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  1. #11
    Wendi
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    OMG that looks amazing! I love BBQ but don't do it much. What should I bring for Needles?

  2. #12
    Quote Originally Posted by 2manymustangs View Post
    Hey Hud...

    Lets get the Q started... Just over one month until NEEDLES!!!

    Attachment 30080

    Attachment 30081
    I see my special BBQ

    Are you grilling in Needles?


    Sent from my iPhone using Tapatalk

  3. #13
    Senior Member thatguy's Avatar
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    Tommy




    "So as through a glass, and darkly
    The age long strife I see
    Where I fought in many guises,
    Many names, but always me."

    Gen. George S Patton

  4. #14
    Meet for meat Click image for larger version. 

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    Sent from my iPhone using Tapatalk

  5. #15
    Senior Member AZKC's Avatar
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    Quote Originally Posted by Wendi View Post
    OMG that looks amazing! I love BBQ but don't do it much. What should I bring for Needles?
    Mushrooms, Hud will know what to do with them.
    “Over? Did you say 'over'? Nothing is over until we decide it is! Was it over when the Germans bombed Pearl Harbor? Hell no! ”

    ― Bluto' Blutarsky in "Animal House"

  6. #16
    What degree "Pop Ups" do you use Bud....LOL
    Quote Originally Posted by Hud View Post
    Attachment 30086 Gettin ready for Thanksgiving-lol's!
    BTW;
    Is that a Gas Bar B in the background? (top pic)

  7. #17
    Already miss the 310/562 2manymustangs's Avatar
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    Quote Originally Posted by Eli View Post
    I see my special BBQ

    Are you grilling in Needles?


    Sent from my iPhone using Tapatalk
    Depends on what there is to cook on IM BUYING if there is a "big ugly" smoker there...


    Quote Originally Posted by Hotboat View Post
    Meet for meat Click image for larger version. 

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    Sent from my iPhone using Tapatalk
    I'm tellin ya, Ole HUD takes it to a WHOLE new level...

    Your beef steaks look KILLER H.B. !!! A porterhouse is my favorite cut of beef steak...




    These PORK steaks are going on the Weber LOW & SLOW in two hours... Then mopped with some oil & vinegar/garlic/onion baste before the sauce goes on at the end...

    Click image for larger version. 

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    Last edited by 2manymustangs; 01-08-2014 at 11:46 AM.
    -In a Republic, the sovereignty resides with the people themselves. In a Republic, the government is a servant of the people, and obliged to its owner, We the People..

    "Remember, democracy never lasts long. It soon wastes, exhausts, and murders itself. There never was a democracy yet that did not commit suicide." John Adams

    "I swear... you beat any woman i ever saw... for taking the starch out of a man" Augustus McCrae to Clara Allen - Lonesome Dove...

  8. #18
    Already miss the 310/562 2manymustangs's Avatar
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    Quote Originally Posted by steve d View Post
    What degree "Pop Ups" do you use Bud....LOL

    BTW;
    Is that a Gas Bar B in the background? (top pic)
    I see we now have SteveD's attention...




    Quote Originally Posted by AZKC View Post
    Mushrooms, Hud will know what to do with them.

    FRESH whole or sliced... I seem to recall an incident with a certain guy from Boise bringing a bunch of cans of mushrooms to a BBQ???

    Pictures anyone???
    Last edited by 2manymustangs; 01-08-2014 at 11:56 AM.
    -In a Republic, the sovereignty resides with the people themselves. In a Republic, the government is a servant of the people, and obliged to its owner, We the People..

    "Remember, democracy never lasts long. It soon wastes, exhausts, and murders itself. There never was a democracy yet that did not commit suicide." John Adams

    "I swear... you beat any woman i ever saw... for taking the starch out of a man" Augustus McCrae to Clara Allen - Lonesome Dove...

  9. #19

    Whats on The BBQ?

    Quote Originally Posted by 2manymustangs View Post
    Depends on what there is to cook on IM BUYING if there is a "big ugly" smoker there...




    I'm tellin ya, Ole HUD takes it to a WHOLE new level...

    Your beef steaks look KILLER H.B. !!! A porterhouse is my favorite cut of beef steak...




    These PORK steaks are going on the Weber LOW & SLOW in two hours... Then mopped with some oil & vinegar/garlic/onion baste before the sauce goes on at the end...

    Click image for larger version. 

Name:	DSCN0954small.jpg 
Views:	74 
Size:	70.0 KB 
ID:	30120
    Click image for larger version. 

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    Last year, I heard about Hud's mushrooms, but I never had one. I'm gonna have to hunt them down this year.


    Sent from my Bat Cave
    Last edited by Eli; 01-08-2014 at 03:04 PM.

  10. #20
    Senior Member thatguy's Avatar
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    24 oz. small loin for 2 people or so.

    Rinse and pull loose fat from loin.

    Rub with olive oil.

    Little bit Cajun, little bit Johnny salt, little bit Pork rub.



    Wrap in bacon, wrap in saran wrap, back in the fridge for at least 4 hours.


    This will be smoked for 2 hours on traeger smoke setting, then raised to 400* until IT of 155, if needed.


    OK, almost 5 hours in the fridge!

    Removed from fridge, remove saran wrap, dust with rub and cajun on top, THEN slather with honey! (Use a little basting brush.)

    In Traeger on Smoke.

    Note that I have a tin of Apple Juice on the grill, and also a sprayer with Apple Juice. (Probably spray once every 30-45 minutes or so)

    I also put down a foil pie pan with a small grill on top to catch drip for gravy or glaze. Plus it keeps the drain pan cleaner!








    2 Hours on smoke, only 117 IT.

    Time to jack it to Hi and monitor IT to 155!

    Shouldn't take more than 20- 30 minutes tops.



    Turned it all the way up, sprayed again with Apple juice, 25 minutes later we were at 155* internal.



    Perfect smoke ring for a small loin!

    Sliced about 1/2" thick, juice squirted out as it was sliced.




    Plated!!
    It was so tender it EASILY cut with a fork. (Brown could have sliced it with his plastic spork with ease)

    Probably the juiciest tenderloin I've ever cooked.
    Flavor was off the hook!

    There is a constant debate on the grilling forums about pork loins.
    Some say slow and flavor...some say fast and juicy.

    I've done both and have found the TRUTH is...a little of both WITH the proper preparation.

    This loin was less than 2 pounds, and ended up a absolute bounty of flavor, juiciness, and tender.

    The trick is the olive oil base, the light mix of simple spices and rub, the bacon wrap, and the single slather of Honey.

    Slow cook/ smoke at 200* +- until 115 - 120 IT, THEN 400* and watch the IT. Pull it at 155* IT.
    This works on any size tenderloin.
    Enjoy!!

    Tommy




    "So as through a glass, and darkly
    The age long strife I see
    Where I fought in many guises,
    Many names, but always me."

    Gen. George S Patton

 

 

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