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Author Topic: Continuing my obsession  (Read 32339 times)

HoosierKettle

  • WKC Ambassador
  • Posts: 7363
Continuing my obsession
« Reply #150 on: May 08, 2020, 06:00:58 AM »
I didn’t get any action shots but I made some pork tenderloins using this method. Seasoned with hogs n heat bbq rub and I dusted two of them with my dehydrated jalapeño powder. Cooked around 300 to 145-150 internal. I glazed with a local butchers shop bbq sauce.

They were excellent. This is the only picture I took. We were hungry.




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JEBIV

  • WKC Ambassador
  • Posts: 10437
Re: Continuing my obsession
« Reply #151 on: May 08, 2020, 06:07:31 AM »
Looks awesome, I would have gone straight to eating too !!
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Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

HoosierKettle

  • WKC Ambassador
  • Posts: 7363
Re: Continuing my obsession
« Reply #152 on: July 23, 2020, 05:31:32 PM »
It’s been awhile. I didn’t use the door until I finished the tenderloins after the chops were done.  Just like a camp fire or open pit but better.




Sent from my iPhone using Weber Kettle Club mobile app
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AZ2FL

  • WKC Ranger
  • Posts: 1822
Re: Continuing my obsession
« Reply #153 on: July 24, 2020, 03:03:19 AM »
Looks tasty!
I'll have to try your method with my WSM
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