Steak on Rebar (8/28/2020
Steak on Rebar (8/28/2020
Weber Coal baskets on Grate below rebar
Steak on Grate resting on rebar
Malcom Reed's Smoked Picanha Like Prime Rib
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Baking Soda Brine and tenderize meat
As I was reading thru some of the BBQ groups on Facebook someone was asking how come there steak came out to tough. Someone replied with this link post by Arm and Hammer. I found it interesting and plan on using this on some of the cheaper cuts of Beef. My Rib Eyes and Picanha's always come out tender. This article discusses the following items. What is velveting and why it works Salt vs Baking soda to Tenderize The article talks about wet brining vs dry brining with baking soda and when to do each Tenderizing Steaks Tenderizing chicken Tenderizing ground beef Tenderizing game meat like deer Baking Soda Meat Tenderizer Upon searching google I also found you can use baking soda to tenderize Pork ( including Pork chops, pork ribs, and pork tenderloin, Pork roast and many other pork cuts) and most any other meat A few more Tips on to to Tenderize https://tipnut.com/tenderizers-work/
Pork Tenderloin, Pears and Pineapple (10/4/2020)
Pork Tenderloin, Pears and Pineapple (10/4/2020) I hung the tenderloin For this cook I added a chimney of Royal Oak all natural briquettes to the partially burned charcoal in the basket. I started the cook early because I thought I had 2 Thick Pork tenderloins It turns out there was 4 of them. I coated them with olive oil and rubbed them down with Central BBQ Rib Rub I skewered the Pears whole and hung them also I also had some skewered pineapple. The Fruit hung for about 30 minutes, the pork 45 minutes or so. Lunch is served. That is Alabama White BBQ Sauce on the Pork Tenderloin. Some notes about the cook. I cooked the Tenderloins to an Internal temperature of between 140 and 150. I let them rest tented in foil for about a half an hour
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