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A @ChillyWillis inspired cook

Hawg Fan
Hawg Fan Posts: 1,517
edited April 2015 in EggHead Forum
A couple of nights ago @ChillyWillis posted a pork tenderloin and hash cook that inspired me.  This is my spin on the same meal.  The tenderloin had a heavy Kansas City rub on it and pulled at 145 degrees and rested for 10 minutes on a pineapple/cilantro board sauce.  The root hash had a combination of potatoes, carrots, golden beets, rutabaga, jicama, onions, garlic and red pepper.  Thanks for the inspiration @ChillyWillis!

Any road will take you there if you don't know where you're going.

Terry

Rockwall, TX
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Comments

  • SGH
    SGH Posts: 28,989
    Looks outstanding. You did brother Chilly justice with this one. 

    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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  • NCEggSmoker
    NCEggSmoker Posts: 336
    Wow. Great mix of colors in that. Especially the pork. 
    Raleigh NC, Large BGE and KJ Joe Jr.
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Yep, that's some fine looking grub. Some stuff in that hash I don't normally frequent, but I'd give it a run. 
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  • johnkitchens
    johnkitchens Posts: 5,234
    edited April 2015
    @Hawg Fan  your cook will inspire others. Very, very, nice. 

    Louisville, GA - 2 Large BGE's
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  • ChillyWillis
    ChillyWillis Posts: 893
    edited April 2015
    @Hawg Fan you knocked that meal out of the park! The sliced loin looks as juicy as could be, and that hash sounds downright divine. Where you really got me though was the pineapple cilantro board sauce. That sounds like it would compliment the loin and hash perfectly!

    I'm just glad that something I posted on here got your creative cooking juices flowing. Bravo! Something tells me next time I cook up a pork loin I'll be using this as inspiration. 

    What at are the little bacon wrapped bites I see there in the second picture? You KNOW you've got an amazing cook on your hands when the chef doesn't even mention the bacon bites  B)
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    @ChillyWillis   I always trim the scraps and narrow end of the tenderloin because it will over cook anyway and I wrap the scraps in bacon and add some rub for chef's treats.  I had 4 treats, but when I took the photos, I'd already eaten 2.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • ChillyWillis
    ChillyWillis Posts: 893
    I can't get over the color of that loin. Did you go indirect with this? Again, great job!
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    ChillyWillis said:
    I can't get over the color of that loin. Did you go indirect with this? Again, great job!
    Yes, 400 indirect, raised grid, and turned once.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • Walt2015
    Walt2015 Posts: 583
    That's a nice lookin meal
    Memphis, TN ----> Chattanooga, TN
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