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Subzerogriller
01-15-2013, 09:54 PM
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:

http://i969.photobucket.com/albums/ae174/jayceepage/Brethren%20Pron/20130115_160321.jpg

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:

http://i969.photobucket.com/albums/ae174/jayceepage/Brethren%20Pron/20130115_172140.jpg

Sauced up and served with some ranch flavored mashed taters (thanks to brother Ross in Ventura for the recipe, they were excellent!):
http://i969.photobucket.com/albums/ae174/jayceepage/Brethren%20Pron/IMG_4858.jpg

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

http://i969.photobucket.com/albums/ae174/jayceepage/Brethren%20Pron/IMG_4856.jpg
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! :grin:

Kathy's Smokin'
01-15-2013, 11:05 PM
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.

Hoss
01-15-2013, 11:43 PM
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.

code3rrt
01-16-2013, 11:17 AM
Looks mighty good.

MisterChrister
01-16-2013, 11:55 AM
That looks great Chris!

Subzerogriller
01-16-2013, 12:49 PM
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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Militant83
01-16-2013, 01:06 PM
Looks good


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lastmajordude
01-16-2013, 01:24 PM
That is some PRETTY PORK!!! !!!!

Beef
01-16-2013, 11:29 PM
Loved the penmanship in that last one 'Chris'

Subzerogriller
01-16-2013, 11:45 PM
Thanks, the hard part was getting the sauce into the pen!

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