The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 12-02-2011, 10:13 PM   #1
Moose
Quintessential Chatty Farker

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Thumbs down Pecan & Oak Smoked Pork Tenderloin: Cooked perfectly, but...

The missus picked up a large pork tenderloin the other night that I had high hopes for. Since it was a large piece of meat, I cut it in two so I could more evenly cook it.

First, I seasoned it up with Rub Company Original & BBQ seasoning. I just love this stuff!



After letting the meat sit for a while, absorbing the delicious seasonings and spices, I prepped my Kingsford Oval for indirect, and threw on a piece of oak and pecan:



Then I put the meat on so it could cook indirect and pick up some of that good oak and pecan smoky goodness.



20 mins later, and after flipping the meat earlier once, I moved it closer to the heat:



Another 10 mins or so later, I put it on the hot side for a good hot sear:



After the meat was done and had reached an internal temp of 140-145, I brought it inside and let it sit for about 10 mins. It sure looked good!



I began slicing the meat:



As I was slicing, I knew something was different about this tenderloin. It felt very firm, and the meat looked uniformly pink, despite my thermo reading. Upon tasting it, it had a distinctly "hammy" taste. It was then I realized the tenderloin had been sitting in some kind of brine/solution. Upon further examination of the meat wrapper, I was correct.

Not my cup of tea...it was edible, but I will avoid these at all cost in the future.
__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Custom Avatars by Grillman
Frankenweber Pizza Kettle/Big Red UDS/Pit Barrel Cooker/Vision Kamado/Purebred American Rat Terrier Whisperer
www.mooseonfire.com
Food*BBQ*Delicious

Moose is offline   Reply With Quote


Thanks from: --->
Unread 12-02-2011, 10:24 PM   #2
tish
Babbling Farker

 
tish's Avatar
 
Join Date: 11-13-11
Location: york, pa
Downloads: 0
Uploads: 0
Default

This is what I've heard about wet brining... that it makes everything taste hammy. Not a terrible thing if you're smoking a ham. But I hear that it will give that hammy taste to turkey, too. I think I'm gonna try the dry brine for my birds, and anything else that I'd rather not impart that taste to in my finished product.
__________________
*When all else fails, just ask yourself WWGALD???
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
<'\__!
.// .\\ Puppy baby says 'piss on it and walk away!'
~~~~~~~~~~~~~~~~~~
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
tish is offline   Reply With Quote


Unread 12-02-2011, 10:31 PM   #3
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Properly brined meats don't have a hammy taste. That can happen if the meat is cured by keeping it in the brine too long.

In this case, the tenderloin was injected with a solution by the packer in order to try to keep it moist when someone who has no clue how to properly cook pork tried to cook it. Unfortunately, since the injection sits in the meat for a long time, the meat will taste more like ham than fresh pork, even if cooked properly. I avoid all enhanced meats. I would rather brine it myself if that's what I decide to do.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Thanks from:--->
Unread 12-02-2011, 10:33 PM   #4
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Downloads: 0
Uploads: 0
Default

But, it sure looks good!
__________________







**************************
*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Projects
Kamado Restoration
Bandera Restoration




Midnight Smoke is offline   Reply With Quote


Unread 12-02-2011, 10:37 PM   #5
tish
Babbling Farker

 
tish's Avatar
 
Join Date: 11-13-11
Location: york, pa
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ron_L View Post
Properly brined meats don't have a hammy taste. That can happen if the meat is cured by keeping it in the brine too long.

In this case, the tenderloin was injected with a solution by the packer in order to try to keep it moist when someone who has no clue how to properly cook pork tried to cook it. Unfortunately, since the injection sits in the meat for a long time, the meat will taste more like ham than fresh pork, even if cooked properly. I avoid all enhanced meats. I would rather brine it myself if that's what I decide to do.
So, you've never gotten that hammy taste, Ron?
__________________
*When all else fails, just ask yourself WWGALD???
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
<'\__!
.// .\\ Puppy baby says 'piss on it and walk away!'
~~~~~~~~~~~~~~~~~~
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
tish is offline   Reply With Quote


