***August Special: MASTER'S CUT*** "Beef Tenderloin" Throwdown (Entry & Discussion Thread)

Moose · 08-03-2018, 11:48 AM

Our New August Special Throwdown Category

is..."MASTER'S CUT: Beef Tenderloin!"

This was Ron_L's winning entry in the 2017 Beef Tenderloin Master Throwdown

MASTER'S CUT CATEGORY DESCRIPTION - READ CAREFULLY BEFORE ENTERING:

1. Your entry must consist of Beef Tenderloin as a primary feature.

2. You must cook the meat using a charcoal and/or wood fired grill or smoker, or over an open wood fire.

3. Only one entry may be submitted per person.

4. You must submit one photo of your cut of meat in raw form, another one while it is on the cooker (note it does not still have to be in raw form while cooking), and one photo of your completed dish. You must include these 3 to showcase the piece of meat, how you're cooking it, and the result. In other words, your entry will include 3 photos, not one. If you submit more than three photos, you MUST indicate which three you want used for judging. You are encouraged to post your full cook thread in QT, and link back here to this entry thread, but you MUST include these three photos in this entry thread.

Here is an example from a previous Master's Cut TD Vote thread of how entries should be submitted:

https://www.bbq-brethren.com/forum/s...4&postcount=12

5. No sides are allowed. You may however dress your dish with other (edible) items to pull the dish together into one specific entree. For example, with a short rib you could make a bed of salad greens, topped with sliced short rib. However, a short rib or short ribs with a baked potato and/or asparagus on the side is not allowed. The entree you create must stand on its own.

You may submit entries that are cooked from Friday 8/3/18 through the entry submission deadline of 12pm (NOON), Central US Time on Tuesday 9/4/18.

Entry pictures must be submitted by 12 p.m. (NOON) Central US Time on Tuesday 9/4/18

Click here to READ THE RULES for the BBQ Brethren Throwdowns...

The winner will get exclusive rights to be called "BBQ Brethren 2018 Beef Tenderloin Master", which you can feel free to add to your signature, proclaim to the world, tatoo on your forehead, have printed on hats, or whatever the heck strikes your fancy.

Best of luck and even better eats to all!

Ron_L · 08-03-2018, 12:29 PM

I may have to recreate that

Cast iron grate on a chimney.

BeardedBassGuy · 08-25-2018, 08:55 PM

Please accept this as my entry. Cook thread here
https://www.bbq-brethren.com/forum/s...d.php?t=264206

mattmountz94 · 09-01-2018, 04:24 PM

Please accept this as my entry.

Filet served over a blue cheese onion sauce

ssv3 · 09-02-2018, 05:12 PM

Please accept the below as my entry to the Tenderloin TD:

Link to the cook: https://www.bbq-brethren.com/forum/s...d.php?t=264513

tom b · 09-03-2018, 01:33 PM

this is an entry

cooking info here
http://www.bbq-brethren.com/forum/sh...d.php?t=264543

Moose · 09-03-2018, 02:15 PM

Full cook thread here:

https://www.bbq-brethren.com/forum/s...d.php?t=264550

Kanco Connection · 09-03-2018, 10:09 PM

Please use the following 3 pics as my entry for the tenderloin TD
Cook thread is here: http://www.bbq-brethren.com/forum/sh...d.php?t=264570

Tenderloin filets, added S&P and Carne Crosta

On the kettle with GrillGrates, caught some lump sparks in the photo

Plated with herbed garlic butter

Thanks!

PlattDaddyBBQ · 09-03-2018, 10:10 PM

WOW!!!!! Sako I could probably eat that cut raw!!! lol looking great, everyone really, awesome entries!!!

rderdc · 09-04-2018, 10:11 AM

First ever throwdown entry! I want to give credit to everyone who submits in these challenges. It's harder than you would think. Beef tenderloin, trimmed, kosher salt and black pepper. Grilled on the GMG Davy Crockett. Thanks!

Moose · 09-04-2018, 01:11 PM

OK, that's a wrap - great entries everyone!

