Saturday's Football Que fest w/ QView

red stick bbq

StickBurners

Original poster

Feb 23, 2008

66

10

Baton Rouge, La

• Nov 16, 2009

• #1

Another beautiful fall Saturday in south Louisiana, another football weekend. That means BBQ! Cooked between 225F & 250F with hickory and pecan mix. Tenderloins went about 2.5 hrs.

Prepped up some stuffed pork tenderloins with Italian sausage, cheese and stuff.



Got to have some ABTs and Armadillo eggs!


The finished product!


Good eats!

 

mr mac

Master of the Pit

SMF Premier Member

Oct 19, 2009

1,325

522

Doniphan MO

• Nov 16, 2009

• #2

Man that looks good!

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Nov 16, 2009

• #3

Oh wow! Those tenderloins looked great even before they saw the smoke!
Italian sausage, cheese and stuff, would love to know exactly what "stuff" you used because I would love to give that a try.

 

beer-b-q

Gone but not forgotten. RIP

OTBS Member

May 1, 2007

10,099

40

• Nov 16, 2009

• #4

Those Look Terrific ... The stuffing sounds delicious...

 

treegje

Master of the Pit

Oct 12, 2009

2,147

16

Belgium

• Nov 16, 2009

• #5

Wow excellent job

 

alx

Master of the Pit

OTBS Member

Feb 4, 2009

2,849

12

Annapolis,Maryland

• Nov 16, 2009

• #6

Very nice indeed...Looks fantastic....

 

got14u

Master of the Pit

OTBS Member

SMF Premier Member

Oct 12, 2008

1,936

10

WYOMING

• Nov 16, 2009

• #7

Man those look awesome great job...need your stuffing info for sure.

 

blue

Smoking Fanatic

Oct 6, 2009

724

10

North of Detroit, South of Heaven

• Nov 16, 2009

• #8

MMMM...Football and Smoked food...two of my favorite things.

Thanks for sharing!

 

red stick bbq

StickBurners

Original poster

Thread starter

Feb 23, 2008

66

10

Baton Rouge, La

• Nov 17, 2009

• #9

Thanks for the complements and for the points, GOT14U.

As for the stuffing, I can't take credit...the wife stuffed `em up. The stuffing consisted of Italian sausage, green onions, parsley, onions, sun dried tomatoes, Louisiana Cajun Seasoning and a handful of Kraft mixed 5 Italian cheeses.

We finished `em off tonight!