Joe Jr. Bourbon glazed bacon wrapped pork tenderloin & lemon garlic asparagus | KETO friendly BBQ

sides and your main dish cooked on the kamado joe jr all at the exact same time with the help of a very special accessory that i can't wait to share with you that's exactly what we're going to do today hey i'm james from smoking dad barbecue and if you're like me about a year ago i decided to take control of my health and i still wanted to enjoy barbecue and so cooking on the barbecue and using staples from the keto diet i was able to lose 50 pounds last year and some of you have asked hey james what are some recipes that kept it interesting as well as keto compliant and so i'm going to be doing a cooking keto series for the month of january sharing some of my favorite recipes that can help get you through the month and achieve your goals so today's recipe is a family favorite we're going to be doing bacon wrapped pork tenderloin along with our side dish of lemon garlic asparagus so our first step is to get a little color a little sear on our pork tenderloins so our very first order of business is to get a fire going in our joe jr and i'll show you that accessory our setup and then take you inside for everything we got to do to get ready for this one cook wonder let's get going okay so let me show you what's going to be unique and special about this cook and so i've been wanting to get one of these again for a long time i bought this accessory back when i had a big green egg mini max it's made by smokeware and it fits both the mini max as well as the kamado joe jr but sadly when i sold my big green eggs this went with it so as you can tell this is a brand new one that i've already screwed into my grate and so what this allows us to do is add a second layer grid to our kamado joe jr especially when you're cooking direct if you have the raised heat deflector plate in it gets a little tight hitting our temperature gauge probe so we don't want to use that which is why i'm cooking direct today but we're also going to be throwing in a 10 inch large cast iron skillet that's going to have our asparagus and cooking above it with the bacon and pork dripping into that is going to be our bacon-wrapped tenderloin this is going to give us our side dish our main dish and it's going to come together awesome for smoke i wanted to share something this is a gift a friend got me actually but it's these bourbon infused smoker bricks these have been killer inside of the kamado joe jr where i've got a lot less space and since we're going to be doing a bit of a bourbon glaze to go on our pork tenderloin i thought the bourbon infused smoker bricks would be an awesome addition so let's get this out add some charcoal and start our fire oh i wish you could smell these the smell and texture is awesome so i'm going to go with about four or five of these just scattered on the bottom of my kick ash basket and then add charcoal and start our fire so just move the camera a little closer so you can see we can still see our air holes around the side so we're not over filling it and we're just covering those smoking pieces of wood on the bottom i'm gonna grab a torch and start our fire okay and just like that we've got some coals going so i'm going to install the bottom grid only and we'll go inside get our pork tenderloin ready for the sear okay so i've already cleaned and stemmed our asparagus and fit them into our large cast iron pan so that is ready for later for a bit of a binder i'm going to use some jalapeno stout mustard mostly just because there's no sugar and a little bit of kick that's going to be our binder and then i'm going to go with some montreal steak spice seasoning for our outer layer okay and as quick as we could get that mustard and seasoning on we are up to just over 600 degrees fahrenheit on our joe jr so we're going to cook with the dome open since we just want to get some color on the outside and not actually cook our tenderloin so i'll take you fast forward while we do some inferno mode action here and then we're going to close our bottom vent down to just barely about a pinky fingers width and install our top vent on the smoke wear top which if you haven't seen by the way it slides on and off i don't know if i've ever shown that so when you want controlling your temperature it's on if you want max airflow it just pops off if you were using the daisy wheel you would have that right now in the max open position and we're ready to close it you'd close it with all the pedestals showing open let's go ahead and sear our two tenderloins okay so that's looking good we've got some color some texture let's go ahead and pull these off and we will slow things down and come back finishing these indirect about 400 degrees fahrenheit okay i'll just also take the opportunity now to install our second level close that bottom vent to one finger drop this on and go for about a quarter inch of opening okay so for this part we're just going to lay out strips of bacon and then roll them around our tenderloin i'll take you fast forward