A rousing success and a quick recovery

[JCAP]

Hey all,
It’s been a fun week out back so far. Sunday I got outside to cook up some pork tenderloins for lunch this week. One with Killer Hogs AP and one with MeatChurch AP . I used cooked these indirect with the Weber baskets (with some pecan added too) until 130ish and then direct over the basket until 140. I love porK tenderloin and these were awesome. This was the success.




I also found a very small chuck roast in my freezer. Must have cut this off of another for some reason or other that I can’t remember. Thawed it and coated it with Killer Hogs Tx Brisket. I never did the snake method in the Weber before and didn’t really feel like getting the bigger boys out for this little piece so I thought why not? So I set up a 2x2x1 snake and started it with about 12 lit briquettes. May have been too much because the temp eventually went over 300 on me. I kept the roast on the grill with pecan until 160 and then wrapped and finished in oven. Uh oh....205 and still tough after a rest. So I threw it in a crockpot and mostly recovered the tenderness. Not my best chuckle but when it goes on a sandwich with hot peppers, it’ll do just fine.




Thanks for looking all!

 

[noboundaries]

Ahem...read your post. Cracked me up.

 

[drunkenmeatfist]

I love porn

This is an odd place to make this declaration.

 

[JCAP]

Supposed I just should have left it.....

 

[pc farmer]

Looks good.

 

[chef jimmyj]

I like to see success on a Webet Kettle. I will be picking one up in the neat future. Been using an MES that recently died. Going to be fun playing with Fire again...JJ

 

[GaryHibbert]

Looking good. And a great recovery on the chuckie.
Gary

 

[motocrash]

The porK looks great, I'd eat that chuck sammich too.

 

[xray]

PorK tenderloin looks great, a sure favorite at my house! Glad to see the kettle out, not too many nice days so far.

Chuck looks great too, I’ll have one with peppers too!

 

[sawhorseray]

Well done, you got in a couple great cooks on the Kettle this week, Like! RAY

 

[chopsaw]

Looks good . I like the snake method on a kettle . Last couple chucks I did went all the way to 210 .
Pork tenderloin is hard to beat when cooked to the right temp . Those look great , and nice beef and peppers .

 

[Bearcarver]

Looks Great From The Bear's Den!!
Nice Job!
Like.

Bear

 

[JCAP]

Thanks for the likes and comments everyone. Much appreciated!