Chipotle pork tenderloin/Pictures

Bordello

Warmed up some chiptole sauce as it was thick from being in the fridge.
[p]After straining the seeds out it's injected into the meat.
[p]Meat was marinated with more of the chipotle sauce for about an hour.
[p]I had the large egg with grid extender warmed up to about 270 for an hour or so before hand. Mostly just so I could throw an onion in and a piece of oak to smell up the neighborhood. (:>
[p]After about 20 min it hit 145 so I pulled the probe out. removed the daisy wheel, opened the bottom vent till about 300 (meat was left in the intire time) and continued to cook about another 4 min a side.
[p]Turned out way better then I expected. If you don't like some sweetness to the meat this may not be for you. For me, it's a keeper. Only other thing on it was some fresh ground pepper.[p][p]Cheers,
Bordello[p]

Shishkaknob

Bordello,
That looks great! I tend to stay away from sweet marinades when it comes to meat but the heat of the chipotle might just be enough to counter the sweetness. I might give that a whirl. Thanks for the pics. Question...the onion...did you toss that right on the coals? Not for eating, I gather, but just for smoke? Never heard of that before.[p]Cheers,[p]John

Bordello

Shishkaknob,
The tenderloin was great, yes, a bit sweet but like you said the chipolte helped. I like this method much better then just dipping and eating. Remember, you have to strain the seeds out unless you have a big bore injector.
I go through a lot of onions. LOL
I was at a friend house out in the country and had my mini with me. Fired her up on the tailgate of my truck, cut and onion into quarters and when the lump was lit put them in with a chunk of smoking wood. Pecan works well.
About an hour or so the neighbor comes over, said he couldn't stand it anymore, what the hell you cooking he ask.
Oh,
It's not for eating.
I smiled and said an onion and an old hunk of wood. So I do it for the smell and to get the neighbors wondering what I have going this time.
I learned this on our forum here.[p]Cheers,
Bordello[p]I sometimes will light several eggs and do the onion/wood thing just for the hell of it. The smell drives em crazy.

Rascal

Bordello, The true "rascal" in me will have fun with that one! BTW, can you cook while that onion thing is going on? 8 - )

GirlyEgg

Bordello,
I just used the last of my Raspberry Chipotle Sauce last night on my ribs! That's my favorite brand but can't get here in Atlanta... I have to stock up at Sam's Club when I visit Phoenix!

Bordello

GirlyEgg,
I got mine at Costco in Mesa, around $12 for a two pack (40oz each)[p]What else do you use it for????[p]Bordello[p][p]

Bordello

Rascal,
Yes, no problem at all. I usually don't eat onions and outside of the wondeful smell I don't notice anything else.[p]I don't think I would do any baking that way. LOL[p]Give it a try.[p]Cheers,
Bordello

GirlyEgg

Bordello,
I use it on everything! Wonderful on Chicken & Pork. I add a little white wine vinegar to it(to taste & consistency) to make a salad dressing over a little arugula, feta cheese and raspberries... a dollop is a great topper to sweet potatoes... and a quickie appetizer poured over a brick of cream cheese... the possibilities are endless... unfortunately, the bottle is not![p]Enjoy!

Army of Dawgness

GirlyEgg,
Local Costco's have them, such as the Mall of Georgia location. It's great stuff, imo.