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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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09-09-2013, 08:03 AM | #16 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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Looks good. I've never smoked a tenderloin. How did it turn out?
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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09-09-2013, 08:05 AM | #17 | |
Full Fledged Farker
Join Date: 12-18-12
Location: Dewy Rose, Ga USA!
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09-09-2013, 08:13 AM | #18 | |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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That looks too big for a tenderloin.
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UPBS,Vision Komado, WSJSMWSM,Bandera |
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09-09-2013, 09:28 AM | #19 |
Full Fledged Farker
Join Date: 12-18-12
Location: Dewy Rose, Ga USA!
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Full pork loin, about two and a half feet and nine pounds of pig goodness.. Turned out good, refrigerated overnight and sliced for a covered dish supper Sunday night. Still moist when I sliced it, made a couple of sauces to go with it. It must have been good, very little left over after the meal. We had about 35-40 folks eating.
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09-09-2013, 09:58 AM | #20 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks tasty! Nicely done.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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