Ideal Protein – Gas is For Work, Not My BGE

Plain pork tenderloins and loins have not been Jana’s favorite because they are often bland or even dry. In the past I have stuffed them with a variety of ingredients. Since the stuffing retains moisture and adds internal flavor, they have been acceptable.

A couple of months ago I purchased some packets of pork tenderloins from Sam’s Club (their pork is not injected with water or salt solutions, like most grocery store brands). These packets weigh about 2 pounds and have 2 tenderloins per pack. After a bit of Internet research I came up with this recipe. Jana said it was perfect and was definitely a “do over”!

The keys to this recipe are two-fold: (1) A flavor brine, and (2) flattening the cut tenderloins with a meat mallet or the edge of a heavy glass. According to Cooks Illustrated one can increase the surface area of a filleted pork tenderloin by 33% by pounding out the rounded surface. More surface area equals more surface in contact with the grill and the benefits of caramelizing the exterior of the ‘steak’.

Pork Brine: A 5-8% solution of salt in water is a basic brine. One can use the brine alone or add rubs, herbs, or other flavors that will be infused into the meat along with the salt. The penetration of the moisture and flavors into the meat is dependent on the time in the brine and the thickness of the meat. The easiest way to make salt solutions of different percents is using metric measurements. 50 gm (by weight) of salt in 1 liter (1000 gm weight) of water is 5%. Since most of us don’t have scales that weigh in grams, the closest “English” formula is to use 1/4 cup of Morton Kosher salt in 1 quart of water (this makes an approximately 6% salt solution). The type & brand of salt used with the “English” formula is important, as table salt, Morton & Diamond Crystal Kosher salts have different equivalents, based on the size of their crystals (Explanation of different salts).

The recipe: The first step is to brine the whole tenderloin in a 5-6% salt solution with a tablespoon of the rub added to help the flavor penetrate the dense muscle fibers of the pork. The recipe calls for adding ice cubes to the brine to help get the solution cool quicker before it goes in the fridge for a minimum of 45 minutes up to overnight.

Once brined, the meat is removed from the solution and some of the salt is briefly rinsed off under running water. Cut the tenderloin in half crossways, then cut each piece lengthwise, giving you 4 pieces that are flat on one surface and curved on the other. In the picture below one of the halves has been split lengthwise and the other has not.

Put the pieces into a heavy baggie (freezer bag), then pound flat with a mallet or the bottom edge of a heavy water glass. Try to leave the filet (steak) about an inch thick.

Lightly season with the seasoning or rub of your choice (tonight I used a locally made rub – “Rebel Rub” by Rebel Butcher Supply in Pearl, MS).

The grill: Prepare the Egg (or other grill) for an elevated direct cook at 400-500* (I used “Grill Grates” on top of my regular grid). Oil the grid with a paper towel soaked in vegetable oil to prevent sticking. Grill the steaks for about 2-3 minutes on each side and remove when the internal temperature reads between 135 and 140*. Cover and rest until ready to serve.

Let night, t0 be compliant with our Ideal Protein diet, we each had 8 oz (precooked weight) and 1.5 cups of oven-roasted asparagus. We also had a salad of 1/2 cup cherry tomatoes with sliced cucumbers and radishes. Jana made a dipping sauce (soy + Sriracha) from an IP video for the meat.

Enjoy,
Misippi Egger
(Clark Ethridge)

Serves 2

Ingredients:
1 pork tenderloin, about 1#
50gm (or 1/4 cup) Morton’s Kosher salt
1 liter (or 1 quart) cold water
1 tablespoon of rub, seasoning, or savoy herbs, plus more for seasoning for the grill

Instructions:
(1) Add the salt and rub to 800 ml (or 3 cups) of cold water. Mix well to dissolve the salt in the water. Add ice cubes to bring the volume up to 1 liter (or 1 quart). Place the whole tenderloin in a gallon ziplock bag, add the brine solution and seal the bag, squeezing out as much of the air as possible. Put the bag in a pan or bowl (in case of leaks) and place in the refrigerator for 45 minutes or up to overnight (turn occasionally to help the brine stay in contact with all sides of the meat).
(2) About 30 minutes prior to grilling, prepare the Egg (or other grill) for a 400-500*, elevated direct cook.
(3) Remove the meat from the bag and briefly rinse under running water to remove some of the salt. Cut the tenderloin in half crossways, then cut each piece lengthwise to create 4 filets that are flat on one surface and slightly rounded on the other. Place these filets in a thick bag and pound with a meat mallet (or the bottom edge of a heavy water glass) until the filets are flattened, trying to leave them about 1 inch thick.
(4) Soak a paper towel or rag in vegetable oil and using tongs swab the grid generously to reduce the meat sticking to the grid. Place the filets (steaks) on the grid and grill for about 2-3 minutes on each side. Remove when the internal temp reaches between 135 and 140*. (Overcooking might result in dry, chewy steaks). Rest, covered until ready to serve.

Though most people think of serving turkey for Thanksgiving, it is also a popular holiday main course for Christmas and Easter. There are many ways to roast a turkey on a Big Green Egg (BGE) and I have tried several of them. I have settled on two recipes that our family likes best and I will present the first of these in this blog today. (This recipe can also be used on a turkey cooked in a charcoal or gas grill or an oven and is Ideal Protein, Phase 1 compliant). First I must go over the 8 “Rules of Turkey Cooking”:

Rule #1: The Turkey I purchase a fresh (never frozen) turkey whenever I can. These are a little more expensive and can usually be found at The Fresh Market or non-grocery butcher shops. They will often NOT be injected with sodium and water and will not be self-brining. If one purchases a grocery store turkey (Butterball, etc), check the labelling, as it will likely be injected with 3-8% solution. It keeps the turkey moist when cooked in a hot, dry oven, but remember when cooking in the awesome, moisture-retaining BGE it will not need to be brined. (That said, some BGE owners insist on brining their turkeys, usually to infuse added flavors before cooking it in the Egg, but occasionally it’s because they just don’t understand their Egg’s properties).

Rule #2: Practice run One needs to know if their plan will work (fit) on the Egg. I put all the components into the Egg, including the bird (frozen or fresh – still in the plastic wrapper) to be sure the pans will fit and it will close properly with the bird in place. I often have to modify my original plan based on this practice run – change from upright roaster to roasting pan or adjust grid heights to accommodate the drip pan or a large bird. I have even removed the fire ring and lowered the PS to the top of the fire box (4 inches deeper) to get a large turkey upright. I could easily touch the bird through the top opening!

Rule #3: Thaw thoroughly – with a frozen turkey, remember it will take at least 2, sometimes 3 days to fully thaw it in a refrigerator, so plan accordingly.

Rule #4 Separate the skin This is not a requirement on every turkey cook, but many recipes for turkey, and well as chicken, will instruct one to use a wooden spoon handle or, my preference, fingers to carefully undermine the breast, thigh and leg skin (try NOT to create a hole in the skin). This serves two purposes: (1) it allows one to add butter, olive oil, rubs or herbs under the skin for flavor, and (2) it also helps crisp up the skin when cooking.

Rule #5: Room temperature Always place the turkey on the counter and allow it to approach room temperature before placing in the BGE (or oven). This can range from one hour for a small bird to 2 hours for a very large one.

Rule #6: Chill the breast A perfectly cooked turkey (or chicken) will be done when the internal temperature of the breast is 160-165*, yet the legs and thighs should be 170-180*. I fill a gallon-size ziplock bag with crushed ice and place it on top of the breast about 20-30 minutes prior to placing the turkey in the Egg. By chilling the breast meat, it takes the breast longer to reach its done temperature, allowing time for the thighs to reach 180* (works for oven-cooked turkeys, also).

Rule #7: Don’t forget the giblets! Don’t forget there is a neck and a bag of giblets stuffed inside the cavity of the bird. Make sure it is completely removed!

Rule #8: Estimated cook time I have kept records of my cook times and Egg’d turkeys seem to average roughly 8-10 minutes per pound at 325-350* dome temperature. This is shorter than what most people expect, but remember, the BGE is essentially a convection cooker. With recipes that involve stuffing fruit and/or vegetables inside the cavity, the cook time will be longer – more like 15-20 minutes per pound.

Herbes de Provence Turkey

The first and simplest of my turkey recipes I learned from my former colleague and his gracious wife – Barry & Carolyn Aden. This gives a nice, browned turkey with a pleasant herbal flavor.

I use a herb paste made from olive oil mixed with Herbes de Provence and kosher salt. This paste is rubbed under the skin of the breasts, thighs and legs plus the outside and cavity of the turkey. To give it a short dry brine and let the flavors soak into the meat, it is covered with plastic wrap and refrigerated several hours or even overnight.

Prepare the BGE for an indirect cook with a drip pan and a dome temp of 325-350*. Place the platesetter (PS) with the legs up. Put some spacers (3-4 small balls of aluminum foil will work) on the PS, then a drip pan on the spacers (the air gap between the drip pan and the PS helps prevent the drippings from burning). The turkey can be placed on an upright roaster or in a V-rack (or roasting pan). The best smoking woods are mild fruit woods like apple, pecan or cherry (poultry soaks up smoke, so don’t overdo it).

Once the Egg has stabilized (with the PS and the drip pan) at your goal temp of 325-350* for about 45 minutes, place the turkey inside and insert a continuous-read thermometer (see “thermometers” in The Basics) into the thigh, avoiding contact with the bone. Baste occasionally with paste diluted with white vinegar. When the breast begins to brown, tent it with a loose piece of aluminum foil until about the last hour, when you can remove it and let the breast brown up nicely. Remove the bird when it’s done, cover and rest it on a cutting board until time to carve and serve.

Enjoy,
Misippi Egger
(Clark Ethridge)

Serves 10-12

Ingredients:
1 12# fresh turkey
3 tbsp Herbes de Provence (more, if needed)
4 tbsp EVOO (more, if needed)
1 tbsp Coarse sea salt, or Kosher
2 oz White vinegar

Instructions:
Herb Paste:
(1) Mix EVOO and Herbes de Provence and salt to make a thick paste. Reserve the remaining paste and mix it with the white vinegar to make a baste for later (or remake a smaller quantity for basting).
Prep of turkey:
(1) Pat the turkey dry. Undermine the skin with fingers or the handle of a wooden spoon, beginning at the top of the breasts and undermining as far onto the thighs and drumsticks as possible, being careful not to tear holes in the skin. Generously rub the paste under the skin, then completely rub the outside of the turkey and the cavity with the paste. Lightly cover with plastic wrap and refrigerate several hours or overnight.
(2) Allow the turkey to come to room temperature before putting on the grill (about a hour). During the last 20-30 min. of this time, place a gallon bag with crushed ice over the breasts to keep them cooler than the dark meat.
The Cook:
(1) Fill the BGE up with lump to within about 1″ of the bottom of the platesetter. Get it stabilized at about 325-350* with the platesetter in place and the legs up (may need to remove the fire ring if turkey is 20# or so). Mix some pecan or apple chips/chunks in with the lump.
(2) Place turkey on a vertical roaster in a drip pan, a V-rack over a drip pan, or in a roaster/rack pan and cook until thigh temp is 180* (the breast should be about 160*). Cover and rest until time to serve.

Tag: Ideal Protein

Pork tenderloin steaks

Herbes de Provence Turkey