Brew-B-Q
is one Smokin' Farker
- Joined
- May 27, 2008
- Location
- Wauconda...
An upcoming competition has pork tenderloin as one of the meats, and I have a couple of questions for you guys and gals.
- I normally grill tenderloins until they are around 140* internal, rest 10 minutes, slice and eat. They have a pink center, which is what I like but it freaks my mother-in-law out. Do I need to worry about judges not thinking it's cooked to a safe temperature if it still has some pink? Or should I take a conservative approach and cook it longer.
- I get good results on the grill and I've never put one in a smoker. Is it worth the effort for such a short cook time?
Thanks
Pat
- I normally grill tenderloins until they are around 140* internal, rest 10 minutes, slice and eat. They have a pink center, which is what I like but it freaks my mother-in-law out. Do I need to worry about judges not thinking it's cooked to a safe temperature if it still has some pink? Or should I take a conservative approach and cook it longer.
- I get good results on the grill and I've never put one in a smoker. Is it worth the effort for such a short cook time?
Thanks
Pat