BBQ food prOn battle

PhoS

PhoS

[ˈfäs]
jt2 said:
Just picked up a Traeger as well.

Did a pork tenderloin with this dry rub from here

Set the Traeger on Smoke, and left it on about 8 hours. Took it off just north of 160. It came out very tasty, but a bit on the dry side.

Is that just because of how lean the tenderloin is, or should I pull off earlier?
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Next time pull it at 140 and wrap it up in foil. It will finish itself while it rests and still remain moist. Last tenderloin I smoked turned into a ham , left it in the brine for a little too long. It was still delicious however :laughing
 
Nitewaif

Nitewaif

Nocturnal Street Urchin
Jason is assembling the Traeger now. Looks like he's wrestling a barrel. :laughing. Can't wait to throw some meat on that thing!
 
jt2

jt2

Eschew Obfuscation
Tharkûn said:
http://www.amazingribs.com/tips_and_technique/meat_temperature_guide.html

Too high, only pork shoulder should go 195+

Just read everything on this site, the smoker does all the hard work and you look like a BBQ king to your unknowing guests

http://www.amazingribs.com/table_of_contents.html
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Well, there goes my productivity tomorrow. :thumbup Thanks!

PhoS said:
Next time pull it at 140 and wrap it up in foil. It will finish itself while it rests and still remain moist. Last tenderloin I smoked turned into a ham , left it in the brine for a little too long. It was still delicious however :laughing
Click to expand...

I kind of dig the crusty shell where the sugar in the rub carmelizes. Don't you give that up with that method?

Though a lot of the recipes on the Traeger site seem to have you do that, so maybe I should just RTFM for once.
 
carries an axe

carries an axe

meat bone meat meat meat
jt2 said:
Well, there goes my productivity tomorrow. :thumbup Thanks!



I kind of dig the crusty shell where the sugar in the rub carmelizes. Don't you give that up with that method?

Though a lot of the recipes on the Traeger site seem to have you do that, so maybe I should just RTFM for once.
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Seriously that website is boss.
Yes you give up the bark somewhat.
Honestly I don't think loin (Any animal) lends itself to barbecue. The cut is too lean and the shape is problematic for extended cooking. Save it for hot fast cooks like he was suggesting.
 
PhoS

PhoS

[ˈfäs]
jt2 said:
Well, there goes my productivity tomorrow. :thumbup Thanks!
I kind of dig the crusty shell where the sugar in the rub carmelizes. Don't you give that up with that method?

Though a lot of the recipes on the Traeger site seem to have you do that, so maybe I should just RTFM for once.
Click to expand...

You can still do this , just start it off direct heat for say 10 mins a side then move it to indirect to finish. You'll probably have to do the first part in a pan if you're using the pellet grill.

carries an axe said:
Seriously that website is boss.
Yes you give up the bark somewhat.
Honestly I don't think loin (Any animal) lends itself to barbecue. The cut is too lean and the shape is problematic for extended cooking. Save it for hot fast cooks like he was suggesting.
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Agreed , you could probably get a loin that isn't trimmed as much from your local butcher.
 
Yakoo752

Yakoo752

USN
PhoS said:
from your local butcher.
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speaking of local butcher... does anyone know of one in the South Bay (Cupertino/Saratoga area)? All I know of is LG Meats (and I haven't checked to see if you can get raw cuts from there... I just assume you can

This is the one of the FEW things I miss about living in Chicago.
 
Tharkûn

Tharkûn

Freeway Moderator
Kornholio said:
Forgot to update! It was fucking delicious! We still have leftovers. :drool

Next up is a 12-hour pork butt smoke. :thumbup
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Cook to temp not to time, not sure if that was your plan or not, but pork shoulder is done when its done. My guests hate when I say that :laughing
 
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