I have in the past. Really depends on time and how lazy I feel. If you're worried about it drying out, just cook it to 135-140 and you'll be straight. Cook it to 160 and it'll dry out without injection.
I might do that this weekend. I haven't attempted it yet. I'm not overly confident in my knife skills to open it up.
If you ever want a quick way to do a tenderloin, I use this method. It's never not been perfect. http://thrivinghomeblog.com/2014/10/how-to-grill-a-pork-tenderloin-using-the-7-6-5-method/
When i did the stuffed one, all i did was smoke it and by the time it was done it had a nice char around the outside, no sear was necessary
Am I the weird one? To me pork loin and pork tenderloin are two different things, seems to be used ubiquitously here though.
idk. i am under the impression that the tenderloin is a smaller part of the loin - but that they can be prepared in a similar fashion
Yes. This is the best method. It gives you great smoke flavor, excellent consistency of doneness throughout and then the sear gives you the delicious crust. I personally pull at 130 and let it rest while the grill gets up to searing temp.
http://www.thekitchn.com/whats-the-...k-loin-and-pork-tenderloin-meat-basics-213408 The Tenderloin is like the chicken breast of pork. It is lean and dries out quickly but it takes flavors and marinades very well. A whole loin is a little more like a roast or you can cut it up in to smaller chops.
they're distinct muscles. because the tenderloin is smaller, it can take higher heat than a loin roast.
I know there's more difference than just size but that's the only difference I know. I normally cook them the same way but sometimes with the small ones I'll just straight grill them bc even if you go low you can't go too slow bc its so small so I never get a crust, I just get mushy rub on the outside and that's no bueno. Holy run on sentence.
This is what I have always known, but loin kept getting thrown out in here and it made me question myself. I even reserved a snarky reply when someone opened a "loin" package and was surprised to to find two smaller pieces of meat.
Quarters on some peach/pecan smoke. Marinated in Stubbs, rubbed with an African Piri Piri rub I found. It's the tits.
had pig knuckle today in austria need to figure out how to get this at the butcher to smoke because damn
Ok, so last time I bought one it was a little over 3. I went to the hyvee by my work and they wanted 9 a pound. What the fuck. I laughed my way out of there.
What's everyone's favorite method to smoke wings? It'll be one of the first things I do when I get my komado. Loved smoke wings and don't have a place nearby that does it.
I use a rub of: 6 Tablespoons paprika 2 Tablespoons ground black pepper 2 Tablespoons salt 2 Tablespoons sugar 1 Tablespoon chili powder 1 Tablespoon garlic powder 1 Tablespoon onion powder ½ teaspoon ground cayenne (red pepper) Sprinkle with the rub, then smoke at 275°F for 1:15. Then I crisp them up over the coals. You can also fry them for 1 minute, but add some rub after, then toss them in your sauce of choice.
You can literally rub them with anything. Just play with rubs until you something you like. As for cooking, two methods. 1) Smoke at 275 for 90 minutes 2) Smoke at 275 for 75 minutes, flash fry for ~90 seconds, then re-dust with rub bc the fry neuters the rub.
Angus brisket packers are $3.79 a lb. Here. Anyone else around here is selling trimmed flats only, and for $7.99 a lb
Rubs normally run me an extra 50. Packing is at least 100. Haven't calculated it by her weight though.
I had never heard of frying them before, do u dust, sauce, and they're good or throw them back on for a bit?
Na, don't throw them back on. Smoke, fry, dust and/or sauce, serve. A local spot here does it and they have the best wings I've ever had. Fwiw smoked wings and buffalo sauce just doesn't work imo. Stick to BBQ or vinegar type sauces.
Made a white bbq sauce for the quarters, loaded with horseradish. Played perfectly off the fire from the piri piri rub.
I've encountered skeptics, then I served them white sauce and changed their mind. I guess growing up on it I don't tend to surround myself with aforementioned haters.
Good suggestions, but just to add my opinion, gotta go hot and fast style or smoke then fry or else the skin will be horrible. I like to power "smoke" them which is really a roast at 350 - 375. For the sauce go with one stick of unsalted butter with a large bottle of Frank's original hot sauce (i think 12 ounces). Add honey, cayenne pepper, minced garlic, and a lil Dijon mustard. Toss the wings and cover em for about 10 minutes.
I tried it in one of the Blue Apron meals. I was skeptical but it turned out to be outstanding. Not many places carry it, so I found some on Amazon. It's got a hint of smoke in it and pretty strong heat on the back end, yet it's not spicy, if that makes sense.