Search results for query: pork tenderloin

I'm trying to find back fat. I've called like 10 places today (Supermarkets, Restaurant Depot, various Butchers.). I'm in San Diego. 1. Vons/Ralphs (supermarket) have no idea what back fat is. One guy in the meat department told me they aren't even trimming anything anymore. Everything comes...

Spatchcock gets my vote. I have done beer can chicken and don't understand what all the hype is about. It didn't really bring any flavor into the meat. You could spatchcock and inject with Tony C's creole butter injection. I like it a lot and use it in chicken, turkey, and it's also good in...

Pork ribs and a tenderloin. Usually do brisket but prices here are insane lol. Good BBQ and football are two things that just go well together!

Made 50 pounds into pepperoni, pork butt, chicken breast. Pork tenderloin and pork belly with other goodies too. Dried for 2 days and came out pretty good. Seemed a touch lean tho should have added atleast 2 more pounds of belly, froze all the brats in vacuum bags, going to do beef soon out of...

We have a group of friends coming into town... so far this is my plan: Friday Dinner: Grab some crawfish at a local cajon restaurant Saturday Day/Pool Food: Smoked Bloody Mary's, Ceviche, Guacamole, Shotgun Shells, Smoked Deviled Eggs Saturday Dinner: Smoked Picanha with chimichurri, Smoked...

I haven't posted much in the last month or so, but that doesn't mean the kettles have been idle. First up - Pork tenderloin, spam and bologna rings. All prepped up and ready to go. Getting the 22 ready and on they go These babies were boiled, but at 7.99/lb I couldn't resist. They were in...

Jane will make that decision after work today. I did find some really nice 100% blackberry preserves to glaze the pork tenderloin with.

My first time for me, Charles. I have one more package of tenderloin to start thawing for the next batch. Back north I'll use full loins where I have an extra fridge. Down here a side by side fridge and space is a premium. I'm out of freezer space until we eat down some more.

looks good. As to texture, the loin really shouldn’t be a problem. I make a couple different Polish style that are hand cut loin in 1” cubes and no texture problems. The pic of your mixed sausage looks low on protein extraction to me. Also when I add wine I always add it at the very end after...

I have had gout for years. When I cut pork products out of my life the pain subsided. I have switched to lamb, turkeys and rabbit. I'll eat beef tenderloin every once in a while and not have any problems. All are very good on the grill, smoker and for braising. And very easy to make delicious...

I actually took out a pork tenderloin, not Duroc, to cook tonight, but life kinda got in the way. What do they say about great minds? One out of the two ain't bad, I guess...😂

So today I did a pair of pork tenderloins in the MES. Used a 1/2 tube of 80/20 cherry/apple dust. Night before spiced them up with a little pepper and garlic powder. For herbs I used dried thyme,rosemary and dill from our garden. Then a heavy coat of real orange marmalade. Let sit in the fridge...

...whatnot. I put everything through a fine mesh strainer, just to make sure I was only getting the fennel pollen. For my lean, I used pork tenderloin which seems a little darker than loin meat. For the fat, I used fatback from Berkshire pigs. Cased with the laminated hog casings (2.75"X20")...

All the BBQ shows I get on my cable channels are 10-12 years old. So much progress has been made in BBQ since then, it's kind of a waste of time to watch them. This forum has produced much better dishes, imo. I'd like to see a BBQ competition set up like Chopped!. (I know, Chopped! has done...

There were some great entries. The following 2 will get a ThermoPop2 @JIMSMOKES for https://www.smokingmeatforums.com/threads/4-26-24-weekend-cook.326908 @Redicans for https://www.smokingmeatforums.com/threads/some-ribs.326896/#post-2515091 The Following 3 will get a 1yr Premier Membership. If...

I've always been a fan of cranberry and blackberry and I incorporate those flavors into a lot of food including ribs.After doing that pork tenderloin with blackberry glaze I've been thinking of whipping up a blackberry sauce to do on ribs,like you I've always done it towards the end. I'll be...

Publix BOGO pork tenderloin. 2 for $7 This was one of them.

...on the coppa roasts. Does anyone have a recommended size and best value supplier? ***wild card*** Holiday (black forest style) Pork Tenderloin (1.5kg) (see link above) Cure: 1.75% Salt .25% Cure Spice mixture: 200g cane or white sugar 40g white pepper 10g nutmeg 10g mace 10g cardamom...

Hey guys! So i usually get email notifications from the forum but have not in over a month, I gotta see whats up with the settings. I just thought everyone was being quieter than normal haha. so i'm just now catching up. To ditto what Mark @Discus39 said, i'm first and foremost looking forward...

Thanks guys, I really appreciate the comments and compliments. We had been out of town for a few days and when we got home, I was looking for something to cook that was mainly easy and good and the price was hard to beat. I'm like John @Fueling Around, cheap, but I call it frugal...😄 I actually...