Stir Fry with Smoked or Grilled meats
The meat is simply shredded chicken breast and/or thighs from a simple beer can chicken. The pork tenderloin is smoked and jerked so that is a little different. I can post that recipe if anyone wants it.
The rest is basically just a stir fry with rice, broccoli (it really works in this), garlic, cashews, sprouts, scallions/green onions, some ginger, soy sauce, and dry sherry in cooking. We do the rice in a rice cooker and the rest of this is all done in a wok.
The meat is already done and it's what we do with leftovers. I always try to make too much food so I can Vac pack and freeze stuff for just this kind of reason. The PTL and chicken go really well together but just don't over cook them since they are already done.
and of course some shredded yard bird from an older pic:
We add some small, spicy sprouts and Sriracha sauce, at least I do.
Well, anyway, here was dinner:
All mixed up, it's not a money shot but the way I like to eat it:
Thanks for looking.
Pete that looks wonderful! I'd be interested in the pork recipe if you have the time. Thanks for posting, good to see ya.
That looks delectable, :thumb:
Thats a great looking plate of food. I love stir fry and with the smoked meats,
over the top.
I havent tried stir fry with smoked meats but that looks awesome.
As for the recipe and time, always for you young lady. Here it is, from the past:
Jerked Pork Tenderloin Smoked
If anyone ever asked me before on how to do a loin and/or tenderloin, my answer was always grilling the tenderloin and you can smoke the loin.
That all changed this weekend. I smoked the tenderloin and it was tender and moist. Here's how it worked.
The basic ingredients, there are two tenderloins in the pack, which is somewhat standard.
I used basically 3 tablespoons of Walkerswood and mixed it up well for a 24 hours nap in the fridge.
Now, the interesting part. I think this works because it involves 2 tenderloins. I laid the fat part on top of the skinny part. So, you basically have a uniform tenderloin. So, it stays moist during the smoke because of using two in this fashion:
Then, I took some butchers twine and trussed it up:
The cooking part is easy. Threw some Apple wood chunks in the BGE and got her up to 300°, indirect heat with the plate setter. It took appx. 2 hours to hit 140° internal. These are getting done:
Once done, I foiled it and let it rest in the cooler until dinner time. Was still nice and hot an hour later. Got it sliced up and ready to go. The taste and moisture were excellent. Even with the jerk, I was afraid the kids might find it too spicy when I started. That wasn't the case. It was a great jerk taste without over powering the tenderloin. Once sliced, no need for a knife at the table, it was fork tender:
We finished one at dinner and the others were sliced and vac packed for sammies, another meal, perhaps a brunswick stew later this winter.
If heat is not your style, try the Huli sauce from the chicken recipe I posted. It works very well:
Thank you so much Pete, I appreciate it!
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