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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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 Posted: Jun 26 2009 Post subject: |
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| k.a.m. wrote: | I leave and go to work and you guys are having all the fun  I imagine come Saturday night there is going to be a big star shining over south east Texas so you boys better look out. I am getting prepped and ready, then the pics are gonna start rolling in.  |
Awesome.. Glad your in K.A.M..
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jun 26 2009 Post subject: |
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| Oregon smoker wrote: | can i be a judge?
i stuffed the wife the other night.... 
i dont have anything going on but i am broke so i cant afford to cook at the moment. |
Your Judge # 4..
Thanks for steppin up dude.
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jun 26 2009 Post subject: |
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| jeepdad wrote: | | whitey wrote: | Smack talking Jeepdad Im coming to drop a big under cooked cheese filled fattey on Your A$$..Bring it on LOU..Look forward to it Jeepdad its going to be fun.
Take care..
P.S what day are You cooking on? Let Me know
Im thinking Sunday would be a good.
I will post a Picture of Mrs Whitey's game face and watch out,Talk about horrific |
whitey, that is so funny "an undercooked cheese fatty"!! Priceless!
roxy, that is so true bro....can't fight without chow sticking to the ole ribs.
All that smack talk but I have yet to see any meat! Look at this puppy....whitey, roxy, and others ....if you can't run with the big dogs then stay on the porch!
 Monster loin!
Gonna kick me some whitey butt.....again!
Seven and a half pounds of butt kicking goodness! Can't wait to fire the WSM up and commence the whooping!
Not sure which day I will cook Sat or Sun. Will look at the weather shortly and determine. Looking forward to a bunch of laughs.
--jeepdad |
Just cause ya got meat dont mean you got game dude.. I opted to not post pix of the meat prep precess.. You'll just have to revel in the smokey goodness.. 
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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k.a.m.
BBQ Mega Star
Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.
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| Posted: Jun 26 2009 Post subject: |
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roxy, in this cook I hope size doesn't matter cause Jeepdad already has me whooped me Hey I could could cook on Saturday and judge on Sunday if that will help thin out a few 
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Always remember slow and steady wins the race.
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jeepdad
BBQ All Star
Joined: 21 Sep 2008
Posts: 5572
Location: Stafford, Virginia (Transplanted Tarheel)
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| Posted: Jun 26 2009 Post subject: |
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| k.a.m. wrote: | | roxy, in this cook I hope size doesn't matter cause Jeepdad already has me whooped me Hey I could could cook on Saturday and judge on Sunday if that will help thin out a few |
k.a.m., size doesn't matter. First time I had my butt kicked when I wa 16 was by a guy a third my size. He punched me 6-8 times before I knew what happened. I learned a valuable lesson that day.
--jeepdad |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jun 26 2009 Post subject: |
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| k.a.m. wrote: | | roxy, in this cook I hope size doesn't matter cause Jeepdad already has me whooped me Hey I could could cook on Saturday and judge on Sunday if that will help thin out a few |
I dont know if ya can compete and judge as well.. I would think one or the other..
I know from comp I cant turn in a box and then go sit down and mark a score card...
I would love to see what ya can do K.A.M.. Man it up and enter the comp.. Maybe your wife could show ya how.
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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troystr68
BBQ Super Fan
Joined: 09 Nov 2005
Posts: 446
Location: chicagoland
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| Posted: Jun 26 2009 Post subject: |
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for all those do it your selfers (CB) let me post this to help you find the loin. I got it from the internet so it has to be correct. Let me know if this was of any use?????
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life is too short to be in a hurry Slow down and enjoy the ride! |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jun 26 2009 Post subject: |
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All stuffed, tired and ready for the smoker..
I am going with a Mediterranean stuffed pork loin for this throw down. I have stuffed it with sauted green pepper, red pepper, red onion, garlic, with the addition of sun dried tomato, katamala olives with a layer of pesto spread on the meat topped off with lots of Feta cheese...
I opted to not have bacon on this submission as I dont have me no bacon at this time.
I will be serving it up with a pesto cream sauce...
Oh man, you guys are so in for it.
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Chargriller Akorn
WSM
LIAR #100
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k.a.m.
BBQ Mega Star
Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.
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| Posted: Jun 26 2009 Post subject: |
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| roxy wrote: | | k.a.m. wrote: | | roxy, in this cook I hope size doesn't matter cause Jeepdad already has me whooped me Hey I could could cook on Saturday and judge on Sunday if that will help thin out a few |
I dont know if ya can compete and judge as well.. I would think one or the other..
I know from comp I cant turn in a box and then go sit down and mark a score card...
I would love to see what ya can do K.A.M.. Man it up and enter the comp.. Maybe your wife could show ya how. |
roxy, that was meant as a funny I am so in in the cooking part.
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Always remember slow and steady wins the race.
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Haaseman
BBQ Super Fan
Joined: 27 Jun 2008
Posts: 475
Location: Granite Falls, Wa.
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| Posted: Jun 26 2009 Post subject: |
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troystr68, Might want to check that!
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jeepdad
BBQ All Star
Joined: 21 Sep 2008
Posts: 5572
Location: Stafford, Virginia (Transplanted Tarheel)
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| Posted: Jun 26 2009 Post subject: |
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roxy, that looks amazing and sounds like it will taste great! Well done bro you have raised the bar. whitey might as well go home now!
