Lockdown BBQ Episode 2: Pork Steak, Tenderloin, Stuffed Pepper

hey guys welcome back a lockdownbarbecue we got a great episode for ittoday we’re doing some pork they got acouple different kinds of meats here I’mgonna throw on the smoker there shouldbe a shorter one a lot of these thingsI’ve done I’ve taken six seven eighthours to cook not today we should bedone in two two and a half hours maxwhat I got today guys is a porktenderloin I’ve done one of these iskind of a side project with a ribepisode these are great cuts of meat butthis is essentially I think world if itwere a cow this would be the filetmignon it’s a lot smaller on a pigobviously but it gives you some greattender meat on a lot of these comepre-marinated like this so a lot of thework is taken out of it I also got athick cut pork steak these are a littlebit hard to find around the country butin st. Louis they’re an absolute staplefor barbecue what this is it’s just across section of the pork butt or porkshoulder this allows you to cook it fastseason it the way you want and eat itlike a steak wrapped whereas a porkshoulder you usually pull apart orchopped up these are great guys they’reusually really cheap because we’re onlockdown right now this one was aboutfour bucks a pound I’ll be usually byfiddly packs of these at the store likeI have six pork sticks in there like sixor seven bucks is all and you can feed awhole family with them for real easy sostick around guys we’re gonna get thefire lit up I’m gonna get this porksteak seasoned I hope you stand with uswe’re gonna probably have some specialeffects but until then here’s a wordfrom our sponsorsthanks Tonyyou’re really doing your part to helpout those kids at st. Jude if you’d liketo sponsor this show check out myfacebook story for venmo information allthe money sent to barbecue lockdown goesstraight to help the kids at st. Jude’sChildren’s Research Hospital now back tothe meat I’ve got my pork steak and Igot my pork tenderloin ready to go forthe pork steak nothing too fancy I’musing my smoky flavour barbecue rub bluehogs product I’m gonna put a pretty goodbase on there I love the way this stufftastes so I don’t want to short itdusting on that top side down nice andgood so that works into that meat andget great color once that starts tosmoke I’m going to turn that puppy overI’m just gonna do the same on the backside most grocery stores in the st.Louis area sell pork steaks like I saidbefore they’re a real cheap real realtasty way to feed a family what I grewup cooking Bob and Erskine knew how togrill a pork stick and pack down theother side oh that’s gonna be good Iguess that blues father’s got a realnice smoky flavor to it now for the restof this the pork better get myingredients out the pork tenderloin guyscomes in one of these packages and it’spre-marinated so I don’t want to losethat marinade I’m not gonna rub anythingon it what I am going to do is inject itusing one of these marinade injectors Idon’t normally inject my barbecue whenyou’re worried about cooking somethinglow and drying it out like a small porktenderloin it’s good to get a littleextra moisture in there so what I’mgonna do is leaving it in the packageI’m just gonna cut away some of thisplastic here get to a point where Icould just tear down a seam just likethatand now my pork loin is still in therewith the marinade but I have access toit for the injector this injection guysis real suitable I think one part waterone part apple juice and then you want afine grain barbecue rub I’m gonna use mysweet version here cuz this is a finegrain it’ll mix up and my wife reallylikes the flavorthere’s no Smet free measuring amountyou have to worry about can you justtake your fork and just whisk that upreal niceget a good mixed yeah I just I’ve boughtan expensive marinated injector ah butthe needles a little big for what I’mgoing for today so I just got a cheapone this came with a pre-mixed injectionset I used on some beef one thing youwant to do to avoid disasters is I liketo spray some cooking oil in their flatinjectorthe slides in and out real nice backthen you get it all the way down thebottom I go ahead and I get my needle inthere we work some of that injectionback into our syringe net that’s aboutevery so often pump just maybe a quarterof the syringe into that bad boy and youcan see it start to blow up real goodin fact it’s busting out of some of theholes therethat a nice flavor but more importantlyit’ll keep it from drying outall right oh I might underline injectedand marinated by my pork stink pad anddad in fact it’s starting to sweat alittle bit already under the light fireokay guys so along with the pork steakin the pork tenderloin which you’regetting ready to go on the grill once wehit 250 I got a real treat for it I’mgoing to teach you guys how to make aside a stuffed pepper I’ve got to knowbasic ingredients here you can putanything you want on it the guys veggiestoo I’ve got some rice I’ve got someblack beans cheese in there so that itout so that it sticks when you sliceinto this thing when you go to eat it itdoesn’t fall apart I’m gonna use sometaco seasoning a lot of it you can takesome brown ground beef for some sausagethere’s some smoked brisket and throw itall in there make yourself the real nicemeal first thing we’re gonna do is wegotta