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Friday Night Feast... PIC HEAVY

Hunter1881
Hunter1881 Posts: 406
edited September 2014 in EggHead Forum
Sorry running a little behind on this post. Invited my parents over for supper. Did back ribs, spatchcock chicken, and some bacon wrapped pork tenderloin. The ribs- rubbed with mustard and covered with dizzy dust. Cooked at 380ish indirect for close to 2 hours. Took an approximately 7 inch section of pork loin off the thick end. Covered with EVOO. Seasoned with dizzy dust. Wrapped with a weave of Wright thick cut bacon. Cooked at same temp on top of AR for approximately 1 hour 45 minutes. Chicken was rubbed with butter. Seasoned with paprika, salt, pepper, garlic powder, ground mustard, onion powder. Served with baked beans and home-made macaroni and cheese. Food turned out excellent according to everyone. To me it all needed  more seasoning. But my dad ate ribs, which he never does.  My dad is now wanting a BGE. Sorry about pic quality. And I have a question for all the readers. Is there normally a stall with pork tenderloin? It seemed too take forever to get through the 150's. Thanks for looking. imageimageimageimageimage
Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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Comments

  • grege345
    grege345 Posts: 3,515
    Thru the 150's what temp were you goin for?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • PNWFoodie
    PNWFoodie Posts: 1,046
    Looks great - particularly the tenderloin. Did you get a sliced pic? (Fingers crossed)
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • Dobie
    Dobie Posts: 3,458
    Looks great. What final temp did you go with the tenderloin? Larger cuts can stall but loins dont need high internal temps.
    Jacksonville FL
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  • Hunter1881
    Hunter1881 Posts: 406
    @grege345‌ @Dobie‌ 160. Was. Thinking that was the well done temp for pork. Am I wrong? @PNWFoodie‌ I didn't get a sliced pic. Just the plated pic.
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • Hunter1881
    Hunter1881 Posts: 406
    edited September 2014
    So according to the all knowing google, 145 is done. I swear the sheet I have said 160. Will have to double check that. I only had 1 beer. I feel like a dumb@$$. And by the way thanks guys.
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • DMW
    DMW Posts: 13,836
    @Hunter1881 The USDA changed the "safe" serving temp for pork from 160* to 145* back in 2011. Many charts and magnets still have the old temps. FWIW pull at 140* and let carryover take it to 145* during the rest and you will never overcook pork again. 

    That said, the meal looks incredible. I could use some mac n' cheese right now...
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Dobie
    Dobie Posts: 3,458
    Dont worry about it, adjust next time. Different cuts with different purposes get higher final temps. Loins just dont need it and 160 isnt bad.
    Jacksonville FL
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  • Hunter1881
    Hunter1881 Posts: 406
    @DMW‌ Thanks for the info and the positive comments. I was looking at the guide that came with my Thermapen a couple weeks ago. Maybe it is still 160 in England lol. @Dobie‌ thanks again man. This is why I love this forum. Most of the people are extremely helpful.
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • SGH
    SGH Posts: 28,989
    @Hunter1881‌ What a excellent cook my friend. The pics look great as well. Solid all the way around. Just a point of interest my friend. Last weekend in NO I cooked some loins and pulled them at 135 degrees internal then gave them a 25 minute rest. Folks were standing in line for them. Trust me when I say for a real treat, pull tenderloins and loins between 135-140 degrees internal. They are sufficiently cooked through at these temps. Again your grub looks excellent.

    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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  • Hunter1881
    Hunter1881 Posts: 406
    @SGH‌ Thanks man, I appreciate it. And thanks for the tip. I will definitely not over cook the next time.
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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