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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 01-14-2010, 01:56 PM   #1
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Default Pork Tenderloin

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
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Old 01-14-2010, 02:13 PM   #2
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I'd cook a pork loin, with a bone on.... Not sure how I would know that though...
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Old 01-14-2010, 03:04 PM   #3
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I like pork medium also. We had duck in a comp once and I went to the rep and she made sure she announced to the judges that it is ok to eat duck med rare. Pork I know is a little different, I would cook for the masses and maybe go med well, but no more then that.
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Old 01-14-2010, 03:13 PM   #4
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Can you wrap the loin, if so I have a killer recipe.
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Old 01-14-2010, 03:16 PM   #5
ique
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I wouldnt take it too much past 140. Give em a good long rest - like 30 minutes. And you could put a light sauce on each slice which would mask a bit of pink in the center.



Quote:
Originally Posted by Brew-B-Q View Post
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
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Old 01-14-2010, 03:18 PM   #6
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Agreed!
Quote:
Originally Posted by ique View Post
I wouldnt take it too much past 140. Give em a good long rest - like 30 minutes. And you could put a light sauce on each slice which would mask a bit of pink in the center.
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Old 01-14-2010, 03:26 PM   #7
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Quote:
Originally Posted by Scottie View Post
I'd cook a pork loin, with a bone on.... Not sure how I would know that though...
I wasn't sure if you could do loin - application looks like you have a choice, which is kind of odd. I'll have to get clarification on that.

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Can you wrap the loin, if so I have a killer recipe.
Sure, please share.

Quote:
Originally Posted by ique View Post
I wouldnt take it too much past 140. Give em a good long rest - like 30 minutes. And you could put a light sauce on each slice which would mask a bit of pink in the center.
That makes sense, thanks. Would you rest it wrapped tightly?
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Old 01-14-2010, 03:39 PM   #8
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Quote:
Originally Posted by ique View Post
I wouldnt take it too much past 140. Give em a good long rest - like 30 minutes. And you could put a light sauce on each slice which would mask a bit of pink in the center.
I agree. See if you can mask it a bit with some sauce.

I wouldn't want to serve it with a pink center, but I wouldn't want to overcook it either.

I seem to recall seeing Alton Brown do some sort of 3 step loin cook that looked good: marinade then foil then grilling (might ought to google that one)
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Old 01-14-2010, 03:41 PM   #9
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Quote:
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Would you rest it wrapped tightly?
I would.
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Old 01-14-2010, 03:47 PM   #10
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When I cooked it at this contest, I brought it to 140. They bombed me.... Then again, I have had good success cooking them the exact same way at Qlossal....

Remember that this contest has a lot of cooks that are very very critical. Is all I can tell you Pat. Probably why I wash dishes for teams now....

FWIW you can cook tenderloin or loin.
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Old 01-14-2010, 05:38 PM   #11
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For Fire on Ice which we cook loin - Med did not score as well as med/well. Some really nice boxes using a french but bone from a bone in loin. Light sauce also scored well. Winter contests rule.
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Old 01-14-2010, 06:23 PM   #12
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Quote:
Originally Posted by Scottie View Post
I'd cook a pork loin, with a bone on....

With a bone on.......Uuuuuuuh what does this mean???
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Old 01-14-2010, 07:16 PM   #13
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Quote:
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With a bone on.......Uuuuuuuh what does this mean???
Bone in Loin, loin with the bone attatched.
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