Mmm ... Eating like a champ.

[wje]

abc

[Skiman]

Deduct one man point for this.

Can be made up with purchase of one pair tower speakers or one large sub, AND you must choose exactly where they go.

:yes:

[Putz]

Tenderloin in slow cooker is nice, but my favorite way to cook it is overnite marinade with Stubbs Pork Marinade and cook on grill at highest temp to get a good crust and sliced thin.

Deduct a point if you don't finish off the 2 lbs tonite. Your heart will thank you for it.

[EddieHorton]

The wife cooked two whole deer tenderloin today from one I took last season. Any tenderloin is good tenderloin. I like your slow cooker deal with the marinade change. :thumbsup:

[DGrasso]

Tenderloin in slow cooker is nice, but my favorite way to cook it is overnite marinade with Stubbs Pork Marinade and cook on grill at highest temp to get a good crust and sliced thin.

Deduct a point if you don't finish off the 2 lbs tonite. Your heart will thank you for it.

Stubbs makes some tasty marinades, the pork one is my favorite. I brush it on pork baby back ribs instead of BBQ sauce, slow cooked, and they come out awesome. The beef and chicken marinades work pretty good too.:thumbsup:

[Putz]

Stubbs makes some tasty marinades, the pork one is my favorite. I brush it on pork baby back ribs instead of BBQ sauce, slow cooked, and they come out awesome. The beef and chicken marinades work pretty good too.:thumbsup:

Try the Stubbs Mopping Sauce on the Baby Backs. You can thank me later.

[DGrasso]

Try the Stubbs Mopping Sauce on the Baby Backs. You can thank me later.

I've had it before, and completely agree with you. You may have just decided our dinner for us tomorrow, thanks.:applause:

[obie_fl]

Stubbs is one of the few...correction only commercial BBQ sauce or marinade I buy. Most of the others are just glorified corn syrup concoctions. Doing three racks of baby backs on the ole Green Egg today so I had to post.

[quadman]

Stubbs is one of the few...correction only commercial BBQ sauce or marinade I buy. Most of the others are just glorified corn syrup concoctions. Doing three racks of baby backs on the ole Green Egg today so I had to post.

While I agree on the Stubbs and the glorified corn syrup's (don't forget the ones that are pure molasses), I have a few I'd share with you that might just change your mind.

With that being said, if folks would just give themselves a chance and start making their own, they would stop buying commercially available stuff most of the time.

Ingredients (in whole, part or nearly any combination) normally "laying around" most peoples houses that when thrown together in some fashion, can make an incredible sauce....

*Tomato Sauce
*Tomato paste
*Ketchup
*Chili sauce
*Mustard (ready made as well as dry)
*Maple syrup
*White vinegar (or red wine vinegar, balsamic vinegar etc.)
*Brown sugar (light or dark)
*White sugar (or sweetner of any kind)
*Fresh fruits and or juice of almost ANY type
*Fresh veggies (peppers of any color both hot AND sweet)
*Onions of any type (White, yellow, red, green, leeks shallots etc.)
*Garlic.... LOTS of garlic
*Beef, ham or chicken base
*Instant coffee/instant espresso
*Spices (paprika, chili, onion and garlic powders, cinnimon, pepper, cumin)
*Herbs (parsley, tarragon, rosemary, basil, oregano, thyme)
*Wine (especially any that's leftover and a few days old)
*Liquid smoke

Yes.... pick as few as five of those ingredients (as long as one of them comes from the first four and I get SOME type of vinegar or old leftover wine and a sweetner of some sort) and I will conjur up a sauce that will be loved by most, if not all. And, taste SO much better than what you ususally can expect from a commercial jar.

[DGrasso]

While I agree on the Stubbs and the glorified corn syrup's (don't forget the ones that are pure molasses), I have a few I'd share with you that might just change your mind.

With that being said, if folks would just give themselves a chance and start making their own, they would stop buying commercially available stuff most of the time.

Ingredients (in whole, part or nearly any combination) normally "laying around" most peoples houses that when thrown together in some fashion, can make an incredible sauce....

