MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 02-03-2013, 12:26 PM   #1
Cliff H.
is One Chatty Farker
 
Cliff H.'s Avatar
 
Join Date: 03-03-07
Location: Jonesboro Arkansas
Default Pork tenderloin

Need some help on a tenderloin. One of the bigger ones.

Internal temp ?

Seasoning ?

Very little time to marinate if any .

Thanks people.
__________________
Cliff


Triple 5 Competition BBQ

Formerly know as :

Metro Appliances and More Cooking Team
Cliff H. is offline   Reply With Quote




Old 02-03-2013, 12:32 PM   #2
BobM
Babbling Farker
 
Join Date: 02-16-12
Location: Long Island, NY
Default

I use my regular pork rub and cook to 145F internal. Glaze with apple sauce and honey. Let it rest for 1/2 hour or so.

Sent from my Android phone.
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed]
[COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] |
BobM is offline   Reply With Quote


Old 02-03-2013, 06:00 PM   #3
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Quote:
Originally Posted by Cliff H. View Post
Need some help on a tenderloin. One of the bigger ones.

Internal temp ?

Seasoning ?

Very little time to marinate if any .

Thanks people.

You say "tenderloin" but refer to it as a large one. Are you sure your not referring to a loin? If you are treat it like a pork chop, not well marbled and denser meat.

Use a hot and fast approach and brine it for moisture if you have time.

.
IamMadMan is offline   Reply With Quote


Thanks from:--->
Old 02-03-2013, 06:47 PM   #4
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: The Never Never.
Default

^^^ is right!
__________________
Hold my dang beer...
buccaneer is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:07 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts