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Trying a new to me way for pork tenderloin

FanOfFanboys
FanOfFanboys Posts: 2,620
in EggHead Forum
Did a salt brine for a couple hours then Meathead's cowboy coffee rub. Doing with lid up, flipping/rotating every 90 seconds or so, raised direct

See how it turns out 
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  • FanOfFanboys
    FanOfFanboys Posts: 2,620

    Boom
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  • Botch
    Botch Posts: 17,710
    Looks like a winner!  (although, how well was the meat seasoned?  2 hours sounds kinda short for that thick of a cut....)  

    The average life expectancy of a (russian) soldier on the (Ukranian) front line during an assault is 20-35 minutes.  

    Ogden, UT, USA

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  • FanOfFanboys
    FanOfFanboys Posts: 2,620
    Well, that was really good. I can't wait to try on beef 
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  • FanOfFanboys
    FanOfFanboys Posts: 2,620
    Botch said:
    Looks like a winner!  (although, how well was the meat seasoned?  2 hours sounds kinda short for that thick of a cut....)  
    Botch said:
    Looks like a winner!  (although, how well was the meat seasoned?  2 hours sounds kinda short for that thick of a cut....)  
    Dry brine with salt was 2 hours. The rub went on maybe 30 before grilling. It pretty much all remained once done cooking. I was actually thinking about using less of it next time, a thinner coat 
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