Thanks Danny...and thanks for the point!
RED< THAT IS SOME GOOD LOOKING STUFF.
dannylang
Red
Thanks Danny...and thanks for the point!
RED< THAT IS SOME GOOD LOOKING STUFF.
dannylang
They look fantastic great job.
I wouldn't eat that stuff, unless you got tired of my Begging & gave me some!!:drool :drool
Nice Job Red !!!--------------------:points:
Sorry I'm late---Getting old & slow!!
Bear
Wow nice temps and beautiful food!
:points:
Thanks Thomas, and good luck with the tenderloins!
Red, Those tenderloins look like a Perfect 10 in my book, WOW!!! I'm gonna head to the store tomorrow if weather permits and pick some up for the family and try to get them that tasty looking.
Thanks Thomas, and good luck with the tenderloins!IMO the key to great pork tenderloin is to carefully monitor your internal temps...you don't want to over cook. Lots of folks cook a p. tenderloin hot and fast, which works well, but I like to smoke low and slow until the IT is 140-145*. Others will say you should cook until at least 150-155*, but IMO that's not necessary, as tenderloin begins to dry out if you over cook it.
Let us know how your's turn out!
Red
I bow to the Prince of Pork! Great meal but no less than you deserve!
:points1:
Disco
Fantastic looking smoke :points1:
Gary
I looked at this the other day, for the life of me I thought I posted.
Anyway Red, those are beautiful ribs man. Totally impressed.
Great job, tell the bride it was double brownie points day!