ROASTED GARLIC AND CRACKED BLACK PEPPER PORK TENDERLOIN LOLLIPOPS

YIELD: 12-14 lollipops

PREP TIME: 5 minutes

COOK TIME: 6-8 minutes

Ingredients

½ cup soy sauce

¼ cup fresh lime juice

2 tablespoon minced ginger

1 ½ tablespoon honey

1 teaspoon sesame oil

1 (18.4 oz) Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin

Additional Tools

5-inch bamboo lollipop sticks (available at Walmart and at craft stores such as Michael’s)

Instructions

Combine soy sauce, lime juice, minced ginger, honey, and sesame oil in a medium mixing bowl and stir to combine the ingredients.  Set the sauce aside until ready to use.

Using a sharp chef’s knife, cut the tenderloin into ½-inch medallions (you should end up with 12-14 medallions).  Skewer each medallion with a bamboo lollipop stick by inserting the pointed end completely through the pork.

Prepare the grill for direct cooking, adjusting the vents to bring the temperature to approximately 400 degrees.  Once the grill comes to temperature, grill each side of the tenderloin lollipops for 3-4 minutes until cooked through.

Remove the lollipops from the grill and serve immediately with the soy-ginger dipping sauce.

 * Disclosure: This post is sponsored by Smithfield as part of their 2017 Marinated Bloggers 

Source: https://www.grillocracy.com/blog/pork-tenderloin-lollipops

IQUE BBQ SAUCE

Ingredients

• 4 cups packed brown sugar
• 1 1/2 cups cider vinegar
• 1/2 cup Worcestershire sauce
• 1 tbsp. dried thyme
• 1 tbsp. ground mustard
• 1 tbsp. garlic powder
• 1 tbsp. ground cumin
• 1 1/2 tsp. Szechuan peppercorns (or mixed peppercorns), freshly ground
• 1 1/2 tsp. long peppercorns (or mixed peppercorns), freshly ground
• 1 1/2 tsp. chipotle powder or cayenne pepper
• 1 tbsp. tomato powder, optional
• 1/2 tbsp. hickory powder, optional
• 4 cups ketchup
• 1/2 cup light corn syrup
• 2 tbsp. IQUE dry rub

Instructions

In a medium saucepan over medium-high heat, make the gastrique by bringing the brown sugar, cider vinegar, and Worcestershire sauce to a gentle boil.

Remove from heat and add the thyme, mustard, garlic powder, cumin, ground Szechuan peppercorns, ground long peppercorns, chipotle powder, and tomato powder and hickory powder, if using.  Let sit for 15 minutes.

Stir in ketchup and corn syrup, return to stove, and simmer over low heat for 30 minutes.  Remove from heat and add IQUE Dry Rub.  Let cool in refrigerator, preferably in squeeze bottles, for up to 1 month.

Source: https://www.grillocracy.com/blog/2015/6/9/ique-1st-place-american-royal-brisket

BEEF BBQ MARINADE

Ingredients

12 ounces American lager

1 cup low-sodium beef broth

1 head roasted garlic, cloves removed and processed into a paste

1/4 cup canola oil

1/4 cup soy sauce

1/4 cup yellow mustard

1/4 cup Beef BBQ dry rub

2 tbsp. crushed red pepper flakes

Instructions

Place all ingredients in a mason jar or other airtight container.  Cover and shake vigorously.
Refrigerate for up to 1 week.

Source: https://www.grillocracy.com/blog/2015/6/9/ique-1st-place-american-royal-brisket

DALMATIAN RUB

Ingredients

1 cup Kosher salt

1 cup coarsely ground black pepper

3 tbsp. garlic granules or garlic powder

1 tbsp. chipotle powder or cayenne pepper

Instructions

Mix all ingredients in a bowl and store in an air-tight container for up to 2 months.

Source: https://www.grillocracy.com/blog/2015/6/9/ique-1st-place-american-royal-brisket

BEEF BBQ DRY RUB

Ingredients

1/2 cup Kosher sat

1/2 cup paprika

1/4 cup chili powder

2 tbsp. cumin seeds, ground

2 tbsp. turbinado sugar

2 tbsp. freshly ground black pepper

1 tbsp. freshly ground white pepper

1 tbsp. garlic powder

1 tbsp. onion powder

1 tbsp. chipotle powder

1/2 tbsp. hickory powder, optional

Instructions

In a small bowl, combine all ingredients and mix well.  Store in an airtight container for up to 1 month.

Source: https://www.grillocracy.com/blog/2015/6/9/ique-1st-place-american-royal-brisket

BEEF MARINADE INJECTION

Ingredients

1/2 cup Butcher BBQ Brisket Injection

2 cups cold water

OR

2 cups low-sodium beef broth

2 beef bouillon cubes

2 tbsp. Worcestershire sauce

Instructions

Mix Butcher BBQ Brisket Injection well with cold water.

OR

Bring beef broth to a boil with beef bouillon cubes and Worcestershire sauce. Let cool.

Source: https://www.grillocracy.com/blog/2015/6/9/ique-1st-place-american-royal-brisket

AWARD WINNING SMOKED BBQ BEEF BRISKET RECIPE

Ingredients

1 whole, untrimmed beef brisket, 16 to 18 pounds (7.3 to 8.2 kg)

2 cups (475 ml) Beef Marinade Injection (follow link)

1⁄2 cup (120 ml) Worcestershire sauce

1 cup (100 g) Beef BBQ Dry Rub (follow link)

1⁄2 cup (50 g) Dalmatian Rub (follow link)

3⁄4 cup (175 ml) Beef BBQ Marinade, warmed (follow link)

1⁄2 cup (120 ml) IQUE BBQ Sauce (follow link)

 Special Equipment:

Marinade injector, probe thermometer, heavy-duty aluminum foil, disposable
aluminum roasting pan, insulated cooler

Instructions

Trim the brisket.

Inject the brisket evenly throughout the point and flat with Beef Marinade Injection.

Rub Worcestershire sauce all over the brisket. Generously rub top, bottom, and sides of brisket with Beef BBQ Dry Rub. Wrap tightly with plastic wrap and refrigerate for 4 to 8 hours.

Remove brisket from the plastic wrap and apply a second layer of Beef BBQ Dry Rub, then rub evenly with Dalmatian Rub. Let sit at room temperature for 30 minutes.

Prepare smoker and bring temperature to 250°F (120°F). Beef can handle a more assertive smoke, and we recommend either hickory or pecan as the smoke wood.

Place the brisket on the smoker, fat-side up, and smoke for 6 hours.

Turn the brisket over. Apply a light dusting of Beef BBQ Dry Rub to the flat. Cook for 2 hours, or until meat’s internal temperature registers approximately 170°F (77°C).

Prepare for the wrapping step. Have handy a probe thermometer, three 18-inch (45-cm) pieces of heavy-duty foil, and warm Beef BBQ Marinade.

Remove brisket from smoker. Form a “boat” with two pieces of foil. Place the brisket fat-side down into the boat (f). Insert the probe thermometer into the thickest part of the flat, in the same direction as the brisket’s grain. Pour Beef BBQ Marinade over the brisket. Wrap the third piece of foil tightly around the brisket, removing as much air as possible.

Return brisket to the smoker and increase temperature inside the smoker to 275°F (140°C). Cook until the brisket’s internal temperature is 200°F (93°C). This should take approximately 2 hours more, for roughly 10 hours total cooking time. Another way to gauge whether the brisket is done is to check for fork tenderness. If a fork can slide into the meat with almost no resistance, it is ready.

Remove brisket from foil and pour accumulated juices into a cup or bowl. Place the brisket fat-side up on the foil. Allow the meat to release its steam by resting for roughly 10 minutes. (If you don’t do this, the brisket could overcook during its resting phase.) Pour the reserved marinade over the brisket and wrap tightly in foil. Place the meat in an empty cooler (with no ice), and let it rest for 2 hours.

To serve: In a small saucepan over medium heat, warm IQUE BBQ Sauce. Remove the brisket from the foil, reserving the juices. Using a sharp knife, separate the point section from the flat. Slice the point into 3/4-inch (1.7-cm) cubes and place into a disposable aluminum pan. Toss with IQUE Sauce, cover with foil, and place back on the smoker for 30 minutes.

Trim some of the excess fat off the back of the flat, leaving an even 1/4 inch (6 mm) of fat. Turn the brisket over and carve pencil-thin slices. Brush each slice with the reserved marinade and sprinkle with another dusting of Beef BBQ Dry Rub. Fan slices on a platter, sprinkle the burnt end cubes around the edges, and serve.

Source: https://www.grillocracy.com/blog/2015/6/9/ique-1st-place-american-royal-brisket