MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 09-09-2013, 08:03 AM   #16
NickTheGreat
is Blowin Smoke!
 
NickTheGreat's Avatar
 
Join Date: 05-08-12
Location: Iowa
Default

Looks good. I've never smoked a tenderloin. How did it turn out?
__________________
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer
NickTheGreat is offline   Reply With Quote


Thanks from:--->


Old 09-09-2013, 08:05 AM   #17
smokenpreacher
Full Fledged Farker
 
Join Date: 12-18-12
Location: Dewy Rose, Ga USA!
Default

Quote:
Originally Posted by bizznessman View Post
No, but that looks pretty good. I don't remember the thread, but I got it from here when I searched stuffed chicken
smokenpreacher is offline   Reply With Quote


Old 09-09-2013, 08:13 AM   #18
Yellowhair42
is one Smokin' Farker
 
Join Date: 03-24-12
Location: Medina,Ohio
Default

Quote:
Originally Posted by NickTheGreat View Post
Looks good. I've never smoked a tenderloin. How did it turn out?

That looks too big for a tenderloin.
__________________
UPBS,Vision Komado, WSJSMWSM,Bandera
Yellowhair42 is offline   Reply With Quote


Thanks from:--->
Old 09-09-2013, 09:28 AM   #19
smokenpreacher
Full Fledged Farker
 
Join Date: 12-18-12
Location: Dewy Rose, Ga USA!
Default

Full pork loin, about two and a half feet and nine pounds of pig goodness.. Turned out good, refrigerated overnight and sliced for a covered dish supper Sunday night. Still moist when I sliced it, made a couple of sauces to go with it. It must have been good, very little left over after the meal. We had about 35-40 folks eating.
smokenpreacher is offline   Reply With Quote


Old 09-09-2013, 09:58 AM   #20
Bonewagon
Babbling Farker
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Default

Looks tasty! Nicely done.
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 03:27 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts