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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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Old 05-05-2008, 06:12 PM   #16
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Join Date: 07-13-06
Location: Memphis, TN

It was 2 slices of nice bacon cubed up and sauteed along with half a shallot and half a minced roasted poblano then the meat from 3 fresh eye-talian sausages. Added some extra fat too (may have been bacon or duck fat. I froze it but didn't mark it), then 2 crumbled cornbread muffins.

Cooled it then stuffed as much as I could into the tenderloins. Rubbed with Salt, pepper and some micellaneous BBQ rub, then threw on the grill with some hickory and seared then let it cook indirectly for another 20 minutes or so. Didn't get a temp read on the meat but it was medium.

The corn I just threw on husks and all until husks were nice and charred then shucked them and ate. The rabbit food was peashoot on top of fresh yellow beets with some radish and goat cheese, lemon, EVOO, S&P.
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis
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Old 05-05-2008, 10:15 PM   #17
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky

nice very nice.
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pork tenderloin, stuffed, tenderloin

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