The Grill and BBQ thread

#351
#351
looks great DrRosen

I'm having problems getting the internal temp up to 165 at times

I just took a pork tenderloin out of the smoker and put it in the oven

it hit 143 or so for the internal temp and i kept the smoker around 225,give or take :)

I did cook 4 big chicken breast

and 4 pieces of sausage

they got done,but the pork tenderloin is struggling

I did wrap the chicken in aluminum foil with some Sweet Baby Rays and a pat of butter,at 140 degrees

and they got up to 165

any ideas as to why ?

the tenderloin has been cooking for a good 6 hours or so

or am I being to impatient ?
 
#352
#352
governmentmule said:
looks great DrRosen

I'm having problems getting the internal temp up to 165 at times

I just took a pork tenderloin out of the smoker and put it in the oven

it hit 143 or so for the internal temp and i kept the smoker around 225,give or take :)

I did cook 4 big chicken breast

and 4 pieces of sausage

they got done,but the pork tenderloin is struggling

I did wrap the chicken in aluminum foil with some Sweet Baby Rays and a pat of butter,at 140 degrees

and they got up to 165

any ideas as to why ?

the tenderloin has been cooking for a good 6 hours or so

or am I being to impatient ?
Click to expand...

Are you trying to make pulled pork out of the tender loin? Don't go over 150 IT if not it will be like rubber if you do. If you are making pulled take it to 195-200 then wrap for at least an hour
 
#354
#354
vols72 said:
Are you trying to make pulled pork out of the tender loin? Don't go over 150 IT if not it will be like rubber if you do. If you are making pulled take it to 195-200 then wrap for at least an hour
Click to expand...

it is chewy,but taste great,and no it wasn't for pulled pork,I'm not a big fan of pulled pork,even though my hams usually are close to it :)

but it seemed to be stuck at around 140 to 145 temp wise and almost on the dry side,almost

a internal temp of 150 is ok for pork ? I thought it needed to be around 165 ?

hmmm the next time I smoke one,I will wrap it in foil when it first hits 130 to 135 and give it a shot of Sweet Baby Rays,with some butter too lol

I've been staying with dry rubs,I haven't mopped anything in it yet
 
#355
#355
governmentmule said:
it is chewy,but taste great,and no it wasn't for pulled pork,I'm not a big fan of pulled pork,even though my hams usually are close to it :)

but it seemed to be stuck at around 140 to 145 temp wise and almost on the dry side,almost

a internal temp of 150 is ok for pork ? I thought it needed to be around 165 ?

hmmm the next time I smoke one,I will wrap it in foil when it first hits 130 to 135 and give it a shot of Sweet Baby Rays,with some butter too lol

I've been staying with dry rubs,I haven't mopped anything in it yet
Click to expand...

I inject mine and rub with mustard and a good rub. Mop about an hour in and then every 30 min after. New guidelines for pork have IT at 150
 
#356
#356
Got 3 Butts injected and rubbed to put on tonight. Gonna be a long night
 

Attachments

  • 20150521_174055.jpg
    20150521_174055.jpg
    52.4 KB · Views: 2
#357
#357
Set your smoker with applewood.Take your pork tenderloin and smoke it till about 130. Remove it, lay it in some aluminum foil and pour apple juice over it. Wrap it up, place it back on the smoker until 145. You will be pleased.... I promise.
 
#358
#358
vols72 said:
I inject mine and rub with mustard and a good rub. Mop about an hour in and then every 30 min after. New guidelines for pork have IT at 150
Click to expand...


i will give it a shot at the 150 IT and do you apply the sauce before a dry rub ? my dry rub is pretty tasty

I've been using John Henry's pecan rub,some Tony Chachere's seasoning,mustard powder,onion powder,Mexican style chili powder and some paprika

do you wrap yours in foil vols72?

hmmmm maybe the next time I do a tender loin,I will slice a portion of it and add some onions and bell peppers in the middle of it and add some pineapple too and stab it with some tooth picks to help hold it together


I'm not a big fan of apple juice barknoxbrawler,it's all right,I've tried it before,I wonder if some apple slices would help keep it moist ?

