Our new February Special TD category is..."2017 Beef Tenderloin Master!"
MASTER'S CUT CATEGORY DESCRIPTION - READ CAREFULLY BEFORE ENTERING
1. Your entry must consist of Beef Tenderloin as a primary feature. It can be a whole or partial beef tenderloin, or any section thereof.
2. You must cook the cut of meat using a charcoal and/or wood fired grill or smoker, or over an open wood fire.
3. Only one entry may be submitted per person.
4. You must submit at least one photo of your cut of meat in raw form, another one while it is on the cooker (note it does not still have to be in whole form while cooking), and at least one photo of your completed dish. You can submit other photos if you wish, but you must include these 3 to showcase the piece of meat, how you're cooking it, and the result. In other words, your entry will include 3 photos, not one. You are encouraged to post your full cook thread in QT, and link back here to this entry thread, but you MUST include these three photos in this entry thread. Here is an example from a previous Master's Cut TD Vote thread:
http://www.bbq-brethren.com/forum/sh...d.php?t=101743
5. No sides are allowed. You may however dress your dish with other (edible) items to pull the dish together into one specific entree. For example, with a short rib you could make a bed of salad greens, topped with sliced short rib, and dressed with other foods. However, a short rib or short ribs with a baked potato and/or asparagus on the side is not allowed. The entree you create must stand on its own.
You may submit entries that are cooked from Friday 2/3/17 through the entry submission deadline of 12pm (NOON), Central US Time on Monday 2/27/16.
Entry pictures must be submitted by 12 p.m. (NOON) Central US Time on Monday 2/27/16
Click here to READ THE RULES for the BBQ Brethren Throwdowns...
The winner will get exclusive rights to be called "BBQ Brethren 2017 Beef Tenderloin Master", which you can feel free to add to your signature, or to proclaim to the world, or have printed on hats, or whatever the heck strikes your fancy. :biggrin1:
Best of luck and even better eats to all!
MASTER'S CUT CATEGORY DESCRIPTION - READ CAREFULLY BEFORE ENTERING
1. Your entry must consist of Beef Tenderloin as a primary feature. It can be a whole or partial beef tenderloin, or any section thereof.
2. You must cook the cut of meat using a charcoal and/or wood fired grill or smoker, or over an open wood fire.
3. Only one entry may be submitted per person.
4. You must submit at least one photo of your cut of meat in raw form, another one while it is on the cooker (note it does not still have to be in whole form while cooking), and at least one photo of your completed dish. You can submit other photos if you wish, but you must include these 3 to showcase the piece of meat, how you're cooking it, and the result. In other words, your entry will include 3 photos, not one. You are encouraged to post your full cook thread in QT, and link back here to this entry thread, but you MUST include these three photos in this entry thread. Here is an example from a previous Master's Cut TD Vote thread:
http://www.bbq-brethren.com/forum/sh...d.php?t=101743
5. No sides are allowed. You may however dress your dish with other (edible) items to pull the dish together into one specific entree. For example, with a short rib you could make a bed of salad greens, topped with sliced short rib, and dressed with other foods. However, a short rib or short ribs with a baked potato and/or asparagus on the side is not allowed. The entree you create must stand on its own.
You may submit entries that are cooked from Friday 2/3/17 through the entry submission deadline of 12pm (NOON), Central US Time on Monday 2/27/16.
Entry pictures must be submitted by 12 p.m. (NOON) Central US Time on Monday 2/27/16
Click here to READ THE RULES for the BBQ Brethren Throwdowns...
The winner will get exclusive rights to be called "BBQ Brethren 2017 Beef Tenderloin Master", which you can feel free to add to your signature, or to proclaim to the world, or have printed on hats, or whatever the heck strikes your fancy. :biggrin1:
Best of luck and even better eats to all!
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