Zier's Prime Meats, Inc.
813 Ridge Road
Pecan Crusted Pork Tenderloin Pinwheels with Bacon and Mustard Sauce
1 pork tenderloin
6 strips of bacon
1.5 cups Carolina style mustard sauce or Dukes Best Mustard Sauce
1 cup finely chopped pecans
1 teaspoon salt
1/2 teaspoon black pepper
Cut the tenderloin lengthwise into 6 long strips approximately 1/4 inch thick. Lay the slices on cutting board and place one strip of bacon over each strip of tenderloin. Roll each strip up from one end to the other into a pinwheel medallion, securing with two toothpicks. Set aside one cup of the mustard sauce and apply the remaining sauce to the outside of the pinwheels. Stir together the 1 cup of mustard sauce with pecans salt pepper and coat the pinwheels, cut each of the pinwheels through the center to make two thin pinwheel medallions. On a hot gas or charcoal grill cook for 6 to 8 minutes a side. Serve together with any remaining sauce drizzled over the medallions.
Zier's HomeStyle Pastrami Brisket
This is a recipe designed for the ceramic or egg style of cookers. It's a large cut of meat, requiring a large cooking surface, you can use a kettle grill or vertical smoker, but keep in mind the cooking area, and you will have to reload the kettle grills frequently to keep the fuel supply constant.
Ingredients: 1/2 cup paprika1/2 cup chipotle powder3 Tbs corriander3 Tbs dry mustard1 uncooked, untrimmed corned beef brisket, 10 to 15 lbs.
Thoroughly rinse the corned beef brisket to remove any spices and pat dry. Combine all spices in bowl and stir to mix completely. The use of rubber or surgical gloves may be used to prevent staining of hands and possible transfer of the pepper powder to eyes mouth or nose. Completely coat all sides of the brisket and place in shallow pan and cover with saran wrap or foil.
For Ceramic or Kamado style grills: Use enough lump charcoal or hardwood briquets for a 6 hour session, employ heat deflector and drip pan, light charcoal and heat soak the grill to 300 degrees, place brisket on main cooking grate fat side down. Keep temp regulated between 250 and 300 degrees until internal temp reaches 180/190 degrees. If after 6 hours internal temp hasn't been met you may remove brisket , wrap in foil and placed in oven to finish at 400 degrees. Allow brisket to dwell at 190 internal for up to two hours for optimal tenderness, remove, cover in foil and let stand at room temp for 15/30 minutes. Trim outer fat to desired leanness before slicing thinly across the grain of the meat.
Kettle grill method: Set up the grill for an indirect method, with drip pan in the center. You need to adjust the grill with the vents on the bottom and top to regulate airflow, preventing to much combustion and keeping the temps low. You will have to reload charcoal regularly to maintain a 250/ 300 degree environment. This will probably involve removing the cooking grate each time you reload, keep oven mitts or grilling gloves nearby! A kettle grill will not maintain the heat as well as the ceramic cookers so cooking time can vary from 6 to 10 hours depending upon how long it takes the brisket to reach 180/190 degrees internal. When the target temp is reached wrap the brisket in foil and place in an insulated container( cooler) for up to 4 hours. This allows the collagen to break down and distribute evenly throughout the entire brisket, trim as much fat as desired from outside of the brisket, slice thinly across the grain for best results.
In all cases when you are grilling, use both a timer and meat thermometer Zier recommends digital type as they are very accurate within 2-3 degrees-only problem is replacing battery now and then and they are not recommended for temps over 500 degrees.
To add more smokiness to your grilling, soak some wood chips, hickory, mesquite or any fruitwood, minimum of 20 minutes or longer in water. Wrap loosely in a double layer of heavy duty aluminum foil, (a handful is enough for a quick grilling session) place the packet of wood chips directly on the coals or, if on a gas grill, over an unoccupied burner turned on high. Close lid and grill like you normally would.
To turn your grill into an indirect cooker: before you light your charcoal, position two common bricks on either side of your charcoal so that you can place a large ceramic tile or terra cotta planter dish inverted on top of the bricks, light the charcoal, position cooking grate as you normally would and you will have turned your grill into your own indirect cooker, for ribs, chicken, etc. You should also have room under the grate for a drip pan to avoid any flare up.
Don't overload your grill, always leave at least one third of open space. Every grill will have a hot spot, you will need space to move things around when cooking to avoid burning anything.Even if you have to have two cooking sessions it's better than having some things well done and some things undercooked.
Use Your Vent. Any one who has used the newer ceramic cookers will have done this at least once; you've taken everything off the grill, only to find out not everything is cooked to perfection, so you throw it back on the grill. You open the lid (after having closed all the openings to shut down the combustion), and suddenly a fireball erupts through the opening directly at YOU! To avoid this, before lifting the lid, open all vent holes on the top before cracking open the lid. This is known as flashback, and obviously have serious consequences apart from ruining your meal.
The Proper and Easiest Way to Light Charcoal: Never use lighter fluid, look into buying a "charcoal chimney" from your local hardware store, or use a portable propane torch to ignite your Natural Lump Charcoal. While different from briquettes, natural lump charcoal actually burns hotter and longer, if you can avoid the smell of petroleum products in your food, wouldn't you try this? Also when you shut down your grill the fire goes out and you can restart the leftover embers, not likely with briquettes as they contain chemicals and starches to burn up faster.
Sear them first 1 min. on each side with high-reduce heat if using gas grill with the MOM method-medium off medium -- depending on thickness --recommend taking off 5 minutes before they will be done-remove and platter and cover and they will continue to cook.
There are new cooking guidelines for temperatures from USDA-cook internal temp to 160 degrees. Remove from grill at 150 degrees-let stand 5-10 min. before carving for juicy poultry.
Do not overcook your pork-the parasite is killed under 140 degrees. Zier recommends cooking pork to 155 degrees and the juices can still be pink.
Start on high temperature to sear meat and reduce heat-cook indirectly. Wait to apply sauce in the last 10 minutes so sugar won't burn.
Since most rubs have an ingredient that may temporarily stain your hands (toasted wheat or caramelized sugar) pour the rub into a large size baggy put in meat and just shake to coat evenly. Apply rubs 10 to 20 minutes before grilling. When grilling, wait until the last 10 minutes to apply your bbq sauce that contains sugar, as it will burn at high grilling temps. When doing a low and slow bbq, go ahead and apply the sauce at the beginning as long as you are doing an indirect cooking session.