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  1. #21
    You fockers are all supposed to be on a diet....Wendi and I are gonna kick your asses come weigh in time.....still, damn that looks good...

  2. #22
    Quote Originally Posted by Tishimself View Post
    You fockers are all supposed to be on a diet....Wendi and I are gonna kick your asses come weigh in time.....still, damn that looks good...
    What? You don't think I can lose weight?


    Sent from my Bat Cave

  3. #23
    Senior Member thatguy's Avatar
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    Quote Originally Posted by Tishimself View Post
    You fockers are all supposed to be on a diet....Wendi and I are gonna kick your asses come weigh in time.....still, damn that looks good...
    I never said that.......
    Tommy




    "So as through a glass, and darkly
    The age long strife I see
    Where I fought in many guises,
    Many names, but always me."

    Gen. George S Patton

  4. #24
    Already miss the 310/562 2manymustangs's Avatar
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    Quote Originally Posted by thatguy View Post
    24 oz. small loin for 2 people or so.

    Rinse and pull loose fat from loin.

    Rub with olive oil.

    Little bit Cajun, little bit Johnny salt, little bit Pork rub.



    Wrap in bacon, wrap in saran wrap, back in the fridge for at least 4 hours.


    This will be smoked for 2 hours on traeger smoke setting, then raised to 400* until IT of 155, if needed.


    OK, almost 5 hours in the fridge!

    Removed from fridge, remove saran wrap, dust with rub and cajun on top, THEN slather with honey! (Use a little basting brush.)

    In Traeger on Smoke.

    Note that I have a tin of Apple Juice on the grill, and also a sprayer with Apple Juice. (Probably spray once every 30-45 minutes or so)

    I also put down a foil pie pan with a small grill on top to catch drip for gravy or glaze. Plus it keeps the drain pan cleaner!








    2 Hours on smoke, only 117 IT.

    Time to jack it to Hi and monitor IT to 155!

    Shouldn't take more than 20- 30 minutes tops.



    Turned it all the way up, sprayed again with Apple juice, 25 minutes later we were at 155* internal.



    Perfect smoke ring for a small loin!

    Sliced about 1/2" thick, juice squirted out as it was sliced.




    Plated!!
    It was so tender it EASILY cut with a fork. (Brown could have sliced it with his plastic spork with ease)

    Probably the juiciest tenderloin I've ever cooked.
    Flavor was off the hook!

    There is a constant debate on the grilling forums about pork loins.
    Some say slow and flavor...some say fast and juicy.

    I've done both and have found the TRUTH is...a little of both WITH the proper preparation.

    This loin was less than 2 pounds, and ended up a absolute bounty of flavor, juiciness, and tender.

    The trick is the olive oil base, the light mix of simple spices and rub, the bacon wrap, and the single slather of Honey.

    Slow cook/ smoke at 200* +- until 115 - 120 IT, THEN 400* and watch the IT. Pull it at 155* IT.
    This works on any size tenderloin.
    Enjoy!!

    -In a Republic, the sovereignty resides with the people themselves. In a Republic, the government is a servant of the people, and obliged to its owner, We the People..

    "Remember, democracy never lasts long. It soon wastes, exhausts, and murders itself. There never was a democracy yet that did not commit suicide." John Adams

    "I swear... you beat any woman i ever saw... for taking the starch out of a man" Augustus McCrae to Clara Allen - Lonesome Dove...

  5. #25
    Senior Member thatguy's Avatar
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    Soooo.......wings anybody??

    Fresh chicken whole wings, rinse well, section and dispose of tips.








    Mix 2 qts water with 1/3 cup salt, 1/4 cup brown sugar.
    add wings and drumettes, cover and refrigerate for 12 - 24 Hours. (Brineing...mandatory for BBQ fresh chicken)



    After brining, rinse wings thoroughly in colander with cold water, pat dry with paper towels, arrange on sheet with non-stick foil or paper.
    Dust wings with favorite rub (I use a combo of poultry and applewood rub)


    Pre-heat Traeger to 350*
    Place tray on rack, set timer for 40 minutes.

    Remove tray and brush rack to clean, spray rack with grilling PAM spray.

    Remove wings from tray and place directly on rack.
    Baste with chosen sauce if desired. (I use a home made sauce of Honey, Wing hot sauces, 3 MINCED garlic cloves not pressed, and butter!!)


    cook 10 minutes, turn, re-baste, cook 10 more minutes.
    Enjoy!


    Yum!!

    Pay CLOSE attention the last 10 minutes, check like every 2-3 minutes until they just start to set the sauce and pull them...they will burn FAST. (Don't ask how I know)
    Tommy




    "So as through a glass, and darkly
    The age long strife I see
    Where I fought in many guises,
    Many names, but always me."