Unread 12-02-2011, 10:57 PM   #6
Moose
Quintessential Chatty Farker

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by {Midnight ☼ Smoke} View Post
But, it sure looks good!
I thought it looked good, too. But, both The Missus and I found that it tasted closer to Canadian Bacon than pork tenderloin. Not a taste I want to experience again, at least from a pork tenderloin.
__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Custom Avatars by Grillman
Frankenweber Pizza Kettle/Big Red UDS/Pit Barrel Cooker/Vision Kamado/Purebred American Rat Terrier Whisperer
www.mooseonfire.com
Food*BBQ*Delicious

Moose is offline   Reply With Quote


Unread 12-02-2011, 11:33 PM   #7
NorthwestBBQ
somebody shut me the fark up.

 
NorthwestBBQ's Avatar
 
Join Date: 06-28-09
Location: Lynnwood, WA
Downloads: 0
Uploads: 0
Default

I love the taste of Ham! Looks really good bro.
__________________
Michael
KCBS/PNWBA Member, Cook, CBJ & Photographer
Custom Engraved Wine Barrel Lids
NorthwestBBQ is offline   Reply With Quote


Unread 12-02-2011, 11:52 PM   #8
Big Bears BBQ
is One Chatty Farker
 
Join Date: 03-06-11
Location: Hillsdale,Mi.
Downloads: 0
Uploads: 0
Default

Pretty good looking pork .....
Big Bears BBQ is offline   Reply With Quote


Unread 12-03-2011, 05:30 AM   #9
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

I stay away from injected stuPh from the supermarket like that...Pharked up the taste of my meat a couple of times.
Over here they inject it with a water solution that contains salt and other stuPh I don't want in there.

Great lookin Pron Moose!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is online now   Reply With Quote


Unread 12-03-2011, 06:40 AM   #10
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

I think they inject to enhance profit, not to enhance the taste. They are selling salt water for the price of meat.

That looks so good! I am going to look for an unenhanced one very soon.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle

Last edited by HeSmellsLikeSmoke; 12-03-2011 at 07:24 AM..
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 12-03-2011, 07:05 AM   #11
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

We've done so many tenderloins hot and fast in so many different ways. Will have to go back to some low and slow. Thanks for the post and idea! Those look beautiful!
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is offline   Reply With Quote


Unread 12-03-2011, 07:24 AM   #12
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by tish View Post
So, you've never gotten that hammy taste, Ron?
Not from brining. I've only gotten it when I bought enhanced pork, and once I figured that out I stopped buying it.

Now, it is possible to cure meat using a brine, but that typically takes days to do. For a normal brine the rule of thumb is 1 cup of salt to one gallon of water, and one hour per pound brine time. I brine poultry, and smaller pork cuts like pork chops, pork tenderloins, pork loins, etc. I don't brine big cuts like a pork roast since the amount of time for the brine to work properly would be pretty long and injecting is easier. I also don't brine ribs since it is way to easy to over brine since there really isn't much meat.

One of our members, Smokin' Okie (Russ) wrote a great guide to brining...

Brining 101
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 12-03-2011, 08:33 AM   #13
TIMMAY
is One Chatty Farker
 
Join Date: 01-10-11
Location: Columbia SC
Downloads: 0
Uploads: 0
Default

Well, although you weren't looking for that hammy taste at the dinner table, I bet that pork would taste real good with scrambled eggs in the morning!
TIMMAY is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Maple Mojobrick + Pork Collar cooked like a Tenderloin-Can it be done?? swamprb Q-talk 16 01-24-2012 09:46 PM
Pecan Encrusted, Pork Tenderloin and Bacon Pinwheels GrillinFool Q-talk 14 01-05-2012 10:58 AM
Pecan & Oak Smoked Wagyu Tri-Tip Moose Q-talk 5 10-23-2011 07:02 PM
Hickory & Pecan Smoked Pork Loin Chops Moose Q-talk 8 08-24-2011 06:02 PM
Pecan Crusted Pork Tenderloin Sliders Greendriver Q-talk 8 04-05-2009 11:14 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:35 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts