• working on DNS.. links may break temporarily.

Catching up on Que (with Pron)....

Mad Max

Mad Max

is One Chatty Farker
Joined
Mar 17, 2008
Messages
2,360
Reaction score
104
Points
0
Location
Fort Mill, SC
Wanted to have some friends over and just offer up a variety of favorites, that people have been inquiring about. So, I decided to comply...

Several request for a recent addition, whole beef tenderloin, about 7#'s before trimming...
pict0008-1.jpg

PICT0036-1.jpg

Tenderloin sliced and ready..
PICT0037-1.jpg


Dry rub spare ribs...4 racks to be exact.
PICT0020-1.jpg

PICT0023.jpg


24 Drumsticks...
PICT0024.jpg

Rubbed with my own chicken and wing rub...
PICT0028.jpg

PICT0035.jpg

PICT0039-1.jpg


One of my younger fan's favorite, smoked baloney.
PICT0025-1.jpg

PICT0027.jpg

PICT0040.jpg


Overall, a fun day for all and lots of food, also had homemade sausage and peppers. Everyone had a good time. Great friends, good food, and excellent memories. :-D
 
Whooooweeee, what a spread!! You missed something though.............my invite!! Looking good. Bet the guest were happy and well fed. Nice!!
 
It all looks great, but that damn bologna I'mma to have to try...
 
I just ate leftovers....then i looked at your post....then I looked at your location...gimmie 1 hour.

Looks great! Whats on the boloney??? it looks fantastic:eusa_clap:eusa_clap
 
BobBrisket said:
Thanks!! Quick ? on the loin. I've never made a beef loin cause I cant find any here. How did you prep it? Looks like heaven on a plate!! Thanks for sharing!
Click to expand...
I trimmed the Beef Tenderloin, tied it up to help it cook evenly, drizzled w/ EVOO and kosher salt, black pepper and garlic powder. I let mine sit in the fridge overnight, smoke to internal temp. of 130 degrees and then sear on the kettle, usually 2 minutes on each side, over direct heat. Rest for 15 minutes under foil and slice thin. I served this with Capt. Jack's sauce.

Next one, I am gonna marinate in chimichurri sauce.

Piginapit said:
I just ate leftovers....then i looked at your post....then I looked at your location...gimmie 1 hour.
You definitely don't have to deal with the race traffic, since it's been post-poned till tomorrow.

Looks great! Whats on the boloney??? it looks fantastic:eusa_clap:eusa_clap
Click to expand...
Combination of brown sugar, salt, cumin, cinnamon, garlic salt, and a touch of ground oregano.
 
You must log in or register to reply here.

Similar threads

snadamo
Maiden Cook on OKJ Offset: Pulled Pork
Replies
8
Views
562
TheHojo
TheHojo
snadamo
Maiden Voyage on Backwoods Chubby G3 With PICS!
Replies
9
Views
959
SweetHeatBBQnSC
SweetHeatBBQnSC
T
My experience with a rental kitchen/commissary/ghost kitchen.
Replies
5
Views
322K
blackdogbbq21
B
P
Buffalo Shrimp Po Boy, with Pron
Replies
9
Views
456
kevinstaggs
kevinstaggs
E
Been gone a while....catching up on posts
Replies
9
Views
438
HogGrog
HogGrog
Back
Top