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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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Old 03-26-2014, 02:37 PM   #31
Diesel Dave
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Ahhh it's just a thang........no biggie
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Old 03-26-2014, 02:38 PM   #32
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But, you get a sweet Dilly Bar. And, should you feel the need, you can always bring out the bulls
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Old 03-26-2014, 03:06 PM   #33
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Quote:
Originally Posted by Diesel Dave View Post
Burned that garbage bag this morning. Oh well, I'll take my Dilly bar and go to the PB
Good luck guys
Don't go away! You have till Sunday midnight to submit another entry...wouldn't it be ironic if your second entry won the TD?

Stranger things have happened...
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Old 03-26-2014, 03:08 PM   #34
deguerre
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Yeah. I was born, for one.
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Old 03-26-2014, 04:10 PM   #35
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Going to be back making syrup so no time to do another one.

And I ain't going no where Moose, this was just a mistake on my part.
There's always a TD going on
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Old 03-27-2014, 11:18 AM   #36
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I'm very disappointed that there have not been any Blue Waffle Tender Loin entries.

You still have time though.
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Old 03-27-2014, 11:50 AM   #37
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Quote:
Originally Posted by bigabyte View Post
I'm very disappointed that there have not been any Blue Waffle Tender Loin entries.

You still have time though.
Well, I guess this actually IS on topic...




































Twisted, I'll admit, but still...
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Old 03-27-2014, 12:11 PM   #38
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You think I would make an off topic post in an on topic forum?

Loin.
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Old 03-27-2014, 12:22 PM   #39
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Quote:
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Loin.
The bluer it is the more tender it gets too. Premarinated though.
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Old 03-27-2014, 12:34 PM   #40
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Folks, this is the second time I have had to do this today. PLEASE, on topic discussion only. You are free to woodpile away in the off-topic discussion thread, which is HERE.

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Old 03-28-2014, 01:13 AM   #41
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Smile Pork Loin Chops with a Honey Bourbon Orange Marmalade Glaze

Please accept is as my entry into the “It’s time to Loin up” Throwdown.

Here are my plated shots with the glaze.

Please use the photo below as my polling picture.

Good Eats!

The entire cook thread can be seen here: http://www.bbq-brethren.com/forum/sh...54#post2860354
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Old 03-30-2014, 05:29 AM   #42
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Please accept this as my official entry into this weeks "Time to Loin Up" TD.

It started here.



The label if you please!



Impaled and dusted with Yardbird rub.




Spun around a few hundred times




Some crispy skin for the cook to knibble on



Sliced and juicy loin!



Plated up and my polling pic if you please!



Thanks for lookin!
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Old 03-30-2014, 07:28 AM   #43
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OK Now I am ready to have some of these for breakfast
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Old 03-30-2014, 07:28 PM   #44
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Default bacon and spinach wrapped tenderloin pinwheels

Tonight's dinner was bacon and spinach wrapped tenderloin pinwheels with an orange garlic glaze, along with a side of coffee rubbed tenderloin.

The full thread is located here: http://www.bbq-brethren.com/forum/sh...d.php?t=185080

My official entry is the photo below...Thanks for looking everyone!



My, label shot...



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Old 03-30-2014, 08:27 PM   #45
deguerre
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Quote:
Originally Posted by deguerre View Post
Since it was said as long as the package said loins...





Now to wait three days. No clues other than what you can see. 6 TBS HDD and 6 TBS EVOO and about 3 lbs of tenderloins (Two packs)...
OK, so, five days. Anyhow, today was the kettle cook. Here's the HDD angry bird:



It got dredged in this:





Then a batter was made with these. Just messin' around with flavors I thought would match...



While waiting for the batter to fully hydrate I made a dipping sauce from these:



I realized I forgot to take a pic of the last dredge which was sweetened shredded coconut flakes and Old London seasoned bread crumbs. They looked like this:



They went on a hot kettle after being sprayed with canola...



Brought 'em in when done.

Here they are collected:



I had some smaller pieces that I fried on the stove so I crisped up the crunchy bit about a minute on a few of the grilled ones. They looked like this:



So that was a little cheat. Redhot determined they were both just as good, great in fact, just different textures. The sauce with these gets a big thumbs up. No plate shot yet but I'll edit it in before the edit deadline.



And here 'tis. The plate. Sampling them both I selected two from the kettle and one that had been fried briefly after coming off the kettle. The pure ones had a delicate subtle crisp to them which I liked. THe sauce was a perfect compliment.

The TD Entry Pic:

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Last edited by deguerre; 03-30-2014 at 09:00 PM..
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