So here is a great "after a hard day" recipe that we always enjoy. Pick up a twin pack of whole pork tenderloins from the grocery. The weight will be about 2.5 lbs.. Dry brine for an hour with about 3 tsp. of kosher salt spread over both tenderloins. In the meantime grab a couple of cold ones and head out to the charcoal grill - I use a Weber 22" Kettle. Light a chimney of Kingsford BB. Watch as the smoke carries your troubles of the day away. After an hour rub the pork with 2 to 3 tbsp. of Meathead's Memphis Dust spread over both tenderloins. Empty the charcoal in the grill for two zone cooking. Toss a handful of smoking chips on the coals. Put the meat on the indirect side with the broad ends of the tenderloin towards the coals. After 15 minutes throw another handful of chips on the coals and turn the meat. When you have hit 165 degrees in the thickest part of the meat take it off and cover with foil for 10 minutes. Here is a picture just after I turned them. Hope you enjoy.
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After a hard day
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Club Member
- Jul 2016
- 435
- Barnsley's Ford
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Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi"
Smoker: None yet, part of why I joined
Thermometer: 10+ yr old Taylor digital thermometer with remote
Sous Vide: Anovo Imersion Circulator (1st gen)
Coffee Roaster: Hot Top Coffee Roaster
Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf
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