Author Topic: CCBT for 4/30/2010 (pike fires up the egg!) (Read 49622 times)

pike · « **Reply #375 on:** March 16, 2011, 02:55:46 PM »

Firing up the EGG this afternoon. Gonna do a pork tenderloin for dinner. I haven't done one of these guys for a few years.
Think i'm going to rub it with just some pepper than whip up some kind of mustard sauce.

Any suggestos? Again it's been a while.

Saulbadguy · « **Reply #376 on:** May 23, 2011, 10:35:25 AM »

Quote from: pike on March 16, 2011, 02:55:46 PM

Firing up the EGG this afternoon. Gonna do a pork tenderloin for dinner. I haven't done one of these guys for a few years.
Think i'm going to rub it with just some pepper than whip up some kind of mustard sauce.

Any suggestos? Again it's been a while.

pissclams · « **Reply #377 on:** May 23, 2011, 12:26:34 PM »

i do pepper. then. i cut it up into medallions and serve it over a bed of red beans and rice.

steve dave · « **Reply #378 on:** May 23, 2011, 12:31:04 PM »

jerk chicken on basmatti rice is on the casa che del ray steve dave menu tonight

pissclams · « **Reply #379 on:** May 23, 2011, 12:34:13 PM »

on the casa che del ray clams menu tonight is rotisserie chicken soft tacos, thanks for playing folks

Gooch · « **Reply #380 on:** May 23, 2011, 01:39:02 PM »

Just bought a Traeger last week. Smoked a prime rib Saturday it was fantastic. Plan on doing a beef tenderloin this weekend.

pissclams · « **Reply #381 on:** May 23, 2011, 02:40:29 PM »

how big of a prime rib did you smoke, at what temp, what wood, and how long. tia.

Gooch · « **Reply #382 on:** May 23, 2011, 04:01:41 PM »

7 lb put it @ 300 deg for about an hour then turned it to smoke @ 180 for about another 3 - 3-1/2 hrs. pulled it @ internal temp of 135 perfect med rare. wood was a mixture of Apple and hickory.

pike · « **Reply #383 on:** May 23, 2011, 05:04:49 PM »

Quote from: Gooch on May 23, 2011, 01:39:02 PM

Just bought a Traeger last week. Smoked a prime rib Saturday it was fantastic. Plan on doing a beef tenderloin this weekend.

I think a traeger may be my next smoker. Have never heard a bad thing and Wyatt is a big fan!

jtksu · « **Reply #384 on:** May 23, 2011, 05:06:47 PM »

Tragers are pretty rough ridin' pricey. Good thing Scrooge McGooch is a KSU alum.

pike · « **Reply #385 on:** May 23, 2011, 05:07:25 PM »

Quote from: pissclams on May 23, 2011, 12:26:34 PM

i do pepper. then. i cut it up into medallions and serve it over a bed of red beans and rice.

That's a good idea there, 'lams. Does red beans and rice include smoked andouille? (sp?)

I smoked another pork tenderloin for easter and whipped up my famous mustard sauce with thyme. It was a hit.

pissclams · « **Reply #386 on:** May 23, 2011, 05:24:52 PM »

I skip the andouille and just let the tenderloin pretend it's the sausage. if i could find a decent andouille in kc i'd comboPAK them together on the RB&R but i'm a andouille snob having grown up on the hibachi hut's andouille

pike · « **Reply #387 on:** May 23, 2011, 05:38:08 PM »

the Hut's andouille is good but nothing special, really.

There is good andouille in KC, but I'll have to ask my mother what it is/where to find it.

jtksu · « **Reply #388 on:** May 23, 2011, 05:45:25 PM »

I got a good lol out of Rubeclams' belief that a place called Hibatchi Anything would have great cajun food. You know who has great Cajun food? Kobes.

pike · « **Reply #389 on:** May 23, 2011, 05:47:51 PM »

Quote from: jtksu on May 23, 2011, 05:45:25 PM

I got a good lol out of Rubeclams' belief that a place called Hibatchi Anything would have great cajun food. You know who has great Cajun food? Kobes.

It is pretty damn good cajun food you boner head

And the sausage in KC is from Fritz's, btw. Best in the midwest imho

jtksu · « **Reply #390 on:** May 23, 2011, 05:51:56 PM »

I used to bang a chick that worked at HH/TS, I've had everything on the menu. It's good but not something I would brag about.

pissclams · « **Reply #391 on:** May 23, 2011, 05:58:52 PM »

Quote from: jtksu on May 23, 2011, 05:51:56 PM

I used to bang a chick that worked at HH/TS, I've had everything on the menu. It's good but not something I would brag about.

i'm not a big cajun food guy but i remember their sausage as being damn good. i'll try fritz's, their location is near my office.

Skipper44 · « **Reply #392 on:** May 25, 2011, 08:23:47 AM »

Quote from: pissclams on May 23, 2011, 05:24:52 PM

I skip the andouille and just let the tenderloin pretend it's the sausage. if i could find a decent andouille in kc i'd comboPAK them together on the RB&R but i'm a andouille snob having grown up on the hibachi hut's andouille

Werner's on Johnson Dr has good andouille

pissclams · « **Reply #393 on:** May 25, 2011, 08:33:17 AM »

thanks for the recommendo, skipps quad-quad. i'll give it a shot.

Trim · « **Reply #394 on:** November 24, 2011, 11:50:09 AM »

http://espn.go.com/video/clip?id=espn:7273054

Cire · « **Reply #395 on:** November 24, 2011, 11:51:09 AM »

Smoking 2 birds today brined over night.

pike · « **Reply #396 on:** November 24, 2011, 11:56:38 AM »

1 bird. Started at 6:30am. I brined one year but didn't notice a difference really in taste/texture or anything.

Cire · « **Reply #397 on:** November 24, 2011, 12:07:24 PM »

hmm. I'm a briner 4 life.

_33 · « **Reply #398 on:** November 24, 2011, 08:33:49 PM »

Quote from: pike on November 24, 2011, 11:56:38 AM

1 bird. Started at 6:30am. I brined one year but didn't notice a difference really in taste/texture or anything.

Try brining it for 2 years next time.

kim carnes · « **Reply #399 on:** November 24, 2011, 08:37:43 PM »

Quote from: _33 on November 24, 2011, 08:33:49 PM

Quote from: pike on November 24, 2011, 11:56:38 AM
1 bird. Started at 6:30am. I brined one year but didn't notice a difference really in taste/texture or anything.

Try brining it for 2 years next time.