Did you ever ruin a piece of meat,....

Discussion in 'The Okie Corral' started by Current Resident, Jan 15, 2017.

  1. Current Resident

    Current Resident

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    On the BBQ?

    Tonight I made pork tenderloin outside, slow cooked for near an hour. It turned out just a bit the other side of well done. To me it was dried out and tasteless. I think I can save it and make it into something else. Other than pork fried rice, I'm searching for some suggestions or a quick recipe for tomorrow.
    Any help would be great please.

    Elwood
     
  2. Dave514

    Dave514

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  3. itisbruno

    itisbruno Devious Member CLM

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    Shred it, soak it in some good BBQ sauce in the fridge for a couple days. That will revive it for sandwiches.
     
  4. Kevinr20

    Kevinr20

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    Ive yet to make good ribs on the smoker. I tried the 3-2-1 method, ive cooked longer, ive cooked shorter and still cant get the ribs tender. I went as long as 7 hours once and ribs still werent tender. Dont know what I'm doimg wrong. I can smoke a brisket or porl shoulder until its falling apart.
     
  5. KWalrad

    KWalrad No Wire Hangers!

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    Yeah, but I married her anyway.
     
  6. SRS

    SRS

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  7. scwine

    scwine ^%(#@$^!!!!!!!

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    Make a Thermoworks Thermopop your best friend. http://www.thermoworks.com/ThermoPop
    and you will be good to go. Any meat I cook beside steak, I use it. Just google internal temps for the particular meat you are griling/BBQing and add a few degrees is what I do.
     
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  8. G30SF/F-250

    G30SF/F-250 Pinky Out Platinum Member

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    Not ruined but it was pretty sore for a few days.....
     
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  9. JohnnyE

    JohnnyE

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    ^^^ This.
    Instead of rare, a prime rib came out well done. Shredding and soaking for BBQ beef sandwiches was all it was good for.
     
  10. uhlawpup

    uhlawpup l'Italia s'è desta

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    Sauté half an onion and 3 cloves of garlic (chopped, of course) in some olive oil.
    Grind the pork and add it with some oregano, coarsly ground black pepper and sea salt. Mix well, and serve hot over long grain rice with petite pois peas and butter. Pair with a merlot or a chianti Classico.
     
  11. Batesmotel

    Batesmotel

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    Crock pot it with BBQ sauce, bit of water, shot of vinegar. Add water as needed. Make sandwiches.

    Also works with freezer burned meat. Add tomatoes, peppers, onion and chilies to make pulled taco meat as an alternative to BBQ meat.
     
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  12. Current Resident

    Current Resident

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    Boy,





    Some great responses,.....


    Some sound delicious while others sound like a trip to the ER was in order, or a shot of penicillin at the county.
     
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  13. Steel Head

    Steel Head Tactical Cat

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    Try as you may it always recovers.
     
  14. studawg170

    studawg170 Distended Membe

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    Try this....3-2-1.....But shorten the times....2.5 hours on smoker at 250....then take up and wrap in foil with some liquid in there. I use apple juice and a little apple cider vinegar. Cook for about an hour and a half wrapped. Make sure they are tightly wrapped. When they come out they should be almost too tender....Then put back on the smoker for about 30 minutes to firm back up. If you want to you can drizzle and sizzle some sauce on the last 10 minutes.

    Make sure to remove the membrane from the back of the ribs before cooking. Rub them good with a good pork rub. Add a mustard base before rubbing if you like .....helps the rub adhere to the meat better.....
     
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  15. The_Dan

    The_Dan The underscore is silent

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    I was on BBQ probation for about 5 years after I was cooking some pork ribs and didn't pay attention and the foil they were wrapped in spring a leak and caught the BBQ on fire...and not a little fire.

    When I opened the lid it gulped up oxygen and really flamed up almost catching the house on fire. I had to push it out in the yard and scramble for the hose to get it under control. My wife was 7 months pregnant and not amused. My son was 5 or 6 before I got a new grill, I knew better than to bring it up before then.

    And yes, the ribs were ruined.
     
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  16. Steel Head

    Steel Head Tactical Cat

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    Tacos.
     
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  17. KWalrad

    KWalrad No Wire Hangers!

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    I was taught that it takes a hard pounding in order to properly tenderize it.
    Nobody likes to hit gristle when they're elbow deep and ear to ear in BBQ sauce.
     
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  18. studawg170

    studawg170 Distended Membe

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    Also go here and read a lot.....

    http://amazingribs.com/
     
  19. Current Resident

    Current Resident

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    Holy smokes friend. In all my days never heard of such, glad the family is good. Talk about a lesson learned, I hope you are back in the saddle and mastering the methods.

    Best wishes

    Elwood
     
  20. AzItLies

    AzItLies

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    Not sure how ribs would come out, but I've been doing steaks one way only now...

    Sous Vide.

    There are 2 ways to kill bacteria (pasteurize). One is the very high temp that kills them instantly, the other is to cook at a lower temp for a long period of time (kill them slowly).

    This is a thick (1 to 1.5 inch) top sirloin from Costco. Vacuum sealed with s&p & butter added. Lasts in the freezer for months. Sous Vide it at 129 degrees for 1.5 hrs. When done, sear the top bottom and sides in high heat cast iron skillet. Close to the best steak you can get.

    And best of all, that steak cost about 2 bucks.

    IMG_0827.JPG