Yes well normally I wouldnt have it at all, but my wife and daughter are staying four days w/ my father/mother in law and I am watching my father and have to work on friday. We just came back from turkey with the my inlaws but it's me and dad till saturday so I thought I'd pay him back for all the meats he used to get us. In the 60s and 70s we had beef and lamb about 4 or 5 days a week, my dad was just nuts for it. Grilled Lamb chops was his big thing followed by steaks followed by pork ribs/sauerkraut/potatoes on weekends. He worked in the mill back in PIttsburgh but I am only child so I guess he could spend a few bucks on meat. That's about all we ever splurged on really.
My dad is slovak, on her cooking days mom would try to imitate her italian parents but she could never get it just right. I used to tell her it was not like Grandmas and she'd deny it. It was years later I figured out the problem with the spaghetti. One day I put an anchovy in the tomatoe sauce, BOOM! THat's it, that's grandmas spaghetti!
Im glad I asked about the beef tenderloin I really wasnt sure if it was like the pork shoulder or not. for the pork, I used that recipe from the guy who had posted the pictures. (this was a few months ago) Turned out great that day, and I did another one last week, just tremendous. Started it out at 375 for about 45 min. then backed it down to 250 for about 2+ hours more. excellent.
...None!
