Tender loin from a fresh butchered pig.

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pc farmer

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Feb 17, 2013
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I know it sounds harsh but we butcher 2 every year. Not frozen, fresh tenderloin for tonight.

Mardinated for hour.
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Lump with some orange chips. Trying to learn this slow n sear or what ever it is called.
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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.

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Last edited:
And one picture is out of order. Thats not bad for me.
 
Beautiful BLUSH = A perfect cook! Nice job...JJ
 
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Nice work . I was thinking the same thing , you nailed the finish temp . Nice meal .
 
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.
 
Excellent looking tenders Adam. One of our favorites.

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