*Tomato Sauce
*Tomato paste
*Ketchup
*Chili sauce
*Mustard (ready made as well as dry)
*Maple syrup
*White vinegar (or red wine vinegar, balsamic vinegar etc.)
*Brown sugar (light or dark)
*White sugar (or sweetner of any kind)
*Fresh fruits and or juice of almost ANY type
*Fresh veggies (peppers of any color both hot AND sweet)
*Onions of any type (White, yellow, red, green, leeks shallots etc.)
*Garlic.... LOTS of garlic
*Beef, ham or chicken base
*Instant coffee/instant espresso
*Spices (paprika, chili, onion and garlic powders, cinnimon, pepper, cumin)
*Herbs (parsley, tarragon, rosemary, basil, oregano, thyme)
*Wine (especially any that's leftover and a few days old)
*Liquid smoke

Yes.... pick as few as five of those ingredients (as long as one of them comes from the first four and I get SOME type of vinegar or old leftover wine and a sweetner of some sort) and I will conjur up a sauce that will be loved by most, if not all. And, taste SO much better than what you ususally can expect from a commercial jar.

I make my own BBQ sauce occasionally too, with very similar ingredients, and quite like the taste as well. But, because Stubbs is different from most homemade and commercial marinades or BBQ sauces is the reason I like is so much. I really like the slight "kick" that the pork marinade has.:yes:

[Putz]

Marinating Country Style Ribs for tomorrow's BBQ. This one will work with any pork you grill quickly over high heat. Baste frequently while cooking.

1/2 cup vege oil
1/4 cup hoisin sauce
1/4 cup soy sauce
1/2 cup white vinegar
1/4 cup dry sherry
hot chili oil/sauce to taste
sesame oil to taste
scallions or onions
ginger fresh or powder
garlic more the better

Try not to buy supermarket garlic if you can help it. Most of it's grown in China and warehoused for months/years before sold (China: Rockets good, Garlic bad). Buy local or organic or best yet, grow your own. Up north, we plant in late fall and harvest in July. One clove makes one bulb. Bigger the clove, bigger the bulb. Use local garlic to plant so its suitable for your climate. It stores well. I'm still using last year's crop to eat right now.

I plant the largest cloves and we eat the rest. Haven't bought garlic in years except for varieties purchased to grow. And go to a Garlic Fest, if there's one in your area. Lots of them in the Northeast

[quadman]

What time is dinner???

[Putz]

What time is dinner???

How soon can you get to Jersey?

[quadman]

How soon can you get to Jersey?

What.... you don't deliver?!? :begging:

[lngbruno]

Hey Putz,

Try these with your ribs -

Lou’s BBQ Pit Beans

This BBQ baked bean recipe is my attempt to de-construct the best BBQ beans I have ever eaten. I ate them at Joe’s Real BBQ in Gilbert, AZ. I never really liked baked beans until Joe’s because they were always too syrupy and sweet. This recipe yields a runny gravy style of BBQ beans.

Prep Time: 20 minutes
Cook Time: 60 – 75 minutes

Ingredients:
3/4 lb. Pulled Pork, chopped and cooked
1/2 lb. Thick Bacon, chopped

1 15-1/4-ounce can red kidney beans, drained and rinsed
1 15-1/4-ounce can pinto beans, drained and rinsed
1 14 1/4-ounce can cannellini beans, drained and rinsed
1 16-ounce can of northern beans, drained and rinsed

{Feel free to substitute borlotti beans or butter beans (or fagioli di spagna) for the northern beans}

1 medium Vidalia or sweet onion, finely chopped
2 clove garlic, minced
1/2 cup butter or margarine
1/3 cup ketchup
1/2 cup barbecue sauce
1 qt. beef broth - fresh or Rachael Ray’s broth
1/4 cup cider vinegar
2 Tbsp. molasses
1 tsp. Ancho powder (If you like it spicier, add Tabaso Chipotle or Cholula hot sauce after it has cooked)
½ tsp. coriander
1 Tbsp. brown mustard
2 Tbsp. brown sugar
2 tsp. Worcestershire sauce
1 ½ oz. Bourbon
…salt and pepper to taste

Preparation:

Preheat oven to 350 degrees F.

Sauté bacon for a few minutes and then add the onion and garlic, and cook until the bacon gets a little crispy. Add butter, ketchup, barbecue sauce, ½ the beef broth, cider vinegar, molasses, Ancho powder, coriander, brown mustard, brown sugar, Worcestershire sauce, and salt and pepper to taste. Stir until well blended. Pour into a large casserole dish or cast iron Dutch oven and add remainder of beef broth, beans, pulled pork, Bourbon, salt and pepper. Stir to combine. Place in hot oven and bake for 60 – 75 minutes.

L.