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Great cook, hate myself for the lousy cell phone pics. Blackened SV Pork Tenderloin

I've been proud of myself for using my good SLR.  Lazy me, didn't today, and my dinner looks like crap with the cell phone pics I took.

Oh well.

I threw a tenderloin still in the factory farm cryopak into 135 F water with a sous vide controller attached.  Cooked for 2.5-3 hours. Started drinking.  Fired up the grill, threw some big-ass chunks of pecan to augment the very little lump that was left. (dry lump does not spark - confirmation - I just burned it last night).  Drank more.  Sprinkled cajun blackened seasoning on liberally and cooked/seared on the small grate at nuclear temps right above the coals for about 60-90 seconds a side. 

mother (expletive) (expletive) $%^&*^%$#^& good. 

Pictures suck, so I guess it wasn't that good/didn't happen.  4-cheese risotto and potato/green been salad are the sides.




______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat 

Comments

  • nolaeggheadnolaegghead Posts: 12,241
    ..., oh, and the tenderloin was on sale.  I think I spend $8 on it.  Lot of leftovers. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • cazzycazzy Posts: 6,499
    Got to get my sous vide rig together. That's some awesome looking tenderloin right there Nola. Tenderloin is one my favorite cooks......cheap, quick and easy to get great results.
    Just a hack that makes some shitty BBQ...
  • For crappy cell phone pictures it looks mighty good! What was the IT of that loin, looks perfect.
    LBGE
    Go Dawgs! - Marietta, GA
  • That looks mighty gooooood!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • nolaeggheadnolaegghead Posts: 12,241
    For crappy cell phone pictures it looks mighty good! What was the IT of that loin, looks perfect.
    Internal temp was about 135F according to the SV controller.  My thermapen said it was 134F.  Close e-nuff.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • You said you SVed for 2.5 to 3 hours. Do you know what the pasteurization time is at 135?.

    Steve 

    Caledon, ON

     

  • this has to be the longest thread title ever?

    Pork looks great!
  • nolaeggheadnolaegghead Posts: 12,241
    You said you SVed for 2.5 to 3 hours. Do you know what the pasteurization time is at 135?.
    About 30 minutes at 135 - that's after it's 135 all the way through.  Not sure what it is for trichinosis, but I'm pretty sure I'm cool there too - if not, F-it, it's not from Boudreaux's slop farm - it's commercial and safe in that respect.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I need to get a book I guess. I was under the impression that the pasteurization was a product of time and temp. I do eat raw beef and have eaten marinated pork that was in an airline luggage terminal overnight but that is another story

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 12,241

    AleBrewer said:
    this has to be the longest thread title ever?

    Pork looks great!
    Cool, you've motivated me to set a new bar by starting a thread with the title "The longest thread title:  how to post something informative and interesting without being wordy, and boring the hell out of people that have the attention span of an ADHD 4 year old"  (or something to that effect).  :D
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 12,241
    Steve - I've dug it up before and posted.  There's a pretty simple guideline that covers most of the microbiological pathogens.  Trichinosis is a little more demanding, but there's really low risk there unless you're cooking up bear meat or wild pig.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I've been reading the last little while. I guess I was thinking pasteurization took the time but it's more for tenderness of tougher cuts.

    Steve 

    Caledon, ON

     

  • Why abreviate ADHD then? Go for the gold!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • nolaeggheadnolaegghead Posts: 12,241
    In general, you can sum up pasteurization as a function of time and temp.  The lower the temp, the more time you need.  There's a tipping point where you're incubating if the temp is lower, maintaining a stasis at the set temp, and reducing micro biologicals any hotter.  I believe that temp is 131.5 F.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 12,241
    Why abreviate ADHD then? Go for the gold!
    hahaha yeah you right!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 12,241
    Under 131.5, food safety guide lines have a 4 hour clock, where everything is reversed - less time is better.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • CanuggheadCanugghead Posts: 4,253
    thickness of the meat is a factor too, I think.
    Vaughan, ON
  • nolaeggheadnolaegghead Posts: 12,241
    thickness of the meat is a factor too, I think.
    Yes, good point.  In general, the sous vide recipes have different times for different thicknesses/sizes.  The safety tables are the time once the food is at the setpoint temp.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • You said you SVed for 2.5 to 3 hours. Do you know what the pasteurization time is at 135?.
    From Douglas Baldwin:

    Pasteurization Time for Meat (Beef, Pork, and Lamb)
    (starting at 41°F / 5°C and put in a 131–151°F / 55–66°C water bath)
    55°C56°C57°C58°C59°C60°C
    Thickness131°F133°F134.5°F136.5°F138°F140°F
    5 mm2 hr1¼ hr60 min45 min40 min30 min
    10 mm2 hr1½ hr1¼ hr55 min45 min40 min
    15 mm2¼ hr1¾ hr1½ hr1¼ hr60 min55 min
    20 mm2½ hr2 hr1¾ hr1½ hr1¼ hr1¼ hr
    25 mm2¾ hr2¼ hr2 hr1¾ hr1½ hr1½ hr
    30 mm3 hr2½ hr2 hr2 hr1¾ hr1½ hr
    35 mm3¼ hr2¾ hr2¼ hr2 hr2 hr1¾ hr
    40 mm3½ hr3 hr2½ hr2¼ hr2¼ hr2 hr
    45 mm4 hr3¼ hr3 hr2¾ hr2½ hr2¼ hr
    50 mm4½ hr3¾ hr3¼ hr3 hr2¾ hr2½ hr
    55 mm5 hr4¼ hr3¾ hr3½ hr3 hr3 hr
    60 mm5¼ hr4¾ hr4¼ hr3¾ hr3½ hr3¼ hr
    65 mm6 hr5¼ hr4¾ hr4¼ hr4 hr3¾ hr
    70 mm6½ hr5¾ hr5¼ hr4¾ hr4¼ hr4 hr

    61°C62°C63°C64°C65°C66°C
    Thickness142°F143.5°F145.5°F147°F149°F151°F
    5 mm25 min25 min18 min16 min14 min13 min
    10 mm35 min30 min30 min25 min25 min25 min
    15 mm50 min45 min40 min40 min35 min35 min
    20 mm60 min55 min55 min50 min45 min45 min
    25 mm1¼ hr1¼ hr1¼ hr60 min55 min55 min
    30 mm1½ hr1½ hr1¼ hr1¼ hr1¼ hr1¼ hr
    35 mm1¾ hr1½ hr1½ hr1½ hr1¼ hr1¼ hr
    40 mm1¾ hr1¾ hr1¾ hr1½ hr1½ hr1½ hr
    45 mm2¼ hr2 hr2 hr1¾ hr1¾ hr1¾ hr
    50 mm2½ hr2¼ hr2¼ hr2 hr2 hr2 hr
    55 mm2¾ hr2¾ hr2½ hr2½ hr2¼ hr2¼ hr
    60 mm3 hr3 hr2¾ hr2¾ hr2½ hr2½ hr
    65 mm3½ hr3¼ hr3¼ hr3 hr3 hr2¾ hr
    70 mm3¾ hr3¾ hr3½ hr3¼ hr3¼ hr3¼ hr

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