rufio
Knows what a fatty is.
- Joined
- Aug 6, 2012
- Location
- Dublin, Ireland
Hi,
Going for my first official entry into a BBQ throwdown so this is the cook thread.
Found this recipe on bbqbastard blog so gave it a whirl
Started off with the ingredients for the rub.
All dry ingredients mixed together.
With the Veg oil included it turned into this paste, was nice and easy to form a layer on the tenderloin.
Here's the protein - €5.50 for this piece, could easily feed three, so a nice cheap cut.
Here's the tenderloin nicely coated - stuck it in the fridge for a few hours.
The directions were for the Q to be running at around 220f and to cook it direct - I put too much fuel in it though so was running closer to 350f, as both myself and the better half were hungry, I didn't wait for the temp to come down - I cooked it indirect as a result.
I put on some Apple and Hickory wood chips also.
When the meat went on, I got stuck in to making the whiskey based mop.
For any Whiskey lovers out there, you could certainly do worse then picking up a bottle of Teeling Whiskey - it's good stuff.
Here is the single photo I took of the meat on the Q
I mopped the meat every 15 minutes and total cook time was just over 45 minutes.
I took the meat off the Q and wrapped it for ten minutes.
This is the meat after the wrap.
Meat after being sliced.
Simple dinner with some west of Ireland spuds and some peas.
The Pork was lovely, succulent and juicy. The bark gave it great flavour, slightly peppery - definitely getting the coffee and to a lesser extent the whiskey coming through.
Will probably lower the amount of cumin going into it though as overpowered it somewhat.
First time cooking poker tenderloin, certainly wont be my last.
Also, I must work on my photography skills :wacko:
Going for my first official entry into a BBQ throwdown so this is the cook thread.
Found this recipe on bbqbastard blog so gave it a whirl
Started off with the ingredients for the rub.
All dry ingredients mixed together.
With the Veg oil included it turned into this paste, was nice and easy to form a layer on the tenderloin.
Here's the protein - €5.50 for this piece, could easily feed three, so a nice cheap cut.
Here's the tenderloin nicely coated - stuck it in the fridge for a few hours.
The directions were for the Q to be running at around 220f and to cook it direct - I put too much fuel in it though so was running closer to 350f, as both myself and the better half were hungry, I didn't wait for the temp to come down - I cooked it indirect as a result.
I put on some Apple and Hickory wood chips also.
When the meat went on, I got stuck in to making the whiskey based mop.
For any Whiskey lovers out there, you could certainly do worse then picking up a bottle of Teeling Whiskey - it's good stuff.
Here is the single photo I took of the meat on the Q
I mopped the meat every 15 minutes and total cook time was just over 45 minutes.
I took the meat off the Q and wrapped it for ten minutes.
This is the meat after the wrap.
Meat after being sliced.
Simple dinner with some west of Ireland spuds and some peas.
The Pork was lovely, succulent and juicy. The bark gave it great flavour, slightly peppery - definitely getting the coffee and to a lesser extent the whiskey coming through.
Will probably lower the amount of cumin going into it though as overpowered it somewhat.
First time cooking poker tenderloin, certainly wont be my last.
Also, I must work on my photography skills :wacko:
