MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 07-28-2009, 12:43 AM   #1
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default Butterflying a pork tender loin

been googling how to butterfly a pork tenderloin roast so i can stuff it. I found a few vids that shows still screen shots but no live video of how to do this.

Any one have a good video that demonstrates this action?

thanx guys
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote




Old 07-28-2009, 01:32 AM   #2
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Default

You tube
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Old 07-28-2009, 07:18 AM   #3
jawquin
Got Wood.
 
Join Date: 04-25-09
Location: Quincy, IN
Default

http://www.youtube.com/watch?v=2eCpL6cj7Rw
jawquin is offline   Reply With Quote


Old 07-28-2009, 07:31 AM   #4
Bill-Chicago
somebody shut me the fark up.
 
Bill-Chicago's Avatar
 
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
Default

Quote:
Originally Posted by LT72884 View Post
been googling how to butterfly a pork tenderloin roast so i can stuff it.
Quote:
Originally Posted by jawquin View Post
I think jawquin answered your question, but I don't think you asked it correctly.

Jawquin posted a process of butterflying a pork loin, which I think you wanted.

You asked for a video of butterflying pork "tender"loin, which is a different cut. It is much smaller in circumference and to butterfly it and stuff it would be extremely time consuming, and would probably dry out a tenderloin.

Just making the clarification, more for future search references on butterflying these two different loin cuts.

(I keep part of a freezer shelf loaded with pork loins all the time. I have never butterflied though. I prefer to just stuff them from the ends. Heres a great Roadmap thread for stuffing ideas, regardless of method:
http://www.bbq-brethren.com/forum/sh...80&postcount=4
Good luck!!)
__________________
.
Bill-Chicago

The death of "willkat98"


Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle
Bill-Chicago is offline   Reply With Quote


Old 07-28-2009, 08:00 AM   #5
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Default

Quote:
Originally Posted by willkat98 View Post
I think jawquin answered your question, but I don't think you asked it correctly.

Jawquin posted a process of butterflying a pork loin, which I think you wanted.

You asked for a video of butterflying pork "tender"loin, which is a different cut. It is much smaller in circumference and to butterfly it and stuff it would be extremely time consuming, and would probably dry out a tenderloin.

Just making the clarification, more for future search references on butterflying these two different loin cuts.

(I keep part of a freezer shelf loaded with pork loins all the time. I have never butterflied though. I prefer to just stuff them from the ends. Heres a great Roadmap thread for stuffing ideas, regardless of method:
http://www.bbq-brethren.com/forum/sh...80&postcount=4
Good luck!!)

Bill What temp do you take Pork Loins to? Just curious.
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Old 07-28-2009, 08:23 AM   #6
early mornin' smokin'
is One Chatty Farker
 
Join Date: 10-06-08
Location: wading river, ny
Default

just did one over the weekend, pulled at 160, came up to 165, nice and juicy, not rare at all
__________________
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
early mornin' smokin' is offline   Reply With Quote


Old 07-28-2009, 09:15 AM   #7
sfbbqguy
is one Smokin' Farker

 
Join Date: 08-18-08
Location: Corte Madera, CA
Default

So just to make sure i have this right:

The Tenderloin is the small piece that's about two inches thick and ten inches long and the Loin is the big grandaddy piece that's about 4-5 inches thick and about 24 inches long whole?

I've been getting the big loins at Coastco for a few years and making my own pork chops and roasts out of them. Usually save a little money and you have the flexability to make thick for stuffed chops or do the butterfly thing and stuff.

Either way...it's PORK!
__________________
2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR]
UDS
[COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast
'08 Weber Genesis Gasser
SJG Tamale Pot Mini Smoker (SJG was a rescue)
and a Pyro FIL
sfbbqguy is offline   Reply With Quote


Old 07-28-2009, 03:56 PM   #8
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default

Wait wait wait... I was under the impression that the big round roast labeled tenderloin was the one people butterflied and stuffed. Its like 10-12 inchs in length and bout 3 inches thick. I bet the butcher mis labeled it by accident.
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Old 07-28-2009, 03:59 PM   #9
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default

the youtube video showed me how but i guess im confused between tenderloin and loin..

