- Jun 11, 2013
- 2,638
- 821
Ok here's the deal. Last time I used my MES 40 (thanksgiving smoking a turkey) the damn latch busted off the door. I've come to learn this thing is built like a cheap lady of the night. By that I mean, it'll give you pleasure, but at the end of the night it's still a giant piece of.... Yeah I said it, and I'll continue to bash masterbuilt for overpriced products that are built like crap.
Anyway I had to brave the Michigan, December cold with the barrel smoker because of the MES failure. Decided on trying pork tenderloins for the first time.
Did two tenderloins just like this. Marinaded in Hawaiian marinade all night, topped with pineapple slices, red pepper flakes for a little heat, and some cracked black.
Of course it was wrapped in bacon.
I pulled the tenderloins at about 142 degrees and put in the oven to crisp the bacon to 147. I then wrapped in foil for about 45 to 60 minutes and ate. I know some of you don't like finishing in the oven but I like crispy bacon, and that was a quick way of doing it, without over cooking the pork.
Came out pretty good for my first pork tenderloins. The bacon kept it moist with all the extra fat, and it tasted real good. Two complaints though. First is the bacon was rubbery on the inside. By that I mean not crispy and delicious like the outside. And two, it wasn't smokey enough for me.
So a few questions. One, has anyone ever tried partially cooking the bacon first? I've heard people do this to ensure the inside is crispy.
And two, since it's about. 20 degrees here in michigan can I use my amazn pellet smoker in my barrel and cold smoke the tenderloin for a few hours before actually starting the fire? I mean the meat would be cold since it's freezing outside. I was just wondering if that was possible inside the realm of good safty.
Thanks y'all. Hope you enjoyed the Qview. Like I said it came out good, but if the bacon was crispier, and the pork had a deeper smoked flavor it would have been great. My wife and buddy loved it. I'm probably being a little hard on myself. But I'm not being hard on that masterbuilt piece of *#+%! I'll fix the latch, but I shouldn't have to after less than one year of operation. Garbage. Don't buy it.
Hillbillyrockstar
Anyway I had to brave the Michigan, December cold with the barrel smoker because of the MES failure. Decided on trying pork tenderloins for the first time.
Did two tenderloins just like this. Marinaded in Hawaiian marinade all night, topped with pineapple slices, red pepper flakes for a little heat, and some cracked black.
Of course it was wrapped in bacon.
I pulled the tenderloins at about 142 degrees and put in the oven to crisp the bacon to 147. I then wrapped in foil for about 45 to 60 minutes and ate. I know some of you don't like finishing in the oven but I like crispy bacon, and that was a quick way of doing it, without over cooking the pork.
Came out pretty good for my first pork tenderloins. The bacon kept it moist with all the extra fat, and it tasted real good. Two complaints though. First is the bacon was rubbery on the inside. By that I mean not crispy and delicious like the outside. And two, it wasn't smokey enough for me.
So a few questions. One, has anyone ever tried partially cooking the bacon first? I've heard people do this to ensure the inside is crispy.
And two, since it's about. 20 degrees here in michigan can I use my amazn pellet smoker in my barrel and cold smoke the tenderloin for a few hours before actually starting the fire? I mean the meat would be cold since it's freezing outside. I was just wondering if that was possible inside the realm of good safty.
Thanks y'all. Hope you enjoyed the Qview. Like I said it came out good, but if the bacon was crispier, and the pork had a deeper smoked flavor it would have been great. My wife and buddy loved it. I'm probably being a little hard on myself. But I'm not being hard on that masterbuilt piece of *#+%! I'll fix the latch, but I shouldn't have to after less than one year of operation. Garbage. Don't buy it.
Hillbillyrockstar
