Fired up my Searwood to make some smoked Pork Tenderloin on Sunday. Rubbed them about 5 hours earelier with some Hey Grill Hey Sweet Rub on one and Weber KC BBQ Dry Rub – IMHO the KC Dry Rub stood out.
After getting to temp I fired up my Weber Genesis for a reverse sear, tad bit to much – still getting used to how how that sear mode gets. Didn't hurt though. Our hockey billets chowed it down, almost no left overs.
I also did a 4 Russet potato mashed in a cast iron pan. While it was good I think I need to play around with it more, didn't get the smoke flavor I was looking for. Also, why I used the Genesis for the reverse sear as the spuds were still smoking.
by L0GAN_FIVE
1 Comment
Out of curiosity what temperature did you cook the tenderloin to?