Cajun Pork Tenderloin

[DougE]

Sorry we kinda hijacked your thread, Jake, but I couldn't help myself lol

 

[SecondHandSmoker]

I don't happen to have a copy, but someone published a cookbook for RV'ers called manifold meals. The idea was stuff you could cook on the engine while driving the RV from place to place.

I heard about that recipe book too, years ago.

 

[SecondHandSmoker]

My apologies too, Jake.

 

[TNJAKE]

Lol y'all are good. I appreciate a good time!

 

[TNJAKE]

Was in the army. Done plenty of humvee engine block heating lol

 

[JLeonard]

Great looking meal! And I'll bring the beer and some shorts. The hot tub sounds good!
Jim

 

[Colin1230]

I need to try that Cajon Injection. Thanks for sharing that cook Jake, it looks fantastic.

 

[SmokinVOLfan]

Sorry I missed this Jake. Looks excellent man! Expecting around 4 inches of snow here tomorrow. Dick bag boss made us start working in the office again this week so now I get to worry about driving in the stuff. Never the less that PT is perfect. Big points my friend!

 

[TNJAKE]

Great looking meal! And I'll bring the beer and some shorts. The hot tub sounds good!
Jim

Thanks Jim. Probably live in the tub next couple days. Friday low is 7° lol

 

[TNJAKE]

I need to try that Cajon Injection. Thanks for sharing that cook Jake, it looks fantastic.

Thanks Colin it's some tasty stuff

 

[TNJAKE]

Sorry I missed this Jake. Looks excellent man! Expecting around 4 inches of snow here tomorrow. Dick bag boss made us start working in the office again this week so now I get to worry about driving in the stuff. Never the less that PT is perfect. Big points my friend!

Thanks John. Sounds like a planned sick day is in order lol. Calling for around 8in here

 

[BrianGSDTexoma]

I almost always do my pork tenderloin with Walkerswood Jerk, my favorite jerk, but I let myself run out I guess. Was thinking of trying this Cajun one. Went back and looked one more time and found some of that stuff you use. Opened and looked kinda of bad but stirred it up and maybe OK? Now which one to do?

 

[TNJAKE]

I'd check expiration date lol. I remember when you bought that......wayyyyyy back

 

[DougE]

I'd check expiration date lol

People actually read expiration dates? I figured they were just a suggestion, in most cases. lol

 

[BrianGSDTexoma]

I'd check expiration date lol. I remember when you bought that......wayyyyyy back

Think just go with your Cajun. Of course I don't have Roberts spice but figure something out. I still have couple bottles that marinade from when I bought to do your ham.

 

[TNJAKE]

Think just go with your Cajun. Of course I don't have Roberts spice but figure something out. I still have couple bottles that marinade from when I bought to do your ham.

Don't mistake the Creole butter for Creole garlic. They aren't the same thing

 

[BrianGSDTexoma]

Don't mistake the Creole butter for Creole garlic. They aren't the same thing

Well Crap! They dont sell that around here. I had to order 4 bottles last time. I do have Tony Chachere's Roasted Garlic. I make something work. Guess I will order some of that. Thanks!

 

[TNJAKE]

The Creole butter will be fine. We use that sometimes. The Creole garlic is more of a savory marinade. Has some Wooster and other stuff in it as well. No butter flavor though. 2 totally different things. It's almost black in color

 

[DougE]

Tony Chachere's Injectable Roasted Garlic & Herb Marinade
If this is it, I believe I can get it in town.

 

[TNJAKE]

Tony Chachere's Injectable Roasted Garlic & Herb Marinade
If this is it, I believe I can get it in town.

That's not what I used. Verizon is down right now and I can't upload but there is a pic of what I'm talking about in the attachment all the way at the bottom of my original post