Nice! Whens the hog roast?
Nice! Whens the hog roast?
Going to start with a butt soon and learnNice! Whens the hog roast?
Very nice! You are gonna want to feed that beast wood unless you have an unlimited budget for charcoal. I use a chimney full of lump to start mine and then put wood on top from there on out.
Those tenderloins in vacuum packs are 2 per packPork loin split right in half when putting the rub on, probably gonna cook faster now & might be forced to eat early today, dang it. Maybe this belongs in the First World Problems thread...View attachment 291354
Well sure as sh**, packaging says 2 pcs! Smithfield, hope it's good.Those tenderloins in vacuum packs are 2 per pack
I cook to 140° and always super tenderWell sure as sh**, packaging says 2 pcs! Smithfield, hope it's good.
Really fast cook compared to pork loin. Going to wrap one in bacon next time, wish I would have thought of it this time. Hear pork tenderloin called the filet mignon of pork & bacon wrapped filets are awesome, so why not.I cook to 140° and always super tender
Wrapped in bacon is my favorite for a tenderloin.Really fast cook compared to pork loin. Going to wrap one in bacon next time, wish I would have thought of it this time. Hear pork tenderloin called the filet mignon of pork & bacon wrapped filets are awesome, so why not.
I always keep a couple 2 packs like that in the freezer. They thaw fast and cook fast. Great for a quick meal.Well sure as sh**, packaging says 2 pcs! Smithfield, hope it's good.
Yep these are a keeper for a quickie smoke. Thanks for the 180 deg suggestion, I thought 210 was 'low' but definitely too high as they shot up too fast to work in a little glaze. Can't walk away for long, or set a temperature probe alarm. And surprise, left overs are even good cold.I always keep a couple 2 packs like that in the freezer. They thaw fast and cook fast. Great for a quick meal.
I usually smoke them on low(180°) with a smoke tube for about an hour, then crisp up the outside until they are 140-145°.
I'll dice it up and throw it on a salad for dinner, especially when I have fresh tomatoes and cukes from the gardenAnd surprise, left overs are even good cold.
For extra smoke, throw them on still slightly frozen in the middle.Yep these are a keeper for a quickie smoke. Thanks for the 180 deg suggestion, I thought 210 was 'low' but definitely too high as they shot up too fast to work in a little glaze. Can't walk away for long, or set a temperature probe alarm. And surprise, left overs are even good cold.
My brother got into the pellet grill awhile back which he still loves and now he has a flattop griddle that his wife recently bought him for his b-day to go along with it and he's really digging that now too.I finally put my old gas grill out to pasture, and decided to replace it with a flat top griddle:
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After seasoning (clarified bacon grease), I did a test run with bacon and eggs. Guys! I never want to cook bacon any other way, ever again.
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But of course, the real test was the sear I could get on ribeyes. I took these just a couple degrees past perfect internally, but for a first run, I'll take it.
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The flavor certainly isn't the same as what I get on the smoker; but man, you just can't beat that sear.
It seems like it will be a perfect combination. I can do just about anything on the pellet grill (smoker), up to a practical temperature of about 400F. (If there's any buildup inside at all, the thing starts flaming at higher temperatures.) So, I'm covered for smoking up through roasting. But it's not ideal for searing. The griddle solves that problem, while also being perfect for anything that needs high/fast cooking (steaks, burgers, etc.) or low/fast cooking (eggs, etc.). I also love cast iron for roasted vegetables, and no longer have to take up space in the smoker for things like mushrooms, Brussels sprouts, etc.My brother got into the pellet grill awhile back which he still loves and now he has a flattop griddle that his wife recently bought him for his b-day to go along with it and he's really digging that now too.