    Gen. George S Patton

  6. #26

    Whats on The BBQ?

    Quote Originally Posted by thatguy View Post
    Soooo.......wings anybody??

    Fresh chicken whole wings, rinse well, section and dispose of tips.








    Mix 2 qts water with 1/3 cup salt, 1/4 cup brown sugar.
    add wings and drumettes, cover and refrigerate for 12 - 24 Hours. (Brineing...mandatory for BBQ fresh chicken)



    After brining, rinse wings thoroughly in colander with cold water, pat dry with paper towels, arrange on sheet with non-stick foil or paper.
    Dust wings with favorite rub (I use a combo of poultry and applewood rub)


    Pre-heat Traeger to 350*
    Place tray on rack, set timer for 40 minutes.

    Remove tray and brush rack to clean, spray rack with grilling PAM spray.

    Remove wings from tray and place directly on rack.
    Baste with chosen sauce if desired. (I use a home made sauce of Honey, Wing hot sauces, 3 MINCED garlic cloves not pressed, and butter!!)


    cook 10 minutes, turn, re-baste, cook 10 more minutes.
    Enjoy!


    Yum!!

    Pay CLOSE attention the last 10 minutes, check like every 2-3 minutes until they just start to set the sauce and pull them...they will burn FAST. (Don't ask how I know)
    OMG! I love wings! I can eat them for breakfast, lunch and dinner EVERYDAY! I like them when they're not battered like you make! I'm gonna try this FO SHO!

    How do you know they burn fast?

  7. #27
    Your killing me Tommy!! So hungry I am gnawing on the bottom of my work boots......

  8. #28
    Already miss the 310/562 2manymustangs's Avatar
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    Quote Originally Posted by thatguy View Post
    Soooo.......wings anybody??

    Fresh chicken whole wings, rinse well, section and dispose of tips.








    Mix 2 qts water with 1/3 cup salt, 1/4 cup brown sugar.
    add wings and drumettes, cover and refrigerate for 12 - 24 Hours. (Brineing...mandatory for BBQ fresh chicken)



    After brining, rinse wings thoroughly in colander with cold water, pat dry with paper towels, arrange on sheet with non-stick foil or paper.
    Dust wings with favorite rub (I use a combo of poultry and applewood rub)


    Pre-heat Traeger to 350*
    Place tray on rack, set timer for 40 minutes.

    Remove tray and brush rack to clean, spray rack with grilling PAM spray.

    Remove wings from tray and place directly on rack.
    Baste with chosen sauce if desired. (I use a home made sauce of Honey, Wing hot sauces, 3 MINCED garlic cloves not pressed, and butter!!)


    cook 10 minutes, turn, re-baste, cook 10 more minutes.
    Enjoy!


    Yum!!

    Pay CLOSE attention the last 10 minutes, check like every 2-3 minutes until they just start to set the sauce and pull them...they will burn FAST. (Don't ask how I know)

    I love wings, this sounds good...

    BUT MY fave is to simply either smoke them NAKEY on the grill or fry them NAKEY in the turkey fryer THEN while they are still very hot I put them in a bowl with FRANKS RED HOT sauce / BUTTER / BROWN SUGAR and let them sit/soak... A little extra crushed red pepper is good too...
    -In a Republic, the sovereignty resides with the people themselves. In a Republic, the government is a servant of the people, and obliged to its owner, We the People..

    "Remember, democracy never lasts long. It soon wastes, exhausts, and murders itself. There never was a democracy yet that did not commit suicide." John Adams

    "I swear... you beat any woman i ever saw... for taking the starch out of a man" Augustus McCrae to Clara Allen - Lonesome Dove...

  9. #29
    Senior Member thatguy's Avatar
    Join Date
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    Location
    Redding, CA
    Posts
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    Quote Originally Posted by 2manymustangs View Post
    I love wings, this sounds good...

    BUT MY fave is to simply either smoke them NAKEY on the grill or fry them NAKEY in the turkey fryer THEN while they are still very hot I put them in a bowl with FRANKS RED HOT sauce / BUTTER / BROWN SUGAR and let them sit/soak... A little extra crushed red pepper is good too...
    Oh yeah! There is no "Bad" wing!!!
    Tommy




    "So as through a glass, and darkly
    The age long strife I see
    Where I fought in many guises,
    Many names, but always me."

    Gen. George S Patton

  10. #30
    Senior Member thatguy's Avatar
    Join Date
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    Quote Originally Posted by Tishimself View Post
    Your killing me Tommy!! So hungry I am gnawing on the bottom of my work boots......
    Lol! Go to sleep Brett...I'm gearing up to post my pizza thread.....
    Tommy




    "So as through a glass, and darkly
    The age long strife I see
    Where I fought in many guises,
    Many names, but always me."

    Gen. George S Patton

 

 

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