Let's Talk BBQ

FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: DonR9 on July 26, 2015, 07:02:14 PM

Title: HELP needed: pork tenderloin?
Post by: DonR9 on July 26, 2015, 07:02:14 PM

Hang it? Grate it. Hang it and then grate it? Has anyone done a pork tenderloin?

Title: Re: HELP needed: pork tenderloin?
Post by: DonR9 on July 26, 2015, 07:04:52 PM

When all else fails, read the instructions. Just found a video on the Pit Barrel Cooker web site. Another disaster narrowly averted

Title: Re: HELP needed: pork tenderloin?
Post by: smokeasaurus on July 26, 2015, 07:44:01 PM

Probably get the same results hung or grated. The grate sets in the "sweet spot" where the meat would normally hang............

Title: Re: HELP needed: pork tenderloin?
Post by: DonR9 on July 27, 2015, 04:02:12 PM

Wound up grating it, and it came out great. I brined the loin for two days in a mixture of sugar, salt, ground pepper & vanilla extract (1 teaspoon) and water. Then I used a pork rub from Grill Mates. I'd have posted a picture (to avoid the Unicorn allegations I've been subjected to in the past :P) but we and our guests scarfed it down before I could find my camera. Next time, I think I'll skip the rub. The pork itself was tender and juicy – had it been ribs it'd have been competition bite-worthy. Used my thermapen to remove it from the fire at 145 internal and let it rest for 10 minutes (during which time, had I been thinking properly, I could have taken a picture. See, those Unicorn allegations are well founded)

Title: Re: HELP needed: pork tenderloin?
Post by: smokeasaurus on July 27, 2015, 06:21:23 PM

Let the Unicorn allegations begin  ;D ;D

Title: Re: HELP needed: pork tenderloin?
Post by: muebe on July 27, 2015, 07:16:56 PM

Sure SOUNDS good :P

Title: Re: HELP needed: pork tenderloin?
Post by: smokeasaurus on July 27, 2015, 07:26:09 PM

Quote from: muebe on July 27, 2015, 07:16:56 PM

Sure SOUNDS good :P

Do we have Smellavision round here?