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Pork Tenderloin on SNS

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  • CRO
    CRO
    Founding Member
    • Jul 2014
    • 245
    • Northern Illinois
    • 22.5" Weber Performer
      Slow 'N Sear with Drip 'N Griddle
      18" Weber Jumbo Joe
      Pit Barrel Cooker
      ThermoWorks Smoke
      Maverick ET-733
      Thermapen
      ThermoPop
      Coleman Roadtrip Grill LXE (for Tailgating at Packer games)
      Weber Rapidfire Chimney Starter
      Favorite Beer - New Glarus Moon Man or Spotted Cow

    Pork Tenderloin on SNS

    Harry Soo's recipe.
    Click image for larger version

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  • fuzzydaddy
    Charter Member
    • Nov 2014
    • 4957
    • Winchester TN
    • Hardware
      Slow 'N Sear Deluxe Kamado.
      Slow 'N Sear Kettle Grill.
      Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
      Weber Chimney starters (regular and half).
      Joule.
      GrillGrates, GrateGriddles.
      Maverick XR-50 [my favorite].
      ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

      Consumables / Favorites
      KBB (short cooks), Weber (long cooks)
      Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
      SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
      MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

    #2
    Bee-utiful! I'll bet that was delicious.

    Comment

    • richinlbrg
      Founding Member
      • Jul 2014
      • 1876
      • Leesburg, VA. (Northern, VA)
      • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

      #3
      Looks great!

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 12686
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #4
        Now I need a snack...

        Comment

        • martybartram
          Former Member
          • Apr 2016
          • 460
          • Vass, NC

          #5
          Is this the recipe you used? Yesterday I purchased a Weber kettle grill and put away the gas after using it for the last 20 years or so. I am rediscovering and learning how to cook with charcoal and this site is certainly wonderful (Joined yesterday-I need to get my introduction posted, my profile built, and post the pictures of the butter finished burgers we had last night!). I have a question about this recipe, when recipes refer to adding wood chips or in this case a tennis ball size chunk of apple wood, should I always presume the wood was soaked first. Thank for posting the pictures and for helping out the charcoal convert.
              Barbecued Pineapple Pork Loin “Ham”   Print Prep time 30 mins Cook time 60 mins Total time 1 hour 30 mins  

          Comment

        • CRO
          CRO
          Founding Member
          • Jul 2014
          • 245
          • Northern Illinois
          • 22.5" Weber Performer
            Slow 'N Sear with Drip 'N Griddle
            18" Weber Jumbo Joe
            Pit Barrel Cooker
            ThermoWorks Smoke
            Maverick ET-733
            Thermapen
            ThermoPop
            Coleman Roadtrip Grill LXE (for Tailgating at Packer games)
            Weber Rapidfire Chimney Starter
            Favorite Beer - New Glarus Moon Man or Spotted Cow

          #6
          Here is the recipe I used. Welcome back to charcoal. I put dry wood chunks on top of the coals, sometimes I'll mix them in with the charcoal for long cooks. Either way they are pretty much gone at the end of long cooks.

          http://www.slapyodaddybbq.com/2016/0...rk-tenderloin/

          Enjoy!!

          Comment


          • Danjohnston949
            Danjohnston949 commented
            Editing a comment
            CRO, Thanks for the Link! Your Pork Loin and Pineapple look absolutely Perfect! 👍👍👍👍👍
            Eat Well and Prosper! From Fargo ND, Dan
        • martybartram
          Former Member
          • Apr 2016
          • 460
          • Vass, NC

          #7
          @jgjeske1 & @CRO Thank you both very much, that's a big help.

          Comment

          • Huskee
            Pit Boss
            • May 2014
            • 14980
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

              Smokers / Grills
              • Yoder loaded Wichita offset smoker
              • PBC
              • Grilla Silverbac pellet grill
              • Slow 'N Sear Deluxe Kamado (SnSK)
              • Dyna-Glo XL Premium dual chamber charcoal grill
              • Weber 22" Original Kettle Premium (copper)
              • Weber 26" Original Kettle Premium (black)
              • Weber Jumbo Joe Gold (18.5")
              • Weber Smokey Joe Silver (14.5")
              • Brinkmann cabinet charcoal smoker (repurposed)