--jeepdad |
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k.a.m.
BBQ Mega Star
Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.
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| Posted: Jun 26 2009 Post subject: |
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I am bringing a little of the south to the table A meal in a meal as you might call it.
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Always remember slow and steady wins the race.
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jun 26 2009 Post subject: |
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| k.a.m. wrote: | | roxy wrote: | | k.a.m. wrote: | | roxy, in this cook I hope size doesn't matter cause Jeepdad already has me whooped me Hey I could could cook on Saturday and judge on Sunday if that will help thin out a few |
I dont know if ya can compete and judge as well.. I would think one or the other..
I know from comp I cant turn in a box and then go sit down and mark a score card...
I would love to see what ya can do K.A.M.. Man it up and enter the comp.. Maybe your wife could show ya how. |
roxy, that was meant as a funny I am so in in the cooking part. |
I know it was K.A.M. Sometimes things get lost with the post.. I was trying to be witty..
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jun 26 2009 Post subject: |
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| jeepdad wrote: | roxy, that looks amazing and sounds like it will taste great! Well done bro you have raised the bar. whitey might as well go home now!
--jeepdad |
He he he..
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Chargriller Akorn
WSM
LIAR #100
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blowing smoke
BBQ Fan
Joined: 11 May 2009
Posts: 135
Location: Lyndhurst NJ
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| Posted: Jun 26 2009 Post subject: |
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Ill post some prep pics tomorrow.
All I know is this throw down is going to turn out alot of different ideas how to do a pork loin. And some taste Q if you are honest with yourself,
I have a name for my entry: (Im calling it surfing pig) (I know you are all scared) 
I already payed of the judges (checks are in the mail)
Have the moderator deleting anything that might look like a winner.
If your game face is uglyer that mine it will be DQ.ed
THats how we roll in Jersey
Hell Im going to Disney World
Almost forgot
Whats with the diet DP jeepdad. You putting that fat boy on a diet befor its time? |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jun 26 2009 Post subject: |
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So here's my entry into the throw down. Thought I'd get fancy with the plating and break out the Royal Dalton fine bone china.. Don't know if it makes it taste any better, who knows.
On the smoker and just about ready to come off.. Used an empty water pan with the vents open and it ran about 300 degrees.. The cracklin was awesome.
Ready for a rest while I make the pesto cream sauce.
All plated up and about as fancy as I can make it.
Good luck guys, look forward to the rest of the entries in this throw down..
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Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Jun 26 2009 Post subject: |
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| roxy wrote: | So here's my entry into the throw down. Thought I'd get fancy with the plating and break out the Royal Dalton fine bone china.. Don't know if it makes it taste any better, who knows.
On the smoker and just about ready to come off.. Used an empty water pan with the vents open and it ran about 300 degrees.. The cracklin was awesome.
Ready for a rest while I make the pesto cream sauce.
All plated up and about as fancy as I can make it.
Good luck guys, look forward to the rest of the entries in this throw down.. |
pretty nice looking first entry. you have my vote for first. |
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Brinnie
BBQ Super Pro
Joined: 28 Jun 2007
Posts: 2784
Location: Melbourne - Australia
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| Posted: Jun 26 2009 Post subject: |
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| Oregon smoker wrote: | | roxy wrote: | So here's my entry into the throw down. Thought I'd get fancy with the plating and break out the Royal Dalton fine bone china.. Don't know if it makes it taste any better, who knows.
On the smoker and just about ready to come off.. Used an empty water pan with the vents open and it ran about 300 degrees.. The cracklin was awesome.
Ready for a rest while I make the pesto cream sauce.
All plated up and about as fancy as I can make it.
Good luck guys, look forward to the rest of the entries in this throw down.. |
pretty nice looking first entry. you have my vote for first. |
Hmmm - Judge Brinnie Here - Doe's this mean we have to do a ''premature adjudication ''
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Cheers
Smoking
Down Under |
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Jun 26 2009 Post subject: |
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| Brinnie wrote: | | Oregon smoker wrote: | | roxy wrote: | So here's my entry into the throw down. Thought I'd get fancy with the plating and break out the Royal Dalton fine bone china.. Don't know if it makes it taste any better, who knows.
On the smoker and just about ready to come off.. Used an empty water pan with the vents open and it ran about 300 degrees.. The cracklin was awesome.
Ready for a rest while I make the pesto cream sauce.
All plated up and about as fancy as I can make it.
Good luck guys, look forward to the rest of the entries in this throw down.. |
pretty nice looking first entry. you have my vote for first. |
Hmmm - Judge Brinnie Here - Doe's this mean we have to do a ''premature adjudication '' |
i asked to be a judge but i never got an answer. im to poor to cook so i may as well lick my screen and hand out internet trophies. |
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Beertooth
BBQ All Star
Joined: 03 Nov 2007
Posts: 5815
Location: Central Washington
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| Posted: Jun 26 2009 Post subject: |
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Awesome looking loin Roxy!
The combination of flavors sounds great. 
I have been really wanting to use sun dried tomatoes in something lately, but I'm not sure if it will go with what I'm doing this time.
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