!) bringing the temperature to 200-220°F.
· Mix the mop ingredients in a saucepan and warm over low heat.
· Put the ham in the smoker, fat side up.
· Cook for 5 ½ to 6 hours basting every 30 minutes
· Mix the glaze ingredients in a saucepan and warm over low heat.
· Brush the ham with the glaze twice during the last hour of cooking.

Hot Times Jalapeño Turkey Tenderloins

Injection Liquid (Does Dr. Dave inject? Of course Dr. Dave injects!)

1/3 cup vegetable oil
1/3 cup pickling liquid from a jar or can of pickled jalapeños
1 Tsp yellow mustard

4 – 2 lb turkey tenderloins

Hot Times Rub

2 Tbsp coarse salt, kosher or sea salt
2 Tbsp packed brown sugar
2 Tsp ground cinnamon
½ Tsp dry mustard
½ Tsp cayenne pepper

Hot Times Mop

2 cups chicken or turkey stock
¼ cup vegetable oil
¼ cup pickling liquid from a jar or can of pickled jalapeños
¼ cup jalapeño jelly

NOTE: I ran out of the jalapeño pickling liquid, and I had all of those jalapeños left over, so I pureed all of the jalapeños and added them to the mop. Whoeee! That’ll make your tongue sweat!


· The night before you plan to barbecue, mix the injection liquid ingredients in a bowl.
· Using a kitchen syringe, inject the mixture deep into the tenderloins in several spots.
· Mix the rub ingredients in a small bowl.
· Message the rub well into the tenderloin meat.
· Wrap the tenderloins in plastic and refrigerate overnight.
· One hour before cooking, pull the tenderloins from the refrigerator and allow them to sit at room temperature.
· Prepare the smoker for barbecuing bringing the temperature to 200-220°F. Apple or Cherry wood chips smoke turkey well.
· Put the tenderloins in the smoker and cook for 1 ¼ to 1 ½ hours per pound or until the internal temperature in 180°F.
· Combine the Hot Times Mop ingredients in a saucepan and warm over low heat.
· Baste the tenderloins once every 30 minutes with the Hot Times Mop.
· When done cooking, remove the tenderloins from the smoker and let sit for 10 minutes before slicing.

Sliced tenderloins make a nice presentation. Best served with cold beer (but then, isn’t everything?) because these babies are hot!


Blogger Saucy Joe Sullivan said...

Your Turkey Tenderloin recipe brought tears to my eyes! Never had high heat on my turkey before. I'll have to try a burn ban variation!!

Smoke and Spice was my first smoker cookbook and I go back to it often. It's great for first time to long time smokers. Congrats on the success and praise!!

Wed Mar 22, 12:12:00 PM CST  

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