British BBQ Society Forums

I know, I'm such a rebel.

Anyway, I must offer an apology, and I need to learn how to read, it wasn't tenderloin I did just normal loin (and inspired by this I have just been to the butchers to pick some mor eup and a nice chunk o sirloin too

I will definitely be doing it again as I am still making my way through the cold cuts and it just keeps impressing me.

Good on you chap, I'm well converted myself but I've been grilling it not smoking it. I get it on the nkettle BBQ directly over the coals to char it all over, then move it to the other side of the grill so it's not over the coals and get the lid on.

I did a pork loin last night and pulled it off (oo-er) at 53c (Sorry) it was nomalicious but can see how some people may be worried abuot eating pork with a pinkish tint so will be removing it at 55c (sorry again) from now on and resting for 15-20 mins depending on the size

Yes some people still worry about a pink blush on pork, and it's understandable. But if your meat comes from a reliable source there is no real problem these days, with proper precutions obviously

This might come in handy though

http://www.onlineconversion.com/temperature.htm