I will try wrapping it in some foil at 130 and I may try the apple juice,it has been a while since I last tried it

and i do need to saw up that seasoned apple tree laying in the yard for some wood too
 
Last edited:
#359
#359
I put the mustard on then the rub. You won't taste the mustard at all its just a binder for the rub and helps with the moisture in. I wrap at about 145 and pull and let it rest in a cooler
 
#360
#360
Long night
 

Attachments

  • 20150522_223209.jpg
    20150522_223209.jpg
    25.8 KB · Views: 3
  • 20150523_030743.jpg
    20150523_030743.jpg
    42 KB · Views: 4
#361
#361
Got some half chickens on for my first paying customer
 

Attachments

  • 20150523_081225.jpg
    20150523_081225.jpg
    66 KB · Views: 5
#364
#364
vols72 said:
No just got asked to if I would do some for him. Now I've got people asking to do for them,so it may be a possibility soon
Click to expand...

We have been on the hunt for good bbq. Our favorite is NC BBQ from a place called Wilburs in Goldsboro. We are not into the sweet bbq. Tonight we tried the bbq from Riverview Grill, and it wasn't bad and we will probably eat there again.
Good bbq and sides are hard to find, we are picky. So, if you open a grill, please post it and we will give it a try - if you are in the Knoxville area. Good luck to you, sir.
 
  • Like
Reactions: 2 people
#365
#365
I'm going to ask a grilling question involving a typically controversial ingredient, Liquid Smoke. I know some die hard BBQ'ers are going to absolutely cringe and tell me to not use it as it's complete sacrilege but I already bought some and intend on experimenting with it. It might turn out to be a bust. I really just wanted to add a bit of that smoke flavor to some burgers while not overpowering them and see where things go from there. I understand the biggest issue with this ingredient is people using too much at once. My question is if this was all you had to work with(other than not using it at all) how would you utilize it, and how much exactly would you use? Say with 2 lbs of ground beef. Would you mix it in with the ground beef, dilute it with something and baste the burger, etc?

I have no smoker, just a Weber natural gas grill.

...waiting to dodge flying beer bottles
 
#366
#366
I've never understood the flak for liquid smoke. I have no problem with it at all. If your gonna use it with a gas grill then I would mix it in the meat when you are seasoning it. Just add a little it won't take much maybe 3-4 dashes but I would use some woshy or country bobs to help tone it down
 
#367
#367
Coug, do you use wood chips with your NG grill? You can actually get some decent smoke with a handful of chips and some aluminum foil.
 
#371
#371
vols72 said:
I've never understood the flak for liquid smoke. I have no problem with it at all. If your gonna use it with a gas grill then I would mix it in the meat when you are seasoning it. Just add a little it won't take much maybe 3-4 dashes but I would use some woshy or country bobs to help tone it down
Click to expand...

Yeah, I've heard liquid smoke is actually all natural anyway with the liquid gathered from smoking chips.
Do you have a n exact measurement you would stick to with the liquid smoke? How much per 2lbs of beef?

kiddiedoc said:
Coug, do you use wood chips with your NG grill? You can actually get some decent smoke with a handful of chips and some aluminum foil.
Click to expand...

I haven't tried yet. I bought some wood chips last year to try and use but never got around to it and never really knew how to utilize them. I've heard of the homemade aluminum foil pouch with the soaked wood chips in it but never attempted it.
 
#372
#372
a friend of mine uses Liquid Smoke quite often,he bakes a ham for Thanksgiving and Christmas for his family gatherings,he use a linoleum glue injector and injects the Liquid Smoke into it,I'm not sure how much he uses,but it tastes really great

you probably would want to start with way less than you think you need the first time or two,just experiment a little and see how it comes out


try adding some Lea & Perrins Worcestershire Sauce, with some chopped onions in the burger along with your seasoning,let it set over night for the seasoning to set good,I think my friend lets his sit over night before cooking,but I don't really remember,so go light the first couple of times
 
New posts
You must log in or register to reply here.

VN Store



Back
Top