Brinkman smoke n grill

[Saccopoo]

Originally Posted by GloryDayz

Bacon dressed pork tenderloin....

Cool. Do you have one of those vertical smokers, and how does the meat stay on the grill?

[GloryDayz]

Originally Posted by Saccopoo

Cool. Do you have one of those vertical smokers, and how does the meat stay on the grill?

This was indirect-grilled. Pretty simple actually. This was only a third of the tenderloin.. Olive oil, dry rubs, salt/pepper, lay bacon on top. Grilled fat side down (because the bacon was on top), and let it go for a little more than two hours. Every 20 minutes I spritzed it with apple juice and had an open can of beer over each side (where the flames were) for a little more moisture. Time's not relevant, I just grilled it until the internal temp was 175.

And gravity is what keeps the meat on the grill...

[Saccopoo]

Originally Posted by GloryDayz

This was indirect-grilled. Pretty simple actually. This was only a third of the tenderloin.. Olive oil, dry rubs, salt/pepper, lay bacon on top. Grilled fat side down (because the bacon was on top), and let it go for a little more than two hours. Every 20 minutes I spritzed it with apple juice and had an open can of beer over each side (where the flames were) for a little more moisture. Time's not relevant, I just grilled it until the internal temp was 175.

And gravity is what keeps the meat on the grill...

I was being a smart ass about the picture orientation. I guess it didn't play well.

You took it to 175? That seems pretty high for a tenderloin.

[GloryDayz]

Originally Posted by Saccopoo

I was being a smart ass about the picture orientation. I guess it didn't play well.

You took it to 175? That seems pretty high for a tenderloin.

LOL, I got the joke... 175 works fine in a house full of people WHO EAT SUSHI but want everything else cooked. And it's moist as all get out (with the bacon), so it's all the better... And it was AWESOME!

[tooge]

Agree with the olive oil on the meat theory. Lots of the flavor components in spices are oil
Soluble, so oil is required to get them to come out

Originally Posted by tooge

Agree with the olive oil on the meat theory. Lots of the flavor components in spices are oil
Soluble, so oil is required to get them to come out

I agree on beef. Still like the mustard on pork.

[GloryDayz]

Originally Posted by Phobia

I agree on beef. Still like the mustard on pork.

I do at the beginning. My final glaze is usually honey, olive oil, and a dash or five of thin rub. So I still get it into pork too..

[lewdog]

Originally Posted by GloryDayz

I do at the beginning. My final glaze is usually honey, olive oil, and a dash or five of thin rub. So I still get it into pork too..

I think your recommendation for a final glaze of honey was simply amazing yesterday on my ribs! I loved how that sweetness actually brought out a bit more spicy in my rub. Ultimate sweet and spicy experience.

[GloryDayz]

Originally Posted by lewdog

I think your recommendation for a final glaze of honey was simply amazing yesterday on my ribs! I loved how that sweetness actually brought out a bit more spicy in my rub. Ultimate sweet and spicy experience.

Well I'm glad I could help.. LOL, we ought to do a "new style" competition.. Like modern-day youth sports, there are no losers! Basically the folks I "compete" with just get together and grill. One of the guys owns a landscaping business and lives on a farm, so he invites his clients out to the farm "for the day" and we grill for them. Once the clients leave, amongst the grillers and a select few, we decide who had the best stuff. And since there's no pressure for anything but the annual beer mug (that everybody "wins"!!), there's only pride. And when pride is on the line, the clients have no idea how good the food is that they're eating. I make a flank steak and a shrimp dish along with ribs and a brisket, and I've never had any left.

We've all done the formal competitions, and they are what they are....confusing. Not that you're sure your stuff was best, you ARE SURE the folks who won didn't have the best stuff either, perhaps the biggest rig, but not the best meat.

[GloryDayz]

Originally Posted by tooge

Agree with the olive oil on the meat theory. Lots of the flavor components in spices are oil
Soluble, so oil is required to get them to come out

Indeed on the olive oil. Just adds an awesome taste to most things...

[tooge]

I posted this in another thread but it was good enough I thought I'd post it here. If u do a brisket, reserve the trimmed fat. Rub and smoke the meat. Half way through the smoke, lay the trimmed fat back over the brisket for the second half of the cook. It'll render and "baste" the meat. Remove it at ghe end. Ddlicious

[IratePrimate]

If anyone was on the fence on buying the tractor supply smoker its 20 bucks off right now.

http://www.tractorsupply.com/redston...asedPricingCmd

[Saccopoo]

Originally Posted by IratePrimate

If anyone was on the fence on buying the tractor supply smoker its 20 bucks off right now.

I don't mean to be a Smokey Mountain elitist, but that thing looks like complete shit from a build quality perspective.

[Saccopoo]

Just added a handful of briquettes, kicked the coals a bit, smoke popped right up for the last leg. Ribs have been on approximately 3 1/2 hours now. The beans are getting crafted as is the sauces.

[GloryDayz]

Originally Posted by Saccopoo

Just added a handful of briquettes, kicked the coals a bit, smoke popped right up for the last leg. Ribs have been on approximately 3 1/2 hours now. The beans are getting crafted as is the sauces.

Like!!!!!!!!