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 07-14-2007, 11:07 PM   #1
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default Who did bacon wrapped pork tenderloin

Was it Rick? I can't find the post with the grilled bacon wrapped pork tenderloin slices.

I'm gonna try it tomorrow. Should I brine the tenderloin first?

Any other tips to keep from drying out the tenderloin, but cooking the bacon?

By the way, plan on cooking on the Egg.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Unread 07-14-2007, 11:13 PM   #2
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

I do not brine tenderloin

2 hours tops at 220*

Bacon on Bacon wrapped will just be done, but the pork loin will be perfect.

If you got the 2 pack cryo vac, start a pot of beans at the end, chop up leftover tenderloin.

I've had kickassbbq type baked beans when using tenderloin. Smoke ring on a tenderloin without bacon reaches all but the very middle.

So, no need to brine.

Good luck, Jerry
__________________
.
Bill-Chicago

"Boots and Pants and Boots and Pants and Boots and Pants..." - Maxwell

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is online now   Reply With Quote


Unread 07-14-2007, 11:22 PM   #3
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Sylvie did the chunks at the bash.
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote


Unread 07-14-2007, 11:36 PM   #4
fil
Full Fledged Farker
 
fil's Avatar
 
Join Date: 08-05-06
Location: Amarillo Tx
Downloads: 0
Uploads: 0
Default

I did some in this thread
http://www.bbq-brethren.com/forum/sh...ad.php?t=28428

Next time I try this I will take Ricks advice and cook them on the bacon edge. They were good but overdone a bit the way I tried it.

fil
fil is offline   Reply With Quote


Unread 07-15-2007, 09:51 PM   #5
nthole
Babbling Farker

 
nthole's Avatar
 
Join Date: 08-11-03
Location: St. Louis
Downloads: 0
Uploads: 0
Default

I do it all the time. I just wrap the seasoned tenderloing in bacon and what Bill said, about 220 for 2 hours, then drop it on the grill side to crisp up each side of bacon.

Sooooo good.
__________________
Neil -- "Easy Bake Master"
NB Bandera [gone to heaven...conveniently located in Long Island, NY]
Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven
Pork Pistols BBQ
MOFO Illuminati

MOINK...It's what's for linner.
nthole is offline   Reply With Quote


Unread 07-15-2007, 10:06 PM   #6
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default

We did some in this thread. Made some this weekend for HoDeDo & Mr's HoDeDo along with a 3 lb. salmon fillet.

http://www.bbq-brethren.com/forum/sh...ad.php?t=28021


Made some this weekend for HoDeDo & Mr's HoDeDo along with a 3 lb. salmon fillet. What I learned to do is cut the "chops" from the tenderloin twice as thick as the bacon. Then butterfly the chop, fold, toothpick, and wrap. You'll kinda see what I mean from the picks in the above thread.
__________________
Pork Pullin Plowboys (and Smoke on Wheels)
Save a hog, ride a plowboy!
www.plowboysbbq.com

Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
Plowboy is offline   Reply With Quote


Unread 07-16-2007, 05:29 AM   #7
Rick's Tropical Delight
** Permanent Timeout **
 
Join Date: 04-25-07
Location: Farmersville, Ohio
Downloads: 0
Uploads: 0
Default

just saw this thread...
i've done bacon wrapped loins several times and the trick is to cook on the bacon side first, then the pork sides. i do them direct at about 300 and it only takes about 30 minutes. no brine

Rick's Tropical Delight is offline   Reply With Quote


Unread 07-16-2007, 12:44 PM   #8
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Rick's Tropical Delight View Post
just saw this thread...
i've done bacon wrapped loins several times and the trick is to cook on the bacon side first, then the pork sides. i do them direct at about 300 and it only takes about 30 minutes. no brine

Direct or raised direct? When cooking bacon side first, how many times were you "rolling" them over on the bacon sides? Gonna try this tonight. What internal temp should I shoot for? I don't want to dry these things out. Might "under cook" half of them for reheating tomorrow.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Unread 07-16-2007, 12:48 PM   #9
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default

Another trick that I learned from Alton Brown's show, I think, is to microwave the bacon for just a few seconds before wrapping. (cool the bacon back down first) The idea is that you've started rendering the fat from the bacon so the bacon is done when the pork is.

