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  1. #1
    Rich777 Guest

    Default Stuffed tenderloin

    Stuffed a tenderloin with some shrooms, onion, garlic. Turned out pretty good.


  2. #2
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Looks like a great meal, Rich! Did you cook the stuffing before filling the tenderloin?
    Rob - TX Sandman
    Plank Owner, TQJ

  3. #3
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Looks great!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  4. #4
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    Looks great! I'm hungry all over again
    Last edited by glued2it; 04-23-2008 at 10:44 PM. Reason: unapproved advertisement
    Keith

  5. #5
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Oh yeah! It looks super! Tastes like screen cleaner though.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  6. #6
    Join Date
    Jan 2008
    Posts
    448

    Default

    I bet that was a tasty tenderloin with the shrooms and garlic in there. Nice job!

  7. #7
    Rich777 Guest

    Default

    Quote Originally Posted by peculiarmike View Post
    Oh yeah! It looks super! Tastes like screen cleaner though.
    You would know!!

  8. #8
    SmokyOkie Guest

    Default

    I'm confused about the cut of meat.

    It appears to be pork due to the color, but it appears too large to be pork tenderloin.

    It looks big enough to be a partial beef tenderloin, but the color doesn't look right for that.

    Is it possible that it is pork loin as opposed to tenderloin?

  9. #9
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Quote Originally Posted by Rich777 View Post
    You would know!!
    Yeah, I have to fess up to lickin' the screen a bit.
    Stuff looks so good I just can't hold back.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  10. #10
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default

    Quote Originally Posted by SmokyOkie View Post
    I'm confused about the cut of meat.

    It appears to be pork due to the color, but it appears too large to be pork tenderloin.

    It looks big enough to be a partial beef tenderloin, but the color doesn't look right for that.

    Is it possible that it is pork loin as opposed to tenderloin?
    I didnt notice that first time looking, but me thinks you might be right. Looks like a full pork loin.

    Pretty difficult (for me) to stuff a tenderloin. just not enough meat there for me to work with without farking it up
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

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