Jan 13 2014
I was glad to get back out cooking on my smoker today. I had
made the brine yesterday and got the tenderloins in brining at 3 am. They would
brine for 12 hours.
It was a nice 40 deg. day with a little breeze. I took the
time to clean some cooking equipment I had left under the smoker dirty. I
washed down some of the bird doo roosting birds had left behind and hung two
bags of mothballs and two CD’s; hoping
to keep the birds away. I cleaned the grate and filled the hopper with Cookin Pellets
100% hickory and was ready to cook.
The cyropac tenderloin was actually two small ones in a neat
roll. I took them out of the brine at 3:00pm and tied to keep in an even sized
roll. I seasoned them with some Penzey’s Cajun seasoning. They went in the
fridge on a rack until my 4:30 cooking time. I wanted them done by 6:00pm.
I can’t use the temp read out to cook by on my new Ortech
controller so I use my Maverick ET 732 to monitor the grill level and meat temp.
I got them on my preheated Traeger at 4:30; I did them at 250 deg. for 45
minutes. I went to 300 deg. for 20 minutes and then 350 deg. for the last 25
minutes for a total of 1 ½ hours to get 145 deg. IT in the tenderloins.
Just after I put the tenderloins on I baked a small take
home and bake baguette to have. I took out enough potatoes, Ore Ida wedges with
olive oil and sea salt, and nuked them for a minute to thaw.
They went in a wire basket and on the smoker for the last 45
minutes.
When the tenderloins were done I turned the smoker down and
left the potatoes in. I tented the tenderloins with foil and did my veggies,
Green Giant carrots, broccoli and cauliflower in cheese sauce, for 8 minutes in
the microwave.
I brought the potatoes in, sliced the meat and served with
bread and butter. The tenderloins were some of the best I have done, moist and
fork tender; like eating pork filet mignon. It will make a good sandwich
tomorrow for supper. There was a definite maple syrup taste and the Cajun
seasoning complimented it. I would have liked a little more maple syrup taste,
maybe a longer brine the next time or brush on some maple syrup and sear at the
end.
Brine Ingredients
The brine
Tied and seasoned after the brine
All done
Ready to slice
Sliced
My Plate
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