Quote:
Originally Posted by Hoss
What was the interior temp of the tenderloin when you pulled it off the Kettle? An hour see s like a long time to me???? It looks TASTEE.I love all the Blues Hogg sauces but the honey mustard is the one I have not tried.
|
You're right, it was a bit long. Internal temp was high (170), but fortunately the meat did not dry out, and everything turned out ok.
Sent from my SAMSUNG-SGH-I727 using Tapatalk 2