I'm off work today to try to finish my landscaping project (keeps raining every d*mn weekend), and ran to WallyWorld for groceries. A pork loin practically threw itself at me, so I brought it home.
I'm going to fire the Bradley up in it's new home, rub the pork loin down with the leftover C5S mix, and let the smoke roll..
I also found a Nesco slicer on sale for 89 bucks at the farm store, but that's another story.
LMAO! :D
Don't ya just hate it when things always find a way of following ya home!
:D :D :D :D ;D
Mike
If I would have taken Friday off instead of Monday, a big ole' brisket flat (or 2) would have been 'rescued' from the store...
But, I don't have time to mess with one of those beasties today.
Be careful of too much c5s, I heard it stunts your growth.
Dont you just love it when things fall into their own cracks.
HR
Note the subject change..
But first, the obligatory pics:
Rubbed and resting: (note the size, I think this explains the 'failure' portion later)
(http://lh6.ggpht.com/_CbvAIVzmFFM/SsFBGS6rV1I/AAAAAAAA8JQ/cxrc415ObCE/s720/DSC09461.JPG)
Smoke is rolling. The wind was screaming today (35 MPH gusts as a cold front moved in), so I bungeed the doors shut, and dodged Willow tree limbs while working out back all afternoon..
(http://lh3.ggpht.com/_CbvAIVzmFFM/SsFBKWl4uZI/AAAAAAAA8Jo/rN91d_dCUEQ/s576/DSC09463.JPG)
SquirtTheCat hid under the new pik-a-nik table:
(http://lh6.ggpht.com/_CbvAIVzmFFM/SsFBIqZK4LI/AAAAAAAA8JY/AcCOjSZ4yh4/s720/DSC09465.JPG)
I took them to 145-150. My 2 Mavericks don't agree on anything, so I waited until the lowest reading was 'safe'.
FTC'd for the rest of the afternoon, and sliced up for din:
(http://lh5.ggpht.com/_CbvAIVzmFFM/SsFbbkr9PZI/AAAAAAAA8KY/lcMcA5bvydI/s720/0928091925-00.jpg)
At this point, all is good. Meat is a little pink, but I know it is cooked. We had to nuke them a bit to warm them up, then she dug in...
I think she actually gagged when the spice hit her throat. It was d*mn d*mn d*mn hot. My lips are still burning. (I ate all of mine, she 'sent hers back' to the kitchen and is having microwave popcorn instead)
So that rub is perfect on a long cooking monster Pork Butt and a big Turkey breast roast, but on a small quick-cooking piece of meat like this? (much smaller surface area coated in rub) Beware...
I'm sure it will be milder left over, but that had a punch that we didn't get from the turkey roast.
Dang.. Oh well, live and learn. I'll take the rest to work, someone will eat it.
Squirt, after looking at the pictures, I think you have pork tenderloins which are quite a bit smaller than the pork loin. That would explain the fast cooking time. An for the spice, if you like the flavor, don't give up on it, just use a little lighter hand on the next one.
Yes, that was a pork tenderloin... I interchange the name with the 'big guys'..
Probably just a sprinkle next time will do. Or just nothing at all, other than a spritz of Garlic EVOO (which is how I do them on the top rack of the grill).
Using the same amount of rub on those little guys, as I did on the 3 lb turkey breast roast? Mistake..
Anyway, we learn from mistakes! :D
squirt, I applaude you for sharing your not so successful smoke along with your grand smoke. What spice did you taste that was hot.?
Quote from: squirtthecat on September 28, 2009, 06:32:48 PM
Yes, that was a pork tenderloin... I interchange the name with the 'big guys'..
Probably just a sprinkle next time will do. Or just nothing at all, other than a spritz of Garlic EVOO (which is how I do them on the top rack of the grill).
Using the same amount of rub on those little guys, as I did on the 3 lb turkey breast roast? Mistake..
Anyway, we learn from mistakes! :D
Mistake? Here's one for ya. Decided to do a fatty. Followed a post that used a cure. 1st error! Had to rush to get it done and put in the oven. 2nd error! Well it looked pretty but tasted pretty bad! :D Didn't like the flavor from the cure (to salty) and cooking in the oven caused it to fat out. (Very dry) Live and learn. Here's a picture of it.
(http://i692.photobucket.com/albums/vv290/HawkeyeSmokes/Fatty%20Sept%206%202009/P1010035.jpg)
Quote from: classicrockgriller on September 28, 2009, 06:42:23 PM
squirt, I applaude you for sharing your not so successful smoke along with your grand smoke. What spice did you taste that was hot.?
Well, the C5S has a bit of pepper in it, and the rub has cayenne in it.. I thought when I first tasted a teeny tiny bit of it, that there was a kick. But, slathering it on good and thick - I found the kick.
Everything else worked out great.. The Ranco locked the temps in, my shed kept the wind out, Bradley did his thing, meat was nice and moist, good apple smoke flavor. It's just that one little thing that took it on the off-ramp to fubar.
I still ate it. And now I'm having yet another beer to wash it down. [cough] :o
I have used 5s as an add to (small amounts) spice cause of the boldness. When I read Smokevile's post I thought maybe it was the other ingredients and the fat from the butt that kept it from being bold. Then you did the Turkey breast and I was amazed. So now I am thinking that the temp and time which it was cook made it a palatable spice in that much quanity.
Quote from: classicrockgriller on September 28, 2009, 09:49:42 PM
I have used 5s as an add to (small amounts) spice cause of the boldness. When I read Smokevile's post I thought maybe it was the other ingredients and the fat from the butt that kept it from being bold. Then you did the Turkey breast and I was amazed. So now I am thinking that the temp and time which it was cook made it a palatable spice in that much quanity.
I'd have to agree... You couldn't taste that heat on the turkey breast. (never did get around to slicing it, will break out my new slicer tonight)
Sure looks good, to bad its to hot for the family, bet some one will like it. I like spicy but when it makes four forhead sweat its to hot.
Do it again, do it again. ;D
It is in a cooler in my office-neighbor's, err, office. He likes the hot stuff, and said it wouldn't go to waste.
Ok, how does everyone else do pork tenderloin? Just a little rub, perhaps some CYM, or just a touch of BBQ sauce?
We like these, because they are really low octane (fat/calories), and cook quickly..
When I do the tender loin I like to keep it simple, salt, pepper, onion and garlic powder, or a prime rib rub.
Sounds good to me!