Ninja Woodfired Cooking

[Texas Clodhopper]

@Jim I highly recommend going on Oprah to advertise your book because we all know its not worth the paper its written on. I'm only repeating Trish's comments.

 

[Jim]

@Jim I highly recommend going on Oprah to advertise your book because we all know its not worth the paper its written on. I'm only repeating Trish's comments.

No, no, Jim, it’s not my book, it’s Neal’s. Unfortunately, I think his behavior on the last Oprah show probably got him banned from making any future appearances. So that's out.

 

[Jim]

Now, this looks interesting!

 

[GlampDaddy]

Now, this looks interesting!

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That will be very popular at Hoots!

 

[Jim]

That will be very popular at Hoots!

Sure hope so, that's why we bought it. That, and for the times you and the Buzzards come by!

 

[Texas Clodhopper]

Great food, fellowship, and campfires.

 

[greenwave]

Has anyone tried to bake anything like a cake in their wood fire grill?

 

[DennisT]

Made a pork shoulder roast two days ago.

KC rub with mustard under.

Apple pellets and 250 for about 3 hours 10 minutes to get it to 203.

Nice bark and fell apart easily. Mixed with some BBQ sauce when all pulled.

Quite tasty with coleslaw and some Mac & cheese.

 

[Neal]

I picked up a pack of pork tenderloins today. Looking for any tips on cooking them. I think @GlampDaddy this is what your delicacy was the last time I visited your casa for dinner, I think when in town? That was delicious. Looking forward to any tips.

 

[Texas Clodhopper]

I have smoked pork tenderloin, not pork loin, and my experience has been that what you marinate the tenderloin in is key. My favorite has been simple: I have smoked pork tenderloin, not pork loin, and my experience shows that the marinade is key. My favorite marinade is simple: teriyaki sauce and PG. Don't overcook it.

 

[GlampDaddy]

I picked up a pack of pork tenderloins today. Looking for any tips on cooking them. I think @GlampDaddy this is what your delicacy was the last time I visited your casa for dinner, I think when in town? That was delicious. Looking forward to any tips.

Hey Neal! Sorry about the delay…it’s been a travel day.
My recollection about our tenderloin was super simple: salt and pepper, then the Grill on medium, remove when perfect. I don’t recall if bourbon entered the picture, but probably.

 

[Wemustrv]

“Ninja Daddy: A Trip Down the Smoky Road of Questionable Culinary Brilliance”
by Chef Neal, Master of Grill-Flavored Mysteries

Years in the making, this three-page epic (two if you skip the foreword) will walk you through the delicate art of:

• Turning salmon into a campfire memory
• Transforming wings into something your dog might politely decline
• Crafting burgers that double as coasters

With step-by-step instructions like “throw it on and hope,” this book proves that culinary greatness isn’t born, it’s smoked.

Bonus Chapter: “How to Look Confident While the Fire Department Arrives”

Reserve your copy today. Supplies are unlimited. . .

Love IT!

 

[Neal]

Hey Neal! Sorry about the delay…it’s been a travel day.
My recollection about our tenderloin was super simple: salt and pepper, then the Grill on medium, remove when perfect. I don’t recall if bourbon entered the picture, but probably.

Thanks Buddy. No rush and safe travels. I recall you wrapped it in foil and wondered if that would affect it being smoked, etc.?

I did a quick search and from what I can tell is simply smoke at 250 until 140 internal.