Pork tenderloin on Weber

[Brauma]

Man it was awsome. You guys have made me a hero in my family's eyes in just the short amount of time Ive been hanging around you. All the time I spent reading about fire managment paid off.

I did the ole indirect thang tonight. I put a small 5" teracotta pot and my old cast iron smoker box in the middle of the fire grate. Filled them with sand. End to end they were the same length of the tenderloin. I put a row of fresh Kingsford beside the 2 sand pots. I started some Kingsford in my charcoal starter chimney and when they were ready I dumped them on the outside between the wall of the grill and the fresh charcoal.

It took an hour to get the inside temp to 180. Along the way I slathered it with a mixture of John Boy & Billy sauce, honey, and some garlic sauce. Incredible. Supper was 2 hours ago and I'm still rubbin my belly and lickin my fingers.

I'm sure this is old hat to a lot of you guys but I'm excited as all heck.

Thanks for making me a better Q'r. And I haven't even started up my Bandera yet.

[willkat98]

Any leftovers?

i smoked tenderloin, then added to beans,

hmmmmm beans

[racer_81]

Any leftovers?

i smoked tenderloin, then added to beans,

hmmmmm beans

<pfffffft>

:shock:

Smoked tenderloin in beans sounds.....wonderful.

[icemn62]

Man it was awsome. You guys have made me a hero in my family's eyes in just the short amount of time Ive been hanging around you. All the time I spent reading about fire managment paid off.

I did the ole indirect thang tonight. I put a small 5" teracotta pot and my old cast iron smoker box in the middle of the fire grate. Filled them with sand. End to end they were the same length of the tenderloin. I put a row of fresh Kingsford beside the 2 sand pots. I started some Kingsford in my charcoal starter chimney and when they were ready I dumped them on the outside between the wall of the grill and the fresh charcoal.

It took an hour to get the inside temp to 180. Along the way I slathered it with a mixture of John Boy & Billy sauce, honey, and some garlic sauce. Incredible. Supper was 2 hours ago and I'm still rubbin my belly and lickin my fingers.

Did you take any pics?

I'm sure this is old hat to a lot of you guys but I'm excited as all heck.

Thanks for making me a better Q'r. And I haven't even started up my Bandera yet.

[beerguy]

Brauma, you be holding out on me! We did the kabob thing at your session weekend before, if I knew you could make a tenderloin sing, we'd fed the dogs the kabobs, minus the sticks!

[Brauma]

I had to fly down to Atlanta for a few days and I just returned. When I walked into the facility the people asked me how I was doing and I told them that I was still high on pork fat. Ive never met these people before so they were a little taken aback. I had to explain the pork tenderloin on the Weber thing. I think they were glad when I left. But you'll have that.

BeerGuy, You make some awsome Kabobs dude. There was no way I was gonna rob myself of the joy of experiencing your kabobs that night. I'll hook you up with some tenderloin. Unless mama has done ate it all. Outside chance.