Grilled Pork Tenderloin W/ Drpepper brine.

[Derek]

Here is a doctor pepper brined Grilled Pork Tenderloin.

Going to braise it in the an alumium pan for most of the till about 130.f And then take it out of the pan and place it on the grill until it reaches 155.f and then Take it in the house, Foil it, And let it carry over cook to 165.f

Unless some one will chime in and tell me different.

Anyways on to the photos.

The brine.

1).32 oz of Dr Pepper.
2). 1/2 cup of coarse Kosher Salt.
3).1 6.50 pork tenderloin Trimmed and sliced in half.


The Pork Tenderloin. ( left the skin on some so I can have a crunchy treat. )
https://lh5.googleusercontent.com/-pilUpR_Wo1o/Thn6sn0xsXI/AAAAAAAAHHs/7hpIgErxpxg/DSC04434.JPG


The Brine.
https://lh3.googleusercontent.com/--TFc46Vpq8E/Thn6tG3xCAI/AAAAAAAAHHw/lilrSlbzNeE/DSC04435.JPG

Bringing for 2 hours as it calls for.
https://lh6.googleusercontent.com/-CqoBMmJNuDg/Thn6tsgCr0I/AAAAAAAAHH0/xXC9DAZfs-E/DSC04437.JPG


More photos to come

[Bbq Bubba]

Back loin, not tenderloin.

Just sayin.

[Derek]

Thank you Bubba,

The package said Tenderloin, I can dig the wrapper out and show you.

I know you're right though I trust you.

[Derek]

Slathered with Olive Oil.
https://lh6.googleusercontent.com/-DGx1yfoaoC4/ThontgXFhXI/AAAAAAAAHIc/PW5qdjvM7BA/DSC04438.JPG

First time Searing so the searing job wasn't that great!
https://lh3.googleusercontent.com/-DLezntymB6Q/ThonuBRonnI/AAAAAAAAHIg/NQedBBUkEAo/DSC04439.JPG

Braising until 125.f internal temperature.
https://lh5.googleusercontent.com/--zHYOMjC_94/ThonuuxQ3YI/AAAAAAAAHIk/WxmLlPFkZN8/DSC04440.JPG

Then transfered to the grill to finish the cooking.
https://lh5.googleusercontent.com/-ihwluS4bWlc/ThonvD3aQ5I/AAAAAAAAHIo/AWmzP-odqas/DSC04441.JPG

Didn't achieve grill marks. Basting with the glaze.
https://lh3.googleusercontent.com/-efgIsFZ85nU/ThonvqBugjI/AAAAAAAAHIs/VuK_QsX5MSs/DSC04442.JPG

Resting at the final temp of 155.f "Carry overed cooked in the foil until 165.f
https://lh6.googleusercontent.com/-85cw97gCADc/ThonwINnCkI/AAAAAAAAHIw/ARUQ1-0lCkM/DSC04443.JPG

As you can see it was very good tasting meat, I will do this again with a loin back!
https://lh6.googleusercontent.com/-7Sm8gR1eGic/ThonwkiBj8I/AAAAAAAAHI0/QFX_YXSjB5I/DSC04447.JPG

The second one will be dinner / lunch in the next week or 2.

[Ron_L]

Thank you Bubba,

The package said Tenderloin, I can dig the wrapper out and show you.

I know you're right though I trust you.

If the package said tenderloin and you paid tenderloin prices you were robbed. It's not a tenderloin.

[Derek]

If the package said tenderloin and you paid tenderloin prices you were robbed. It's not a tenderloin.Thanks Ron, You didn';t need to "Rub" it in.

I think they mis packed it at the store?


It happens.

[spydermike72]

Derek,

I know in this case you did not want a hot grill, but the reason you are not getting good grill marks is your grill is not hot enough. All of your pics (not just this set) your charcoal is no where near being ready to get your grill hot enough, they need to be white and almost ashed over. A hot grill will produce grill marks in about 1 minute...

On to the Loin - Was it moist ? 165 seems a bit high for a loin back. But, as long as it tasted good, that is all that matters!!

[Derek]

Derek,

I know in this case you did not want a hot grill, but the reason you are not getting good grill marks is your grill is not hot enough. All of your pics (not just this set) your charcoal is no where near being ready to get your grill hot enough, they need to be white and almost ashed over. A hot grill will produce grill marks in about 1 minute...

On to the Loin - Was it moist ? 165 seems a bit high for a loin back. But, as long as it tasted good, that is all that matters!!Thank you very much Mike,

It was MOIST, Tender. Delicious.

Mike, How come I can smoke but I cannot high heat cook?

I will keep trying though, Just keep on riding me ok guys?

"I can just see Geoff's remark now"!

[Rockpyle]

Thank you very much Mike,

It was MOIST, Tender. Delicious.

Mike, How come I can smoke but I cannot high heat cook?

I will keep trying though, Just keep on riding me ok guys?

"I can just see Geoff's remark now"!


Derek,

Buy a reasonable cut of steak, make a really hot fire, and grill the snot out of something. Show us pictures.

You need to grill something, anything, on a hot fire to understand the difference between grilling and what ever the hell you are doing.

For all of your multi-picture threads, I am not sure I have yet seen that you really understand the technical details of what you are trying to do. This is related to the 50:1 thread, so feel free to ignore me as a techno-dweeb, but in my opinion, you need to show the technical understanding of what you ware trying to do before you can have a hope of doing it well.

Rock

[Ron_L]

Mike, How come I can smoke but I cannot high heat cook?



Grilling = direct heat. Look at this picture and tell me if you can see what is wrong...

https://lh3.googleusercontent.com/-DLezntymB6Q/ThonuBRonnI/AAAAAAAAHIg/NQedBBUkEAo/DSC04439.JPG

Where is the cast iron pan? Over a very disgusting foil pan full of some unknown liquid. Where is the charcoal? All around the outside of the cast iron pan. All of the heat is going around the outside of the cast iron pan. There is no way it is going to get hot that way!

Your planked fish was the same way...

https://lh3.googleusercontent.com/-0qEtdVe_9iI/Tg5QbsjGfpI/AAAAAAAAG9g/xg0UVZAetg0/DSC04271.JPG

The plank is over the same foil pan, except this time you have only three or four briquettes in there for heat.

Look at this picture from Mike...

http://i74.photobucket.com/albums/i254/spydermike72/Ribeyes002-1.jpg

See all of the charcoal on the near side of the grill? It's all fully lit and there are even flames. That's direct heat. He also has a side of the grill with no fire so he has an indirect area at the same time. When he wants to sear the meat it goes over the hot side, and when he wants to finish it slowly it goes on the indirect side. I've described this for you before...

http://www.glbbqa.com/forum/showpost.php?p=19175&postcount=4

When you want to grill something get rid of the foil pan! Fill a chimney TO THE TOP with charcoal, light it, and leave it until all of the charcoal has ashed over and there are flames coming out of the top of the chimney. Then pour it into the kettle (on one side if you want a direct zone and an indirect zone) or spread it over the whole bottom if you just want a direct zone (you may need a second chimney of lit charcoal for this), and then open the vents all the way and let everything get hot for 15 minutes. Then put your food on.

[Derek]

Thank you Ron, Thank you Rockpile,

I think I understand now Ron.

Next time should be the Charm. You guys rock.

I wouldn't be anywhere if It wasn't for GLBBQA :)

[Shane Holz]

"As you can see it was very good tasting meat, I will do this again with a loin back!"


I really hope you aren't judging at Silver Lake......but this goes to show us that appearance means it tastes good? :rolleyes: