Was just going over a recent pork tenderloin thread and I believe the gentleman grilled his rather than smoke. Seeing the bacon wrapped around his kabobs made me think back a few months when I did bacon wrapped chicken breasts and next thing I new I was reaching for a cloth to wipe the drool off my keyboard. ;)
Any advice on temperature (initial and final) or just turn it up and use a digital meat thermometer? (what I did with the chicken)
How think would you recommend the slices to be? Think enough to have 1 bacon strip wrapped around it?
Expected time to cook? For the chicken it was pretty much 2 hrs bang on to hit Temp.
Smoke time? 1 hr enough? I currently am low on stock, just have apple which is probably perfect for pork (following the apple sauce rule lol)
Can I use wooden kabob sticks? Don't have any metal ones, use the wooden one on the BBQ and they work fine.
I guess no reason I couldn't also just wrap the whole tenderloin with bacon (kabobs would be a great choice to impress dinner guests!). Would you suggest keeping it whole or separate into 2 pieces, 1 being the thick end and the other being the thin end.
Thanks a ton!!! Looking forward to something new in the 'ole Bradley.
Here is how I made bacon wrapped pork tenderloin medallions. It was part of the first ICB so you will have to scroll around the recipe for how I did it. Also look at the entire post, there are some creative ways some members prepared a pork tenderloin.
Habs must not of had his coffee yet when posted,,,,,, heres the link he mentioned. ;D
http://forum.bradleysmoker.com/index.php?topic=10053.0
Thanks for the link! I didn't come across that one in my searches. I think Pensacola Jim needs to give instructions on how to weave bacon like that!!! :P
Quote from: chiroken on August 11, 2011, 09:30:56 AM
Thanks for the link! I didn't come across that one in my searches. I think Pensacola Jim needs to give instructions on how to weave bacon like that!!! :P
Check this out. ;D
http://www.susanminor.org/forums/showthread.php?669-Bacon-Weave-101&p=1040#post1040
One thing to say...this forum rocks! So nice to see such a share of information.
OK, 2 things to say...we Canadians love to BBQ year round, through snow and sleet, and some of us love to smoke too (mostly it seems salmon and beef jerky) but....you Americans have turned BBQ'ing and smoking into a true art form!!! lol If it's been thought of, it's been tried, re-tried, and perfected! Posting photos is so awesome 'cause you see what it looks like and you can almost smell & taste how great it's going to be. Makes you want to go out and try it.
3 things...Keep it up everyone, those of us fairly new to the Bradley really appreciate it!
Bacon wrapped tender loin is gooood!
This is one I did that was half pork loin and half deer loin.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0388.jpg)
The monet shot.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0389.jpg)
Oh Ya,,,,,,, I Smoke and BBQ year round too. ;D
Quote from: OU812 on August 11, 2011, 08:28:53 AM
Habs must not of had his coffee yet when posted,,,,,, heres the link he mentioned. ;D
http://forum.bradleysmoker.com/index.php?topic=10053.0
That and trying to catch up on four pages of new posts. :)
Quote from: Habanero Smoker on August 11, 2011, 12:56:01 PM
Quote from: OU812 on August 11, 2011, 08:28:53 AM
Habs must not of had his coffee yet when posted,,,,,, heres the link he mentioned. ;D
http://forum.bradleysmoker.com/index.php?topic=10053.0
That and trying to catch up on four pages of new posts. :)
I'm always playing catch up.