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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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07-20-2018, 03:01 PM
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#1 |
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is one Smokin' Farker
Join Date: 08-02-17
Location: Alaska
Name/Nickname : Jonathan
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Honey Buffalo Pork Loin
So, this didn't hurt my taste buds last night.
Kosmos Texas Beef Kosmos Honey Killer Bee Glaze with my special sweet and spicy buffalo sauce at 145 internal Pull off at 155-160 internal Rest Slice Love
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Born and raised Alaskan and BBQ lover Last edited by AKMIMNAK; 05-11-2019 at 02:52 PM.. |
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07-20-2018, 08:55 PM
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#4 |
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somebody shut me the fark up.
   
Join Date: 01-14-06
Location: At home on the range in Wyoming
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That looks great, but it's a tenderloin right? I would have guessed the 160° might have been a tick dry, but it's swimming in juice!
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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1 members found this post helpful. |
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07-20-2018, 10:19 PM
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#6 |
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somebody shut me the fark up.
 Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looks great mate, nice colour
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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07-20-2018, 11:04 PM
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#7 |
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is one Smokin' Farker
Join Date: 08-02-17
Location: Alaska
Name/Nickname : Jonathan
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Yes, tenderloin. Sorry about that. I can't believe I did not know this (because I HATE overcooked meat) but someone pointed out to me today that USDA pork rec is only 145. I was surprised. I thought pork was treated more like chicken in the safety dept. but I was wrong. I have no idea where I got that from. From here on out I will def keep it closer to the 150 mark.
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Born and raised Alaskan and BBQ lover |
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Awesome job, looks perfecto!
