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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 11-18-2011, 01:41 PM   #1
Smokeadelic
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Default Made some lunch for the guys working on my kitchen
Got some locally raised pork tenderloin. Marinated in Montreal seasoning, then rubbed with Smoking Guns Sweet Heat. On to the MAK on smoke for 45 minutes, then up to 225 until the tenderloin hit 150 internal. Glazed it with Slabs Amazing Glaze. Brought the cooker up to 275 to set the glaze. Pork came off at 157 internal.

I also seasoned up some little potatoes and threw them on the grill as well. It was a great lunch. I like to keep the guys working for me motivated to keep showing up for work everyday.













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Old 11-18-2011, 01:47 PM   #2
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Nice work on that pork brother. Looks like it came out perfect. One of my favorites besides lamb and wild hog not in that order though.
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Old 11-18-2011, 01:50 PM   #3
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Sweet!!!!!! great looking lunch!!
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Old 11-18-2011, 01:58 PM   #4
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Got any other work that needs to be done?
looks great
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Old 11-18-2011, 01:59 PM   #5
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Man that looks fine.
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Old 11-18-2011, 02:01 PM   #6
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Awesome !!
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Old 11-18-2011, 02:01 PM   #7
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I'm lucky to get a cold cut sammich when I'm working at someone's house. That looks great.

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Old 11-18-2011, 02:34 PM   #8
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Quote:
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Got any other work that needs to be done?
looks great
Seriously - looking good!
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Old 11-18-2011, 02:57 PM   #9
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I would have pulled them between 145 and 150, but the sliced meat still looks plenty tender and juicy. I'm sure they were a hit.

And, feeding people who work on your home is a great idea.

CD
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Old 11-18-2011, 03:08 PM   #10
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Be careful... if you keep feeding them that good they may stretch the job out to get more lunches :)
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Old 11-18-2011, 03:11 PM   #11
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Quote:
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Got any other work that needs to be done?
looks great
Now that's Funny, I was going to ask the same question. What kind of beer did you serve with that?
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Old 11-18-2011, 03:19 PM   #12
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Very smart. I'll be right over to work on something. Put on some more loin, please.
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Old 11-18-2011, 05:04 PM   #13
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Quote:
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I would have pulled them between 145 and 150, but the sliced meat still looks plenty tender and juicy. I'm sure they were a hit.

And, feeding people who work on your home is a great idea.

CD
I would of pulled it off at 138ish and let rest to come up to 145 before serving! A bit over done for me, but the meat still looks great!
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Old 11-18-2011, 05:40 PM   #14
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The pork looks great but I also like the view behind that pork.....
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Old 11-18-2011, 05:45 PM   #15
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That looks awesome.

I will be more than happy to come drink all your beer and lounge around on your couch for a meal like that. Err, I meant do some work.
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