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Thanks for the info. The tenderloin was succulent and juicy. I was scared when I saw pink. It was very tender and tasty. I love this forum. It gives you confidence in your cooking skills w/o too many errors.
I looked online and found several. Here is one to start with. It has CORN MEAL, GARLIC and Cheeses?
website is www.whatscookingamerica.net/Appetizers/GorgonzolaCheesecake.html
Good Luck and Happy New Year.
I did 3 turkey breast at Christmas. I pull them at 160 degrees and foil for about one hour or so. I inject with Tony Sacherys (sp) Cajun Butter. I cooked at about 300 to 325 degrees indirect.
They turn out great and alway the best turkey ever. …