Jun 28, 2010 #1 BeeRich Sous Chef Joined May 20, 2009 Messages 583 Location Toronto, Canada I have half a beef tenderloin that wants my attention. I think she's Angus. How should I do it?
Jun 28, 2010 #2 B Bobberqer Sous Chef Joined Oct 24, 2005 Messages 994 Location Lindenhurst, NY which do you have left the butt end or the chain end??
Jun 29, 2010 #3 OP OP BeeRich Sous Chef Joined May 20, 2009 Messages 583 Location Toronto, Canada Uh, the skinny end (I RARELY say that...anywhere). In the UK, called "The Bell End".
Jun 29, 2010 #4 B Bobberqer Sous Chef Joined Oct 24, 2005 Messages 994 Location Lindenhurst, NY http://www.virtualweberbullet.com/beeftenderloin1.html
Jun 29, 2010 #5 OP OP BeeRich Sous Chef Joined May 20, 2009 Messages 583 Location Toronto, Canada Was wanting to put it on the Napoleon, as it's less work to set up, etc. It's a smaller piece of meat, and I prefer to fill the smoker for a good long day.
Was wanting to put it on the Napoleon, as it's less work to set up, etc. It's a smaller piece of meat, and I prefer to fill the smoker for a good long day.
Jun 29, 2010 #6 Shores Sous Chef Joined Jan 11, 2009 Messages 961 Location Kansas City, MO Make steaks, wrap some bacon around them, season with S & P and grill 'em!
Jun 29, 2010 #7 OP OP BeeRich Sous Chef Joined May 20, 2009 Messages 583 Location Toronto, Canada Know what Shores? I think yer right. Oh what fun! Thanks for the input!