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What's the best way to egg this?

Last night I open a package of pork tenderloin. What I found was two pieces of meat. They are resting in the refrig. with some dry rub on them. This is dinner tonite. How do the eggsperts feel that I should handle this situation?
Should I tie the two pieces and make a single bundle, or should I egg them as seperates? Direct or Indirect? Time and Temp.?
Thanks for any advice you can send my way


  • Nature BoyNature Boy Posts: 8,416
    Man, them thar is good eatin. Don't tie 'em up. You want a good flavor crust all around them puppies. Rub 'em up and grill them direct, 300-350 turning every 10 minutes or so until nicely and evenly crusted, and 140 internal temp. Takes 30-40 minutes usually, but keep a close eye on 'em.
    Have fun!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    like NB said, rub em and grill em direct. . here are some rubbed with ken stone's witchy red.. .at the start and at the finish (around 30 - 40 minutes at 350 direct on the small. . ..yummy. .. like chris says though, keep a close eye on them, its a short trip from moist and tender to dry and tough. . .[p]DSCN0328.jpg

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