PnkPanther · 09-04-2018, 05:53 PM

As I didn't read the rules prior to voting, I thought first picture of raw steak was only entry and thought that was a bold strategy

08-03-2018, 11:48 AM	#1
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	*August Special: MASTER'S CUT* "Beef Tenderloin" Throwdown (Entry & Discussion Thread) Our New August Special Throwdown Category is..."MASTER'S CUT: Beef Tenderloin!" This was Ron_L's winning entry in the 2017 Beef Tenderloin Master Throwdown MASTER'S CUT CATEGORY DESCRIPTION - READ CAREFULLY BEFORE ENTERING: 1. Your entry must consist of Beef Tenderloin as a primary feature. 2. You must cook the meat using a charcoal and/or wood fired grill or smoker, or over an open wood fire. 3. Only one entry may be submitted per person. 4. You must submit one photo of your cut of meat in raw form, another one while it is on the cooker (note it does not still have to be in raw form while cooking), and one photo of your completed dish. You must include these 3 to showcase the piece of meat, how you're cooking it, and the result. In other words, your entry will include 3 photos, not one. If you submit more than three photos, you MUST indicate which three you want used for judging. You are encouraged to post your full cook thread in QT, and link back here to this entry thread, but you MUST include these three photos in this entry thread. Here is an example from a previous Master's Cut TD Vote thread of how entries should be submitted: https://www.bbq-brethren.com/forum/s...4&postcount=12 5. No sides are allowed. You may however dress your dish with other (edible) items to pull the dish together into one specific entree. For example, with a short rib you could make a bed of salad greens, topped with sliced short rib. However, a short rib or short ribs with a baked potato and/or asparagus on the side is not allowed. The entree you create must stand on its own. You may submit entries that are cooked from Friday 8/3/18 through the entry submission deadline of 12pm (NOON), Central US Time on Tuesday 9/4/18. Entry pictures must be submitted by 12 p.m. (NOON) Central US Time on Tuesday 9/4/18 Click here to READ THE RULES for the BBQ Brethren Throwdowns... The winner will get exclusive rights to be called "BBQ Brethren 2018 Beef Tenderloin Master", which you can feel free to add to your signature, proclaim to the world, tatoo on your forehead, have printed on hats, or whatever the heck strikes your fancy. Best of luck and even better eats to all! __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com Last edited by Moose; 09-04-2018 at 01:12 PM..

08-03-2018, 12:29 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	I may have to recreate that Cast iron grate on a chimney. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

08-25-2018, 08:55 PM	#3
BeardedBassGuy Full Fledged Farker Join Date: 09-27-17 Location: Grand Prairie, Tx	Please accept this as my entry. Cook thread here https://www.bbq-brethren.com/forum/s...d.php?t=264206 __________________ Follow my cooks live on Instagram @IronTexanBBQ

09-01-2018, 04:24 PM	#4
mattmountz94 Babbling Farker Join Date: 12-07-15 Location: Wernersville, PA	Please accept this as my entry. Filet served over a blue cheese onion sauce __________________ Matt

09-02-2018, 05:12 PM	#5
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Please accept the below as my entry to the Tenderloin TD: Link to the cook: https://www.bbq-brethren.com/forum/s...d.php?t=264513 __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

09-03-2018, 01:33 PM	#6
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	this is an entry cooking info here http://www.bbq-brethren.com/forum/sh...d.php?t=264543 __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe

09-03-2018, 02:15 PM	#7
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	This is My Entry in the Master's Cut Beef Tenderloin Throwdown Full cook thread here: https://www.bbq-brethren.com/forum/s...d.php?t=264550 __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

09-03-2018, 10:09 PM	#8
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	Please use the following 3 pics as my entry for the tenderloin TD Cook thread is here: http://www.bbq-brethren.com/forum/sh...d.php?t=264570 Tenderloin filets, added S&P and Carne Crosta On the kettle with GrillGrates, caught some lump sparks in the photo Plated with herbed garlic butter Thanks! __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

09-03-2018, 10:10 PM	#9
PlattDaddyBBQ On the road to being a farker Join Date: 01-27-15 Location: Lima, IL Name/Nickname : Jeremy	WOW!!!!! Sako I could probably eat that cut raw!!! lol looking great, everyone really, awesome entries!!! __________________ Hunsaker Vortex Smoker - Large T&K Reverse Flow - 24" Kingsford Charcoal Grill

09-04-2018, 01:11 PM	#11
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	OK, that's a wrap - great entries everyone! __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

09-04-2018, 05:53 PM	#12
PnkPanther is One Chatty Farker Join Date: 06-05-17 Location: Minneapolis, MN Name/Nickname : Adam	As I didn't read the rules prior to voting, I thought first picture of raw steak was only entry and thought that was a bold strategy __________________ 22.5 and 26" Weber Kettle, The Good One Open Range