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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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02-16-2010, 12:13 AM | #1 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Smoked Pork Tenderloin Dinner Plate
The usual reverse sear, smoked with maple and pecan, finished off on the hot side and pulled at 150 degrees.
The Missus cooked up a delicious pasta with fresh broccolini from the garden and topped with freshly grated Parmaggiano Reggiano. Delicioso!
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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 |
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02-16-2010, 06:46 AM | #2 |
Full Fledged Farker
Join Date: 07-02-09
Location: Dallas Texas
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Man that looks outstanding!
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Jim - Old rusty offset smoker, Char-Broiler Gasser, Turkey fryer, UDS, Weber Kettle. |
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02-16-2010, 07:16 AM | #3 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I'll take a serving please!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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