Let's Talk BBQ
FORUM SPONSORS => Adrenaline Barbecue Co. => Topic started by: HighOnSmoke on April 23, 2017, 06:06:57 PM
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The inspiration for this cook came from Chef Tom at All Things BBQ. He posted a video a couple days ago on You Tube where he
made pork tenderloin tostadas. Though they looked great I didn’t feel like putting all the extra effort into doing the tostadas.
So we went with tacos.
I had a twin pack of tenderloins that I trimmed and I am going to soak them in the Sweetwater Apple Chipotle bath for about an
hour. Once they are out of the bath I will be seasoning them with Oakridge BBQ’s Carne Crosta Steakhouse rub. This is a unique
coffee based rub which is awesome on pork.
(https://photos.smugmug.com/BBQ-Cooks/Pork-Tenderloin-Tacos-04-23-17/i-fMZXgDn/0/L/PorkTL042317-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Tenderloin-Tacos-04-23-17/i-fMZXgDn/A)
Tenderloins are on the Weber kettle which was preheated to 325. I am using the Slow n Sear along with the Drip n Griddle. I am
burning KBB with a small chunk of pecan. I am monitoring the cook with the Thermoworks Smoke.
(https://photos.smugmug.com/BBQ-Cooks/Pork-Tenderloin-Tacos-04-23-17/i-DqjRTZd/0/L/PorkTL042317-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Tenderloin-Tacos-04-23-17/i-DqjRTZd/A)
When the tenderloins hit 130 I put them over direct heat to sear. I seared each side for about 1 minute. Final temperature when
I pulled them was where I wanted it at 140.
(https://photos.smugmug.com/BBQ-Cooks/Pork-Tenderloin-Tacos-04-23-17/i-F2MgzFK/0/L/PorkTL042317-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Tenderloin-Tacos-04-23-17/i-F2MgzFK/A)
My wife wanted some charred corn to go along with the tacos. She precooked them and I got them onto direct heat for charring.
(https://photos.smugmug.com/BBQ-Cooks/Pork-Tenderloin-Tacos-04-23-17/i-MSfLwJF/0/L/PorkTL042317-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Tenderloin-Tacos-04-23-17/i-MSfLwJF/A)'
The corn is done!
(https://photos.smugmug.com/BBQ-Cooks/Pork-Tenderloin-Tacos-04-23-17/i-fJDpX49/0/L/PorkTL042317-5-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Tenderloin-Tacos-04-23-17/i-fJDpX49/A)
We only cut up one of the tenderloins tonight for the tacos. They are very tender, juicy and have a nice crust.
(https://photos.smugmug.com/BBQ-Cooks/Pork-Tenderloin-Tacos-04-23-17/i-Ndjx6ZF/0/L/PorkTL042317-6-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Tenderloin-Tacos-04-23-17/i-Ndjx6ZF/A)
My plate with a couple of loaded pork tenderloin tacos.
(https://photos.smugmug.com/BBQ-Cooks/Pork-Tenderloin-Tacos-04-23-17/i-GCrmGHp/0/L/PorkTL042317-7-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Pork-Tenderloin-Tacos-04-23-17/i-GCrmGHp/A)
Delicious meal and I will definitely be doing this one again. I just need to order some more of the Sweetwater Spice Company brines.
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Looks Awesome Mike! :thumbup:
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Wow! Look at the color on those tenderloins. Awesome.
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That looks killer. Two please. Hold the black olives
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Another fantastic meal!!
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Beautiful cook Mike
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Another home run Mike. Looks awesome.
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Ya done good Mike! Those look amazing. Did that final temp of 140 F work better than the higher temps you've used in the past.
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Oh my. I want some plz. Those look super good.
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Amazing tacos ya have there!! :)
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WOW!! I like that!
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Ya done good Mike! Those look amazing. Did that final temp of 140 F work better than the higher temps you've used in the past.
I normally do take them to only 140. For some reason, mainly I wasn't thinking, I took the last one to 155. Definitely a lot better at 140.
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Those look great!
Makes me want to make tacos.
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INCREDIBLE - they look absolutely outstanding. I'll take two please (hold the tomatoes) :P