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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 03-19-2014, 09:13 PM   #1
Moose
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Lightbulb IN PROGRESS: Discussion Thread -> "Time to Loin Up!" Throwdown (Non-Quality, Possibly Delinquent Discussion *BE WARNED*)

Our new TD category is...

"Time to Loin Up!"


As chosen by Shagdog for winning the "Get Down With the Ground"! Throwdown.






CATEGORY DESCRIPTION - READ BEFORE ENTERING

Quote:
Originally Posted by Shagdog

Time to Loin Up!

You may cook whatever you wish, using the "loin" or "tenderloin" cut of an animal. Please show your package label to prove that the cut your are using is indeed a loin. Sirloin is not acceptable.

You may submit entries that are cooked from Friday 3/21 through Sunday 3/30.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 3/31

Click here to READ THE RULES for the BBQ Brethren Throwdown...

This thread is for all general discussion of the category, entries, be that discussion on topic or wackadoodled to any various degree. Woodpile rules WILL be enforced in this thread in regards to moderation.


Best of luck and even better eats to all!
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Last edited by Moose; 03-20-2014 at 11:33 PM..
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Old 03-19-2014, 09:18 PM   #2
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What about a sir's loin?
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Old 03-19-2014, 09:29 PM   #3
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Keep away from my Loin...
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Old 03-19-2014, 10:09 PM   #4
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That didn't take long....
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Old 03-19-2014, 10:25 PM   #5
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Quote:
Originally Posted by Shagdog View Post
That didn't take long....
Ummm...

Would you expect anything less in the "Time to Loin Up!" Throwdown (Non-Quality, Possibly Delinquent Discussion *BE WARNED*)Thread?

Give this thread a few days to mature...I expect this to hit page three by tomorrow at the latest!


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Old 03-19-2014, 10:25 PM   #6
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I didn't think we needed to wait until page 3 in the non-quality thread...

I have been wanting to try a stuffed tenderloin but not sure I will find time to get one in for this TD
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Old 03-19-2014, 10:28 PM   #7
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Quote:
Originally Posted by Moose View Post
Ummm...

Would you expect anything less in the "Time to Loin Up!" Throwdown (Non-Quality, Possibly Delinquent Discussion *BE WARNED*)Thread?

Give this thread a few days to mature...I expect this to hit page three by tomorrow at the latest!


Right?

I heard foil and butcher paper are not recommended for loin but rather a loin cloth is the proper wrapping garment...The others lack the required absorbency and comfort for the sweaty meat
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Old 03-19-2014, 10:57 PM   #8
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I bet biggie will use a foil hat...

You're gonna have to enter now, peeps. "Peep's sweaty meat covered in loincloth" is a great thread title
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Old 03-20-2014, 05:45 AM   #9
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and with a title like that do you really expect the pics to be even WP worthy?



Just wrap it and slap it



















on the smoker you sick farkers
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Old 03-20-2014, 07:01 AM   #10
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Wow, I made a nice tenderloin entry last night. I hadn't thought to take pics, not since that one incident.
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Duh.
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Old 03-20-2014, 07:06 AM   #11
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What about chicken tenders? They call them loins...
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Old 03-20-2014, 07:25 AM   #12
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Quote:
Originally Posted by deguerre View Post
What about chicken tenders? They call them loins...
As long as you show the package label, proving that you've got chicken loins, you're good.
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Old 03-20-2014, 07:27 AM   #13
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Ah yes, the inner part of breasts as tenderloins. Indeed. Glad you mentioned that option.
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Old 03-20-2014, 07:31 AM   #14
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I've got a killer coconut breaded fried tender dish...
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Old 03-22-2014, 08:06 PM   #15
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I was just looking at a nice tenderloin in the freezer. Sadly, I fear it might earn me a DQ since I don't have a fancy package identifying it as such. Would you take the word of the butcher?

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