Second and Third Cooks on the Egg

Maciek

Friends came over on Saturday so I made some ABTs and two pork tenderloins. The ABTs came out perfect. The tenderloins cooked perfectly, but I wasn't thrilled with the rubs I used. I tried a coffee rub recipe I found on this forum and that tenderloin turned out well, I just wasn't a huge fan of the taste. On the second one, I used Dr. BBQs big time bbq rub recipe. Both were rubbed and rolled up in plastic wrap the night before. The BBQ rub one turned out quite salty for my tastes (but others liked it). I think it was in the rub too long.

Yesterday I made some beer chicken, grilled green peppers, and sweet potatos. Everything turned out really well.

I can't wait to do a butt or some ribs.

Also, how much longer do I have to wait until I can do a high temp cook? All three of my uses so far have been in the 300-330 range. Do I need a few more to season the gasket?

Thanks for all the advice I've already recieved! Now for the pictures.

FlaPoolman

The ABT's & chicken look great but correct me if I'm wrong but those are pork loins not tenderloins. I would go 5 to 6 cooks before going high temps.

Pat

Sodak

They could be pork loins that happen to be tender - tender pork loins.

Maciek

Pat,

I'm nearly 100% they were tenderloins. Perhaps it is the size that is decieving you. They were a little less than 2 lbs a piece. In my experience, a porkl oin is much larger.

Broc

A pork tenderloin is about 2 lbs...

A pork loin is about 10 lbs... I cut the loin into two 5 lb pieces, then prep for a while [butterfly, stuff with goodies, roll and tie] -- then sear, then roast.

Enjoy!

~ B

BENTE

looks like you are really getting the hang of it... i would do a few more cooks before going nuclear.. i usually reccomend 8-10 cooks... but i speed it up any more i will cook something take the lump out and put it in the small.. wait until it cools and relight.. i have gotten my ten in over a weekend before. but it was alot of work and i needed to get it done before friends came over for pizza

Unknown

Looking at the nice pictures you posted, I am certain those are pork loins, probably cut in half lengthwise. The shape is completely different from pork tenderloins, as are the cooking properties. Flapoolman is correct.

Buy and cook some actual pork tenderloins and compare. You will see the difference. I really like both, but the cooking method is completely different.

East Cobb Eggy

Great job.

Looks really nice.

I enjoy the beer butt chick, but you need to try the Spatchcock chicken. It is a really nice way to cook the chicken as the rub can get all over and there is no need to move it during the cook. Also, it makes it really easy to carve upon completion (http://www.nakedwhiz.com/spatch.htm)

If you are looking for spices and rubs, check out the Dizzy Pig (http://dizzypigbbq.com/). All of their stuff is really good.

Greg