MO pork tenderloin cook

[Bob Correll]

MO as in Missouri.
Missouri products used:
Rockwood lump charcoal
Wicker's marinade
Oakridge Santa Maria rub
Hickory wood from Chigger Creek
pork was USA origin, state unknown

The ends were done first, so I cut 'em off.

Pulled at 140, rested, and served.

Have a Super Sunday everyone!

 

[Jim Lampe]

Looks FANTASTIC Bob! On & Off the grill!
an overnight marinade in Wicker's?
Iowa is my guess for the homeland of the pork, but Illinois is close also
http://www.nppc.org/pork-facts/

 

[Bob Correll]

Thanks Jim!
Marinade was about 5 hrs.
MO is number 7, so ya never know, might be from here.
Was surprised NC is second behind Iowa, and MN is ahead of IL..
http://www.statista.com/statistics/194371/top-10-us-states-by-number-of-hogs-and-pigs/

 

[Bill Schultz]

Wherever it comes from, when it is put together right it rocks! Nice

 

[Barb D]

Bob, that is done to perfection and that plated pic WOW!! Pass it this way.

 

[Rich Dahl]

Yep, what Barb said.

 

[Craig Alumbaugh]

That is a awesome looking plate of food Bob

 

[Jerome D.]

Really neat idea with the all-Missouri cook, Bob. An "In-State Products Challenge" might make for a cool thread, where members nominate other forum members after posting picture of their cook.

 

[russ olin]

Wow Bob looks like you nailed it once again.

 

[Cliff Bartlett]

That plate is perfection Bob! Great job on everything.

 

[James N]

Great looking plate of grub Bob.

 

[TonyUK]

That pork loin is the PERFECT colour. Spot on Bob!