So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
The Pork Tenderloin is the king of meats. Always tender, moist and very flavorful, it seldom fails to make mouths water and the chef blush. So, follow these simple steps and be well on your way to becoming a HERO!
Pork tenderloins usually come in packages of two (2) tenderloins each. They are also much smaller than the pork loins so try not to mix them up. Note: You can use the same rub on the pork loins, we just point out that they are not as tender as the tenderloins. OK, let's mix the following very well in a plastic or glass bowl:
4 ounces of salt
2 ounces of garlic powder
2 ounces of onion powder
1 ounce of ground thyme
1 ounce of ground bay
1 ounce of ground mustard
1/2 ounce of rubbed sage
1/2 ounce of fresh ground black pepper
Mix well before using and use like you would salt. Cook over medium heat (225 degrees and remove when the loin's temperature ... in the center ... reaches 140 degrees. Then let it set for 10 minutes before carving.
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