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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Unread 12-17-2011, 12:04 PM   #136
bigabyte
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Quote:
Originally Posted by caseydog View Post
I want to try it on some more kinds of cheese. Since it worked best for my tastes with the Gouda and the Swiss, I want to try it on similar mild cheeses.

I don't think I would have liked it on a really sharp cheese. The Cheddar I used was medium-sharp. I'd go with a mild Cheddar next time. On a sharper cheese, I think the cheese and the smoke fight each other for dominance.

CD
I tend to agree. I still smoke sharp cheddar and sharp provolone on occasion, but the "creamier" cheeses are what really seem to shine with smoke in my opinion. I really like smoked havarti (non-dilled). Just my tastes, not all may agree.
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Unread 12-17-2011, 12:13 PM   #137
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Quote:
Originally Posted by bigabyte View Post
Anybody know how to cold smoke nitrogen?
Mix with oxygen to produce NO2. Inhale gingerly.
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Unread 12-17-2011, 03:35 PM   #138
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Quote:
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Mix with oxygen to produce NO2. Inhale gingerly.
Gives new meaning to "brain freeze."

CD
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Unread 12-17-2011, 03:39 PM   #139
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Friday night and still no idea what I want to do. At this point I am thinking tri tip and hoping the voters will be gentle.
I've never had tri-tip cheese. What's it like?

CD
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Unread 12-17-2011, 03:41 PM   #140
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I've never had tri-tip cheese. What's it like?

CD
Tastes like chicken
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Unread 12-17-2011, 03:53 PM   #141
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Tastes like chicken


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Unread 12-17-2011, 08:15 PM   #142
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Default Smoked Gouda Mornay Eggs Florenbenedict

Donna always brings a couple of these home from her yearly dive trip to Bonaire.


Cut the cheese and cold smoked, at night, with some hickory. Temp never got above 77, with no ice


The goods


Fired up Homey and sauteed some spinach.


Talk about shrinkage!


Made the mornay starting with a roux, added milk, black pepper, nutmeg, an egg yolk, and smoked Gouda



Grilled up a couple of English muffins along with some slices of home made capicola.


Poached a couple of eggs, one at a time. Pretty much all that was left of the coals.


Final assemblage.


I made two for myself(Donna's in Indianapolis with her peeps). They was GOOD! Please use this shot and thanks for looking.
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Unread 12-18-2011, 06:57 AM   #143
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Great job bluetang. Another home run. I'd love both of those for breakfast right now!
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Unread 12-18-2011, 02:49 PM   #144
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Bluey!!! I am starving!

Cheeers!

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Unread 12-18-2011, 03:12 PM   #145
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I had the ultimate idea for this Throwdown, but I will not be able to enter it today. If anyone wants a guaranteed winning entry idea, just PM me.
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Unread 12-18-2011, 03:15 PM   #146
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Oooooo, a guaranteed winning entry ... and coming from Bigabyte.

He always has the inside track. Well it's a bit too late. I decided what to do and I'm getting a bit of help with one part.
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Unread 12-18-2011, 03:17 PM   #147
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Mine is on as well. I know I should have waited
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Unread 12-18-2011, 06:38 PM   #148
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Here is my humble entry....

I was invited to a Christmas party to a friend of a friend’s party. So I wanted to come up with some type of a finger foods or small plate item. I decided to go with the Stuffed Pork Tenderloin because it is not your usual fare, and it is just darned tasty.




I picked up the ingredients:




Pork tenderloins are normally 5.99/lb at the grocery store, I found these at the Asian market for 2.99/lb and they are beautiful. Don’t confuse these with Pork Loins – two different parts of the pig.


Then onto Lockeford Meat & Sausage Service to pick up some of their fabled sausages. Pictured here on the left is their fresh basil sausage, and on the right their fresh jalapeno sausage.


Then picked up the cheeses; We have smoked gouda and smoked cheddar, and last but not least picked up some Poblano peppers (which for some reason are called Pasilla peppers here in California).


Next step is to butterfly the tenderloin.


This was done by slicing down through the widest part of the tenderloin to about 1/4” from slicing all the way through. Then pull apart and flatten.


Once flattened I covered with plastic wrap, and grabbed my mallet.




While working out my pent up frustrations I also managed to change the shape of the tenderloin enough for it to become a clean palette for my creative phase.




I have two tenderloins, two different kinds of cheeses, and two different kinds of sausage. One will be stuffed with the jalapeno sausage & smoked cheddar, the other with basil sausage & smoked gouda.


The jalapeno & cheddar one had a poblano pepper paste added to it.


You may notice I did these two differently, as I wanted to see the difference in the end product. The jalapeno & cheddar on I left in the casing, and the cheese was solid layer. The basil & gouda one I took the sausage out of the casing and applied the cheese in chunks.
Now just roll up the tenderloin and tie it up with butchers twine.


What I can tell you, is that the one basil & gouda one was easier to roll, and therefore, easier to seal (keep the cheese from running out).

I used lump charcoal in an indirect configuration.



I grilled indirect at 350 degrees until the internal temperature was 165. Had it just been the tenderloin, I would have taken it off at 145, but with the sausage in there 165 is a better number.







Now all I had to do was let them rest for a few so the cheese would set a bit, then we can slice.








Jalapeno Sausage & Smoked Cheddar Cheese Stuffed Pork Tenderloin






Basil Sausage & Smoked Gouda Cheese Stuffed Pork Tenderloin

One of these as TD Shot?










I plan to serve these with a Jezebel sauce, so named for the biblical namesake, because it is sweet AND naughty…err, I mean spicy.

__________________________________________________ _______
Jezebel Sauce
    • 3 tbsp. prepared horseradish, drained
    • 3 tbsp. dry mustard
    • 3 ⁄4 cup pineapple preserves (I used apricot/pineapple preserves)
    • 3 ⁄4 cup apple jelly
    • 1 tbsp. coarsely ground black pepper
Combine horseradish and mustard in a medium bowl. Whisk in preserves, jelly, and ground pepper.
__________________________________________________ _________













Loaded for the party
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Unread 12-18-2011, 06:46 PM   #149
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Very well done John. Both looked very tasty and I'm sure the people at the party will love them. I know I would!!!
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Unread 12-18-2011, 06:56 PM   #150
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Those tenderloin bites look excellent. For the Cheese throwdown, I would have like a higher cheese to meat ratio, but I wouldn't have any issue with eating them.

CD
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