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**tmaan235** · August 10, 2024, 08:45 PM

Just discovered something probably that's a really old trick and feel free to stick an elbow in my ribs but it's new to me

I like a "large whole" pork tenderloin cut down to pork chop specs. Been doing that for a long time. Thanks Aldi for offering the half tenderloin at a great deal!

I like my "chops" to be about an inch thick. Works good on the grill but have been getting tired of of how dry they can be sometimes especially when my "eco"eye wanders when cutting and ending up with 3/4" cuts.
Ran into this new method this weekend and tried it tonight, what a difference! When done eating there was still a little liquid left on the plate from the meat = Happy Boy!
Also tried the recommended spice mix verbatim, not impressed but edible. Will be tweaking it hard in the future.

So! All it turns out to be is to brine the chop for a couple hours before cooking.... How simple, how easy to overlook.....
I brined for 3 hrs tonight then cooked, wowser! Pics tell it all.
3rd pic is what I posted on Show your Leftovers tonight, truth, couldn't resist

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**PGH_RAM** · August 10, 2024, 09:17 PM

It was a beautiful sunny day, the beer was cold, the coals were hot, and the haul from the farmers market was just begging to be turned into salsa verde. Life is good.

The chilis are hatch, pasilla, poblano, and jalapeño. About a pound and a half of each. About six quarts of tomatillos. Two large white onions, half a head of garlic, a bunch of cilantro, lime juice, cumin, salt, and black pepper round out the recipe.

My newest toy, the OnlyFire rotisserie basket, worked beautifully and I think I got the hottest fire I've ever had in my kettle (I used Jealous Devil lump with a couple of oak chunks). The coals died down a bit too much before I could put the last batch of peppers in the basket, so I roasted the pasillas and a few poblanos directly on the grate.

It was a pretty good way to get back to grilling after an extended absence due to medical issues.

**theroc** · August 10, 2024, 10:18 PM

Saturday is seafood night at our house. Grilled swordfish served over orzo with eggplant, tomatoes, lemon, and basil.

**hoovarmin** · August 11, 2024, 04:35 AM

Grilled up some chicken and made a Caesar potato salad and some fresh summer corn for the first Jags preseason game.

**Finster** · August 11, 2024, 08:35 AM

Had a hankering for some wings.
half are buffalo, other half p.o.g.

**ItsAllGoneToTheDogs** · August 11, 2024, 03:26 PM

Figured I'd try something different to have lunch ready "on time" with my parents today. So last night I smoked these tenderloins to 125 then threw them in ziploc and an ice bath. Also smoked some fresh rosemary and some taters got an overnight rest with it and some salt and olive oil.

Today the taters went on the MAK at 375 for 35 minutes then 425 for about 5 on the bottom grate. The tenderloins took turns getting rolled over lump on the PKGO and then into the MAK warming box which was at about 180.

(The beans got nuked)

To make things easy on my family the red rub is Bucees cajun which has a kick and HCC black which obviously doesn't have a kick.

I thought this reheat thing might dry out the tenderloins but it didn't.

**Richard Chrz** · August 11, 2024, 06:47 PM

Alright, in a continued attempt at figuring out the right size of pizza dough to shape for various wraps or tacos, I went down another size, and think this is probably the right size.

Filled with smoked ribeye, post oak and pecan wood fired shrimp, a fresh garden pistachio pesto, mozz, and a bit of siracha.

**TripleB** · August 11, 2024, 07:05 PM

Smoking turkeys on my Jambo today. The turkeys were for a local community outreach to others. Trimmed (spatchcock) and seasoned for a 1/2 hour (My Santa Maria rub and AmazingRibs Simon and Garfunkel seasoning) before going on the smoker. Other pic, All birds finally on smoker and smoked a tad. Finished up fast to get the birds smoked, sliced and picked up for the event. Did not get a finished picture of the birds coming off the smoker or slicing.

Birds came out fantastic. A tad overcooked, but nothing questionable regarding being under cooked...you know with turkey.

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**shify** · August 11, 2024, 07:23 PM

Reverse seared hanger steak with Italian salsa verde, shisito peppers from the garden and a tart arugula salad with lemon and pecorino. Served with some homemade sourdough dinner rolls.

Steak with salsa verde may be my new favorite combo. The steak was cooked on my SnS Kettle over indirect heat until 125 and then seared for about 2 min. IMO the perfect way to cook almost any steak.

