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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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01-14-2010, 01:56 PM | #1 |
is one Smokin' Farker
Join Date: 05-27-08
Location: Wauconda, IL
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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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01-14-2010, 02:13 PM | #2 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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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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01-14-2010, 03:04 PM | #3 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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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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01-14-2010, 03:13 PM | #4 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Can you wrap the loin, if so I have a killer recipe.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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01-14-2010, 03:16 PM | #5 | |
is Blowin Smoke!
Join Date: 12-14-05
Location: New England
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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.
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01-14-2010, 03:18 PM | #6 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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01-14-2010, 03:26 PM | #7 | |
is one Smokin' Farker
Join Date: 05-27-08
Location: Wauconda, IL
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Quote:
Sure, please share. That makes sense, thanks. Would you rest it wrapped tightly? |
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01-14-2010, 03:39 PM | #8 | |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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Quote:
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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01-14-2010, 03:41 PM | #9 |
is One Chatty Farker
Join Date: 06-11-08
Location: Ames, Iowa
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01-14-2010, 03:47 PM | #10 |
Quintessential Chatty Farker
Join Date: 11-03-06
Location: Chi-Town
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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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cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle |
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01-14-2010, 05:38 PM | #11 |
Knows what a fatty is.
Join Date: 06-20-07
Location: Afton, MN
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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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01-14-2010, 06:23 PM | #12 |
Babbling Farker
Join Date: 11-28-08
Location: SW Florida
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With a bone on.......Uuuuuuuh what does this mean???
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01-14-2010, 07:16 PM | #13 |
Knows what a fatty is.
Join Date: 06-20-07
Location: Afton, MN
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