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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-24-2010, 02:48 PM
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#1 |
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Knows what a fatty is.
Join Date: 06-11-10
Location: Conway, South Carolina
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Pork Tenderloin
Got a loin thawing out and going to put it on the grill in a bit. No time to marinade this thing. What's a good rule of thumb when cooking these, good spices to use, and what temp, how long?
Also, I have some hickory wood chunks and chips. I was going to throw one of the chunks in the grill shortly after lighting and get it smoking a bit. Will this type of wood be good with the loin? Thanks. |
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06-24-2010, 03:08 PM
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#2 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Montreal Steak Seasoning, hot and fast until it hit 145 internal. Rest, slice and serve.
Do you have time for a brine? Even 30 minutes can help a lot.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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06-24-2010, 03:12 PM
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#3 |
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Knows what a fatty is.
Join Date: 06-11-10
Location: Conway, South Carolina
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What temp for hot and fast, and what do I brine with? What is purpose of brining?
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06-24-2010, 03:23 PM
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#4 |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Next big question for you. Is it a pork loin or pork tenderloin? Huge difference.
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| Thanks from:---> |
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06-24-2010, 03:32 PM
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#5 |
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is one Smokin' Farker
Join Date: 05-13-09
Location: Fayetteville, TN
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Been a long time on pork tenderloin for me, but we used to brown it quick over open coals, then add rub, sometimes also fresh onions, and wrap it in foil and cook it slow. Very tender outcomes.
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Double-Barrel Smoker (DBS); Ugly Drum Smoker (UDS) |
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06-24-2010, 03:41 PM
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#6 | |
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Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Quote:
Spot on RonL 
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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06-24-2010, 03:51 PM
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#7 | |
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is One Chatty Farker
Join Date: 10-23-07
Location: Butte MT
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Quote:
The purpose is to keep it moist. Paul
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There is a huge difference between the guy who knows it all and the one who wants to know it all. |
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06-24-2010, 04:08 PM
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#8 |
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Knows what a fatty is.
Join Date: 06-11-10
Location: Conway, South Carolina
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Tenderloin.
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