take the top off of this guy watchout for those fireballs all over theplace ooh let me get myself composureokay now once you cut that open you’vegot this core inside you want to tearthat bead yeah it comes right out youjust want to cut away all the whitelooking parts with your knifedoesn’t take too much effort it wouldn’tbe the end of the world if you left alittle bit in there but no seeds thingslike that you don’t want those in thereso when it’s done what you essentiallygot there is a bowl and then what we aregoing to do we’re going to take thisbottom right so I’ve just made want tothrow it into the mixing bowl I’m gonnatake a cup of four pulls of black beanshere and some 9newsa protein I’m goingto get pretty liberal with these I’mgonna put some beans in there all rightand I’m going to use a little bit ofgreat Street taco salsanot much just an ounce maybe tackleseasoningand finally your mozzarella that’s goingto hold the entire thing together ohwhen we get close to the end guys gonnaput a little taco sees or our littletaco cheese on the top you just takeyour fork and you mix that earlier inthere get it all mixed in get a lidmight need an extra fork full of beanshere a lot of rice in there butessentially down here as a vegetarianburrito that you’re going to stuffinside a pepper we need to take aboutfour fullyouadd it down in there good maybe one morehere I’m not going to throw theseleftovers away they might be good forsomething else and then what we’ve gotthere’s a nice stuff green pepper that’sgonna sit great but catch some of thatcherry smoke and we’re gonna eat thatwith a pork steak tonight it’s gonna bea great meal this is so easy guys youcan’t mess it up we’re gonna go checkthe fire here in a second get our meatand get our peppers on I’ll help yousticking around the first word from oursponsorWow that was weirdhouse brought to you by Dan Messner thisgoes to show if you send us money tohelp sing check on this about every 20minutes or so see where we’re cooking atall right so it’s been about 25 minutesso far I’m gonna try and give you a lookat the meat as best I can without acameraman here to help me out we’restill taking applications and resumesfor that position by the way so we’regonna pop the grill open we’re startingto make some progress on that boy thatpeppers looking good getting some barkon that porch alright guys I just hadthe devil’s time cooking in the wind itwas supposed to be about an hour youjust went on right add two hours of cooktime but I think it’s gonna pay off cuzI was patient for with it as you can seeI put a little bit of cheese on top ofmy smoked pepper right before we gotdone that cheese will catch some of thatsmoky flavor and be greatyou got my instant pen here these thingsjust came off we’re gonna go ahead andtake the temperature in the big fat areahere these things work greatyouthat is that 1:47 cooking pretty welland then the pork tenderloin get in thatfat partone forty one and a half that’s perfectfor pork tenderloin we’re gonna let himrest now for about ten minutes they’regonna cook a little bit more sittinghere on the plate then we’re gonna cutinto him you’re gonna get to see howgood this isstay tuned break into this pepper firsthere and hopefully this is gonna staytogether cuz that cheese I put in themiddle he’s gonna hold it down let’s seehere oh look at thatjust flops open like that doesn’t fallapart neck and donesies cut myself abite of that right there and oh boy lookat that there is no meat in there I’mstill enjoying that thorough that wasfantasticalright I’m a pork steak I’ve had apiece of this picked out from the verybeginning I’m gonna cut me a nice longsection right there oh look at thatsmoke ring I hope you guys can see thatthat is a thing of beautywhat about look at dingus here he thinkshe’s getting some meat you’re wrongleave it Wow oh that cherry wood on thatpork is just so good that’s the one I’mmost excited for my lovely wife is gonnaget to try this out here we’re gonna cutthis I like they cut my pork tenderloinat a bit of an angle it makes it look alittle bit better on that is perfect youknow the extra time I think was wellworth it look at that oh my god when youguys in here for a look look at that nowI’ll just pull apart that is so juicythat injection I think was actually thedifference-makerguys hope you enjoyed this episode ifnothing else that should prove that heygreat barbecue doesn’t have to take 8hours I knock this out even with someheadaches in under 2 you have bettertemperature control in my cheap smokeryou could do this in probably 80 minutesno problem it’s gonna be a great mealthanks for tuning in guys give me a likeclick subscribe so that you guys canknow when we drop new videos to all thepeople who send cash our way thank youso much st. Jude’s Children’s Hospitalis very grateful to have that I thinkwe’re gonna start cashing that in prettysoon we’re up to about $43 now it’s nota lot but every little bit helpsif you want to have something drop onthe show check out my facebook page it’sgonna have the information you need inorder to sponsor and contribute to thatgreat causeOh make sure you stick around after thevideo we’ve got a little bit of bonuscontent for you until then guys see yougot me smoking from all of us here atlockdown barbecue we’ll see you nexttime