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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-07-2009, 08:50 AM   #1
Don Marco
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Default Stuffed Pork Tenderloin in two ways

Howdy...


Heres my Sundays Dinner.Stuffed 2 small pork tenderloins with the following
ingredients :



-Cream Cheese stuffed cherry peppers, sun dried tomatoes and Raichlens mediterranean rub.

-Cream Cheese mixed with Bell Pepper, Pepper slices, sund dried tomatoes and Raichlens mediterranean rub

Wrapped both with bacon, tied it and then rubbed again.
Cooked on the Big Green Egg at about 300 F with some Olive wood.

I also had the mini egg going for some roasted pancetta and miniature asparagus wich makes an awesome side dish when topped with grated parmesan cheese.

Mighty good eats !

























Cheers !

DM
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Unread 06-07-2009, 08:56 AM   #2
Rick's Tropical Delight
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excellent! where'd you get the sassy sauce?
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Unread 06-07-2009, 09:06 AM   #3
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Great job! Excellent attention to detail with the greens!
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Unread 06-07-2009, 09:08 AM   #4
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Quote:
Originally Posted by Rick's Tropical Delight View Post
where'd you get the sassy sauce?
Its available via a german online store.
Pretty good stuff

DM
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Unread 06-07-2009, 09:14 AM   #5
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looks good,like the mix of colors
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Unread 06-07-2009, 09:47 AM   #6
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Great looking tenderloins. When I use cream cheese, mine are noticeability sloppier than yours .

I've not noticed that heavy duty cooking grate before, what's the story behind that?? Is is cast or bar stock.
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Unread 06-07-2009, 09:50 AM   #7
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Quote:
Originally Posted by thirdeye View Post

I've not noticed that heavy duty cooking grate before, what's the story behind that?? Is is cast or bar stock.



I cut this one out of a Char griller cast iron firebox grate. Fits perfectly in the mini.

DM
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Unread 06-07-2009, 10:11 AM   #8
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excelent eats
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Unread 06-17-2009, 07:56 PM   #9
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Wahnsinn, how do you do all that?
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Unread 06-17-2009, 08:07 PM   #10
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Another great post!
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Unread 06-17-2009, 08:33 PM   #11
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That looks really good. Your posts are always awesome
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Unread 06-17-2009, 08:35 PM   #12
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Are they German fatties?They look great.I will be going one this weekend if I can cut the meat even like you.Is there any tricks to cutting the meat that way?
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Unread 06-17-2009, 09:02 PM   #13
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DM that looks out of this world ...... Ok realy good. great as always....mmmmm ..... hungry again..... thanx
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Unread 06-19-2009, 06:38 AM   #14
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Quote:
Originally Posted by millsy View Post
Is there any tricks to cutting the meat that way?

I cut the tenderloin right in the center downwards until its almost cut in two. Then i cut towards each side (90 degrees) and open up the tenderloin like a book. This makes for the largest surface area you can get out of one of those pieces.



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Unread 06-19-2009, 08:30 AM   #15
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Beautiful plate. Really nice lookin' tenderloins.
I KNEW I should have waited until after lunch to open this thread. Now it's gonna be a looooooong wait!!
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