Broil King Keg Forum
February 26, 2020, 03:38:12 PM *
Welcome, Guest. Please login or register.

Login with username, password and session length
   Home   Help Search Calendar Gallery Login Register  
Pages: [1]   Go Down
Author Topic: Coffee-crusted Pork Tenderloins with Redeye Barbecue Sauce  (Read 8742 times)
BKCG Hero of the Month
Sr. Member
Posts: 183

Roswell GA

« on: January 31, 2010, 06:48:10 PM »

Was watching BBQU the other day and this caught my eye, here is the link:

He said you can eat pork at 165 and cooked medium but I tossed the thicker slices back on the grill because eating pink pork still scares me.  Call me old fashion but I just don't want botchulism lol 

I have been wanting to try a coffee rub for some time.  I was worried it would taste like crap in the rub but it was really damn good.  I could not taste the coffee on the rub once cooked, but you could taste it in the red eye sauce if you are lookin for it.  Here are the pics, I would give this recipe a 4 out of 5, I will be making it again for sure.

I cooked it at 500-700 (put it on at 500 and let it rise to 700)turning a quarter turn every 4-6 min for a total of about 20 min.  I pulled it off at 163 internal temp but like I said I tossed the slices back on for a quick sear on the pink stuff.   

* Tied1.JPG (154.15 KB, 1024x768 - viewed 535 times.)

* rubbed1.JPG (207.07 KB, 1024x768 - viewed 510 times.)

* cooked1.JPG (191.05 KB, 1024x768 - viewed 458 times.)

* sliced1.JPG (204.81 KB, 1024x768 - viewed 509 times.)
« Last Edit: March 24, 2010, 01:50:04 PM by Ricky Bobby » Logged
BKCG Hero of the Month
Sr. Member
Posts: 183

Roswell GA

« Reply #1 on: January 31, 2010, 06:48:45 PM »

This pic came out kinda fuzzy.

* served1.JPG (156.13 KB, 1024x768 - viewed 508 times.)
BKCG Hero of the Month
Sr. Member
Posts: 196

Austin, TX

« Reply #2 on: January 31, 2010, 07:24:33 PM »

Nice Lando!!!!
2x BKCG Hero of the Month
Superhero Member
Posts: 3528

Go fast ~ Cook slow... Marietta, GA

« Reply #3 on: January 31, 2010, 08:07:53 PM »


Looks really good!  I know what you mean about the lower temps with pork.  It's hard to get used to, but I pull pork loins at 145*now and let'm rest 20-30 min.  I little pink color in the meat is normal.

I've also use ground coffee in some of my brisket rubs.  It helps form a nice bark and surprisingly you don't taste it..


BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
BSK's SN#5045, SN#6278, SN#6403, SN#6990 (The competition fleet) Powered by BBQ Guru DigiQ's!
Ricky Bobby
« Reply #4 on: February 01, 2010, 08:46:30 AM »


I always cook pork to 160*-165*.  The meat is very very slightly pink and we've never had an issue.  Of course I don't eyeball it either.  I use a trusted thermometer to measure doneness.
Full Member
Posts: 59

Lexington, Kentucky

« Reply #5 on: February 02, 2010, 03:45:43 PM »

Looks awesome I will def try this- let you know how it goes. Just started roasting my own beans.

gas grill for sale
Pages: [1]   Go Up
Jump to:  

Powered by MySQL Powered by PHP Powered by SMF 1.1.21 | SMF © 2015, Simple Machines Valid XHTML 1.0! Valid CSS!