One awful and One decent cook

BecknCO · 07-21-2013, 02:09 PM

Hey guys,

So since my last cease and desist letter from the POS HOA, I've done two illegal cooks - A pork tenderloin stuffed with bread and onion stuffing + feta, and then a rack of baby back ribs last night. Guess which was awful, and which was decent.....

aawa · 07-21-2013, 02:11 PM

Both look perfectly fine to me!

tpope · 07-21-2013, 02:18 PM

I'm sure that the string on the loin was tough... They both look good to me.

BecknCO · 07-21-2013, 02:31 PM

The tenderloin was anything but... I did it at 325, and it only took an hour, may have been the cheap hormel tube I used....not sure what I did wrong. It was just too chewy, so I chucked most of it.

The baby backs on the other hand came out decent. They never really passed the bend test until I forced it to after running about 5 hours with pretty consistent temp of 225.... crutched in apple juice for 30 mins after 1.5 hours ala Meathead method. Could've been more tender, but bark and flavor was good. I few pulled clean off the bone, and others didn't. I'm not sure what I did wrong on either cook, but it could've partially been the quality of the meat - the ribs were those kroger moist and tender brand (seemed like they were pre-brined or something).

These were my 3rd and 4th smokes ever - used the mini wsm. So far the only things that were awesome were the fatty and spatchcocked chicken. I've got a lot to learn from you all....

smokeisgood · 07-21-2013, 02:39 PM

I don't understand your HOA. Do they not allow anyone to grill out in the summer? You should not have that much more smoke that anyone would be overwhelmed.

BecknCO · 07-21-2013, 02:45 PM

The issue is that it's a condo complex in richy rich suburb -- the smoke is not the issue (it's only a little mini wsm), but rather the fact that it's charcoal.

The narc that came by last night told me that I was going to burn her house down with it and that she was going to report me again. I gently reminded her that she bought an apartment, and that I was in compliance with the fire authority (10+ feet away from anything combustible), but she was not going to hear it. I'll have to go to war with them during the next HOA meeting on the 24th

aawa · 07-21-2013, 02:51 PM

Quote:

Originally Posted by BecknCO

The issue is that it's a condo complex in richy rich suburb -- the smoke is not the issue (it's only a little mini wsm), but rather the fact that it's charcoal.

The narc that came by last night told me that I was going to burn her house down with it and that she was going to report me again. I gently reminded her that she bought an apartment, and that I was in compliance with the fire authority (10+ feet away from anything combustible), but she was not going to hear it. I'll have to go to war with them during the next HOA meeting on the 24th

I would definitely go to the HOA meeting and bring up the fact that you fire authority requires to be 10+ feet away from the building and that you make sure that you are follow the fire authority guide lines. It sucks you can't use charcoal if you are far enough away from the building.

PanamaExpat · 07-21-2013, 03:50 PM

HOAs bite the big waldoski. Feel for ya man. Glad the one here isn't a bunch of neighborhood nazis. Food looks great though. Sorry to hear the tenderloin wasn't so tender.

caseydog · 07-21-2013, 03:57 PM

Okay, HOA aside, pork tenderloin doesn't like to be overcooked. If it was chewy, you most likely overcooked it. At that cooking temperature, the pork was probably done at twenty minutes.

If you want to stuff lean pork, use pork loin, not tenderloin. The extra meat will allow you to cook the stuffing through, without overcooking the pork. Always use a stuffing that can be safe to eat at 145 degrees, because that is the temperature at which your pork loin will be perfectly cooked.

CD

caseydog · 07-21-2013, 04:07 PM

Quote:

Originally Posted by PanamaExpat

HOAs bite the big waldoski. Feel for ya man. Glad the one here isn't a bunch of neighborhood nazis. Food looks great though. Sorry to hear the tenderloin wasn't so tender.

It all depends on the HOA board. I was on the board of my HOA for eight years, and president for three years. Everything was fine. The other board members were laid back like me, we were pretty easy on the rules, as long as nobody pissed off their neighbors, or wanted to paint their house hot pink.

Our homes are independent structures. It is a different story if you live in attached condos. If I set fire to my house with my grill or smoker, only my house burns down. If you set fore to a condo, several households can suddenly become homeless. The rules have to be more strict.

To the VERY few people who ever got in my face bout the HOA rules, my response was always, "You signed a contract at closing to abide by HOA rules." In other words, if anyone is surprised by the HOA rules, they signed papers at closing that they did't read.

CD

tpope · 07-21-2013, 05:22 PM

There's a reason that I will not live where there is a home owners association... Yours is a good example of why I will not allow folks to tell me how to live my life.

I wish you the best when standing up for your rights against them... But I did not buy in there...

BecknCO · 07-21-2013, 05:24 PM

about the HOA - we are just renting for now, never signed anything involving the HOA rules, but since the condos are attached, it's basically just an apartment complex - I get their point, and I'm always super safe (never dump coals anywhere, and watch the chimney like a hawk), but I think I'm going to lose this battle and get a fine. Hopefully nobody cries if I drag everything to the pool area.

