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Old 01-15-2013, 08:54 PM   #1
Subzerogriller
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Default Making up for lost time

As I mentioned earlier, I've only gone through one bag of charcoal this winter, and I felt the need to get back into the saddle. So, after firing up the kettle for lunch, I decided to also get my smoke on for dinner (Bear with the final pic, I used this as my TD entry and had to "fancy it up" a bit)...

Pork tenderloin, rubbed down with a little turbinado and 3 Little Pigs Touch of Cherry. Went old school and used the kettle tonight, haven't done that in months. Set up for indirect with 2 chunks of cherry and a chunk of pecan:



Tenderloin pulled after about an hour or so, it went quicker than I'd planned so it had to rest a bit longer than I'd like:



Sauced up and served with some ranch flavored mashed taters (thanks to brother Ross in Ventura for the recipe, they were excellent!):


And the whole plate, complete with garnish and pretentious plating:


I was pretty upset about the timing, but the wife and kid DEVOURED this in record time, so apparently it all worked out. Sauced it with Blues Hog Honey Mustard, and used that as the salad dressing as well because...well, because that's just damn tasty stuff. Thanks for looking!
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Old 01-15-2013, 10:05 PM   #2
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That looks really delicious. I love the smoke ring on the pork, I love the colours of everything and that saucy signature sets it off beautifully. Doesn't have to be pretentious -- I'm going to think of it as artistic. Delicious art, that is.
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Old 01-15-2013, 10:43 PM   #3
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What was the interior temp of the tenderloin when you pulled it off the Kettle? An hour see s like a long time to me???? It looks TASTEE.I love all the Blues Hogg sauces but the honey mustard is the one I have not tried.
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Old 01-16-2013, 10:17 AM   #4
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Looks mighty good.
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Old 01-16-2013, 10:55 AM   #5
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That looks great Chris!
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Old 01-16-2013, 11:49 AM   #6
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Quote:
Originally Posted by Hoss View Post
What was the interior temp of the tenderloin when you pulled it off the Kettle? An hour see s like a long time to me???? It looks TASTEE.I love all the Blues Hogg sauces but the honey mustard is the one I have not tried.
You're right, it was a bit long. Internal temp was high (170), but fortunately the meat did not dry out, and everything turned out ok.

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Old 01-16-2013, 12:06 PM   #7
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Looks good


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Old 01-16-2013, 12:24 PM   #8
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That is some PRETTY PORK!!! !!!!
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Old 01-16-2013, 10:29 PM   #9
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Loved the penmanship in that last one 'Chris'
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Old 01-16-2013, 10:45 PM   #10
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Thanks, the hard part was getting the sauce into the pen!

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Old 01-16-2013, 10:47 PM   #11
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All the tenderloin today is making me jealous!
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