Did I BBQ, Grill or Smoke last night?

Cafe Society
1

The local grocery had a fantastic deal on pork tenderloin over the weekend, and I got a nice 8lber. Marinated it overnight on Sunday with a hodge-podge rub and some sauce. Once I got home from work, I started soaking some wood chunks and chips, and I broke out the smoker…

Ew. Someone forgot to clean that out the last time. Don’t have time for that. So I made a makeshift aluminum foil barrier in the Weber, fired up some lump charcoal, and cooked the tenderloin over indirect heat, with quite a bit of smoke.

The result: Deliciousness (that’s just half of it).

But what is it? I’m hesitant to call it BBQ, because it took less than 2 hours. It wasn’t grilling, because it wasn’t over direct heat. It wasn’t smoking, because the temp was too high. It’s not some unholy hybrid, because outside meat cooking can never be called “unholy”.

2

You roasted it. But what ever it’s called, it sounds good.

3

It’s one of those in a wierd zone. Like BBQ chicken. Even die hard BBQ purists don’t seem to have a problem with people calling rubbed chicken put on a grill for an hour and a half BBQ chicken. But I’ve never actually had any where they cook chicken on low temps for hours. Without the density of connective tissue in Chicken, (or pork loin) I doubt they would work too well on their own low’n’slow.

4

That was the other reason I opted away from the smoker - nothing to break down in a tenderloin. I just wanted to maximize the time in the Weber to get as much smoke flavor in there as I could.

5

Also not sure what to call it, but I really want to know where you found an 8 pound pork tenderloin. I’ve never seen one over two pounds. Maybe you meant a pork LOIN?

6

Yes. That’s probably what I meant.

7

It’s BBQ. Indirect heat and smoke makes the difference. There are a number of award-winning BBQ places that don’t cook their meats for over 4 hours. Low and slow only applies to cuts that can take it.

8

You definitely smoked, and I’d say you made a sort of barbecue. (“Barbecue” is not a verb.)

I would call what you did “smoke-roasting” or “grill roasting”.

Whatever you call it, it sounds tasty.

9

Sure it is. Check any dictionary.

*–verb (used with object)
5. to broil or roast whole or in large pieces over an open fire, on a spit or grill, often seasoning with vinegar, spices, salt, and pepper.
6. to cook (sliced or diced meat or fish) in a highly seasoned sauce.
–verb (used without object)
7. to cook by barbecuing or to entertain at a barbecue: If the weather’s nice, we’ll barbecue in the backyard. *
I’m not saying the definition is correct, mind you. But the word can definitely be used as a verb.

10

It’s a weird middle zone. I’d probably lean towards calling it indirect grilling. But I wouldn’t call you out on calling it barbecue, either. I quite often do direct barbecue (yes, there is such a thing), so the terminology could get a little hazy. Indirect grilling or barbecue, both terms work for me for your technique.

11

In my parts, we’d say you cooked out and leave it at that.

12

The dictionary is written by Yankee elites who probably say they’re “barbecuing” when they thaw out a veggie burger over propane out on the patio. :slight_smile:

It’s a purist thing, and not one anybody gets especially worked up about.

13

Dude, this is me you are talking to. You know, the guy that regularly cooks grits with fatback? Even good Southren boys know how to use “barbecue” as a verb.

“Sorry, dear. I can’t clean the gutters today. I’m barbecuing.” :smiley: