Print Page - How's everybody doing?

Title: How's everybody doing?
Post by: Rad Rich on June 03, 2011, 08:40:45 AM

Hey guys,
I haven't posted anything on this site for a while, but I just wanted to check in. I have been using my obs like a freak. It's so funny cause I have changed my wifes attitude full circle. At first she was complaining because I have been smoking every weekend since christmas (literally). Now she is asking me what we are having and giving suggestions. some of my favorites are...
Salmon
pork tenderloins
chicken.

How about you?

Title: Re: How's everybody doing?
Post by: KyNola on June 03, 2011, 08:55:16 AM

Hey Rich! Good to see you back buddy. My list of favorites is the same as yours. You ever cured one of those tenderloins and then smoke it? Highly recommend it.

Don't be gone so long this time.

Title: Re: How's everybody doing?
Post by: hal4uk on June 03, 2011, 10:07:39 AM

Hi Rich! Nice to see you around!
I still like chicken and ribs and butts!!!

Title: Re: How's everybody doing?
Post by: Rad Rich on June 03, 2011, 10:30:43 AM

I had to cut my first post short, boss walked in. I am just loving my obs. I have had almost perfect results every time. I would like to hear what you do to cure pork tenderloins. I rub them, sea salt and cracked pepper, a little goya adobe spice, then rap in bacon then little bit more rub and some fresh herbs and smoke over apple to 160. Great every time. I do the same with venison tenderloins and wow sooo goood. I think my salmon is still my favorite though.

Title: Re: How's everybody doing?
Post by: starship on June 05, 2011, 10:16:20 PM

Quote from: Rad Rich on June 03, 2011, 10:30:43 AM
I had to cut my first post short, boss walked in.

That's why I work the night shift (mids)

Title: Re: How's everybody doing?
Post by: Habanero Smoker on June 06, 2011, 01:54:01 AM

Curing them would make them like Canadian bacon. I use the loin instead of the tenderloin. Here is a couple of recipes for Canadian bacon. I never used tenderloins, but since they are smaller in diameter for the wet cure I would cut the curing time down to 1 - 2 days; curing longer then necessary is not make it better. For the dry cure method, you should only cure 2 - 3 days. Also while smoking cooking, keep an eye on them, because they will cook much faster than a loin.

Canadian Bacon - Wet Cure (http://www.susanminor.org/forums/showthread.php?319-MAPLE-CANADIAN-BACON)
Canadian Bacon - Dry Cure (http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=819#post819)

Title: Re: How's everybody doing?
Post by: KyNola on June 06, 2011, 06:44:55 AM

Hi Rich,
Sorry I'm late getting back to you. Habs has given you the information for curing the tenderloins. I dry cure them.

BRADLEY SMOKER | "Taste the Great Outdoors"

Bradley Smokers => The Black Bradley Smoker (BTIS1) => Topic started by: Rad Rich on June 03, 2011, 08:40:45 AM