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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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07-27-2010, 07:06 AM | #1 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Anyone got a pork tenderloin recipe/technique that delivers good/tender/moist sliced tenderloin?
GBA (Ga. BBQ Assoc.) does a pork LOIN category vs. KCBS's brisket.
I can cook a tasty pork LOIN, but they're always dry. Ideas of how long to cook at 250 degrees? Injection? Wrap? Any ideas to get it moist? *** my bad; said tenderloin earlier and is still in the subject line ***
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills Last edited by Lake Dogs; 07-27-2010 at 09:39 AM.. |
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07-27-2010, 07:21 AM | #2 |
On the road to being a farker
Join Date: 03-19-10
Location: Kansas
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I've done this but with a different rub. I think I pulled it at 150*. It was perfect.
http://www.youtube.com/watch?v=zr7ypabCMBk |
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07-27-2010, 07:39 AM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Just don't cook it too long. If you are cooking it at 250 degrees there won't be too much carry over, so I would take it to 145 and let it rest. My preference is to cook it hotter and take it to 140 and let it rest. It will be 150 when you are ready to slice it.
As far as a recipe, I would brine it and give it a rubdown with a paste made of garlic, rosemary, salt and pepper and wrap it in plastic wrap and let it sit for at least an hour, then grill it. Good luck!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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07-27-2010, 07:42 AM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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The Internally Self-Basting Pork Loin
Just use a narrow bladed knife to cut an opening all the way down the middle of the loin. Partially freeze the Italian sausage and insert it in the slice. Tie off the end.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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07-27-2010, 07:44 AM | #5 |
is One Chatty Farker
Join Date: 05-05-05
Location: Fredericksburg Va
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PM Brauma if he doesnt jump in. he does a killer tenderloin on the weber kettle.
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I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " 22.5 " WSM X2 |
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07-27-2010, 07:50 AM | #6 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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I agree with the above. Temp is key, most people are over cooking them. 140-45, I pull and rest. Maybe just a hint of pink left in the middle, hard to tell with all the juiciness.
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Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079 |
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07-27-2010, 08:06 AM | #7 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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That's Phunny...I cook my lOins to 125F internal.
Don't know whether it's got to do with size but I only have experience with the head of lOins which are small. I normally soak them in a bath of homemade marinade that consist of an acid like balsamic vinigar or lime juice with a soya based BBQ marinade...
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07-27-2010, 09:08 AM | #8 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Pork loin or Tenderloin? Different cooking techniques for each meat.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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07-27-2010, 09:14 AM | #9 |
Got Wood.
Join Date: 06-25-10
Location: Chicago
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I like to marinade pork tenderloin in the following:
1/2 cup soy sauce 1/4 cup red wine vinegar 1/4 cup EVOO 3 cloves of garlic (smashed) 1/2 tbsp ginger juice red pepper flakes to taste Marinade for at least an hour. With all of the soy sauce it pretty much works as a brine. I prefer to roast pork tenderloin instead of smoking it, I usually cook them on my Weber kettle at about 375 over a mix of lump, apple and cherry wood. I pull it off the grill between 135-40 internal. |
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07-27-2010, 09:32 AM | #10 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Quote:
Pork LOIN They're wanting 8 lbs, minimum. That's what I had, and it had as part of it the tenderloin... Will 140-145 do it? I definitely know I've been overcooking this baby, they're D R Y. Good, but DRY.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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07-27-2010, 09:47 AM | #12 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Here's a thread for an eight pound loin I cooked a few months ago Hance. Cut in half, took to 140. As you can see by the sliced pics it was plenty moist.
http://www.bbq-brethren.com/forum/sh...ad.php?t=74955
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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07-27-2010, 09:50 AM | #13 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Yeah, Pork loin is different. Larry's suggestion is a good one if they will allow you to stuff it. I would still brine it and cook it to 140, no more. Carry over will bring it up to 145 - 150.
Phubar... 125 for a pork loin?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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07-27-2010, 09:53 AM | #14 | |
Got Wood.
Join Date: 06-25-10
Location: Chicago
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Quote:
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07-27-2010, 10:02 AM | #15 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Guerry, that is some seriously nice lookin' pork there!!!!!!!
__________________
Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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Thanks from:---> |
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