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Tender loin from a fresh butchered pig.

pc farmer

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I know it sounds harsh but we butcher 2 every year. Not frozen, fresh tenderloin for tonight.

Mardinated for hour.
IMG_20190903_190637174.jpg
IMG_20190903_190700657.jpg


Lump with some orange chips. Trying to learn this slow n sear or what ever it is called.
IMG_20190903_192403932.jpg


I have a bad time keeping track to time and temps on short cooks. weber was at 250. Smoked for a hour I think then moved over the coals to sear it. Mac n cheese and peas for the sides. Wife and son liked it. So its a win. Nice small smoke ring too.

IMG_20190903_210213823.jpg

IMG_20190903_203555010.jpg


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Last edited:

pc farmer

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And one picture is out of order. Thats not bad for me.
 

chef jimmyj

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Beautiful BLUSH = A perfect cook! Nice job...JJ
 

chopsaw

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Nice work . I was thinking the same thing , you nailed the finish temp . Nice meal .
 

atomicsmoke

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I too butcher the pig fresh, not frozen. I find it's easier. :-)

You nailed it. That pink looks as uniform as coming from SV.
 

DanMcG

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I bet that was good! Nice work Adam.
 

Steve H

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Very nice Adam! Great looking meal.
 

gmc2003

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Excellent looking tenders Adam. One of our favorites.

Point for sure
Chris
 

tropics

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Adam that looks fantastic I know I would be stuffed before leaving the table. Points
Richie
 

pc farmer

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Thanks everyone. Temp was at 150 and I thought it might be a bit over done but rested for about 15 mins in foil and it was just right.
 

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