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  1. #1
    Forum Frontman fudd's Avatar
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    Default VHLinks barbecue thread

    Hi guys. This thread is a place for barbecue recipes, ideas, sides, spices and other pertinent barbecue food stuffs.


    I got one for you, try pineapple rings on a barbecue brisket. Pan dear it and put it on last then serve it. It's super duper tits.


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  2. #2
    Atomic Punk Dave's Dreidel's Avatar
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    Can't do it now, at work, but I'll post my pork tenderloin recipe later tonight or tomorrow.

    Everyone seems to love it who tries it, so hopefully you guys can try it and people will think you're Myron Mixon himself.
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  3. #3
    Eruption VanZeppelin667's Avatar
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    If anyone here ever finds themselves lost in western KY or southern IN, stop by Owensboro and hit up a little bbg place called Old Hickory. Get ya some Burgoo and a chopped mutton sandwich. It wont disappoint.

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  5. #4
    Sinner's Swing! Ted Van Halen's Avatar
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    My mil has a distant cousin that has/had a BBQ joint up in Owensboro. Moonlight or Moonshine, something that started with Moon. Never been there.
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    Eruption VanZeppelin667's Avatar
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    Quote Originally Posted by Ted Van Halen View Post
    My mil has a distant cousin that has/had a BBQ joint up in Owensboro. Moonlight or Moonshine, something that started with Moon. Never been there.
    Moonlite. They're the big commercial place compared to Old Hickory. The problem with Moonlight in my opinion is they went commercial after the founder passed and the family took over. BBQ buffets and boiling meat to reduce pit time leaves a lot of the mutton and pork very bland. Then the price per person is about $18 and peak hours is somewhere around $25.

    I'm not biased, I swear.

  7. #6
    Sinner's Swing! Ted Van Halen's Avatar
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    Nothing wrong with being biased on good bbq. I've never been there so I have no idea. Boiled meat BBQ ....no thanks.
    -TVH-


    If there must be trouble, let it be in my day, that my child may have peace. -Thomas Paine


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    Any man who thinks he can be happy and prosperous by letting the Government take care of him better take a closer look at the American Indian. - Henry Ford

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  9. #7
    Good Enough cabomiro's Avatar
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    Quote Originally Posted by Dave's Dreidel View Post
    Can't do it now, at work, but I'll post my pork tenderloin recipe later tonight or tomorrow.

    Everyone seems to love it who tries it, so hopefully you guys can try it and people will think you're Myron Mixon himself.
    Please do. Pork tenderloin is my fav and always looking for new recipes.
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  10. #8
    Forum Frontman fudd's Avatar
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    You guys want to hear something messed up? I don't eat barbecue. I really don't eat pork either. I don't eat seafood in any way, shape or form. I used to eat clams now I own clams. I have a reef tank. I can't justify eating my buddies.


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  11. #9
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    05.22.17 @ 06:07 PM
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    Posting this post to remind myself to share our steak rub recipe next time I go home.

    I THINK it's

    1 tb spoon salt
    1 tb spoon brown sugar
    1-2 teaspoons of red pepper flakes
    1-2 teaspoons of paprika
    1-2 teaspoons of garlic
    You can also add 1 teaspoon of molasses powder, but I think it covers up the rest.

    Allow to sit for a few hours

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  13. #10
    Good Enough cabomiro's Avatar
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    Quote Originally Posted by Yaminub View Post
    Posting this post to remind myself to share our steak rub recipe next time I go home.

    I THINK it's

    1 tb spoon salt
    1 tb spoon brown sugar
    1-2 teaspoons of red pepper flakes
    1-2 teaspoons of paprika
    1-2 teaspoons of garlic
    You can also add 1 teaspoon of molasses powder, but I think it covers up the rest.

    Allow to sit for a few hours
    Nice. I use pretty much the same rub just add some cayenne pepper
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  15. #11
    Atomic Punk Dave's Dreidel's Avatar
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    You put brown sugar in your beef rub?

