Need advice

[Paul Benson]

Hello, I just got a master built pro series. Looking to smoke a tri tip and pork tenderloin, corn on the cob, asparagus and red potatoes. I know I'll catch crap for this but I like my meat well done. Just need a time table for this venture. It's for a family dinner who likes it the way I do. Just need help please :).

 

[gmc2003]

Are you smoking a pork loin or tenderloin? Either way smoke it to about 142 and let the carryover bring it up to 145*.
Asparagus can be tricky. It can easily be overcooked on a smoker/grill. Keep a close eye on it. I've never smoked a tri-tip so I can't offer any help. Well done, hope you have strong jaw muscles. :) Time is dependent on your smoking temps.

Chris

 

[oddegan]

Blanch your asparagus first. That way it only takes a couple of minutes on the grill to finish it and give it a nice char. Eliminates having to time that part.

 

[SonnyE]

How you like your meat done is entirely up to you, and those you fix it for.
We have a Daughter-In-Law who likes her meat "burnt". So I fix hers a bit different.
And it's OK, that's the way she likes it. Burn the moo out of it. ;)

I think I would probably try to reserve the Asspergrass and taters a little to kind of give the pallet a wash between the meats and the corn. Otherwise, I think it might get a bit monotonous if everything has a like smokey flavor.

For example, I like to cut my taters and boil them, then over butter and pepper them. A bit of garlic gives them a pop.
And butter slathered on the corn, on or off the cob.

But of course, just a suggestion... ;)

 

[Paul Benson]

Thanks for the input, will post results.