Search results for query: pork tenderloin

...go pretty slow and link one at a time. Trying to remember to alternate "toward me" "away" which I usually mess up, lol. Here is the meat/fat ratio. I wish I took pics of it. Pork Tenderloin 2324 g Pork Belly, very fatty 964 g Brisket fat 205 g 3493 Total weight 7.7 lbs approximately...

...learn something new! Mostly use a Daniel Boone pellet smoker from Green Mountain, with an offset barrel type (no name brand) for secondary use. Mostly cook all the old faithfuls: babyback or spareribs, pork tenderloin, sausage and good HEB brisket. Looking forward to hearing from you experts!

OMG!...I am in for the feast! Can't wait to see the outcome!

Doug could you please change my site to read 122. I was going to switch with someone but they don’t know correct site number. I lost note with their site and name so can’t contact them. I’m planning enter cocktail competition.

Had a couple extra pork tenderloins in the freezer and decided to stuff them and smoke em. Prepped some onions, peppers, mushrooms, bread, and venison sausage oh the smell! Browned the venison sausage and added the peppers, onions and mushrooms Some seasonings, home made bone broth and...

Yeah, I just toss out the capers on the cutting board and give a quick chop. I wish I could find a brand that has tiny capers.

It’s actually the “Swifty” Bowl this year. Kind of a gag event. The food should take center stage. Sounds great. What for sides? That sounds delicious, and nice you are taking care of the neighbors. That’s what it’s all about.

Definitely most important. There are people who dont know the guidelines have changed for pork doneness. It's OK...actually preferable to see pink in the center of a loin. Then you have people like my mom, growing up in "the holler" where they never dared eat any meat with pink in it. It just...

...in half lay in some of the buffalo filling and sprinkle with blue cheese and bacon. By doing the boats, I can get rid of the seeds and veins, so it is a bit more mild. While we are talking about Buffalo Chicken dip, try stuffing it in a Pork Tenderloin and smoking. GAME CHANGER! - Jason

Greetings from another old retired newbie in St Mary’s, Ga (southeast Ga)

...some jam last week and got some more berries this week. Trying to figure out what to do with them came across @GonnaSmoke Grilled Pork Tenderloin w/Blueberry Gastrique post and figured give it a try. Still have few packages to use for something? First made the Gastrique. After it cooled...

Pork tenderloin sliced, pounded, bathed, stripped and rolled. I used 3 different pankos. Done with Cherry smoke. Bath is Dukes, eggs, soy. Traditional panko with dried onion, garlic powder & pepper added. 2 batch is done half pretzel panko, 3rd batch is a combination. Last batch is in now.

I saw a YouTube video where they were making pork tenderloin rolls with bacon, but it wasn’t a smoking cook. So I adapted that to the smoker. I cut a two tenderloin pack into six strips cut lengthwise. I cover with plastic wrap and pounded them flat with my meat mallet. I seasoned with my...

I tried out a tenderloin tonight. I brined for 24 hours. Rubbed with SPG. Smoked with applewood at 275 degrees to 142 degrees internal. I did not keep track of the time. It was freaking amazing. I believe my smoker (CookShack SM066) loves 275 degrees.

...his money which has happened to him several years back. My dad loves bbq and smoked foods but chewing is a big problem for him. Pork tenderloin cut and especially fish are on the weekend menu when Jane and I cook for him. Soups and stews with smoked meat in them are great too. Meat pies...

Overcooking is the worst enemy of cooking tenders, no matter the marinade. Chris

Pork tenderloin is very lean, so a marinade helps it a lot. And when it comes to seasoning, its a blank slate. Can pretty much take it any direction a person wishes to go.

...also quicken the cook. Start probing the butt at 195* for tenderness. The probe should enter the meat with very little resistance. Pork tenderloin is another good starting point. For tenders I smoke at 250* indirect. Cook until the tender is about 138*. Then cover with aluminum foil and let...

I've used this Sweetwater Spice marinade and enjoyed it. But I'm looking for a substitute I can make that maybe starts with apple juice. https://www.atbbq.com/products/sweetwater-spice-smoked-apple-spice-butt-rib-bath-brine-concentrate Description ......... Apple Spice Butt & Rib Bath...

Like the title states I used cure #2 but my Lonzino dried to 42% in 3 weeks. My mistake was using a tenderloin instead of a pork loin so it dried faster than I expected. I this safe to consume with the cure #2 less then 30 days? Thanks🙏