Food Porn

ZBQ · March 26, 2007

1. Turkey burgers w/italian herbs,onion,wooster and Roquefort blue cheese crumbles.
2. T-Burgers on the grill
3. Stuffed Pork Tenderloin ingredients
4. 2 pieces of tenderloin
5. filleted out

ZBQ · March 26, 2007

1. Proscuitto and garlic
2. Provolone,sun dried tomatoes,onions and pesto from my garden last year.
3. All rolled up, wrapped in bacon and tied up with Food Loops.
4. Smoked with oak and apple wood (smaller one is a chicken breast)
5. Rested for 15 minutes under foil and this is the 1st cut on the pork.

ZBQ · March 26, 2007

1. 1st cut on the chicken breast
2. Plated up with bacon wrapped asparagus spears
3. You just can't be mad at this face. (She loves daddy's cooking too

)

Rena · March 26, 2007

YUMMMY that bbq porn!!! Beautiful!

landarc · March 26, 2007

As usual Z, great looking food and some excellent fire control on exhibit there. Nice nice nice...

Earl · March 26, 2007

Neil, it's against the law to post those kinda pictures!!! :-) You really know how to hurt a fellow!

babylark · April 17, 2007

I see that you are a fan of the Penzy's spices?

I have to have them shipped from Chicago/Milwaukee to PA. The Back of the Yards Garlic is AMAZING stuff for the grill!

akgardengirl · April 17, 2007

Great idea for the tenderloin which I fixed for Easter dinner. It was a big hit even tho I didn't use the bacon on the outside. Thanks for the picture recipe.
Sue B.

gardengalrn · April 20, 2007

Looks absolutely fabulous!!! Please tell how long for cooking/smoking times.

ZBQ · April 20, 2007

I don't smoke by time. It's done when it reaches the proper internal temp.

I usually run the smoker between 225 and 250 and I used oak and apple wood for the smoke.

I use a digital probe for the internal temp so I don't have to keep opening up the smoker to check the temp.
My moto is "If you're lookin', you ain't cookin'".

http://www.amazon.com/Maverick-Remot...7075080&sr=8-1

I pulled the tenderloin out when it reached 150* internal temp and rested under foil for 15 minutes before cutting. This allows the internal temp to climb to the proper temp (160) from the residual heat so it doesnt dry the meat out and it also allows the juices to redistribute.

Any other questions, just ask.

Yentlsil · April 29, 2015

An old post but soooooo yummie! I arrest people for less

March 26, 2007	#5
landarc Tomatovillian™ Join Date: Feb 2006 Location: Left Coasty Posts: 964	As usual Z, great looking food and some excellent fire control on exhibit there. Nice nice nice... __________________ Lets see...$10 for Worth and $5 for Fusion, man. Tomatoes are expensive! Bob

April 17, 2007	#8
akgardengirl Tomatovillian™ Join Date: Jan 2006 Location: Anchorage, AK zone 3/4 Posts: 1,410	Food Porn Great idea for the tenderloin which I fixed for Easter dinner. It was a big hit even tho I didn't use the bacon on the outside. Thanks for the picture recipe. Sue B.

April 20, 2007	#9
gardengalrn Tomatovillian™ Join Date: May 2006 Location: Kansas, zone 5 Posts: 524	Looks absolutely fabulous!!! Please tell how long for cooking/smoking times. __________________ ~Lori "Most folks are about as happy as they make up their minds to be." -Abraham Lincoln

April 20, 2007	#10
ZBQ Tomatovillian™ Join Date: Mar 2006 Location: Southern Ohio Posts: 170	I don't smoke by time. It's done when it reaches the proper internal temp. I usually run the smoker between 225 and 250 and I used oak and apple wood for the smoke. I use a digital probe for the internal temp so I don't have to keep opening up the smoker to check the temp. My moto is "If you're lookin', you ain't cookin'". http://www.amazon.com/Maverick-Remot...7075080&sr=8-1 I pulled the tenderloin out when it reached 150* internal temp and rested under foil for 15 minutes before cutting. This allows the internal temp to climb to the proper temp (160) from the residual heat so it doesnt dry the meat out and it also allows the juices to redistribute. Any other questions, just ask. __________________ "To wander this country and this world looking for the best barbecue — and never actually finding it would be a life well spent, a delicious journey in which enlightenment comes with the search — not the arrival." - Anthony Bourdain

March 26, 2007	#4
Rena Tomatovillian™ Join Date: Feb 2006 Location: Warm Springs, GA Posts: 1,421	YUMMMY that bbq porn!!! Beautiful!

March 26, 2007	#6
Earl Tomatovillian™ Join Date: Jan 2006 Location: SW Ohio Posts: 1,278	Neil, it's against the law to post those kinda pictures!!! :-) You really know how to hurt a fellow!

April 17, 2007	#7
babylark Tomatovillian™ Join Date: Dec 2006 Location: Lebanon, PA • Zone 6a Posts: 145	I see that you are a fan of the Penzy's spices? I have to have them shipped from Chicago/Milwaukee to PA. The Back of the Yards Garlic is AMAZING stuff for the grill!

April 29, 2015	#11
Yentlsil Tomatovillian™ Join Date: Mar 2015 Location: 8 Posts: 54	An old post but soooooo yummie! I arrest people for less