Loin ON!

VanW

Club Member

Joined: Jan 2018

Posts: 26

Location: Houston, Texas
#1

Loin ON!

October 4, 2018, 03:53 PM

1.5 lbs, charcoal, 236 degrees, Weber Kettle 22', Cowboy Campfire Rub from Adams, applewood shavings, low and slow. I'll update with pics when it comes off.
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VanW

Club Member

Joined: Jan 2018

Posts: 26

Location: Houston, Texas
#2

October 4, 2018, 05:38 PM

Looks good from here. Son arrives in a second and I'll let you know how it tastes.
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1 comment

#2.1

treesmacker commented

October 4, 2018, 07:48 PM

Editing a comment

Do you have a pic of finished cut piece?
Jerod Broussard

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"Spray cheese, from the famous family of aerosol cheeses."
#3

October 4, 2018, 05:40 PM

Yum Yum
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Huskee

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#4

October 4, 2018, 05:49 PM

I'd bet it tastes mighty fine. What was your finished temp of the meat? I will wager a guess at 145?
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fuzzydaddy

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Location: Summerfield FL

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#5

October 4, 2018, 05:51 PM

That looks tasty!
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RonB

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#6

October 4, 2018, 07:29 PM

Niiice.
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treesmacker

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#7

October 4, 2018, 07:43 PM

Pork tenderloin going on soon here too. It's been in the sous-vide tub at 144 degrees for three hours - pre-seasoned. Yours looks good - looking forward to seeing finished product.
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Nate

Former Member

Joined: Apr 2015

Posts: 3773

Location: Quarantined
#8

October 4, 2018, 09:57 PM

I’m guessing from the weight and picture it was a Tenderloin not an actual pork loin.
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1 - 2

2 comments

#8.1

Steve R. commented

October 4, 2018, 10:25 PM

Editing a comment

Yep, that's either from some kind of pygmy hog, or actually a tenderloin

#8.2

VanW commented

October 27, 2018, 08:02 AM

Editing a comment

You be correct. Rook' error...
texastweeter

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Location: Republic of Texas
#9

October 4, 2018, 11:57 PM

Looks good. I like my loin on the medium rare side (more on the rare) after a wet brine. Favorite way is to roll fillet, stuff, and wrap in bacon or prochutto.
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Spinaker

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Location: Land of Tonka

John "JR"
Minnesota/ United States of America
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#10

October 5, 2018, 07:38 AM

Looks good!
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Henrik

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#11

October 6, 2018, 10:43 AM

Nice one! Super crisp photo!

I actually bought wild boar tenderloin today, never cooked it (but have done many pork tenderloins). Will be interesting to see how it turns out.
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