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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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If you dare, google “BBQ Sauce” and you may find that what you thought was a standard condiment akin to ketchup, mustard and Louisiana hot sauce, is really more of a “foodie compass” that might help one navigate through the ever so complex, underground world of American BBQ. Traveling around the Midwest thinking BBQ sauce is something you pull off your local supermarket shelf is like traveling all of South America expecting everyone to speak the same Spanish you learned in the 9th grade. As there are many dialects to each language, there are many sauces to each BBQ, and some may or may not resemble the others. In fact, the difference in sauce, and how it is used, may distinguish one BBQ region from another, which could be as far apart as Texas and Tennessee or as close together as the east and west regions of North Carolina. It’s a big deal to the connoisseur and a worthwhile study to an aspiring grill master. But to most, it’s just a tasty finishing touch to put on that meat you just took off the grill. Now imagine, you just took some meat off the grill and realize you have no BBQ sauce on deck. You can send someone on a run which these days is no less than a 30 minute round trip which could wind up in more beer and no BBQ sauce. Or, you can get creative and make your own. Lets get creative!

Although there are many styles of BBQ sauces that are made in a number of different ways, there are, for the most part, two bases that are most comonly used – Ketchup and Vinegar. So the first thing you want to do is decide whether or not you want your sauce to be thick or thin, sweet or tangy, and whether you will be smothering or dipping. Once you get an idea of want you want grab these four things that you should have in your kitchen: Ketchup, Vinegar (apple cider if you have it), Worcestershire sauce and Syrup. Also if you have it, grab some mustard and dry spices you like (garlic powder, pepper, paprika, etc.) and consider this quick guide:

Ketchup based = Sweet with your desired tanginess and thickness

Vinegar based = Tangy and thin with your desired sweetness

For a ketchup based BBQ sauce (which is the most commonly store bought BBQ sauce) fill a mixing bowl or Tupperware with about a cup of ketchup. Add about a 1/3 cup of vinegar, 1/3 cup of the W, and 1/3 cup of Syrup (or molasses if you have it), mix it up and then taste. Add more syrup if you want more sweet and thick, add more vinegar if you want more tangy and thin, add more of the W if you want more sweet and thin. Keep tasting as you go and if you get the right flavor but need more thickness – add more ketchup. And don’t worry, you can always correct to much of one thing with more of another so long as you don’t run out. Now once you get the sweet, tangy and texture right, add some dry spices or mustard to give it that final punch.

For a vinegar based BBQ sauce (which is uncommonly store bought), start with about a cup of vinegar, then add your dry spices. Once you get the flavor you like start adding your ketchup, and or the W to balance out the tangy. Then add dry spices to finish it off.

And there you have it. Play around with it on your own time until you find a combination that works for you and then surprise your friends one day when you are conveniently out of BBQ sauce and whip up your own in 5 minutes. You’ll be remembered for ever and will definitely get the nod for BBQ creativity!

Tip: Use the same combination of dry spices that you used to season your grilled meat. Store bought rubs are good or just make you own. Here is a link to a good started kit:

Watch me make a great BBQ sauce from scratch:

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