**ecowper** · August 11, 2024, 08:26 PM

How about a Tri-Tip cooked with some red oak :-)

**JuergenQ** · August 12, 2024, 01:41 AM

Last night: T-Bone seasoned 3 kind of Salt, grounded white pepper, garlic powder, honey glazed carots, baked potatoes and sugar peas in die Dutch oven.

**fzxdoc** · August 12, 2024, 05:41 AM

Following in DaveD 's footsteps (more like eating his dust!

) , I followed his recipe for Pollo Sobroso, using 6 boneless skinless chicken thighs instead of the bone-in thighs he used. Otherwise I followed it exactly Turned out great!

The only downside was that it was right on the edge of being too salty. I used 2 packets of Goya Sazon seasoning per the recipe, as well as Goya Adobo seasoning, either of which (or both) could have been the culprit. I used low sodium soy sauce, which is pretty salt-forward as well.

Next time I'll do as Dave's Lovely Bride does and make my own Sazon Seasoning from scratch. Ditto for the Goya Adobo seasoning--I'll be making Adobo from scratch too next time. That way I can have all of the flavor and a little less of the salt.

Used the gasser for a quick 20 minute cook.

Served with corn/poblano pepper/edamame succotash and a mushroom risotto, neither of which are in evidence here:

Thanks, Dave, for the recipe and for the inspiration. I'll be using this recipe again soon!

Kathryn

**jfmorris** · August 12, 2024, 09:06 AM

Well, I actually pulled myself out of my summer cooking slump.... and smoked not one but TWO Boston butts over the weekend! All for my own 59th birthday! Which was yesterday, with the kids, grandkids and my parents coming to hang out. I told them I WANTED to make bbq, as I actually had a craving for pulled pork, believe it or not ( fzxdoc !).

I went and uncovered the neglected SNS Kamado on Friday evening to find MOLD, MOLD and more MOLD! In the dome, on the grates, and even on the gasket. Ugh. I had left the vents closed, and usually leave the bottom one open for ventilation while covered, so my fault. We had lots of heat and rain and humidity this summer. I washed all the grates, wiped the felt gaskets down with rubbing alcohol, and built a 700 degree fire with lump, put the grates in and let it burn off overnight Friday into Saturday.

Saturday Yvonne and I galavanted around town, having birthday fun - walk in the woods in the morning, arcade fun at Dave & Busters, lunch at a local brewery, found they had a downstairs arcade with 30-40 pinball machines and pool tables, that NO ONE was in other than us. Finally made it home and fired up the SNS in kamado mode around 8pm, started the butts around 9pm, at 225.

I actually used the PartyQ and the Weber connect for this cook, as it let me monitor 2 butts AND the grate temp... with the Smoke I only have 2 channels and usually just monitor one butt. It worked well in this case as one hunk 'o pork was 7 pounds and the other was 9.5 pounds.

Only picture I took of the meat was after getting up Sunday morning, and pushing the temp to 275. One butt finished about an hour before the other, but both were off the smoker and held in foil pans by noon, and pulled at about 1pm for lunch.

One butt was made using Holy Voodoo, the other made using Holy Gospel rub. I liked both, but think the Gospel is best for pork, as it has sugar that helps with the bark. I'll keep the Voodoo for my chicken wings and other such.

Sadly, Yvonne woke up SICK AS A DOG with a cold she caught from some of the grand babies we babysat on Thursday (they had running noses and were sneezing on us!). She stayed in bed all day long, while I ran my own party... and the daughter with the sick babies socially distanced outside, and we took her plates of food out to the pool... where we all hung out and swam.

Anyway it all worked out. Pork was good, and restored my desire for such! It made a tasty sandwich on Dave's Killer buns, with Dreamland sauce and pickles!

Had German chocolate cake made from scratch by my 82 year old mom and home made vanilla ice cream I made, out by the pool, under a ceiling fan. And later, after everyone went home, Yvonne ate some pulled pork in bed, while I ate more ice cream and cake in the den as my dinner...

**TWBarbecue** · August 12, 2024, 02:15 PM

Cuban-style Pork Tenderloin

Marinated tenderloins in fresh lime juice, orange juice, orange zest, garlic, dried oregano, cumin, fresh mint & cilantro, olive oil, salt and pepper for several hours. Once the grill was up to temp, indirectly grilled tenderloins until reaching 120°F internal temperature. Moved over to direct heat with a set of preheated GrillGrates to finish off. Pulled at 142°F and rested about 10 minutes carrying over to 145°F internal temperature. So flavorful and tender. DELICIOUS! 🇨🇺

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