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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 04-08-2008, 09:14 PM   #1
Rick's Tropical Delight
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Talking pork tenderloin

grilled with maple chips and leftover lump with a little cherry chips in it from the turkey legs.

hot jerk dry rub from pussers rum on the pork, then torch the lump and the egg was at 400 degrees in 10 minutes, let it stabilize for 15 more minutes and dumped in two handfuls of maple chips, then 5 minutes for the white smoke to turn blue and in go the tenders. start at 400, then coast down to 350. then yellow squash near the end with black pepper. 40 minutes or so total on the pork



and a glaze of pomegranate chipotle sauce near the end
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Old 04-08-2008, 09:20 PM   #2
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looks great as usual!
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Old 04-08-2008, 09:23 PM   #3
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Rick is starting to give me a inferiority complex........and hunger pangs.......and drool stains on the keyboard lol
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Old 04-08-2008, 09:45 PM   #4
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All hail Rick...the "Master Egger"...
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Old 04-08-2008, 09:47 PM   #5
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aint no way i would eat that crap!!!
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Old 04-08-2008, 10:04 PM   #6
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Quote:
Originally Posted by capri man View Post
aint no way i would eat that crap!!!
NO PORK FOR YOU!
(soup nazi mod)
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Old 04-08-2008, 10:19 PM   #7
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That looks very good.

(Run out of adjectives to describe Rick's food mod)
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Old 04-08-2008, 10:29 PM   #8
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...and a glaze of pomegranate chipotle sauce near the end.

Shear Genius I tell ya! GENIUS!!



Ok, Im hungry again...
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Old 04-09-2008, 05:07 AM   #9
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I hope one day my food turns out that good.
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Old 04-09-2008, 06:32 AM   #10
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pork tenderloin rocks..looks great!
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Old 04-09-2008, 07:20 AM   #11
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When I grow up, I wanna cook like Rick....either that or live next door to him!
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Old 04-09-2008, 02:17 PM   #12
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A minute ago my bologna sandwich was good, now... not so great
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Old 04-09-2008, 02:24 PM   #13
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Rick hopefully someone will write you up for a Throwdown with Bobbly Flay. He wants to be a bbq guy so bad! Kick his Ar$$e C-Bass!
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Old 04-09-2008, 02:33 PM   #14
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Quote:
Originally Posted by Rick's Tropical Delight View Post
grilled with maple chips and leftover lump with a little cherry chips in it from the turkey legs.

hot jerk dry rub from pussers rum on the pork, then torch the lump and the egg was at 400 degrees in 10 minutes, let it stabilize for 15 more minutes and dumped in two handfuls of maple chips, then 5 minutes for the white smoke to turn blue and in go the tenders. start at 400, then coast down to 350. then yellow squash near the end with black pepper. 40 minutes or so total on the pork



and a glaze of pomegranate chipotle sauce near the end
Looks good. I think I had read somewhere (BBQ Bible maybe) about butterflying the PT. I tried it with some JJerk marinade and it was good. Sometimes I feel like the flavor stays on the outside of this meat and doesn't permeate so well. Have you ever tried that? The cross section of the meat is reduced. I like tenderloin all ways though.
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Old 04-09-2008, 02:37 PM   #15
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It has gotten to where now, whenever I see a post by Rick, I try to make sure I have had at least something to eat recently, take a deep breath, lean back to get comfortable and then open it up.
The rest is just like one of pavlov's dogs......
Always a pleasure...
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