Big Poppa
Administrator
OK I had to cook for my wifes golf team....wow I would say combat duty but you guys and gals know how much I love to do this stuff...I bought 4 racks of Berkshire Heritage Frenched Racks of Pork. Wowzers were they good! I also cooked up three tenderloins
Seasoned the Pork with a heavy glue of dijon with Big Poppa Desert Gold cooked at 280 on the Two Star on the shelf and pulled at 145 and rested and sliced and served
On the tenderloin I seasoned them with Big Poppa's Double Secret Rub and cooked at 275 till 130 on the MAK One Star and did a flash sear on the Memphis Pro
My challenge with the meat was to have every temp from rare to well done...I did it!
Seasoned the Pork with a heavy glue of dijon with Big Poppa Desert Gold cooked at 280 on the Two Star on the shelf and pulled at 145 and rested and sliced and served
On the tenderloin I seasoned them with Big Poppa's Double Secret Rub and cooked at 275 till 130 on the MAK One Star and did a flash sear on the Memphis Pro
My challenge with the meat was to have every temp from rare to well done...I did it!
