Jerome D.
TVWBB All-Star
Hi everyone, hope you all are having a good weekend. Yesterday I did a practice run for a dish I'm planning on making for WSM Smoke Day, namely pecan crusted pork tenderloin & bacon pinwheels from Big Bob Gibson's BBQ Book. There was also a hunk of tri-tip along for the ride. On to the pictures...
Started off by using a sharp knife to "unroll" the pork tenderloin like a carpet, laid out slices of bacon, rolled it all back up into a cylindrical shape, wrapped tightly in plastic wrap, then placed in the freezer to firm up the meat so as to make slicing easier. After removing from the freezer and taking off the plastic wrap, sliced into thick medallions, skewered with a toothpick, seasoned with some BBQ rub, coated the outer edge of the pinwheel with some Carolina mustard sauce, then rolled in chopped pecans. Sorry, forgot to take photos of the uncooked pinwheel. Note to self - next time I make these, use thinner bacon, as thick cut bacon can be difficult to roll up neatly.
Since my brother was coming over for dinner, I threw in some tri-tip to make sure we had enough food. This one was seasoned with Dizzy Pig Raising The Steaks rub.
Action shots from the Performer. Used a foil pouch filled with walnut wood pellets for a little smoke flavor. Both the pinwheels and the tri-tip were reverse seared, although I couldn't take any photos of the pinwheels being seared due to having to deal with constant flareups with all that bacon fat rendering out.
Plated photos of the pinwheels with additional Carolina mustard sauce drizzled over them. The flavor was a big hit with my "test audience" consisting of my brother and my dad, so overall it was a valuable dress rehearsal for Smoke Day.
The tri-tip was a bit of an afterthought in this cook, but it came out to everyone's satisfaction. Here's a closeup of some slices. Thanks for taking the time to check out my photos!
Started off by using a sharp knife to "unroll" the pork tenderloin like a carpet, laid out slices of bacon, rolled it all back up into a cylindrical shape, wrapped tightly in plastic wrap, then placed in the freezer to firm up the meat so as to make slicing easier. After removing from the freezer and taking off the plastic wrap, sliced into thick medallions, skewered with a toothpick, seasoned with some BBQ rub, coated the outer edge of the pinwheel with some Carolina mustard sauce, then rolled in chopped pecans. Sorry, forgot to take photos of the uncooked pinwheel. Note to self - next time I make these, use thinner bacon, as thick cut bacon can be difficult to roll up neatly.
Since my brother was coming over for dinner, I threw in some tri-tip to make sure we had enough food. This one was seasoned with Dizzy Pig Raising The Steaks rub.
Action shots from the Performer. Used a foil pouch filled with walnut wood pellets for a little smoke flavor. Both the pinwheels and the tri-tip were reverse seared, although I couldn't take any photos of the pinwheels being seared due to having to deal with constant flareups with all that bacon fat rendering out.
Plated photos of the pinwheels with additional Carolina mustard sauce drizzled over them. The flavor was a big hit with my "test audience" consisting of my brother and my dad, so overall it was a valuable dress rehearsal for Smoke Day.
The tri-tip was a bit of an afterthought in this cook, but it came out to everyone's satisfaction. Here's a closeup of some slices. Thanks for taking the time to check out my photos!
