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Stuffed Tenderloin

ZymeZyme Posts: 180
edited 12:58PM in EggHead Forum
Ah, thanks again to the great tips and inspiration from this forum! A nice big tenderloin, butterflied, stuffed with gorgonzola, basil, and sun dried tomato. Tied up as I learned to do also on this forum, and rubbed with Dizzy Pig (you guys are AWESOME!) Red Eye.
Here's the before picture, along with a couple of homebrews that are about 1-2 weeks away from being kegged.
The rain here in So Cal finally stopped so I can't wait to get outside and start eggin'!!!



  • Looks good, Zyme.

    Glad to know you guys are going to get a little 'drying out' time!
  • ZymeZyme Posts: 180
    Darn it--when it was done it tasted pretty good, but it dried out a little. I had the dome at 225-250. I let the inside get to 150 when I stopped it. (took about 3 hours)
    Next time I might spiral cut into it. by just butterflying such a big piece, I think the sides were too thick. This should make it easier to roll afterwards, too. I also think I'll stop it a little sooner. Anyway, still tasted good. I didn't mention I used apple to smoke it.
    Ah, practice makes perfect. And there's lots to eat in the process. :)
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