    Man, I avoid that like the plague on my beef.
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  16. #12
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    When I'm waiting for the fire to burn down I'll take a yellow onion and core out the middle, put two beef bullion cubes in the hole, fill with Worcestershire, smear it with butter, salt and pepper, wrap in foil and just throw it on when I light the fire. Pretty good side
    Dealing with it.

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  18. #13
    Atomic Punk Dave's Dreidel's Avatar
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    Here's how I do my pork tenderloins. This makes them sweet, with a little bit o' heat.

    Marinade

    (Adjust for how much you are cooking, but this is usually enough for two tenderloins, depending upon size)

    A can of Coke
    1/2 cup of soy sauce
    Squeezed lemon, include the rind
    A 1/2 cup of brown sugar

    I let that sit overnight in a one gallon bag in the refrigerator, I get up and move it around while watching TV if I remember to, but not essential.

    Some pitmasters will put a rub on their meat and let that sit overnight, but in my humble opinion that is for larger pieces of meat, do that with something small like a pork tenderloin and you will only taste the rub.

    Rub

    I usually take it out of the refrigerator a few hours before grill time, pat dry and put on my rub.

    Some people use a mustard slather for all their meats, but I use honey for pork products, and mustard for beef.

    So I put on a honey slather and then put on my rub, which consists of the following:

    1/2 cup paprika
    1 cup of packed light brown sugar
    8 tablespoons of kosher salt
    4 teaspoons of ground black pepper
    2 teaspoons of dry mustard
    2 teaspoons of chili powder
    1 teaspoon of cayenne powder
    2 teaspoons of garlic powder
    2 teaspoons of onion powder

    After the rub is on, I put some honey and oil in the bottom of a aluminum disposable pan, and then put the tenderloins in it, cover with foil, and let it sit on the counter for a while to let the rub soak in and also to bring the meat up to room temperature.

    Grilling

    Get your grill going, put the tenderloins on in the pan, and I cook them until they get to an internal temperature of 130.

    At that point I pull them out of the pan and put them directly on the grill so you can get the sear and the char for caramelization of the rub.

    Most people don't want to see pink in their pork, but you have to be careful to not overcook it. I pull it at an internal temperature of 145, cover it in foil and then let it set for ten minutes, that will usually bring the internal temperature up to 150, which is what you want.

    You might notice there isn't any smoke as part of this recipe, I only bother with trying to get a smoke ring on the larger pieces of meat, and there is plenty of flavor in a pork tenderloin anyway, so, in my opinion it isn't needed, or in my case even wanted.

    Hope you guys like them, everyone who has ever tried them has raved about them.
    Taylor Swift is nice to look at. Adele can sing.

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  20. #14
    Atomic Punk Dave's Dreidel's Avatar
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    Quote Originally Posted by rchop84 View Post
    When I'm waiting for the fire to burn down I'll take a yellow onion and core out the middle, put two beef bullion cubes in the hole, fill with Worcestershire, smear it with butter, salt and pepper, wrap in foil and just throw it on when I light the fire. Pretty good side
    Stolen.

    Thank you. I already know that will be fucking awesome.
    Taylor Swift is nice to look at. Adele can sing.

    Emperor Brett - "I can't believe you guys are analyzing song-by-song Van Halen III? What next, analyzing the script of Stroker Ace looking for some shred of Citizen Kane?"

    David Lee Roth did the impossible. He made Van Halen better. Deal with it!

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  21. #15
    Swollen Member Nostalgia Act's Avatar
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    Quote Originally Posted by rchop84 View Post
    When I'm waiting for the fire to burn down I'll take a yellow onion and core out the middle, put two beef bullion cubes in the hole, fill with Worcestershire, smear it with butter, salt and pepper, wrap in foil and just throw it on when I light the fire. Pretty good side
    Throw it on? I'd throw it on top of the trash can.

    I hate onions!!


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