Sounds good. Keep an eye on the IT of those tenderloins. They tend to cook up faster than most. 145-150F IT max. Those two splits you see is aged Hickory. I got it from a farmer last year. $30 for almost a chord already split and dried.
I just changed my wood chips at 90 minutes but I could have gone longer. They weren't totally spent. _
Dang it Hayn, forgot to air them out in the fridge. Just did it now. Not smoking them for at least another hour. _
The pork tenderloins were delicious. Applewood is much more subtle than mesquite. Wings smoking now. _
Looks good JS. You got to the tenderloin just in time it would appear from the pics. If you liked them at 160F IT, you'll love them at 145-150F. Much more moisture in the meat.
Yeah no I get it--everything I read said 3 hours for the tenderloins that size. I think I could have pulled them 30 mins earlier. They were still tender but could have been much more moist. I didn't want to poke them too often with the thermometer. _
If you can find some room in the budget, I would invest in a Maverick ET-732 remote temp solution. Its a transmitter/receiver combo that tracks IT and Cooking Temp. Not expensive at all and it takes all the guess work out.
Yeah and my thermometer for the grill likely isn't very accurate. I could have been at 275 the whole time instead of 225. _
some grill prelims: Vodka 'shell-on' Shrimp: essentially a not-so-dry vodka martini *w/vermouth* marinade with garlic, olive oil, cilantro, lime juice and zest. Using sheers, cut a slit up the back of some large (U12) shells to 'de-vein' and then marinate/shake in a large plastic bag for 20 minutes (more than 20 min. and the acid will start to cook/toughen the shrimp). Grill in shells, remove peel & enjoy- shrimp stays juicy while cooking in the shell while providing fuller, 'bone-in' like flavor. Simplest grilled hors-d'oeuvre in under a minute: wrap a small sweet gherkin inside 2 thin slices of genoa salami (fold the side ends in like you would a moo shu pancake, roll up the salami into a mini roll and secure with a water-soaked toothpick). Grill - the fat in the salami will render in no time flat and serve as a binder. Serve with a hot honey mustard. Bone-in rib eyes (he who handles the tongs gets to gnaw on one of the cowboy cut lollipops). Off the grill: - texas "bowl o' red" chili (made on Friday night). * Cook separate pot of beans. When done, throw out the pot of beans and eat the chili the way it was meant to be eaten...
I used to do shell-on grilled shrimp then dumped into a pan of shallots, butter, white wine, lemon, fresh thyme and Tapitio and the kids couldn't get over having to remove the shell. When we were kids we had to eat the whole shrimp, shell head and all. Freaking kids with their cushy lives. _
