NWI INDIANA GUN OWNERS. #24 Lets face it we all love to shoot and eat

[d.kaufman]

And the weeds keep growing.

Wife wanted the rain. Didn't wanna have to spend 3 hours watering everything.

I hate rain on the weekends. Can rain all it wants from 7am-4pm Mon-Fri

 

[Ballstater98]

Wife wanted the rain. Didn't wanna have to spend 3 hours watering everything.

I hate rain on the weekends. Can rain all it wants from 7am-4pm Mon-Fri

Rain 10:30pm -3:30am. Ideal. It's all about me and those who think like me.

 

[Snapdragon]

Hope the rain is done for at least the next 2 hours.
Tenderloin is ready for the smoker

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My tenderloin is in the oven as we speak. ETA about 5:10.

 

[Snapdragon]

My tenderloin is in the oven as we speak. ETA about 5:10.

Recipe said interior temp must be at least 140. It's 165-170 and there's still blood coming out where I poked the thermometer. Back in the oven.... I usually bake it at 425, but this time I reduced it to 400 so it would not cook as fast. It sure worked.

 

[nonobaddog]

Recipe said interior temp must be at least 140. It's 165-170 and there's still blood coming out where I poked the thermometer. Back in the oven.... I usually bake it at 425, but this time I reduced it to 400 so it would not cook as fast. It sure worked.

Sometimes I wonder where the thermometer is actually measuring the temperature. Is it right at the tip? or a 1/4 of an inch up from the tip? or 1/2 inch up? or 1 inch up? more?

 

[d.kaufman]

Recipe said interior temp must be at least 140. It's 165-170 and there's still blood coming out where I poked the thermometer. Back in the oven.... I usually bake it at 425, but this time I reduced it to 400 so it would not cook as fast. It sure worked.

I usually go to 145° and then let rest for 15 minutes. Smoking at 225° usually takes around 1.5 hours.

 

[CTC B4Z]

Beef or pork tenderloin?

Jesus. For pork I pull it at 132ish... It'll cook even after removing from heat 7-13 degrees

 

[jedi]

Gonna make chicken taco soup. Eating out is rare for me anymore. Yesterday was one and I think the only other time I did since January was a House of Pizza about a month ago. I have a post it note on my cabinet with meals to make that I have ingredients for aside from fruits and veggies that go bad rather quickly. The garage freezer is filled with meats bought at Lowry's Meat and Seafood in MI all vacuum packed. I really tired of eating take out and such stopping in my company truck while working. Retirement allows time for cooking, the gun range and shooting my bows along with the house. May need to got to Carniceria La Chiquita for some tamales eventually.

u gonna venture into the badlands.

 

[melensdad]

All this talk of food and I'm just waiting for ACT to talk about headaches and poop again so the conversation can return to normal.

 

[d.kaufman]

15 minute rest while I finish up the homemade Mac n cheese

 

[Snapdragon]

When you let it rest that long, how do you get it hot enough to eat again?

Oh, and by the way, I should have kept it out when I pulled it the first time, but the blood threw me. It was definitely overdone, but it tasted SO good. Marinated it in the applesauce, brown sugar, and garlic for a day, then baked it in the marinade. Used it as a sauce when I served it.

 

[Snapdragon]

I usually go to 145° and then let rest for 15 minutes. Smoking at 225° usually takes around 1.5 hours.

Yeah, I'm going to go back to the time/temp I know. 425 for 20-25 min. I was afraid the brown sugar would burn at 425.

 

[Ballstater98]

Yeah, I'm going to go back to the time/temp I know. 425 for 20-25 min. I was afraid the brown sugar would burn at 425.

Trial and error. Luckily there is the interwebs to help narrow down the error part...hopefully.

 

[KLB]

There is no blood in the meat you are cooking.

 

[Ballstater98]

There is no blood in the meat you are cooking.

Yep, frozen, thawed, frozen, thawed, etc.

 

[nonobaddog]

There is no blood in the meat you are cooking.

Right, the red stuff that comes out is myoglobin from the muscle cells rather than hemoglobin from the red blood cells.

 

[CTC B4Z]

 

[Max Volume]

It's almost outdoor cooking/smoking season. Many meals were cooked over that fire pit.

 

[Max Volume]

Cook set came from Raccoon Forge out near Ft. Wayne. They were always a vendor at the Compton traditional archery show in Berrien Springs every father's day weekend. I love that thing. Hell, I built that fire pit to learn how to cook over coals mountain man, cowboy style.

 

[nonobaddog]

Cook set came from Raccoon Forge out near Ft. Wayne. They were always a vendor at the Compton traditional archery show in Berrien Springs every father's day weekend. I love that thing. Hell, I built that fire pit to learn how to cook over coals mountain man, cowboy style.

View attachment 272789

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