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Dizzy & Piggy tenderloin

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anzyegg
anzyegg Posts: 1,104
in EggHead Forum
Dizzy rubs and pork tenderloin for dinner. Monday night football!! Yum!imageimageimageimage
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  • CarolinaCrazy
    CarolinaCrazy Posts: 585
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    Try raised direct @ 400 on those bad boys next time and you'll get a lot more caramelization.

    Just my 2 cents.


    1 LBGE in Chapel Hill, NC
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  • anzyegg
    anzyegg Posts: 1,104
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    Thanks man, and your 2 cents are appreciated my friend. I think you're correct. I probably should have did them longer direct.. I did about 7 min. Not raised.
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  • Grillin_beers
    Grillin_beers Posts: 1,345
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    Which Dizzy rub did you use? They look pretty good to me!
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • SGH
    SGH Posts: 28,791
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    Looks like a home run to me. Excellent job. The pics look great as well my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • KingtUT
    KingtUT Posts: 157
    edited August 2014
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    I cook pork tenderloins very often and I do mine direct, regular grid level, (only about half the firebox full of coal), 400-425 and I have to say, they come out awesome every time. Lightly charred and juicy every time. I do about 10-15 minutes per side depending on thickness and pull them at 145-150 IT.
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  • anzyegg
    anzyegg Posts: 1,104
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    Thanks @SGH‌ and @Grillin_beers‌. I used the DO Red Eye express(coffee/BBQ) and actually my wife swapped up and we did some Chipotle (rub some heat on your meat) BBQ rub. Both were great...
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