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Saturday's Football Que fest w/ QView

post #1 of 9
Thread Starter 
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!tongue.gif
post #2 of 9
Man that looks good! PDT_Armataz_01_37.gif
post #3 of 9
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.
post #4 of 9
Those Look Terrific ... The stuffing sounds delicious...
post #5 of 9
Wow excellent job
post #6 of 9
Very nice indeed...Looks fantastic....PDT_Armataz_01_37.gif
post #7 of 9
Man those look awesome great job...need your stuffing info for sure.points.gif
post #8 of 9
MMMM...Football and Smoked food...two of my favorite things.

Thanks for sharing!
post #9 of 9
Thread Starter 
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! tongue.gif
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