BBQ Brethren "Tenderloin" Throwdown!

[deguerre]

IIRC, throwdown rules allow us to use photoshop to replace backgrounds in our photos, as long as we don't re-touch the food itself...

CD :becky:

Waaaaaaaait...that doesn't look indirect.:twisted:

 

[Redhot]

Waaaaaaaait...that doesn't look indirect.:twisted:

Can't you just imagine the sound of it NOT sizzling?:crazy:

 

[caseydog]

Waaaaaaaait...that doesn't look indirect.:twisted:

It's a new form of indirect cooking where you put your meat on top of a big fat steak. :becky:

CD

 

[Gore]

It's a new form of indirect cooking where you put your meat on top of a big fat steak. :becky:

CD

Now that is genius. I bet that steak turned out delicious!

 

[colonel00]

Did you boil the steak in peaches too?

 

[Grillman]

I decided to do a "Surf & Turf" for the Tenderloin Throwdown.

I coated the Pork Tenderloin with Simply Marvelous Sweet & Spicy,
I then grilled the Tenderloin and pulled it off at 147°. Just before I
pulled off the Tenderloin I put on some Carrot spears that were coated
with some EVOO and Salt & Pepper.

I gave the Carrot spears a couple of minutes then put the Shrimp on the
grill. The Shrimp were coated with some EVOO and Simply Marvelous
Season All.

While everything was cooking I combined a cup of the Pomegranate juice,
a cup of the Peach-Mango drink, and two tbs. of the Peach Preserves.
I reduced it down to thicken it up to use as a glaze on the Tenderloin &
Shrimp. The sauce didn't thicken up as much as I wanted it to, but it
tasted very good on both the Shrimp and the Tenderloin.

The Tenderloin on the grill.

The Plated Pork Tenderloin with the Shrimp inserted through the
Tenderloin, drizzled with the Pomegranate-Peach-Mango sauce.
grilled Carrot spears, and some Red Grapes.

It all tasted great. I had never made the sauce before and wasn't sure
how it would taste, but it was very good.

 

[colonel00]

Nicely done. Great work on including a cooking shot too :thumb:

 

[Oldyote]

Pork Piccata with Potatos, Onions and Asparagus (no eggplant but I was tempted)

 

[colonel00]

That looks fantastic :thumb:

 

[Al Czervik]

Very tasty Grillman! :thumb:

 

[Al Czervik]

I'd tear that up Oldyote... :becky:

 

[Meat Man]

FILLET MIGNON ala MAK

Nothing fancy, just tasty. USDA Choice beef Tenderloin, a little EVOO, cracked black pepper, applewood smoked bacon, and a new twist, hickory smoked kosher salt. Cooked on a MAK 2 Star General grill. The MAK is a unique contraption in can grill and que. Needless to say very good. I love these contest.

 

[colonel00]

Doesn't have to be fancy. That looks farking fantastic :thumb:

BTW, how did you manage to turn lettuce into asparagus, peaches and a potato :noidea:

 

[Meat Man]

Like I said those MAKs are quite a contraption. BTW I despise Egg Plant, always have and always will. Especially ones with an appendage.

 

[Al Czervik]

Nice and tasty looking fillets Meat Man... :thumb::becky::heh:

 

[deguerre]

Grillman, Oldyote, Meat Man, Farking outstanding guys!

 

[Tango Joe]

As is always the case, there are some darned great entries!
Bravo everyone!

 

[Cack]

Meat Man that looks AMAZING. We have a rest around here that does a tenderloin exactly the same way (but cut into smaller pieces) then plates it in mashed potateos covered in their Hobenero sauce.

My mouth just got wet ...

 

[Redhot]

Meat Man, that looks fantastic and pretty fancy actually!

 

[Moose]

Grillman, Oldyote, Meat Man, Farking outstanding guys!

+1! :clap2: