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Old 02-26-2008, 08:01 PM   #1
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Tenderloin

Tonights dinner was mighty delish.



















Even my father who can be very picky enjoyed it.
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Old 02-26-2008, 08:40 PM   #2
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Great looking dinner!
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Old 02-26-2008, 08:42 PM   #3
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Mmmm Looks great to me !
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Old 02-26-2008, 08:45 PM   #4
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I'd eat it!!!!
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Old 02-26-2008, 08:58 PM   #5
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Looks mighty good. I guess it was butts for everyone over the weekend and pork tenderloins this week.
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Old 02-26-2008, 10:36 PM   #6
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Hmmm I think I need a care package from your house
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Old 02-27-2008, 12:43 AM   #7
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I love those... Good job!
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Old 02-27-2008, 02:32 AM   #8
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Looks like good eats from here !
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Old 02-27-2008, 09:20 AM   #9
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Looks real fine too
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Old 02-27-2008, 11:47 AM   #10
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That looks great!
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Old 02-27-2008, 12:41 PM   #11
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Looks very good. After its cut a served I love dipping my pieces of pork tenderloin in that hot Chinese mustard with a little soy sauce. If we donít have any at home I make a quick run up to the local restaurant and tell them I had a to go order and they forgot the mustard. Burns my nostrils but I love it.
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Old 02-27-2008, 01:50 PM   #12
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Toby, that mustard kills me everytime.

Last night we used the marinade reduced and I added homemade apple jelly to it.
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Old 02-27-2008, 02:34 PM   #13
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Quote:
Originally Posted by Toby keil
that hot Chinese mustard
I bought some dry Chinese mustard -- a whole pound of it for about $4 -- maybe a couple years ago. It might outlast me. But here's the deal: In a small bowl, like a Pyrex custard bowl, mix the mustard with water until it's the consistency you get in Chinese restaurants. Let it rest for 20 minutes. When you eat it, breathe through your mouth. This is important. Hell, it's more than important, it's a survival tactic. You'll still get the hot, but you'll live through the experience.

If you add vinegar, the hot will be cut way back. That's why those little packets you get with Chinese carryout don't do anything to you, they've got vinegar added for preservative.

--John
(Tenderloin. Tenderloin is great. This is not a hijack.)
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Old 02-27-2008, 02:46 PM   #14
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That trucker is one lucky guy.
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Old 02-27-2008, 03:30 PM   #15
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Quote:
Originally Posted by Unity
Quote:
Originally Posted by Toby keil
that hot Chinese mustard
I bought some dry Chinese mustard -- a whole pound of it for about $4 -- maybe a couple years ago. It might outlast me. But here's the deal: In a small bowl, like a Pyrex custard bowl, mix the mustard with water until it's the consistency you get in Chinese restaurants. Let it rest for 20 minutes. When you eat it, breathe through your mouth. This is important. Hell, it's more than important, it's a survival tactic. You'll still get the hot, but you'll live through the experience.

If you add vinegar, the hot will be cut way back. That's why those little packets you get with Chinese carryout don't do anything to you, they've got vinegar added for preservative.

--John
(Tenderloin. Tenderloin is great. This is not a hijack.)
I remember almost passing out one time from exhaling chinese mustard through my nose . It made the top of my head tingle....MMMM Good! gastranomic skydiving!
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Old 02-27-2008, 08:02 PM   #16
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Quote:
Originally Posted by Bill The Grill Guy
That trucker is one lucky guy.


Only when he is home, which is approx twice a month.

He was not lucky enough this time, but my parents and son were.
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Old 02-27-2008, 09:03 PM   #17
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TWICE A MONTH? No wonder truckers are so crabby and try to run me off the road.
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Old 02-27-2008, 09:09 PM   #18
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Quote:
Originally Posted by Unity
Quote:
Originally Posted by Toby keil
that hot Chinese mustard
I bought some dry Chinese mustard -- a whole pound of it for about $4 -- maybe a couple years ago. It might outlast me. But here's the deal: In a small bowl, like a Pyrex custard bowl, mix the mustard with water until it's the consistency you get in Chinese restaurants. Let it rest for 20 minutes. When you eat it, breathe through your mouth. This is important. Hell, it's more than important, it's a survival tactic. You'll still get the hot, but you'll live through the experience.

If you add vinegar, the hot will be cut way back. That's why those little packets you get with Chinese carryout don't do anything to you, they've got vinegar added for preservative.

--John
(Tenderloin. Tenderloin is great. This is not a hijack.)
I remember the first time I ate Chinese mustard. WHOOOOOOO S&!t
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Old 02-28-2008, 07:11 AM   #19
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Quote:
Originally Posted by Rag
TWICE A MONTH? No wonder truckers are so crabby and try to run me off the road.

Sometimes he gets home 3 times.

But when he is home, there is no need for a smoker,
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Old 02-28-2008, 07:46 AM   #20
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Those tenderloins are really good, very nice job.
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