Experimental tenderloin

Whitewookie · 07-15-2018, 09:44 AM

Ok, this one is gonna be interesting. Total experiment. Throwing the book out the window. Breaking all the rules.

Big 4# pork tenderloin.

I stuffed eight of these funny spice capsules in it.

I rubbed it and brought it up to 140.

Glazed it with some orang ginger glaze and checked it at 145.

I didn’t like the way it looked, so instead of pulling at 145 like normal,
I’m gonna rock it to 165 and check for bark and decide to wrap or not. Then we’re goin’ to 195 and probing. I know, I know. I’ve opened the door and stepped right out my mind.

I’ve never used the glaze or the spice pills.... And I’ve sure as Hell never took one past 145 on purpose...

If it turns into a baseball bat I’ll pitch it and go get sub sammies at the deli...

Either way, I’m goin’ to school today.

VR,
Harold

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sleebus.jones · 07-15-2018, 10:38 AM

Yeah, it's gonna be a bat. Sorry for your loss.

Whitewookie · 07-15-2018, 11:15 AM

Quote:

Originally Posted by sleebus.jones

Yeah, it's gonna be a bat. Sorry for your loss.

I think probably, but we’ll see.

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jermoQ · 07-15-2018, 02:34 PM

NOOO, dont pitch it. You can eat with sauce or make it seasoning meat, dont file 13 it!

hurricanedavid · 07-15-2018, 02:58 PM

Nice effort, nothing ventured nothing gained! I’m sure the flavor profile was still excellent.

As my buddy always says “ it will still make a turd”.

Whitewookie · 07-15-2018, 03:38 PM

Went into a stall at 165, so I opted to foil. I also added a little chicken broth to the foil to add a little liquid. Back on the WSM.

Also, due to the size I think maybe this is a loin, not tenderloin and I read the label wrong.... dunno...

It seemed to probe somewhat tender at about 205 so I pulled it. It is presently resting wrapped while we finish dinner.

When I slice, or chisel, as the case may be I’ll update the good, the bad, and the ugly...

VR,
Harold

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hurricanedavid · 07-15-2018, 03:42 PM

I normally pull my pork loins at 140F and let it rest.

Whitewookie · 07-15-2018, 04:08 PM

Quote:

Originally Posted by hurricanedavid

I normally pull my pork loins at 140F and let it rest.

Yeah... me too. That’s why it’s experimental.

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Baychilla · 07-15-2018, 04:18 PM

Quote:

Originally Posted by jermoQ

NOOO, dont pitch it. You can eat with sauce or make it seasoning meat, dont file 13 it!

I’m familiar with circular file - what’s the etymology of file 13?

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Whitewookie · 07-15-2018, 05:20 PM

Well, it turned out OK. Tender, a little dry, but not nearly as bad as I feared. Good flavor.
The little spice pills seemed to work. The glaze formed a tasty crust.

It was edible, but this isn’t going to become my go-to method.

VR,
Harold

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Stingerhook · 07-15-2018, 05:23 PM

Thanks Harold, chop up the leftovers and make some chili.

Whitewookie · 07-15-2018, 05:37 PM

Yeah... something along those lines.

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07-15-2018, 09:44 AM	#1
Whitewookie is one Smokin' Farker Join Date: 10-24-13 Location: Valdosta, GA	Experimental tenderloin Ok, this one is gonna be interesting. Total experiment. Throwing the book out the window. Breaking all the rules. Big 4# pork tenderloin. I stuffed eight of these funny spice capsules in it. I rubbed it and brought it up to 140. Glazed it with some orang ginger glaze and checked it at 145. I didn’t like the way it looked, so instead of pulling at 145 like normal, I’m gonna rock it to 165 and check for bark and decide to wrap or not. Then we’re goin’ to 195 and probing. I know, I know. I’ve opened the door and stepped right out my mind. I’ve never used the glaze or the spice pills.... And I’ve sure as Hell never took one past 145 on purpose... If it turns into a baseball bat I’ll pitch it and go get sub sammies at the deli... Either way, I’m goin’ to school today. VR, Harold Sent from my iPhone using Tapatalk Pro __________________ Si vis pacem, para bellum.

07-15-2018, 10:38 AM	#2
sleebus.jones is One Chatty Farker Join Date: 09-12-16 Location: Fulshear, TX Name/Nickname : sleebs	Yeah, it's gonna be a bat. Sorry for your loss. __________________ -=<[url=http://www.bbq-brethren.com/forum/showthread.php?t=265227]Cookshack PG1000[/url] \| GMG Davy Crockett WiFi \| GMG Jim Bowie WiFi \| [url=http://www.bbq-brethren.com/forum/showthread.php?t=246017]Cindy, the cinderblock reverse flow pit[/url] \| Fireboard>=- [url=https://dashboard.ambientweather.net/devices/public/d621760bf243b5f50d0f8503aba2bdca]The weather in Sleeb's backyard[/url]

07-15-2018, 02:34 PM	#4
jermoQ Babbling Farker Join Date: 10-28-14 Location: Mizzory Name/Nickname : Jeremy	NOOO, dont pitch it. You can eat with sauce or make it seasoning meat, dont file 13 it! __________________ 9 out of 10 cannibals agree...vegetarians taste better!

07-15-2018, 02:58 PM	#5
hurricanedavid is one Smokin' Farker Join Date: 04-26-16 Location: Florida	Nice effort, nothing ventured nothing gained! I’m sure the flavor profile was still excellent. As my buddy always says “ it will still make a turd”. __________________ Stumps Baby XL, DigiQ DX3, Large Big Green Egg, XL Big Green Egg

07-15-2018, 03:38 PM	#6
Whitewookie is one Smokin' Farker Join Date: 10-24-13 Location: Valdosta, GA	Experimental tenderloin Went into a stall at 165, so I opted to foil. I also added a little chicken broth to the foil to add a little liquid. Back on the WSM. Also, due to the size I think maybe this is a loin, not tenderloin and I read the label wrong.... dunno... It seemed to probe somewhat tender at about 205 so I pulled it. It is presently resting wrapped while we finish dinner. When I slice, or chisel, as the case may be I’ll update the good, the bad, and the ugly... VR, Harold Sent from my iPhone using Tapatalk Pro __________________ Si vis pacem, para bellum.

07-15-2018, 03:42 PM	#7
hurricanedavid is one Smokin' Farker Join Date: 04-26-16 Location: Florida	I normally pull my pork loins at 140F and let it rest. __________________ Stumps Baby XL, DigiQ DX3, Large Big Green Egg, XL Big Green Egg

07-15-2018, 05:20 PM	#10
Whitewookie is one Smokin' Farker Join Date: 10-24-13 Location: Valdosta, GA	Well, it turned out OK. Tender, a little dry, but not nearly as bad as I feared. Good flavor. The little spice pills seemed to work. The glaze formed a tasty crust. It was edible, but this isn’t going to become my go-to method. VR, Harold Sent from my iPhone using Tapatalk Pro __________________ Si vis pacem, para bellum.

07-15-2018, 05:23 PM	#11
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Thanks Harold, chop up the leftovers and make some chili. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

07-15-2018, 05:37 PM	#12
Whitewookie is one Smokin' Farker Join Date: 10-24-13 Location: Valdosta, GA	Yeah... something along those lines. Sent from my iPhone using Tapatalk Pro __________________ Si vis pacem, para bellum.