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Tenderloin First Cook

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Unknown
Unknown
edited November -1 in EggHead Forum
The pork tenderloin was AWESOME. Great first cook. I might have used too much apple wood for some (my wife), but everything turned out fine. I have never created a flavor like this, and the timing and temp were perfect: 350 for 35 minutes. Not overcooked at all.[p]Thanks for everyone's help. I hope I will be able to pass along some EW (Egg Wisdom) some day.
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Comments

  • Mop
    Mop Posts: 496
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    Stephen, give it a try with no smoke next time, for me the coals penetrate the meat with enough smoke flavor, also there are many rubs that have a 'smoke' taste to them as well.....Head Country being one..[p]Mop[p]

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  • Nature Boy
    Nature Boy Posts: 8,687
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    Mop,
    Good suggestion. And a good established fire...eh? [p]I need to try that head country. Been hearing good things.[p]Beers to you, you controversial guy you.
    NB
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Unknown
    Unknown
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    Mop,[p]Thanks Mop, I think you are right on. Although my wife loved the pork she requested less smoke flavor. I put three chunks of apple wood on the fire, and would only put one, or a you suggested, NONE, next time. Any more advice, please let me know[p]Thanks for your help.[p]Stephen

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  • Mop
    Mop Posts: 496
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    Nature Boy, Qfan was kind enought to have brought me some Head Country from his stint at Jack Daniels and a tenderloin is the first thing I tryed it on, the first 'distinct' flavor that was noticed was the smoke taste, nice rub...[p]That W'ham is some crazy stuff too.[p]
    yes, a well established fire is as important for the 'low smoke' mode...[p]just a guy that calls em as I sees em....if it smells like dog.....well, you get the idea.[p]beers to you as well..[p][p]

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  • Nature Boy
    Nature Boy Posts: 8,687
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    Stephen,
    Play with the smoke and see what you like. Some folks like a good smoke on everything. Others, like me, like extra smoke on sausages, butts, briskets and a few other things. But for lean meats, I like plain ol' lump, and a healthy fire.[p]A little smoke goes a long way with most things. And lump gives plenty of flavor..especialy to those who are not accustomed to cooking with wood products.[p]Enjoy the ride.
    NB
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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