Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Taking it easy today on the PBC with pork tenderloin & boudin

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Taking it easy today on the PBC with pork tenderloin & boudin

    Lazy day, got up at 5AM for work, got home around 2PM, went with a couple of pork tenderloins with trimmings and boudin for a quick cook. One w/ bacon was dusted with Memphis rub (no salt) with a little extra rosemary powder, other with PBC AP pit rub. The 2 pieces from the trimming done with sriracha, pepper, sesame oil (and a couple other things I cant remember) for a spicy snack. Going for a cook of around 155 on the tenderloins, several adult beverages, and away we go.

    #2
    Nice. I did some boudin a while back in the Pit Barrel. I put it in frozen to make sure the skin got good and crispy.

    Glad you posted this, I think I have one pound left.

    I was off today. Good thing, I have to be to work at 5, and yesterday I cut grass 'til dark:30.

    Comment


      #3
      Excuse the last minute dogs in the pic, I added as the wife suggested (put em' on!). Sorry for no pics of the cuts, but they had a nice little smoke ring and the boudin had a crisp skin and great texture.


      Jerod - great call on putting boudin on frozen. Mine were super cold but not frozen and they came out awesome.

      Comment


        #4
        I think you won the "Mostest Amount of Different Meats in a Pit Barrel" award.

        Comment


          #5
          Tomorrow is turkey, pork and lamb rib day. I have to mix it up man. I'll post the pics with them all hung.

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Sweet. I once did a turkey, a chuck roast, and a brisket.

            Technically them wieners accounted for about 12.6 different animals.

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        Rubs Promo
        Meat-Up in Memphis