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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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Unread 05-24-2009, 05:37 PM   #1
Mad Max
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Talking Catching up on Que (with Pron)....

Wanted to have some friends over and just offer up a variety of favorites, that people have been inquiring about. So, I decided to comply...

Several request for a recent addition, whole beef tenderloin, about 7#'s before trimming...


Tenderloin sliced and ready..


Dry rub spare ribs...4 racks to be exact.



24 Drumsticks...

Rubbed with my own chicken and wing rub...




One of my younger fan's favorite, smoked baloney.




Overall, a fun day for all and lots of food, also had homemade sausage and peppers. Everyone had a good time. Great friends, good food, and excellent memories.
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Unread 05-24-2009, 05:42 PM   #2
BobBrisket
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Whooooweeee, what a spread!! You missed something though.............my invite!! Looking good. Bet the guest were happy and well fed. Nice!!
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Unread 05-24-2009, 05:48 PM   #3
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Quote:
Originally Posted by BobBrisket View Post
Whooooweeee, what a spread!! You missed something though.............my invite!! Looking good. Bet the guest were happy and well fed. Nice!!
You my friend, have an open invite.
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Unread 05-24-2009, 05:53 PM   #4
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It all looks great, but that damn bologna I'mma to have to try...
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Unread 05-24-2009, 05:56 PM   #5
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Quote:
Originally Posted by Mad Max View Post
You my friend, have an open invite.
Thanks!! Quick ? on the loin. I've never made a beef loin cause I cant find any here. How did you prep it? Looks like heaven on a plate!! Thanks for sharing!
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Unread 05-24-2009, 06:42 PM   #6
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Very nice!
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Unread 05-24-2009, 07:32 PM   #7
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I just ate leftovers....then i looked at your post....then I looked at your location...gimmie 1 hour.

Looks great! Whats on the boloney??? it looks fantastic
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Unread 05-24-2009, 08:47 PM   #8
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Quote:
Originally Posted by BobBrisket View Post
Thanks!! Quick ? on the loin. I've never made a beef loin cause I cant find any here. How did you prep it? Looks like heaven on a plate!! Thanks for sharing!
I trimmed the Beef Tenderloin, tied it up to help it cook evenly, drizzled w/ EVOO and kosher salt, black pepper and garlic powder. I let mine sit in the fridge overnight, smoke to internal temp. of 130 degrees and then sear on the kettle, usually 2 minutes on each side, over direct heat. Rest for 15 minutes under foil and slice thin. I served this with Capt. Jack's sauce.

Next one, I am gonna marinate in chimichurri sauce.

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I just ate leftovers....then i looked at your post....then I looked at your location...gimmie 1 hour.
You definitely don't have to deal with the race traffic, since it's been post-poned till tomorrow.

Looks great! Whats on the boloney??? it looks fantastic
Combination of brown sugar, salt, cumin, cinnamon, garlic salt, and a touch of ground oregano.
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Unread 05-24-2009, 08:52 PM   #9
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WOW that looks great. I love left overs
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Unread 05-24-2009, 09:07 PM   #10
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Lucky friends!
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Unread 05-24-2009, 09:33 PM   #11
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Lucky friends!
We have been very lucky to be surrounded by good peeps.
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Unread 05-25-2009, 06:39 PM   #12
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We help support the low or no carb diet!
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Unread 05-25-2009, 06:52 PM   #13
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Quote:
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We help support the low or no carb diet!
Now that's my type of diet

Great job that all looks fantastic
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Unread 05-25-2009, 06:56 PM   #14
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Now that's some good looking eats Max
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Unread 05-25-2009, 08:35 PM   #15
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Quote:
Originally Posted by Phesant View Post
Now that's my type of diet

Great job that all looks fantastic
Only way to diet.

Quote:
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Now that's some good looking eats Max
Thanks Bud.
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