Made some lunch for the guys working on my kitchen

Smokeadelic · Nov 18, 2011

Got some locally raised pork tenderloin. Marinated in Montreal seasoning, then rubbed with Smoking Guns Sweet Heat. On to the MAK on smoke for 45 minutes, then up to 225 until the tenderloin hit 150 internal. Glazed it with Slabs Amazing Glaze. Brought the cooker up to 275 to set the glaze. Pork came off at 157 internal.

I also seasoned up some little potatoes and threw them on the grill as well. It was a great lunch. I like to keep the guys working for me motivated to keep showing up for work everyday.

Skidder · Nov 18, 2011

Nice work on that pork brother. Looks like it came out perfect. One of my favorites besides lamb and wild hog not in that order though.

Randbo · Nov 18, 2011

Sweet!!!!!! great looking lunch!!

smokingj · Nov 18, 2011

Got any other work that needs to be done? :becky::becky:
looks great

Bluehawg · Nov 18, 2011

Man that looks fine.

Bigg Higg's BBQ · Nov 18, 2011

Awesome !!

el_matt · Nov 18, 2011

I'm lucky to get a cold cut sammich when I'm working at someone's house. That looks great.

Matt

LMAJ · Nov 18, 2011

smokingj said:
Got any other work that needs to be done? :becky::becky:
looks great

Seriously - looking good!

caseydog · Nov 18, 2011

I would have pulled them between 145 and 150, but the sliced meat still looks plenty tender and juicy. I'm sure they were a hit. :thumb:

And, feeding people who work on your home is a great idea.

CD

BBQ Nuts · Nov 18, 2011

Be careful... if you keep feeding them that good they may stretch the job out to get more lunches

J_Don · Nov 18, 2011

smokingj said:
Got any other work that needs to be done? :becky::becky:
looks great

Now that's Funny, I was going to ask the same question. What kind of beer did you serve with that?

Sly-one · Nov 18, 2011

Very smart. I'll be right over to work on something. Put on some more loin, please. :-D

El Ropo · Nov 18, 2011

caseydog said:
I would have pulled them between 145 and 150, but the sliced meat still looks plenty tender and juicy. I'm sure they were a hit. :thumb:

And, feeding people who work on your home is a great idea.

CD

I would of pulled it off at 138ish and let rest to come up to 145 before serving! A bit over done for me, but the meat still looks great!

Big Bears BBQ · Nov 18, 2011

The pork looks great but I also like the view behind that pork.....

OutlawSwine · Nov 18, 2011

That looks awesome.

I will be more than happy to come drink all your beer and lounge around on your couch for a meal like that. Err, I meant do some work. :-D

Smokeadelic · Nov 18, 2011

J_Don said:
Now that's Funny, I was going to ask the same question. What kind of beer did you serve with that?

I offered up everything from Coors Light to Sammy Smiths.....But I was the only one who ended up with a beer at lunch.

kennyd0118 · Nov 18, 2011

Sam Smith and pork loin? Wow!

I've lived in and around Boston most of my life. I had to look up Georgetown. Funny.
If the Sam Smith was the Russian Imperial Stout, I am close enough to come over!
-Kenny

Chriskey · Nov 18, 2011

Big Bears BBQ said:
The pork looks great but I also like the view behind that pork.....

yeah what he said.

Fishawn · Nov 19, 2011

Great stuff & photo work :clap2:

boatnut · Nov 19, 2011

El Ropo said:
I would of pulled it off at 138ish and let rest to come up to 145 before serving! A bit over done for me, but the meat still looks great!

x 2 v:thumb: Your seasonings/glaze sounds fantastic though!

Made some lunch for the guys working on my kitchen

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