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Topic: CFB 51 Cookbook, equipment discussion, techniques

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1218 on: March 06, 2024, 06:14:49 PM »
thermoPro is not thermoworks?

a competitor?
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1219 on: March 06, 2024, 07:50:14 PM »
Quote from: FearlessF on March 06, 2024, 06:14:49 PM
thermoPro is not thermoworks?

a competitor?
Yep. Just like HydroFlask (expensive!) and ThermoFlask (available at Costco for cheap!), which look identical, perform identical as far as I can tell, but are priced very differently. 

I doubt you're giving up very much going for the cheaper ThermoPro vs the more expensive ThermoWorks. The ThermoWorks Thermapen One is basically the gold standard, but for a home cook it probably doesn't matter much. 

Either way you'll be light years ahead of a cook who doesn't temp check anything at all. 

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1220 on: March 06, 2024, 09:33:22 PM »
was going to send my brother the thermopro TP930 650FT Wireless Meat Thermometer, Bluetooth Meat Thermometer with 4 Color-Coded Meat Probes
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1221 on: March 06, 2024, 10:11:34 PM »
Quote from: FearlessF on March 06, 2024, 09:33:22 PM
was going to send my brother the thermopro TP930 650FT Wireless Meat Thermometer, Bluetooth Meat Thermometer with 4 Color-Coded Meat Probes

Do it.  Your brother is a fine Texas-lover and will appreciate the gift.
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1222 on: March 07, 2024, 09:27:06 AM »
Quote from: FearlessF on March 06, 2024, 09:33:22 PM
was going to send my brother the thermopro TP930 650FT Wireless Meat Thermometer, Bluetooth Meat Thermometer with 4 Color-Coded Meat Probes
I've never owned a ThermoPro but the reviews seem to be pretty good. The sticks are much easier to use and more versatile if he doesn't own any thermometers. The leave in probes are great if he does lots of BBQ type stuff, though they tend to be clumsier and more time consuming to set up. 
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1223 on: March 07, 2024, 10:15:10 AM »
utee swears by them 

good enough for me

gonna hafta be good enough for my brother
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1224 on: March 07, 2024, 10:59:27 AM »
We made this oven-roasted pork tenderloin last night. I was looking for something quick that I could do in the oven rather than firing up the grill in the rain. Turned out to have really nice flavor and it's something that we're going to put on the "make again" list... 

So I figured I'd pass it along. Nothing fancy, just a quick weeknight dinner sort of thing. But it was delicious.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1225 on: March 07, 2024, 04:59:09 PM »
Quote from: FearlessF on March 07, 2024, 10:15:10 AM
utee swears by them

good enough for me

gonna hafta be good enough for my brother
I don't know if I "swear" by them, but it's what I currently have and it's working well so far.  I like that the transmit unit is rechargeable and I like that it doesn't have a receiving unit but rather just has an app on the phone.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1226 on: March 07, 2024, 06:15:55 PM »
Sounds like swearing to me 
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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1227 on: March 07, 2024, 07:23:49 PM »
Pork tenderloin definitely takes to many forms of cooking, including baked.

I like thermopro too.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1228 on: March 07, 2024, 07:40:04 PM »
Quote from: MarqHusker on March 07, 2024, 07:23:49 PM
Pork tenderloin definitely takes to many forms of cooking, including baked.
Absolutely. We use it a lot in this house with my wife's poultry allergy, because it's a cheap(ish, compared to beef) and tender meat and there are a TON of varieties of prep. We normally do it with the kids (b/c it's a little boring for the two of us, tbh) but we had one tenderloin left over frozen from a 2-pack when we did gumbo, so it was perfect for last night.

My standard method is grilling because it's a very quick/easy cook, and I like getting a little sear on it that I won't get if it's baked. It's also something that is very easy to temp-check on the grill as you're working it so it's not overcooked. But it was raining and I felt lazy, so...

But I was impressed with the flavor profile of this one baked, so thought I'd pass it along. 
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1229 on: March 08, 2024, 11:57:59 AM »
Yup pork tenderloin is really versatile, and tasty.

You'd think it would be bad for smoking, since it's so lean, but as long as you don't overcook it (and by that, I mean nothing over 145 final temp), it comes out tender, juicy, and delicious.


I will also cut it into medallions, pound it flat, and make fried pork cutlets out if it, schnitzel-style.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1230 on: March 08, 2024, 12:34:11 PM »
Quote from: utee94 on March 08, 2024, 11:57:59 AM
I will also cut it into medallions, pound it flat, and make fried pork cutlets out if it, schnitzel-style.
Yep. Did schnitzel only once so far but plan to make it again. At the time I used thin-cut pork chops (plan was to grill thick-cut chops but multiple stores were out so we pivoted). 

Also fun with medallions is to bread them and fry them as you would making fried chicken, but I suspect most of you would just fry chicken instead as you're not dealing with allergy issues :57:
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1231 on: March 09, 2024, 08:52:37 AM »
chicken fried pork steak?

we call that Pork Tenderloin and add a bun to call it a sammich

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