As for the pork tenderloin, the stuffing was leftover and pre-cooked the day before. I followed meathead's guide to smoke it at 325 on amazingribs, but maybe that was too hot.

I'm also thinking that the altitude may have something to do with my jacked up cooking times and results (I've always used a maverick et732 and pull at the recommended temps). Pizza and things like leavened bread generally suck up here due partially to that.

smokeisgood · 07-22-2013, 07:13 AM

Quote:

Originally Posted by BecknCO

I'll have to go to war with them during the next HOA meeting on the 24th

Show up with a big ol mess of pulled pork and ribs...

07-21-2013, 02:11 PM	#2
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	Both look perfectly fine to me! __________________ ~Ren~ Fat Kids Club Founding Member

07-21-2013, 02:39 PM	#5
smokeisgood is one Smokin' Farker Join Date: 03-19-12 Location: Louisville,Ky	I don't understand your HOA. Do they not allow anyone to grill out in the summer? You should not have that much more smoke that anyone would be overwhelmed. __________________ Southern Q Limo Jr. , Pitmaker Long Rifle Sniper-SOLD

07-21-2013, 03:50 PM	#8
PanamaExpat Got Wood. Join Date: 06-28-13 Location: Ciudad de Panama, Rep. de Panama	HOAs bite the big waldoski. Feel for ya man. Glad the one here isn't a bunch of neighborhood nazis. Food looks great though. Sorry to hear the tenderloin wasn't so tender. __________________ Bendiciones:...PanamaExpat...A lost gringo looking for a cold beer and some great BBQ.

07-21-2013, 03:57 PM	#9
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	Okay, HOA aside, pork tenderloin doesn't like to be overcooked. If it was chewy, you most likely overcooked it. At that cooking temperature, the pork was probably done at twenty minutes. If you want to stuff lean pork, use pork loin, not tenderloin. The extra meat will allow you to cook the stuffing through, without overcooking the pork. Always use a stuffing that can be safe to eat at 145 degrees, because that is the temperature at which your pork loin will be perfectly cooked. CD
	1 members found this post helpful.

07-21-2013, 05:24 PM	#12
BecknCO On the road to being a farker Join Date: 06-18-13 Location: Denver, CO	about the HOA - we are just renting for now, never signed anything involving the HOA rules, but since the condos are attached, it's basically just an apartment complex - I get their point, and I'm always super safe (never dump coals anywhere, and watch the chimney like a hawk), but I think I'm going to lose this battle and get a fine. Hopefully nobody cries if I drag everything to the pool area. As for the pork tenderloin, the stuffing was leftover and pre-cooked the day before. I followed meathead's guide to smoke it at 325 on amazingribs, but maybe that was too hot. I'm also thinking that the altitude may have something to do with my jacked up cooking times and results (I've always used a maverick et732 and pull at the recommended temps). Pizza and things like leavened bread generally suck up here due partially to that. __________________ 1st gen PBC, Mini WSM w/SJG, 22.5" OTG, SJS

07-21-2013, 02:18 PM	#3
tpope Full Fledged Farker Join Date: 04-13-12 Location: North West, GA	I'm sure that the string on the loin was tough... They both look good to me.

07-21-2013, 02:31 PM	#4
BecknCO On the road to being a farker Join Date: 06-18-13 Location: Denver, CO	The tenderloin was anything but... I did it at 325, and it only took an hour, may have been the cheap hormel tube I used....not sure what I did wrong. It was just too chewy, so I chucked most of it. The baby backs on the other hand came out decent. They never really passed the bend test until I forced it to after running about 5 hours with pretty consistent temp of 225.... crutched in apple juice for 30 mins after 1.5 hours ala Meathead method. Could've been more tender, but bark and flavor was good. I few pulled clean off the bone, and others didn't. I'm not sure what I did wrong on either cook, but it could've partially been the quality of the meat - the ribs were those kroger moist and tender brand (seemed like they were pre-brined or something). These were my 3rd and 4th smokes ever - used the mini wsm. So far the only things that were awesome were the fatty and spatchcocked chicken. I've got a lot to learn from you all....

07-21-2013, 02:45 PM	#6
BecknCO On the road to being a farker Join Date: 06-18-13 Location: Denver, CO	The issue is that it's a condo complex in richy rich suburb -- the smoke is not the issue (it's only a little mini wsm), but rather the fact that it's charcoal. The narc that came by last night told me that I was going to burn her house down with it and that she was going to report me again. I gently reminded her that she bought an apartment, and that I was in compliance with the fire authority (10+ feet away from anything combustible), but she was not going to hear it. I'll have to go to war with them during the next HOA meeting on the 24th

07-21-2013, 05:22 PM	#11
tpope Full Fledged Farker Join Date: 04-13-12 Location: North West, GA	There's a reason that I will not live where there is a home owners association... Yours is a good example of why I will not allow folks to tell me how to live my life. I wish you the best when standing up for your rights against them... But I did not buy in there...