Not that Rick's trick isn't a good one, but thought I'd toss that in, too. I've done it before. Works pretty well.
__________________
Pork Pullin Plowboys (and Smoke on Wheels)
Save a hog, ride a plowboy!
www.plowboysbbq.com

Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
Plowboy is offline   Reply With Quote


Unread 07-16-2007, 02:54 PM   #10
Jaberwabee
is One Chatty Farker
 
Jaberwabee's Avatar
 
Join Date: 11-21-06
Location: Wichita, KS
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by fil View Post
I did some in this thread
http://www.bbq-brethren.com/forum/sh...ad.php?t=28428

Next time I try this I will take Ricks advice and cook them on the bacon edge. They were good but overdone a bit the way I tried it.

fil
I copied it and did them last night and they were great, I forgot my camera at work or I would have taken some pics.
__________________
Oct 2011 Update. (it changes)
2 WSM's 1 of each (18.5, 22.5)
2 UDS's Gone, (Brother in Law took them....FARKER)
1 Rib Machine Chargriller Pro Hella Mod (Retired)
2 Bubba Keg (One HOT MOTHER, One LOW N SLOW)
1 22" Performer
Yoder YS-640 is the next cooking device.
Jaberwabee is offline   Reply With Quote


Unread 07-16-2007, 05:16 PM   #11
Rick's Tropical Delight
** Permanent Timeout **
 
Join Date: 04-25-07
Location: Farmersville, Ohio
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by thillin View Post
Direct or raised direct? When cooking bacon side first, how many times were you "rolling" them over on the bacon sides? Gonna try this tonight. What internal temp should I shoot for? I don't want to dry these things out. Might "under cook" half of them for reheating tomorrow.
i did it direct regular grid location on my medium. your large should have a greater distance to the coals at the regular grid location, depending on how full you fill the firebox.

i did 5 minutes on one bacon edge, 5 minutes on the opposite bacon edge, then 5 minutes pork side, then 5 minutes on the pork side, then adjust for even cooking on all as they needed it. i had to kinda rotate the grid cause i had a hot spot. pull at anything past 140 degrees. 155 max
Rick's Tropical Delight is offline   Reply With Quote


Unread 07-16-2007, 05:24 PM   #12
Rick's Tropical Delight
** Permanent Timeout **
 
Join Date: 04-25-07
Location: Farmersville, Ohio
Downloads: 0
Uploads: 0
Default

forgot to add i learned this little trick from dr bbq, except it was for scallops in his book. same theory for the pork.

and now some more bacon wrapped pork pron!



Rick's Tropical Delight is offline   Reply With Quote


Unread 07-16-2007, 07:33 PM   #13
HoDeDo
Babbling Farker
 
HoDeDo's Avatar
 
Join Date: 02-19-06
Location: Kansas City
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Plowboy View Post
We did some in this thread. Made some this weekend for HoDeDo & Mr's HoDeDo along with a 3 lb. salmon fillet.

http://www.bbq-brethren.com/forum/sh...ad.php?t=28021


Made some this weekend for HoDeDo & Mr's HoDeDo along with a 3 lb. salmon fillet. What I learned to do is cut the "chops" from the tenderloin twice as thick as the bacon. Then butterfly the chop, fold, toothpick, and wrap. You'll kinda see what I mean from the picks in the above thread.
THAT TENDERLOIN WAS AWESOME.... we were sitting behind the campers at Warrensburg on Thursday night.... and at 11:30, there were no less than 6 of us devouring every bite of those bacon wrapped morsels. The Salmon was outstanding as well. HECK of a dinner.
__________________
Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com
HoDeDo is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pork Tenderloin wrapped in Prosciutto di Parma (with pron) MikeyLuvsBBQ Q-talk 2 08-21-2011 08:56 PM
Bacon wrapped, stuffed, tenderloin AJP Q-talk 16 06-28-2011 05:24 PM
chorizo wrapped pork tenderloin on the big green egg deepsouth Q-talk 18 01-23-2011 09:52 PM
Bacon wrapped tenderloin - Help smokedinvt Q-talk 7 10-15-2010 12:46 PM
Bacon Wrapped Pork Medallions Plowboy Q-talk 21 02-23-2008 08:42 PM

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 05:47 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