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Pork Tenderloin, onion soup onions, balsamic brussels and some noodles.
pgprescott
Posts: 14,544
Title says it all. Thanks for lookin.
Comments
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Just killer! The pork is done spot - on, and the brussel sprouts look great.
Well done, Sir!South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
Dang- the trophy cooks are rolling out tonight. Most eggcellent across the board. Nailed that piggy!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Thanks all! I forgot to mention the Dizzy Pig Red Eye Express rub on the pork. A family favorite from our forum friend @Nature Boy! Delicious!
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What you cook is not fair. Nobody can catch up to your cooks dude.
Delicious looking cook, beautiful presentation, as always."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I would crush it, all.
Pig is perfect.
Nicely done!BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
That all looks fantastic. I'm not familiar with the onion soup onions. Can you say anything more about what that entails?Stillwater, MN
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Oh my word... That's a fantastic meal.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
YukonRon said:What you cook is not fair. Nobody can catch up to your cooks dude.
Delicious looking cook, beautiful presentation, as always. -
SciAggie said:Oh my word... That's a fantastic meal.
Too kind. Thanks! -
StillH2OEgger said:That all looks fantastic. I'm not familiar with the onion soup onions. Can you say anything more about what that entails?
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Focker said:I would crush it, all.
Pig is perfect.
Nicely done! -
pgprescott said:Stillwater, MN
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Excellent post! Thanks for the inspiration for the tender and most of all for the onion recipe. How about time and temp for the onion. Again, Thanks!Belleville, Michigan
Just burnin lump in Sumpter -
StillH2OEgger said:pgprescott said:
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MeTed said:Excellent post! Thanks for the inspiration for the tender and most of all for the onion recipe. How about time and temp for the onion. Again, Thanks!
Thanks for looking and the kind comments. -
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henapple said:Dayum
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Great looking meal! I have a pork tenderloin in the fridge awaiting its fate with the egg. What temp did you pull yours off the egg? 140?
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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shtgunal3 said:Great looking meal! I have a pork tenderloin in the fridge awaiting its fate with the egg. What temp did you pull yours off the egg? 140?
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