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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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Old 12-29-2016, 03:53 PM   #16
medic92
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I'd love to try this tonight but my little podunk town doesn't have dark soy sauce or elephant garlic.
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Old 12-29-2016, 08:43 PM   #17
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The best written recipe so far I have read. Because of that I'll have source out the ingredients....
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Old 12-29-2016, 09:35 PM   #18
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I'll make the 40 mile drive to Quincy tomorrow so I can get the proper garlic and soy sauce. This is going to happen, even though MY rub on the pork tenderloins is pretty amazing too.

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Old 12-29-2016, 10:27 PM   #19
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Quote:
Originally Posted by medic92 View Post
I'll make the 40 mile drive to Quincy tomorrow so I can get the proper garlic and soy sauce. This is going to happen, even though MY rub on the pork tenderloins is pretty amazing too.

Attachment 137128
We will be waiting for the review...
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Old 12-30-2016, 04:59 AM   #20
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Quote:
Originally Posted by Pstores View Post
We will be waiting for the review...
Yes, yes we will. I have the soy sauce just need to find the garlic if one review ever comes back
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Old 12-30-2016, 11:10 AM   #21
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Rat........ butter is butter as you say but.... I normally cook with unsalted butter. With the soy, etc, probably makes very little difference but just want your thoughts. Thanks.

This appears to be a fantastic recipe.
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Old 12-30-2016, 01:15 PM   #22
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Great tutorial! Can the leftover sauce be sauteed to cover the meat or would it be too strong?
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Old 12-30-2016, 02:27 PM   #23
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Looks and sounds great. Btw, was that your wife's beer?
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Old 12-30-2016, 02:50 PM   #24
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Can I smoke it on the Primo? Or direct grill only?
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Old 12-30-2016, 04:03 PM   #25
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Thanks Rat, looks delicious! Is that regular or unsalted butter?
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Old 12-30-2016, 09:25 PM   #26
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Marubozo's thread is obviously #1 on this forum, but fantastic
writing like this made me
bookmark the page -

Quote:
grill the suckers until they are MEDIUM. Turn them every 4 or 5 minutes. That would be 145 degrees for anybody sophisticated enough to own an instant read thermometer. If you don't have one, quit being a cheap, amateurish schmuck and order one. Your friends and loved ones will think you've become a grilling God.
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Old 12-31-2016, 05:57 AM   #27
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Tried it this week. Its great. Btw our Kroger keeps the elephant garlic but finally resorted to Amazon for the dark soy
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Old 12-31-2016, 07:03 AM   #28
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I have a Berkie tenderloin I've been trying to decide what to do with. Thanks for posting, I will definitely be giving this a try.
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Old 01-02-2017, 09:09 AM   #29
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Been away a while- hope everybody that tried this loves it.

I use unsalted butter because the soy has a fair amount of saltiness. Don't know if it matters since it only marinates a short time.

I've always directly grilled it over grey coals as I like the crust on the outside. You'll get some flare up from the butter.

Good Luck!
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Old 06-30-2018, 12:50 AM   #30
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Bump!
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