Which one is cheaper?
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Old 07-28-2009, 04:18 PM   #10
Jorge
somebody shut me the fark up.
 
Jorge's Avatar
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
Default

Quote:
Originally Posted by LT72884 View Post
the youtube video showed me how but i guess im confused between tenderloin and loin..

Which one is cheaper?
A loin should be. I can get them for under $2/lb. at Sam's.
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

Keeping Valspar in BBQ, one cook at a time.

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is offline   Reply With Quote


Old 07-28-2009, 04:22 PM   #11
Bacon
is One Chatty Farker
 
Bacon's Avatar
 
Join Date: 06-22-08
Location: North Dallas
Default

Loin is cheaper, much larger, and easier to stuff.
__________________
Jason ~ Arkansan in Tejas

22.5" Weber OTG
Kenmore gasser
1 Super-Fast Sunkist Orange Thermapen
Hungry Apt neighbors
Certified MOINK Baller

"Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM
Bacon is offline   Reply With Quote


Old 07-28-2009, 05:01 PM   #12
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Default

Around here, pork tenderloin is about $6.00 per pound and they usually weigh just under 2 pounds. Boneless pork loin has been under $2.00 per pound lately, they weigh anywhere from 7 to 10 pounds.

Thanks for bringing up the clarification unka Bill. That does seem to be a confusing term here.
__________________
Kevin
Kevin is offline   Reply With Quote


Old 07-28-2009, 05:03 PM   #13
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default

Quote:
Originally Posted by Kevin View Post
Around here, pork tenderloin is about $6.00 per pound and they usually weigh just under 2 pounds. Boneless pork loin has been under $2.00 per pound lately, they weigh anywhere from 7 to 10 pounds.

Thanks for bringing up the clarification unka Bill. That does seem to be a confusing term here.
Ok looks like a pork loin is the one im thinking of.

Random question but can any one here taste the diff between pork loin and pork shoulder cuts? I know that is an odd question but sometimes pork no matter what cut tastes the same to me.
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Old 07-28-2009, 05:26 PM   #14
bbqstudent
Got Wood.
 
Join Date: 06-19-09
Location: Oshkosh, WI
Default

I stuffed a couple pork tenderloins recently and loved em. It's hard not to love that cut as long as you don't dry it out.
__________________
GF223, UDS, 2x 22.5" Weber's, Weber Smokey Joe, 8 burner gasser
bbqstudent is offline   Reply With Quote


Old 07-28-2009, 05:51 PM   #15
sfbbqguy
is one Smokin' Farker

 
Join Date: 08-18-08
Location: Corte Madera, CA
Default

Quote:
Originally Posted by bbqstudent View Post
I stuffed a couple pork tenderloins recently and loved em. It's hard not to love that cut as long as you don't dry it out.
Okay, I'm going to add to the confusion here...

I'm thinking you really meant "Pork Loin" as that's what is the bigger of the two cuts I'm thinking of.

Either way both are great as long as you don't dry out. Brining is good too.
__________________
2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR]
UDS
[COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast
'08 Weber Genesis Gasser
SJG Tamale Pot Mini Smoker (SJG was a rescue)
and a Pyro FIL
sfbbqguy is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pork Loin and Sauerkraut - help with the pork loin, UDS style handsareme Q-talk 9 12-31-2011 06:10 PM
Beef Tender Loin CHEAP parrdist Q-talk 8 07-24-2011 09:20 PM
Pork Loin Ham? Pork Loin Bacon? Same Thing??? Q-Dat Q-talk 20 12-03-2010 12:45 PM
tender loin question jestridge Q-talk 8 02-20-2008 10:34 PM
Pork Tender Loin Bill-Chicago Q-talk 18 11-03-2003 10:36 AM

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 11:01 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
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