that all makes sense [Music] all right we've cooled down to about 450 degrees we still want a little bit further to go so we'll just let this hang out at this tight vent position for a little while longer so what we're going to do now is get our two bacon wrapped tenderloins on the top grid and then we'll go back inside that'll give us time to prep our side dish since that only needs about 20 minutes or so on the grid so let's get these on i've also got my meter probe here which i'll slide in just to help keep track of things while we're inside and don't miss anything and risk overcooking it okay so we've got our garlic powder and salt we'll just mix those together make a quick little rub and then we've got our melted butter and lemon juice that's ready to hit the grill i nearly forgot the best part parmesan cheese so that's about a third of a cup so now we're ready to go on the grill okay let's go ahead and get our side dish on we'll spin this out of the way so we can slide our lodge pan in right underneath and keep on grilling wait that's pit master x's line keep on cooking okay so just quickly inside i've also melted up some butter and bourbon for our glaze on the bacon i'm gonna go ahead and brush some of that on and turn up the heat here to finish as we're getting close we're reading around 126 degrees fahrenheit according to the meter right now and so if we need to we'll pull the pork off and finish it direct just to finish crisping up that bacon if we don't quite get there in time but it's looking pretty good this is just about a tablespoon of butter and a tablespoon of bourbon i'm using some that i actually smoked with the cold smoker i think i'll add a nice flavor i'll link to that video if you haven't seen it yet it's a good one all right let's let those finish up so if it wasn't already obvious finishing your bacon over a live fire probably not the best idea unless you want inferno mode on you know level 10. so that's why there's no camera shots of just finishing because i really quickly had to get everything off so that it didn't turn to a black crisp so we got it off in the nick of time it all looks great but in hindsight i wish i treated this more like a jalapeno pepper where i pre-cooked that bacon for about 10 minutes in the oven put it in a cold oven 400 degrees turn it on and then wrap our pork because that would have allowed it to get that outside doneness that i was looking for without overcooking our pork leader says this is right on the money the slice i've got behind me looks right on the money let's go ahead and do our taste test and share with you the results of this recipe so i've got the nice end piece here lots of bacon looks juicy as anything let's go for a bite well despite the flare up that is on the money perfect doneness those layers of textures that we're getting from our salt brining ahead of time to then our crust that we got just quickly before we wrapped it and who knew inferno mode saved the bacon gave it that perfect level of crisp and our keto friendly basting solution of butter and bourbon just has that little hint of savory smokiness to it is really really good let's try the asparagus man i love a diet where butter and bacon are allowed because these two dishes just go together perfectly really really great combination of flavors so i hope you really enjoyed this recipe i've got another series of these coming out for the balance of january sharing some recipes whether they go perfect or we learned something along the way like we did today which is use the same technique as our jalapeno poppers for the bacon just to avoid the flare up normally when i've done this i've done it you know indirect maybe in the classic or the big joe and you're not getting the direct fire and so that was just the one thing i didn't really think through of doing the two-tier cooking system on the joe but we want to see if we could cook our entire meal on the joe junior i'd say we absolutely nailed it i love this accessory from smokeware whether we're doing kind of ideas like today where we're stacking some meals or doing some chicken wings and we want to fit them all in the junior it's a great accessory for that i hope you really enjoyed today's video if you did please let youtube know by smashing that like button and let me know by hitting subscribe to catch future videos until next time i'm james from silicon dad bbq signing off don't be afraid fire it up [Music] you

Channel: Smoking Dad BBQ

Views: 7,755

Rating: 4.9475408 out of 5

Keywords: kamado joe, smoking dad bbq, keto recipe, bacon wrapped, pork tenderloin, kamado joe jr, Joe jr, kamado joe jr pork, kamado joe jr entire meal, smokeware grate stacker, smokeware chimney cap, kamado joe jr divide and conquer, kamado joe jr grid, kamado joe keto recipes, big green egg keto recipes, lemon garlic asparagus, bacon wrapped pork tenderloin, bacon wrapped pork tenderloin smoked, bacon wrapped pork tenderloin on the grill, keto bbq sides, keto bbq

Id: UkPbaXxUZbM

Length: 11min 54sec (714 seconds)

Published: Tue Jan 05 2021