Tenderloin meets the Nu Temp Remote Probe

02/01/02

I received my NU Temp Remote meat thermometer today and had to try it out. So once again I pulled a pork tenderloin from the freezer and prep it for the cook. Wrapped it in bacon and soaked in Italian dressing followed by a liberal dose of ground pepper as Sue prepared the veggies.

Fired up the egg with a touch of oak to about 325° , stuck the probe in as shown and began the cook.

I checked the temp reading from my chair as the alarm went off at its preset 143° reading. I grabbed my other simple stem probe and checked the meat as I was not sure if I had inserted the NU probe properly. It read about 125° and the meat did not look quite done so I reinserted the N as shown below and let it cook a while longer. When the NU probe read 150° I pulled it off and let it rest a few mins.

I cut into it and it looked like the medium rare I desire in beef. It was very juicy and melt in your mouth tender. Sue said it was the best she had tasted yet. She prefers her meat a little more done than I do so I was quite pleased she liked it as I was afraid I would here the dreaded words "Eww... it's too rare...".

The NU Temp probe proved to be a very cool addition to the egg stable!