jestridge
somebody shut me the fark up.
The groom deliver the meat tonight also in the box was a fresh tender loin any suggestion on it it will also be cook on the off set with hickory only.
tender loin question
- Thread starter jestridge
- Start date
pat
is One Chatty Farker
I usually use a simple rub and pull at 140* then rest.
R
Roo-B-Q'N
Guest
Yep, and they cook fast so check it often.
beerguy
is Blowin Smoke!
make a boat under it or a pan to catch the juices. Thats the key. Add juices back over the sliced goodness.
Jeremiah
is one Smokin' Farker
I would finish over direct heat in order to develop a nice crust. You could always slice it up into fillets and just do it straight over direct. For seasoning, salt and pepper (kosher/sea and fresh ground) wrap in bacon if you want...
Meat Burner
Quintessential Chatty Farker
Excellent advise!!
Brauma
somebody shut me the fark up.
My boat is as simple as aluminum foil. Rest the loin directly in the boat. I set firebricks under the meat and have 10-15 briqs off to the side. Save the juices (au Ju)
Let meat rest 10- 15 min after cooking. Slice then pour juices back over slices. Mmmmm good.
Let meat rest 10- 15 min after cooking. Slice then pour juices back over slices. Mmmmm good.
Meat Burner
Quintessential Chatty Farker
Brauma, that looks really really goooood!
pat
is One Chatty Farker
Oh man that looks tasty!! Nice job.
