17 degrees outside and starting a couple pork loins.(http://img.tapatalk.com/d/13/11/25/edumebab.jpg)
(http://img.tapatalk.com/d/13/11/25/3aja9y7a.jpg)
Pink sea salt, fresh cracked pepper, fresh rosemary and putting the garlic cloves on top while she goes. Apple cider vinegar in the pan.
If someone checks this out, what is a good internal for these? We want some tender medallions slices.
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The USDA / FDA folks say 145 is OK......
I'd go there, as gently as possible, or barely under that & then tent & rest for a short time.....temp will climb just a bit & should be just right !!!!!
Nice mix, have a grate cookup !!!!
145 is what i cook em to , then wrap in foil for a bit , nice and juicy !
Edit - Buckie beat me to it !
Awesome. Thanks guys. Temps are steady at 245ish. At 140-145 I will pull and tent for an hour or so.
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We'll that didn't take long! Nice hickory smoke ring(http://img.tapatalk.com/d/13/11/25/pajy4yza.jpg)
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Nice ring !!!
So was it as tender as you were shooting for?
It was a beautiful thing. Cut 1/4" slices, brushed a bit of jack Daniels sauce mixed with a small bit of vinager on them and could cut the medallions with a fork. Nice bite, not chewy and really took on the rosemary.
I love this weber stuff.... Nothing better when it comes to outdoor cooking.
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