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

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    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.

    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.


      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.


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


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


          • 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.


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