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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-07-2009, 08:50 AM
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#1 |
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is One Chatty Farker
Join Date: 08-09-07
Location: Germany
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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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06-07-2009, 08:56 AM
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#2 |
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Guest
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excellent! where'd you get the sassy sauce?
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06-07-2009, 09:06 AM
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#3 |
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is one Smokin' Farker
Join Date: 03-19-08
Location: Edgewood, WA
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Great job! Excellent attention to detail with the greens!
__________________
[B][FONT=Comic Sans MS]Tim[/FONT][/B] [B][FONT=Comic Sans MS][SIZE=1]The Good One Model 30/24P UDS Smoke and Thistle Competition Barbecue Team 1Lazy1 Brand, A Texas Original Lifetime member Displaced Texans [/SIZE] [I]THE SPICY FAIRY ROCKS![/I] [/FONT][/B] |
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06-07-2009, 09:08 AM
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#4 | |
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is One Chatty Farker
Join Date: 08-09-07
Location: Germany
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Quote:
Pretty good stuff  DM |
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06-07-2009, 09:14 AM
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#5 |
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On the road to being a farker
Join Date: 05-18-08
Location: tn
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looks good,like the mix of colors
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06-07-2009, 09:47 AM
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#6 |
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somebody shut me the fark up.
   
Join Date: 01-14-06
Location: At home on the range in Wyoming
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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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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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06-07-2009, 09:50 AM
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#7 | |
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is One Chatty Farker
Join Date: 08-09-07
Location: Germany
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Quote:
I cut this one out of a Char griller cast iron firebox grate. Fits perfectly in the mini. DM |
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06-07-2009, 10:11 AM
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#8 |
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Knows what a fatty is.
Join Date: 04-25-09
Location: Redding, Cal
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excelent eats
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06-17-2009, 07:56 PM
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#9 |
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Full Fledged Farker
Join Date: 03-23-09
Location: Nierstein, Germany
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Wahnsinn, how do you do all that?
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Performer, Jumbo Joe, Smokey Joe Gold, Go Anywhere Charcoal and Gas, with craycort cast iron grates |
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06-17-2009, 08:07 PM
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#10 |
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Found some matches.
Join Date: 06-15-09
Location: New Orleans
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Another great post!
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06-17-2009, 08:33 PM
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#11 |
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somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks really good. Your posts are always awesome
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06-17-2009, 08:35 PM
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#12 |
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is One Chatty Farker
Join Date: 03-22-09
Location: Fredericton N.B. Canada
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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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MILLSY AND I AM A MEATATARIAN |
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06-17-2009, 09:02 PM
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#13 |
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Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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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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Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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06-19-2009, 06:38 AM
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#14 | |
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is One Chatty Farker
Join Date: 08-09-07
Location: Germany
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Quote:
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. DM |
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06-19-2009, 08:30 AM
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#15 |
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somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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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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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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