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!!
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!!
Some photos of the day:
RUBBED AND READY
TOP LAYER OF MY DOUBLE TIERED WEBER - BLUE CHEESE POPPERS!
DO I SMELL BACON??????
ON THE GRILL
PULLED AT 140F
AFTER A 10 MINUTE REST. THEY TASTED GREAT!