BBQ Brethren "Make It Funky" Throwdown!

Must find inspiration for pimpin funkiness, maybe here.
Pimpin' is easy (part 2) - YouTube

SirPorkaLot said:

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I ain't cooking no monkey, not low and slow, not hot and fast, it is too close to long pork if you ask me.

Here is my submission for the "Make it Funky" throwdown. Charcoal Grilled Cajun Turkey Breast with Alabama White Sauce, "Crash" Hot Potatoes and Homemade Sourdough Bread.
The Alabama White Sauce is the funkiest of the BBQ sauces for its unique characteristics. :icon_cool

I started with an 8.5 pound bone in turkey breast. I removed the bones and separated the breasts.



I then injected the breasts with a homemade cajun injector sauce.



Next step was to slide a few small pieces of butter under the skin for added fat content to ensure a moist bird and some homemade cajun rub for the outside.

I put them on the Weber kettle over RO lump and fought the wind to keep a steady temp which was tricky since it was blowing pretty good all evening. :tsk:
After about an hour and a half they read a proper IT of 170. I tented them with foil and allowed the breasts to rest for 10 minutes while I made the Alabama White Sauce.
These photos were taken after the rest.





And the secret funky weapon; the Alabama White Sauce.

And last but not least the entire meal plated. The white sauce was great with the cajun spices since it helped balance out the heat. The combo was like a match made in heaven.
Please use this last photo for the throwdown.
Thanks for looking!

Great job Dave! Gotta love the bama bbq sauce. I am not a big fan of turkey on the grill, but I'm drooling over that. :grin:

Great cook Dave... :thumb:

I'd love to give that a shot, and my wife and daughter would definitely enjoy the heck out of it too. :becky:

Mighty fine Dave, mighty fine. :thumb:

Best looking funky meatsicle I've seen in a LONG time. :hungry:

Nice ribs, and I see Bigmista has credits in three throwdowns in a row.:clap2:

He's becoming a TD regular.

CD

"Don Cornelius, the founder of the "Soul Train" television show, was found dead of an apparent self-inflicted gunshot wound to his head Wednesday, authorities said. He was 75." :shocked:

CD

Don Cornelius will be missed!

This is my first throwdown. I couldn't pass up the opportunity to fire up the grill today... it was 65 and sunny with no wind, and that never happens in Illinois on the first day of February. The meatball throwdown and upcoming superbowl inspired me for this one. I was gonna make spinach/artichoke dip for the game, but I've been craving meatballs since the meatball throwdown. So I decided to sort of combine the two. I decided to make meatballs stuffed with the spinach/artichoke mixture and make a fondue to dip my balls in.... meatballs that is. Oh, and I had some extra meat and stuffing so I made a mini fattie stuffed with the mixture.
First of all I got the meatballs and fattie going on the 22 OTG set up indirect with a chunk of apple for the smoke.

Here is another pic when they were about done

These are the players for a white wine cheese sauce, parmesan, jarlsberg, smoked gouda, monterey jack and extra sharp white chedder with some appropriate white wine.

Here is the final product, use this photo. Since the game is coming up, I used a football shaped wax warmer with a small stoneware pot in place of a fondue pot to keep the cheese sauce warm.

Some Mighty Fine Balls There!!!

Nicely done jrb!

Al's Funky Tenderloin

Trying to come up with a funky combination of flavors proved to be a real challenge. I ran a number of ideas by all the voices in my head and finally settled on this: Eggplant, Mushroom, Craisin, Spinach, Onion, Garlic and Cream Cheese Stuffed Pork Tenderloin with a Sweet Thai Chili "Inspired" Sauce Reduction. :shocked:

The starting lineup.



Eggplant and shrooms drizzled with OO, salt and pepper on the grill.



Shortly thereafter.



Sweet onion, garlic and OO in the CI skillet.



Two butterflied tenderloins lightly dusted with Yardbird Jerk.



Add the softened cream cheese with the garlic / onion saute.



Add some tasty Craisins.



Top with a layer of grilled eggplant.



Top with another layer of grilled Portabella shrooms.



Finish up with a layer of spinach leaves.



Roll it all up like a big fattie. :heh:



Tied up nice and snug.



Generously coated with SM Spicy Apple Rub.



Now on to the sauce. Chopped up some jalapenos, red and yellow peppers.



All the other goodies for the sauce.



On to the stove for a rolling boil to reduce down and blend the flavors.



After about 15 minutes, mixed in the cornstarch and some water to thicken things up.



While all this was going on, in the background I fired up the Performer with KB for an indirect cook.



Moved the baskets to either side, threw on a couple chunks of cherry and on went the tenderloin.



Temp was running between 400 and 450 for most of the cook so it browned and smoked up nicely.



After the IT got to about 150, I pulled it and rested it for about 20 minutes. As you can see, there is a nice layer of bark as well.



Here's the cutaway once I finally split it open.



Served up with some fresh asparagus and sliced red and yellow sweet peppers. Drizzled one of the pieces with the sauce and left the other untouched (until after the pic :heh.





Money shot.



While the combination of flavors was definitely funky, they also really worked well together. The mix of sweet, salty, hot and sour ingredients were like nothing I had ever tried cooking with before. The sauce was especially tasty. It started out as sweet, then it turned hot and sour, and finished up slightly salty. :becky:

Hope you liked my Funky Tenderloin. I know my wife and I sure did. :thumb:

Thanks for looking.

That's definitely funky! Threw the kitchen sink at this one.

Diggin the funky tenderloin!

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