About Us

Joined by our passion for meat, beer, cards and meat, we created a compitition bbq team to partake in just that.

Wednesday, August 19, 2009

Stuffed Pork Tenderloin

Here's how Big Daddy Black makes stuffed pork tenderloin.

Note: Normally I use pork lion instead of tenderloin because it is a larger cut of meat and can be pounded out larger. The way it is cooked (smoked) it doesn't really matter as far as tenderness.

Slice the loin (tenderloin) about half way down and pound flat. Be careful not to tear the meat too much. This is the hardest part!

Oil both sides of the loin and add a dry rub - in this case I used Marjoram and dill weed. Lay down a layer a layer of spinach and then the Gorgonzola and Parmesan cheese. Next add a layer of your favorite dried meat. In my case, i used dried peppered salami.

Roll the meat up in as tight as a roll as possible.

Pin the meat shut with wooden skewers, metal skewers or - what I did - combination of metal skewers and tooth picks. The tighter the roll the less oil will render out of the cheese and meat. The more of the oil and fat trapped in the meat the more tender (and fattening) the meat will be.

I sprinkled some different spices on the outside of the meats. The cheese had such a heavy flavor that it didn't really matter. The spices on the inside of the roll and the pepper on the salami had a greater effect.

Tenderloin smoked for about 1 1/2 hours at 250 F.

Sliced up pretty clean. I probably could have added 2 or 3 layers of spinach to make it more attractive for the ladies. Maybe with a layer of cheese in between the layers of spinach for the boys?
Note the nice thick smoke ring (pink meat from the outside in). Not bad for a quick cook time.

Note: A loin instead of a tenderloin would have produced a larger flat section of meat and more layers or coils. Still doesn't look too bad.

I could have drizzled some balsamic vinegar and dusted the plate with spearmint, chives, and basil - but that would have been trying too hard. (I suck at presentation!).

Bottom line:
Use a loin instead of tenderloin so the pinwheel is more evident.
Anyone can make peppered mashed potatoes. I also used sour cream instead of whole whipping cream in the potatoes since the potatoes were an impromptu dish. Whipping cream would have made the potatoes a lighter color and more presentable.

Saturday, August 15, 2009

Vista Rod Run 2009 - Event Pictures

Meat, Inc. BBQ team usually consists of Aaron, Dean, Greg, and Ryan. Dean and Greg couldn't make it so we pulled in some alternates.
Overall it was a good venue and the event went pretty well for the first ever. We had a great time (until the judging results were handed out).

Aaron, Ryan and Noe setting up the site.

Noe is now a seasoned runner as he also participated in Viejas Smokin in the Park 2008. He cooked the chicken for that event and participated in the chicken in this event. Even though he always appears to have a beer in his hand, he actually works really hard and does all the jobs no one else volunteers for - like washing dishes and wiping down the prep areas. Thanks for the help Noe!

Where's Noe's beer? WTFO?!?!?

Also joining us again was Ken (The Asian Malaysian). He doesn't do much but rook good (that's Malaysian for sexy). I think he has fun until we start to play poker. He should just hand Aaron $40 and call it even. It would save us all some time.

Del from Uncle Sam's Misguided Children (USMC) BBQ Team showing Ryan and Jonny Cakes the secret to trimming chicken.

Warren and his son Ross also joined in this time. They both did a great job with the vending and Ross got to take some great photos with the ladies. He doesn't know we had to pay those girls in meat - bbq meat that is.

Ross with the ladies. What kind of grin is that on his face?

Ken, Warren, Ross and Jonny Cakes pretending to help.

Who's ready for some poker?

Just hand the money over, Kenny. Oh wait - Kenny's already out of this picture - and his money is now in my stack.

You can't start Competition Day without a Bloody Mary with the proper garnish - MEAT.

We told Jonny Cakes that if he sang Holy Diver into the bbq, the meat would do better in the judging. Based on how we finished, Jonny Cakes can't sing or this is an old wive tale.

Ryan, Warren and Ross getting geared up in the official Meat, Inc. shirt. Warren is showing off his moobs. It looks like Ross is a little embarrassed of his dad's chiseled figure.

No one and I mean NO ONE likes their brisket wrapped in bacon during the Texas crutch.

Aaron showing Warren and Jonny Cakes how to rest and sauce ribs all at the same time.

Kenny and Warren doing what they do best. Nehow showmommy.

Ryan, Ross, and Aaron turning in some not so prize winning Ribs.

One of our satisfied rib customers. Lilly said that our ribs should have placed at least 3rd. That 11th place was B.S.! How does she know what B.S. is?

Ross with more of the ladies. Personally, I think it's the shirt. Get a room man!

Vista Rod Run 2009

This was the 1st Annual BBQ competition at the already established Vista Rod Run. The team thought that since this was basically in our back yard that the competition was a no brainer. Originally there were only 9 teams registered so a top 10 finish was achievable. As the competition date grew closer, 29 teams were registered and the top 10 finish slipped away.

This competition, Ryan and Aaron were focused on making our presentation better and took a lot of time asking questions and pre-making our turn in boxes. We had some really great input from Del (USMC BBQ Team) and from Phil Carter (7 Kinds of Smoke).

We also vended for the first time and had a ton of positive comments from the crowd tasting our samples.

Here is a link to the competition web site and the results page:

Ultimately, even though Ryan and Aaron - and the rest of the guys who turned out to help - thought this was our best presentation to date AND the meats were all pretty good, the results of the judging were lower than our expectations. I'll admit that the brisket was overdone and I couldn't slice it thinner than 3/8" - 1/2" thick without it shredding, the pork, chicken and especially the ribs all turned out great. The general public that tasted the offerings also had the same opinion and most people thought our samples were the best on the vending row. Too bad they weren't judging.

Here's the pictures of our turn ins:

Chicken - 25th out of 27

We did get a comment card from the judges on this meat:

"Bold move on the use of rub. You are onto something. Stood out on the table."

Sounds like such a positive comment . We got all 6 and 7 for appearance.

Ribs - 11th out of 25.

Pork - 24th out of 27

Brisket - 25th out of 27