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Thanks! I should probably work on taking better pictures to show exactly what I see. Not sure about a loin burnt ends. A loin tend to get tough if over cooked, so maybe the burnt ends will be a stretch. It is worth a try. It really came out very good. Next time maybe I will make some extra...

A week ago we went shopping at Costco and they had some pork tenderloins. The price was below $20 for 2 bags of 2 tenderloins. Last weekend I was looking for a recipe since this was my first pork tenderloin on the pellet grill/smoker. My first stop was https://www.smoking-meat.com/ and the...

Thanks. After this post, I made another back, but this time I just went with 225F. This time it was done 3 hours naked, and then only 1 hour in foil. I think the texture is a bit more bite of the bone. I think I prefer the 3/1 method.

Thanks. It seems that ribs is becoming our go to meal when we haven't planned anything. It doesn't take a long time to defrost, and it works well on the pellet grill.

Thanks for the kind words.

Thanks. It was one of those simple no fuss meals, and great tasting.

Thanks for the suggestion. I have never tried smoked potato salad, but there is always a first time. Next time I can throw a few extra on and see how it turns out.

Today it was one of those days where we went into the freezer to see what we had. we found some baby back ribs from January and decide to put it on the pellet grill. After defrosting I used the normal yellow mustard coating with Jeff's original rub The pellet grill was set at 240F, but the...

Matt, thanks for sharing your rub recipe. I will definitely try it on a chicken at some. When you use your grill for the chicken, what is the grill temperature? When you started using the grill, was that to get a bite through or crispy skin? I set my pellet grill to 300F, but I will probably...

Thanks for the comments. I will probably do it more than a couple of times a year. I also used Famous Dave's chicken rub once, also with a great taste. Chicken definitely needs a good rub.

Thanks for the comments. I am planning to experiment with some different can content to see what difference it makes. Interesting that you couldn't detect a difference when using just the stand.

Thanks!

Thanks!

I haven't posted anything in a while, so I thought it was about time. This weekend I decided to do a beer can chicken using a frozen whole chicken we had in the freezer. I really think the beer can chicken is becoming one of my favorites on the pellet grill. Following are the steps I followed...

Thanks for the comments Bear. I think I have a better idea on how to get the pork loin nice and juicy. For now I would just stay away from any brines and just try and get the IT perfect. I have a couple more loins left, so I should at leats be able to validate what I have learned so far.

Just a quick update regarding my attempt to figure out why the pork loin came out tough. This week we decided to try another loin just to see how it turns out with a few minor changes: No brine this time First I used a yellow mustard binder, followed by a good dose of Jeff's original rub...

Thanks for the advice. Next time, if I brine, I will definitely at a minimum brine it overnight.

Thanks. A good piece of meat also helps. Costco has some quality meat. I was happy with my first attempt at doing a TT. I just need to refine my process so that TT could become a meat option with predictable results. Once I can duplicate the results easily, then it will be added to the stable.

Thanks for the comments. I think we are in the same boat. The wife used to only eat well done meat. Now she will accept and enjoy some pink. The red juices is a bit much for her.

Good idea. Maybe I should try and put the sizzle back in dinner by putting a hot cast iron skillet on the table. The wife can then put the meat in it to medium or over.