              Thermometers
              • (3) Maverick XR-50: 4-probe Wireless Thermometers
              • (7) Maverick ET-732s
              • (1) Maverick ET-735 Bluetooth (in box)
              • (1) Smoke by ThermoWorks
              • (1) Signals by ThermoWorks
              • Thermapen MkII, orange
              • ThermoPop, yellow
              • ThermoWorks ChefAlarm
              • Morpilot 6-probe wireless
              • ThermoWorks Infrared IRK2
              • ThermoWorks fridge & freezer therms as well

              Accessories
              • Instant Pot 6qt
              • Anova Bluetooth SV
              • Kitchen Aide mixer & meat grinder attachment
              • Kindling Cracker King (XL)
              • BBQ Dragon
              • Weber full & half chimneys, Char-Broil Half Time chimney
              • Weber grill topper
              • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
              • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
              • Pittsburgh Digital Moisture Meter

              Beverages
              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              Occupation:
              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            #8
            Originally posted by martybartram View Post
            Is this the recipe you used? Yesterday I purchased a Weber kettle grill and put away the gas after using it for the last 20 years or so. I am rediscovering and learning how to cook with charcoal and this site is certainly wonderful (Joined yesterday-I need to get my introduction posted, my profile built, and post the pictures of the butter finished burgers we had last night!). I have a question about this recipe, when recipes refer to adding wood chips or in this case a tennis ball size chunk of apple wood, should I always presume the wood was soaked first. Thank for posting the pictures and for helping out the charcoal convert.
            Welcome to The Pit martybartram! Meathead and Dr Blonder have mythbusted the 'soak your wood' concept. Water only travels a little ways into wood, and when put on coals the soaked wood just steams until the water is gone, which doesn't take long, then it's dry wood and burns up anyway. You get no extra smoke time, just steam time then smoke time. And adding wet wood to your coals cools them down more, which is not a good thing. So the gist of it is skip the steaming middleman and add dry seasoned wood to your coals to get the best quality smoke. The in depth article on not soaking wood is here. For more on wood, smoke, and the best kind of smoke, etc check out this article, or even this Pitmaster Club exclusive video on wood & smoke with Dr Blonder.

            Lots to see & do here in The Pit!

            Comment

            • martybartram
              Former Member
              • Apr 2016
              • 460
              • Vass, NC

              #9
              Thanks Huskee! I love this forum already. Everyone is gracious and doesn't yell at folks to use the search feature (which we should ) Thanks again y'all are great

              Comment

              • fuzzydaddy
                Charter Member
                • Nov 2014
                • 4957
                • Winchester TN
                • Hardware
                  Slow 'N Sear Deluxe Kamado.
                  Slow 'N Sear Kettle Grill.
                  Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                  Weber Chimney starters (regular and half).
                  Joule.
                  GrillGrates, GrateGriddles.
                  Maverick XR-50 [my favorite].
                  ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                  Consumables / Favorites
                  KBB (short cooks), Weber (long cooks)
                  Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
                  SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                  MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

                #10
                Welcome to The Pit martybartram.

                Comment

                • Huskee
                  Pit Boss
                  • May 2014
                  • 14980
                  • central MI, USA
                  • Follow me on Instagram, huskeesbarbecue

                    Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

                    Smokers / Grills
                    • Yoder loaded Wichita offset smoker
                    • PBC
                    • Grilla Silverbac pellet grill
                    • Slow 'N Sear Deluxe Kamado (SnSK)
                    • Dyna-Glo XL Premium dual chamber charcoal grill
                    • Weber 22" Original Kettle Premium (copper)
                    • Weber 26" Original Kettle Premium (black)
                    • Weber Jumbo Joe Gold (18.5")
                    • Weber Smokey Joe Silver (14.5")
                    • Brinkmann cabinet charcoal smoker (repurposed)

                    Thermometers
                    • (3) Maverick XR-50: 4-probe Wireless Thermometers
                    • (7) Maverick ET-732s
                    • (1) Maverick ET-735 Bluetooth (in box)
                    • (1) Smoke by ThermoWorks
                    • (1) Signals by ThermoWorks
                    • Thermapen MkII, orange
                    • ThermoPop, yellow
                    • ThermoWorks ChefAlarm
                    • Morpilot 6-probe wireless
                    • ThermoWorks Infrared IRK2
                    • ThermoWorks fridge & freezer therms as well

