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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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02-03-2013, 12:26 PM | #1 |
is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
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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.
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Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
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02-03-2013, 12:32 PM | #2 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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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.
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02-03-2013, 06:00 PM | #3 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
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. . |
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Thanks from:---> |
02-03-2013, 06:47 PM | #4 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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^^^ is right!
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Hold my dang beer... |
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