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Pork Tenderloin
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chill243
Posts: 131
I did a search, but nothing. So how should I cook one on the BGE? TX
Comments
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I just go raised direct at around 400. Pull at 145.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
do you put a rub on it or BBQ sauce? Just picked up some Blues Hog at the grocery store, prob not huh?
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Here is my family's favorite. Equal parts soy and lemon juice. 1/2 part EVOO. Cavenders Greek Seasoning (grocery store sold have it) and white pepper. Fresh rosemary (optional). Marinate for 4-6 hours for Port T. Chic breasts just need 30mins to 1 hour. Good on seafood too.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Does the tenderloin dry out? (I know that's a stupid question, but bc it has no fat)
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Does the tenderloin dry out? (I know that's a stupid question, but bc it has no fat)
Nope...that's the beauty of a ceramic cooker. If you cook it to temp as 4runner said and let it rest before cutting it - it will be plenty juicy.I either brine my pork tenderloin or just apply my favorite rub and using a grilling sauce (apple bourbon is my fav) for dipping.
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raised direct, tell me what this is plzzz!
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I have no spider
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Direct is without the platesetter. Raised would be a grid level higher than normal to give you a little barrier from the direct heat. I have done mine at normal grid level and they turned out fine. I might drop the temp down to 350 and then if you want a sear you can raise the temp at the end.
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It's raiseing your grill to the felt line or above. There are a variety of ways to do this and cooking directly over the coals, no heat deflector in between the meat and the fire.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Direct heat. Cook to 145. Marinate overnight with trader joes soyiaki marinade. It's the best you'll ever have.
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Direct heat. Cook to 145. Marinate overnight with trader joes soyiaki marinade. It's the best you'll ever have.
Go Heels!!!thebearditspeaks.com. Go there. I write it. -
Yes sir!!!!
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I believe biggreenegg.com had an instructional video using the plate setter for pork tenderloin. Its been several months since I viewed it.
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
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20 mins or so. Flip once.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Your finish temp should be 145*. Pull it around 138* if you cook fast 140* if lower
Steve
Caledon, ON
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