TRex back in Georgia - last night's beef tenderloin cook

TRex · December 2004

<p />Last night my dad and I cooked a 6 lb whole beef tenderloin on his Large. Just seasoned with salt, pepper, and olive oil, seared, rested, then roasted direct at 350 for about an hour. It was delicious.[p][p]Happy Holidays,[p]TRex

Mark Backer · December 2004

TRex,[p]nice job on that sear, flame-boy. That should be your superhero name: FlameBoy.[p]I am sorry I ate that beef tenderloin last weekend. It's changed me forever and I fear that my palate will never let me forget it...[p]Happy Holidays.

mad max beyond eggdome · December 2004

TRex,
i'm here to tell you, that picture ranks right up there with woodoggies famous blue flame picture. .. that is spectacular. . .i think next week, we'll have to do a big flame thread again. .. .[p]have a great holiday, best to you and your family . . .[p]max

Mark Backer · December 2004

mad max beyond eggdome,[p]Then I shall endeavor to make an uber-flame over the next four or five days. [p]Tonight, the first sear-flame in the small. [p]Can. not. wait.

mad max beyond eggdome · December 2004

Mark Backer,
just remember NOT to wear the shorts and/or sandals

Mark Backer · December 2004

mad max beyond eggdome,[p]Flame-Boy would save the world from lost armhair and eyebrows as well as painful foot webbing burns. [p]caller: Flame-boy!! Help!! Some idiot's step-dad in suwanee, ga is about to open a large without burping it first. his greg brady perm could be in danger.[p]Flameboy: I'm on my way!![p]The Adventures of FlameBoy. To be continued...

Bobby-Q · December 2004

Mark Backer,
Does Flame-Boy live in Mid Town?

Mark Backer · December 2004

Bobby-Q,[p]No, that's his twin brother from whom he was separated at birth. His name is thteve and his superhero name is FlamingBoy.[p]subtle difference. But a difference nonetheless...

TRex · December 2004

Bobby-Q,[p]Yeah, I saw that coming. Maybe "Sear Boy" or "Fire Boy" would be safer?? LOL.[p]TRex

Mark Backer · December 2004

TRex,[p]We're just bouncing ideas right now, Jason. Make sure to keep licensing and fast food tie-ins in mind.[p]Fire-boy. Sear-man. We'll see...

Smoked Signals · December 2004

TRex,
OMG ... that looks fantastic ... I think I'm thawing out just looking at the flame. Tenderloin looks very very tasty.[p]Thanks for sharing.

Car Wash Mike · December 2004

TRex,[p]Looks great. What temp did you pull off the BGE and how long did it set before carving?[p]CWM

TRex · December 2004

Car Wash Mike,[p]Pulled off at 135 in the thickest part of the tenderloin (a little more done that I would have liked, but we had some guests that are scared of red) and it sat about 5 minutes before carving.[p]Cheers,[p]TRex

TRex · December 2004

Best to you and yours as well, Max. I'm sure you'll be feasting with some great folk.[p]TRex

TRex back in Georgia - last night's beef tenderloin cook

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