Simple Meat Glue Meal. Sounds Yummy. Because it was.

nolaegghead

Simple.  Pig tenderloin.  Cut in two.  Glued both sections into one thick even piece, then glued bacon around it.  Wrapped in saran, left in fridge overnight.  That sets the glue.  Cooked direct on medium egg next day until medium rare.  Served with pea salad, french bread (left over from brisket camp) dressing and...nom nom nom... It was delicious.  No jet net, toothpicks or loose bacon.

Meat glue courtesy Cen-Tex. 

nolaegghead

Oh, and the rub was a delicious peach from @henapple. Damn, you made a believer outta me.

SGH

Allow me if I may brother Nola:

nolaegghead

Thanks for that official seal o approval @SGH.  I want to mention I used two large chunks of local Pecan for smoke.  Damn, it was damn good.  It was consumed in it's entirety by lunch the next morning, and I pined for non-existent leftovers since.

SGH

@nolaegghead‌
Just a note. I just scored 1,000 pounds of cherry and 1,000 pounds of oak. If you need any, let me know and I will hook you up my brother.

SGH

@nolaegghead‌
See here.

DMW

Nice! Meat glue FTW. Been way to long since I used mine. Have some chicken skin in the freezer, might need to get creative.

Griffin

:-bd

Fred19Flintstone

Mmmmmm.......Meat glue.

henapple

That rub is awesome. Glad you like it

Eggcelsior

Mmmm...Dizzy Pig Meat Glue.

Is the peach rub the Loveless Cafe stuff?

The Cen-Tex Smoker

love me some meat glue! FYI- I use the fast set method now. I put it in a warmer or the SV for 15-20 min and it sets even better than the overnight fridge method. And you don't have to wait. Glad you guys were packing heat- that thing looked like it was up to no good

BigWings

Looks good!  Just curious though, because what was formerly external meat is now internal and can no longer be seared is there any food safety concern about only cooking to medium rare?

nolaegghead

@eggcelsior - Yep, that's the stuff.

@BigWings - Probably.  I used bourbon as a solvent to make a slurry with the meat glue which I applied with a silicone brush.  I thought maybe that would mitigate the safety issue.  Alternatively I could have pasteurized the end product via sous vide.  It turns out that we didn't get sick. 

BigWings

Bourbon is often the answer!

The Cen-Tex Smoker

I do sous vide when i want to go med rare on Franken-meats. Bourbon is probably good too.

nolaegghead

Bourbon

The Cen-Tex Smoker said:

love me some meat glue! FYI- I use the fast set method now. I put it in a warmer or the SV for 15-20 min and it sets even better than the overnight fridge method. And you don't have to wait. Glad you guys were packing heat- that thing looked like it was up to no good

Like my mammy used to say: "If you can't stand the heat, get the *&^%$#@ outta the kitchen!"

henapple

Maybe the Saints defensive line could use some meat glue. ... )

The Cen-Tex Smoker

henapple said:

Maybe the Saints defensive line could use some meat glue. ... )

They are more like Astroglide at the moment

thetrim

What's the best place to buy that stuff?  I saw it on amazon for $45/lb.  How much do you use on a prpject like this one?

anton

I like the pic toward the end where you definitely, "killed it" !!! Awesome looking food.
B-)

nolaegghead

@thetrim - Cen-Tex gave me a bag of meat glue.  I'd just shop the internet for best price.  Make sure you get the pure stuff.

@anton - thanks man!

The Cen-Tex Smoker

Modernist pantry.com.