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-   -   Coffee and De Arbol Chili Crusted Pork Tenderloins - photo heavy (http://www.bbq-brethren.com/forum/showthread.php?t=109869)

Smiter Q 06-28-2011 01:46 AM

Coffee and De Arbol Chili Crusted Pork Tenderloins - photo heavy
 
Saturday I met up with an old friend. I made him a deal. He supplies the cold beer, lots of it... and I would provide the grub. When I got there he had 3 shelves nice and chilled in the beer fridge. We were off to a good start!!

The rub was courtesy of a Steve Raichlen recipe. It definitely had a strong coffee taste, but I wanted some more heat and dimension to it. So I added 1 teaspoon of De Arbol Chili powder, and a teaspoon of worcestershire powder. Rubbed the tenderloins with a little canola oil, then a few tablespoons of the rub. Set em in the refrig for 5 hours, and out on the counter for one more while the grill got ready. I also made his redeye gravy, and 30 blue cheese jalapeno poppers, dusted with the same rub over the cheese before wrapping with the bacon.

GREAT afternoon catching up, drinking cold beer, and grilling away. We were quite happy with how the pork came out. I pull my tenderloins off the grill at 140F. Raichlen's recipe(and others) say to pull at `160F... but I think that would be sheer nonsense!!:crazy: Not sure if there would even be any pink blush left at 160F. The crust was fine tasting with a good crunch/crisp. A little bitter(in a good way) due to the coffee grinds, and a softened level of heat. I would recommend this to folks that do not like too sweet of a rub or recipe. Can post if requested.

Had planned on taking a plated pic with the jalapenos, and the sauce over the pork... but... we were well into the first shelf of his fridge by then... if you know what I mean!! :cool:

Some photos of the day:

PRE PREP
http://i676.photobucket.com/albums/v...ownload070.jpg

RUBBED AND READY
http://i676.photobucket.com/albums/v...ownload074.jpg
http://i676.photobucket.com/albums/v...ownload078.jpg

TOP LAYER OF MY DOUBLE TIERED WEBER - BLUE CHEESE POPPERS!
http://i676.photobucket.com/albums/v...ownload080.jpg

DO I SMELL BACON??????
http://i676.photobucket.com/albums/v...ownload082.jpg

ON THE GRILL
http://i676.photobucket.com/albums/v...ownload085.jpg

PULLED AT 140F
http://i676.photobucket.com/albums/v...nload089-1.jpg

AFTER A 10 MINUTE REST. THEY TASTED GREAT!
http://i676.photobucket.com/albums/v...ownload091.jpg

Phubar 06-28-2011 04:45 AM

A'ight!
Pass me a plate please...it's lunch time right now!

Shooter1 06-28-2011 07:23 AM

Winner! Cooked to perfection.

bigabyte 06-28-2011 07:59 AM

I'll have some of that please!:cool:

Riverside BBQ 06-28-2011 08:21 AM

Looks Great! How did you get the second grill grate on there? Was that a purchase or a mod for the weber?

Riverside BBQ 06-28-2011 08:24 AM

Quote:

Originally Posted by Riverside BBQ (Post 1689260)
Looks Great! How did you get the second grill grate on there? Was that a purchase or a mod for the weber?

Never mind :crazy: just noticed the bricks. :doh:

Smiter Q 06-28-2011 09:30 AM

Yep... it is a brick mod. I use 3. I love it especially when I cook whole chicken wings cause I put them under the jalapenos and the bacon grease drips on them while both cook. Gives em awesome flavor!

chrischandler71 06-28-2011 09:56 AM

Looks amazing!

Sent from my DROIDX using Tapatalk

got14u 06-28-2011 10:07 AM

Wow...those look great, if they tasted half as good as they look they were the bomb-dingity:thumb:

Fatback Joe 06-28-2011 11:34 AM

Yum! Very nice.

cmcadams 06-28-2011 11:44 AM

great job! They look perfect.

Pitmaster T 06-28-2011 01:05 PM

Okay that is perfectly executed.... glorious pink inside. Incredible! Anything else I would add and I would be violating my new code of trying my best to stop comparing food to female conquests and objectification.

cowgirl 06-28-2011 01:14 PM

Looks perfect!! Your bacon taster is a cutie too. :-D

Pitmaster T 06-28-2011 08:53 PM

came back for another look... did I bump into something?

Smiter Q 06-28-2011 09:29 PM

Quote:

Originally Posted by Pitmaster T (Post 1690213)
came back for another look... did I bump into something?


Don't know if ya did or did not. But since this is back up front thought I would throw out the rub recipe.:becky:

COFFEE AND CHILE DE ARBOL RUB
Courtesy of Steve Raichien
3 tablespoons ground coffee
1 tablespoon coarse salt (kosher or sea)
1 tablespoon dark brown sugar
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon unsweetened cocoa powder
**1 tsp chile DeArbol(or similar heat/smoke flavor chilepowder)
** scant 1 tsp worcestershire powder

(** were my personal additions)

--------------------------------------------------------

Redeye BBQ Sauce


Yield: Makes about 2 cups

1 slice bacon, finely chopped
1/2 medium onion, finely chopped
3/4 cup brewed strong coffee or espresso
3/4 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup heavy cream
3 tablespoons brown sugar
2 tablespoons Dijon mustard
Coarse salt (kosher or sea) and freshly ground pepper to taste

Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.


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