                    Accessories
                    • Instant Pot 6qt
                    • Anova Bluetooth SV
                    • Kitchen Aide mixer & meat grinder attachment
                    • Kindling Cracker King (XL)
                    • BBQ Dragon
                    • Weber full & half chimneys, Char-Broil Half Time chimney
                    • Weber grill topper
                    • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                    • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                    • Pittsburgh Digital Moisture Meter

                    Beverages
                    • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                    • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                    • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                    • Most favorite beer: The one in your fridge
                    • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                    • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                    • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                    About me
                    Real name: Aaron
                    Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                    Occupation:
                    • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                  #11
                  Originally posted by martybartram View Post
                  Thanks Huskee! I love this forum already. Everyone is gracious and doesn't yell at folks to use the search feature (which we should ) Thanks again y'all are great
                  vBulletin's (the engine that runs this forum) search feature here in The Pit leaves a lot to be desired, it's very picky and you have to type something EXACTLY as it's spelled or listed for results to show up... hopefully improvements come soon with updates. If ever you can't find something through search you can also scan the appropriate channels and shop for a topic you need. But you can always ask and our members here are great with sharing & helping.

                  Comment


                  • martybartram
                    martybartram commented
                    Editing a comment
                    Between this forum and the HKPro forum I really have to avoid wasting your tax dollars at work.
                • martybartram
                  Former Member
                  • Apr 2016
                  • 460
                  • Vass, NC

                  #12
                  Not to hijack the thread but below is a solution to the search challenges.
                  For example members should try the following in a Google search:
                  burgers OR recipes site: pitmaster.amazingribs.com
                  burgers NOT recipes site: pitmaster.amazingribs.com
                  burgers AND recipes site: pitmaster.amazingribs.com
                  Last edited by Huskee; April 29, 2016, 08:06 AM.

                  Comment


                  • martybartram
                    martybartram commented
                    Editing a comment
                    the smiley should be a colon followed by a p. I thought only my phone auto-corrected lol

                  • Huskee
                    Huskee commented
                    Editing a comment
                    Fixed it for ya
                • Danjohnston949
                  Former Member
                  • Dec 2014
                  • 4419
                  • 1410 9th. St. N, Fargo ND

                  #13
                  martybartram, Welcome to The Pit! Marty, You have just enrolled in the BBQ Univ! Eat Well and Prosper! From Fargo ND, Dan

                  Comment

                  • Craigar
                    Founding Member
                    • Jul 2014
                    • 1101
                    • Papillion, NE
                    • * - Weber 26.75" OTG
                      * - Weber 22.5" Premium cloaked in Crimson
                      * - Slow 'N Sear
                      * - Smoke E-Z - 26.75" (The Grain Silo)
                      * - Lodge Sportsman Grill
                      * - Weber Rapid Fire Chimney Starter
                      * - Thermoworks ThermoPop
                      * - Thermoworks Dot
                      * - iGrill2 - 4 probes
                      * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
                      * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
                      * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
                      * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
                      * - Current butchers: Just Good Meats & Fareway Foods

                    #14
                    The last time I was in the butcher supply shop picking up some spices, the owner came out with a freshly smoked pork loin that tasted like a very tender ham. I asked him how he prepared it and he told me he rubbed it with their maple bacon cure and let it sit in the fridge for 10 days (we in The Pit call it a dry brine). After 10 days he soaked it in water for about 6-8 hours, rinsed, dried and then rubbed it with brown sugar before tossing it on the smoker. He brought it up to an internal temp of 140 and then wrapped it and let it rest for about 30 minutes. It was good enough I will be experimenting the next time pork loins go on sale. The one thing I would change is the final rub as it needed a little more spice.
                    Instructions: Grind 5 lb. of Venison through a large diameter plate. Mix with 5 lb. Of our pre-ground hog jowl and add the seasoning package to the two meats. Mixing must be done very vigorously to bond the proteins and allow the product to stay together
                    Last edited by Craigar; April 29, 2016, 07:57 AM.

                    Comment

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                    Click here for details. (https://amazingribs.com/memphis)
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