Barbeque Pork Tenderloin
Pork Barbeque… rubs, marinades, brines, sauces, etc?
Questions:
Any good recipes?
What is the best cut of pork to use: shoulder, tenderloin, etc?
How long and what temp to cook at?
The best cut to use is called a Boston Butt, Definatly not tenderloin, not enough fat and your meat will be dry as for the seasoning that is stricktly a matter of taste. I prefer to leave mine plain put it on a smoker for about 7-8 hours @ about 250. Then pull it and cover it with your favorite sauce.
Marinated Pork Tenderloin BBQ in Temperate Rain Forest National Park Campground
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McCormick Bbq Pulled Pork, 1.6-Ounce Units (Pack of 12) $19.10 Slow Cookers Seasoning BBQ Pulled Pork – 12 Pack… |
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Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling (Sunset Books) $9.95 A comprehensive guide offers indispensable tips and insights for improving grilling techniques every step of the way, featuring triple-tested, confidence-building recipes; variations on grilling methods, seasonings, and sauces; and detailed step-by-step pTitle: Weber’s Way To GrillAuthor: Purviance, Jamie/ Turner, Tim (PHT)Publisher: Little Brown & CoPublication Date: 2009/03/03Number of Pages: 32… |
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Weber’s Real Grilling: Over 200 Original Recipes $13.50 The foremost experts on grills demonstrate basic and advanced grilling techniques in more than two hundred recipes, complete with step-by-step instructions, common easy-to-find ingredients, and tips and substitution tricks.Title: Weber’s Real GrillingAuthor: Purviance, Jamie/ Turner, TimPublisher: Little Brown & CoPublication Date: 2005/01/31Number of Pages: 304Binding Type: PAPERBACKLibrary of Co… |
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Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint $12.60 Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue.From dry rubs to glazes and… |
