BBQ Brethren "Tenderloin" Throwdown!

[colonel00]

No, just Gore. :becky: It's obvious he doesn't like rules. "Food" is too generic - how about "BBQ" as a future throwdown category? :laugh:

Sweet, I like that idea too. Much easier to understand and I can use my new BBQ Pit

https://lh4.googleusercontent.com/-..._I/AAAAAAAADM0/EYryPgmGNno/s1280/IMAG0628.jpg

 

[Gore]

Absolutely not. Tenderloin and ribeye are two entirely different cuts. FYI, they have really nice whole choice and prime beef tenderloins at Costco.

That is correct, although it still can be a partial tenderloin. We usually buy beef tenderloins whole, then trim them, then cut in half in two roast size sections, reserving one in the freezer for later.

Costco carries both trimmed and untrimmed. The trimmed is usually quite a bit more expensive. Almost always it is much cheaper to trim them down yourself, and absolutely do this. It makes the whole experience much more worthwhile.

No, just Gore. :becky: ....

We're definitely in 100% agreement on that! That jerk drives me crazy too! :tsk:

oooooo, I forgot about making a dragon....

So, are chicken tenders ok? :becky:

 

[Moose]

So, are chicken tenders ok? :becky:

Why bother when you could cook a whole spam tenderloin?

 

[Gore]

Why bother when you could cook a whole spam tenderloin?

:shock:

 

[silverfinger]

I do not think I will have the time to cook this and enter my first throw down, but would this qualify ?

A friend brought this by my house the other day and gave it to me. Vacuum sealed in a 10X24 bag.

 

[Al Czervik]

So, are chicken tenders ok? :becky:

What about turkey tenderloin?

 

[Gore]

I do not think I will have the time to cook this and enter my first throw down, but would this qualify ?

A friend brought this by my house the other day and gave it to me. Vacuum sealed in a 10X24 bag.

Well, if that's what it is, then you are in business! :thumb: It looks to me like an untrimmed tenderloin. What you really want is the cylinder of meat hiding inside. The outer portion has a lot of grizzle and if you want to make a special meal of it, you really don't want to be including it. It's best to cut it out before cooking. It's easy to do, only takes a few minutes, and I'm sure there are many instructions on the web and probably youtube videos to show you how. If you don't trim it, you'll wish you did (don't ask me how I know).

What about turkey tenderloin?

That is an absolutely beautiful turkey tenderloin, one of the finest I've ever seen. I'm trying to decide between salmon or eggplant tenderloin myself.

 

[Al Czervik]

What about

tenderloin?

:heh:

 

[Gore]

I never knew you could cook tenderloin from cartoon characters. How about one of these?

 

[Al Czervik]

^^^^^ shouldn't be a problem, as long as you foil at 160... Anything beyond 160 and it will be tough as an Ogre...

 

[Moose]

You guys are killing me! :mmph:

 

[Gore]

Ooooo, then maybe we can try this

 

[Al Czervik]

Ooooo, then maybe we can try this

Not sure how to prepare red x in a white box... Please advise... :becky:

 

[Gore]

Well, that was weird. It was there, then it was gone. Well, I loaded another. The benefit of this is that you get a squirrel appetizer. :becky:

 

[Al Czervik]

Looks tasty! I especially like the Bullwinkle demi-glaze... :becky:

 

[Gore]

Moose, I was thinking of going with the vegetarian option for this one. I do need a bit of guidance though as to which vegetable is correct. I was thinking Chinese eggplant due to the shape and tenderness, but I'd like this verified.

 

[Al Czervik]

^^^^^ those do look like tenderloins to me. What say you Moose?

 

[deguerre]

This might not be so tender but when cooked will become anything you want it to be...

 

[Al Czervik]

Is that a Schmoo? I LOVE Schmoo... :becky:

 

[Gore]

I'm guessing from the placement of the bandage that Guerry already removed that Schmoo's tenderloin and will be cooking it this weekend. He doesn't look to happy with you, Guerry. :tsk: