Smoked and Sliced Pork Tenderloin

September 12, 2014
by Curt

Smoked and Sliced Pork TenderloinA pork tenderloin is naturally a tender cut of pork, and great sliced up for sandwiches. But when you inject it with a marinade, and then slow smoke it, it’s deliciously tender, juicy, and perfect sliced for sandwiches.

The important thing here is to not over cook it, because then it starts drying out. If you’re not using a meat thermometer while smoking, you should definitely start doing that. I’ve found cooking to a target internal temperature at the center of the thickest part of the tenderloin will give you the results you’re looking for. With a pork tenderloin, that you intend to slice, that target temperature would be right at 160° F.

With the marinade I used for injecting, and the spices I used for rubbing the outside, this turned out deliciously tasty, tender and juicy. It makes for a mighty fine sandwich!

Smoked and Sliced Pork Tenderloin


  • 5 lb. pork tenderloin (1/2 loin)
  • Marinade
  • 2 cups orange juice (pulp free)
  • 1 cup water
  • 1 cup Worcestershire Sauce
  • 1/4 cup brown sugar
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 teaspoons kosher salt
  • Spice Rub
  • 2 teaspoons kosher salt
  • 1 teaspoon minced onions
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika


  1. Rinse and remove most of the fat cap from the pork tenderloin. Place it in a sealable container for marinating.
  2. In a mixing bowl, thoroughly mix together the marinade ingredients. Using an injector, (found at most stores in the grilling section), thoroughly inject the tenderloin. Pour the rest of the marinade into the container with the tenderloin, seal it up, and place in the refrigerator for 8 hours, or overnight.
  3. Once it's marinated, remove the tenderloin and discard the remaining marinade.
  4. In a spice shaker, mix together the spice rub ingredients. Completely coat the entire surface of the tenderloin with a thin to medium coating of the spice mixture. Set this aside outside of the refrigerator while you prepare your smoker.
  5. Get your smoker stabilized at about 240° to 250° F. I used peach wood for this, but of course, you can use any wood of your choice.
  6. Place the pork tenderloin directly on the smoker rack. Maintain the 240° to 250° temperature. After about 2 hours, flip the roast over and continue cooking for about 2 to 3 hours more. Remove at an internal temperature of 160° F.
  7. Let the tenderloin set covered for about 30 minutes before slicing.
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Mr Grill ~ Grill Brush Reviewed

September 4, 2014
by Curt

Mr Grill Grill BrushI love grilling and everything that goes with the experience! I even enjoy the whole clean up process! But one thing that has always made me nuts is the grill brushes on the market. I have found some that are sturdy and stiff enough to do the job, but they certainly don’t last very long before they become flimsy, clogged up, and useless!

I was so pleased when I received an email from Rizzi, the owner of Mr Grill asking me to do a review of his Grill Brush. First of all, it’s made with brass bristles and a solid oak handle. This brush is sturdy and holds up to the task at hand. And even better, the T-handle design allows you to get between the grates quickly and easily to give the grates a thorough cleaning. Trying to get those other square shaped brushes between the grates was one of the things that always frustrated me.

Cleaning the grates after a grill out takes half the time now with the Mr Grill “Grill Brush”. With the nice long oak handle, you can get the cleaning done while the grates are still hot.

I have definitely found the answer to my grill brush frustrations, and I highly recommend the Mr Grill grill brush to you. They are regularly priced at $19.95, which is a great price, but I see that at the time of this writing, Amazon has them at a discount, so check it out right away. I know you’ll be as pleased as I am with this awesome grill product!

Grilled Pecan Crusted Parmesan Turkey Burger
What an awesome burger recipe! The pecans add a great nutty flavor and bite to this burger! I love celery in a lot of different foods, and it proves to add a really nice flavor to this turkey burger. And then of course, the Grill Mates mix we used to mix into the ground turkey gave it that nice spicy punch, with a very nice peppery kick!

Give this one a try and let us know here at Smoked ‘n Grilled what you thought of it.

Grilled Pecan Crusted Parmesan Turkey Burger


  • 1 lb. ground turkey breast
  • 1 envelope of McCormick Grill Mates Steakhouse Burgers Smoky Applewood Mix
  • 1/4 cup finely chopped celery
  • 1/2 cup Parmesan cheese
  • 3/4 cup finely chopped pecans (or nut of your choice)


  1. Mix the turkey breast, Grill Mates mix, celery, and Parmesan cheese together (using your hands works best). Shape into to 4 to 5 patties and press into the chopped nuts. Spray lightly with cooking oil before grilling.
  2. Get a medium hot grill going and place the burgers on the grill. (Note: I recommend using a smaller holed screen grill to keep the softer ground turkey from falling through the larger grill openings. Found in the grill section of most stores.)
  3. They cook very quickly, and since they’re very lean, they can get over-cooked just as quickly, so be careful. They should only take about 5 minutes per side.
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Smoked Marinated Lemon Pepper Channel CatfishBeing a southern boy, I love my catfish! So when a friend of mine from work asked me to smoke some channel cats he just caught, I had to jump at the opportunity. After all, I do get my cut, ya know!

Although I probably prefer fish on the grill, these catfish smoked up real nice! I marinated them for 2 hours, then smoked them with a lighter pecan wood for just the right amount of smoke. I must say, they made a mighty tasty meal!

Smoked Marinated Lemon Pepper Channel Catfish


  • 6 catfish fillets (medium size cats)
  • lemon pepper
  • Marinade
  • 1 cup white wine (cooking wine, or a chardonnay)
  • 1/4 cup Worcestershire sauce
  • 1 cup chopped onion
  • 1/4 cup chopped celery
  • 4 large cloves fresh garlic (chopped)
  • 1 teaspoon lemon pepper


  1. Remove the skin from the catfish fillets.
  2. Mix the marinade ingredients together in a bowl. Place the fillets and marinade in a ziplock bag. Seal it up and place it in the refrigerator for 2 hours.
  3. Get your smoker going and stabilized at about 220° F. I used pecan wood for these catfish.
  4. NOTE: You'll want to use a grill screen with smaller holes so the fish doesn't fall through the grate as it cooks.
  5. Place your fillets on the screen. Sprinkle the side facing up lightly with lemon pepper.
  6. Smoke for about 15 minutes at about 220° F, then flip the fillets and sprinkle this side with lemon pepper. Continue cooking until internal temperature reaches 135° at the center of the thickest part of the fillet. (This took 35 minutes to be fully cooked).
  7. Remove from the smoker, and they're ready to serve!
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