I feel the need….. The need for Q! - Page 3

Bill-Chicago · 12-15-2003, 07:53 AM

I'm blushing.

Congrats, and I'm glad I got a convert.

But in tipping a hat to me, its a simulataneous tip to TK Tommy Kendall.

165, foil to 190, is TK's signature brisket method. I just applied it to pork loin.

To tell you the truth, I use that for everything. Round Eye roast, pork butts, etc.

Everything goes to 165, wrapped to 190 (roasts and such)

Love that 2 inches of juice comment. My cooler always smells like pork loin now.

Its fall apart good!!!

Thanks for the kind words Mike!

stlmike · 12-15-2003, 07:59 AM

TK, didn't mean to leave you out! I do use your DP marianade and cook to 165*, foil and go for 190* to 200* for brisket, but never thought to try it with a pork loin. Thanks,
StL Mike

tommykendall · 12-15-2003, 08:14 AM

No sweat. My method is simply a slight variation of someone else's. So the hat tipping goes like dominos.

12-15-2003, 07:53 AM	#31
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	I'm blushing. Congrats, and I'm glad I got a convert. But in tipping a hat to me, its a simulataneous tip to TK Tommy Kendall. 165, foil to 190, is TK's signature brisket method. I just applied it to pork loin. To tell you the truth, I use that for everything. Round Eye roast, pork butts, etc. Everything goes to 165, wrapped to 190 (roasts and such) Love that 2 inches of juice comment. My cooler always smells like pork loin now. Its fall apart good!!! Thanks for the kind words Mike! __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

12-15-2003, 08:14 AM	#33
tommykendall Quintessential Chatty Farker Join Date: 08-13-03 Location: Long Beach, CA	No sweat. My method is simply a slight variation of someone else's. So the hat tipping goes like dominos. __________________ tk PitBitch

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12-15-2003, 07:59 AM	#32
stlmike On the road to being a farker Join Date: 08-11-03	TK, didn't mean to leave you out! I do use your DP marianade and cook to 165, foil and go for 190 to 200* for brisket, but never thought to try it with a pork loin. Thanks, StL Mike