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Roast Beef Tenderloin Dinner

I get the beef tenderloin from Costco. It’s around $70.00 but don’t trip, this is where they cut the filet from so its well worth the money. Just don’t over cook it.

I rub it in olive oil then cover with Montreal Steak Seasoning

Then I put it on the grill at medium high heat

Flip once one side gets some bark on it

Keep flipping if you need so it don’t burn but again don’t trip if it does a little because that rub is just going to bark up and be worth it.

Pull once it gets to 125 degrees in the thickest part (medium rare)

Let sit for 5 minutes then slice into steaks

The middle will be medium rare and the ends will be medium and the tip should be well done.

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Here’s the quickie on what I did:

  • Smoked pork butt at 225-235 degrees for about 1 hour per pound
  • Used a mustard binder (can use olive oil)
  • Covered in home made dry rub (any all-purpose or pork rub will do)
  • Wraedp in foil at 165 degrees (approximately 4-5 hours in)
  • Removed at 190 and let sit for 15 minutes
  • Pulled or (chopped) pork
  • Drained juice in a container and add some apple juice and apple cider vinegar to it and poured in over the pulled pork as a dressing and mixed it in
  • I like using the little Hawaiian sweet buns
  • Add grilled pineapple or slaw or whatever else you like

I took tips from this video from Malcom Reed at

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The Vista BBQ Classic 2017 was a special day for a number of reasons. One being that it was our first KCBS sanctioned event. That’s Kansas City BBQ Society for you newbies (Don’t worry, we are learning too). The other reason this was such a great day was the event itself. A great event, great people and a ton of experience right there at our finger tips. The competitors were laser focused but once they submitted their final entry to the judges, they opened up and were incredibly hospitable, offering tips, secrets and even motivation for potential newcomers or those of you who may be on the fence. Although this was a competition, and please believe me, the competitive energy was in the air, it also had all of the great vibes of a family affair. Started by Tammy and her husband from “When Pigs Fly BBQ and Catering” years ago, they soon handed the event over to Legendary Event Management so they could concentrate on competing. And its paid off. Not only is it a great function, When Pigs Fly will be opening a second restaurant in Vista soon. We call that a win-win! Not to mention some of these competitors have been sprinkled with rock star dust and are worth following as the season continues. Trust me you entertainment dollar will be well worth it. While it was hard to select a favorite, we did include our favorite video snippet of the day at the end. Enjoy and stay tuned for more competitive BBQ from MANFOOD CERTIFIED. And remember, it’s not MANFOOD unless it’s MANFOOD CERTIFIED!

Muggs Family BBQ Sauce
7 Sins BBQ Rig
116 BBQ Rig
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Pork Tenderloin with a Chimichurri?

So, I’m having fun with my Aussie Walk-a-Bout 2.0 mainly because I’m sticking to the low hanging fruit, for now. I figured out that piece I was missing was the ash pan (by figured out I mean read the manual) and its for placing my coals so now I’m fully functioning. Sitting down drinking a beer and chilling, talking to a buddy is a great way to spend some time and the Aussie has helped me remember that!


So the pork tenderloin was from Costco and after trimming the fat I placed them in plastic Ziploc bags and added the following:




Habanero Peppers

Steak and Roast Seasoning (from Bristol Farms)


Pineapple Juice

Apple Juice

After placing in the bag I rubbed it real good and then placed it in the frig for a few hours.

I’m not 100% sure about the chimichurri since it was my first go round and I’m not quite sure I’m the chimichurri type. But hey, you’ll never know, if you don’t give it a go. It was just a test run so its not really worth sharing the recipe. I just looked around online. If I figure something out that’s really good I’ll share and vice versa,  I would hope.

I built my charcoal pyramid more like a wall going lengthwise to match to shape of the loin for even cooking. You’ll notice that the outside got really black but that was just the rub barking up. On tenderloins like this I like a strong salty rub since only small part will get in each bite.

For internal temp for the loin check out the cook temp cheat sheet:

The last addition was the Quinoa and Brown rice you can get from Costco in a box of six for about $8.




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So you now the feeling you get when you see something that reminds you of yesterday. You just want to buy it and figure out where to put it later. Well, lucky for me, I not only have a place to put my new Aussie Walk-A-Bout 2.0, but I now have a good use for it.

Yup, Throw Back Grillin. I’m going back to the old school to have me some fun and it will be a good switch from my faithful Traeger pellet smoker. And to be honest, I sort of miss sitting around a charcoal grill drinking a beer and watching the meat brown while the coals flicker and occasionally flame up.

Now I’m just getting started on this so this post was kind of spur of the moment AND I totally overlooked the ash pan. But that’s what we do this for. You live and learn and one day I’ll actually read an owners manual.

The Aussie Walk-A-Bout 2.0

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So here is the original recipe that came with the Blendtec

Blentec Tortilla Soup Recipe

I double everything to make enough for 4 or 5 people. I also add some menudo spice but once you get a feel for it you can touch it up however you want.

Here’s everything I used:

For the Broth:

500ml warm water

2 tsp Kosher Salt

2 tsp Dry Menudo Spice

2 tsp Garlic Powder

3 tsp Dash

5-10 Sprigs Cilantro

Half Block Pepper Jack Cheese

1 Large Carrot

1/2 Onion

4 Roma Tomatoes

1/2 Red Bell Pepper

1/2 Avocado

It all goes into the Blendtec and you hit the “Hot” button. CAUTION: this is twice the amount that the recipe calls for so make sure you hold the lid in place. Some liquid may still come out the top of the blender.

Pour the blender contents in a pot then add the corn, chicken and black beans. I used frozen corn, rotisserie chicken from Ralphs and a can of black beans. Add whatever else you want.

Let it simmer as long as you want but at least 15 minutes or so or until its hot

I’m sure this can be done in any juicer or blender with a puree function but I would recommend one of the newer models like Blendtec, Ninja or Vitamix.




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The new flavor at the Canyon Club is in the books and you can request them by asking for Tajin Wings. It’s a naked wing, perfectly fried with Tajin seasoning. Sounds simple but simple tends to take more precision and care nd let’s be honest, all we care about is the taste, and taste is #bangin. So head over to the CC and get you some, but before you do here are a few things you should know:

  • They are fried in oil that is changed out more frequently than most joints (every 3 days) so you get a clean wing that is perfectly fried. That’s half the battle.
  • They come with dipping sauce (Ranch I believe) but try them in the Cajun Garlic wings sauce and you might be pleasantly surprised.
  • Eat them hot! Unlike their traditional and Garlic Cajun wings, these don’t travel well. Let them sit around too long you will end up with a different wing that is still pretty good. But eat these bad boys right when they are served and they may quite possibly be your favorite wing, ever.
  • Oh, and most importantly, these wings are MANFOOD CERTIFIED!

For more on these Tajin Wings check out the link: Tajin Wings

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One of our favorite places has done it again. The Canyon Sports Bar and Grill has created a wing flavor they currently are calling Lemon Pepper Wings.  Check the video to see what we think and our only questions is, does the name Lemon Pepper do it justice?

DT chops it up with Victor while he taste tests his new flavor
Victor keeping customers happy by offering the ‘Ultimate Wing Experience”
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Most of the best dishes ever are indigenous and it’s not a fluke.  It’s magic.  It’s the kind of magic that happens when you combine the best local ingredients with the best locals.  Made from the same juice that binds a sports team with its fans, it’s a hit song that you listen to over and over again because you love it, and sometimes because you need it.  In short, it’s perfection wrapped in love and it usually costs around 10 bucks.  Like I said, perfection.


Now we all know about the Philly cheesesteak.  World renowned.  Simple.  Perfect.  From the city of brotherly love.  I’m not a well-traveled man but I’ve had one, or two, or ten, in Philly.  And while I won’t claim to know where the best or most famous spots are, (I always hear Pat’s and Gino’s in South Philly).  I can tell you that they are delicious and truly indigenous. Thinly shaved deli roast on an Italian loaf with provolone, onion and green bell pepper, not to mention all the other stuff you can add (I like mine with hot and sweet peppers).  It is, what they say it is!  I like to eat mine standing up so I can sway back and forth to the sweet tunes emanating from my soul.


Another indigenous dish that hits the gong is the underrated, understated, and at times, completely overlooked, SD adobada taco. While SD taco shops are known for their carne asada burritos and rolled taco specials, the adobada taco is the loco local vocal. Pork marinated in red chili sauce placed on a corn tortilla with cilantro and chopped onion, with a splash of red salsa and a squeeze of lime? Shiiiiiiii. I have to sit down when I eat these so I can manage the lime and salsa, but best believe that under the table, the running man is in full effect, minus the pants. Waddup Hammer!

So mash those up and you end up with… The Southern Cali PChilly Cheese Steak


So here’s the mash up:

1. The most obvious, we’ll swap the shaved deli roast with adobada pork

2. We’ll saute’ some white onions and throw in some red bell pepper for the green.

3. Add them together and add some monterey jack or fontina cheese and leave out the provolone (or cheese wiz)

dsc_0162-small4. Put it on a bolillo or French roll instead of Italian

5. Then add some crushed Chili Frito’s for a little texture
and… Boom!

What do you think?

What you would add or take away?

By Dave for MFC

Edited by DiBH