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chays99

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  • Re: Tenderloin direct vs indirect

    I do a whole tenderloin for Thanksgiving each year.  Here's how I do it with great results each time.

    - Season with kosher salt the night before and allow to rest in the fridge uncovered.

     - Add a little salt and fresh cracked black pepper prior to hitting the grill.

     - Roast indirect at 250-300 until IT is around 110-115.

     - Pull the plate setter and ramp up for the sear. 

     - Rub a little grapeseed oil on the tenderloin and sear all sides evenly.

     - I shoot for a final temp of 135 based on my family's preferences.

    As I recall, the cooking time ends up being right around an hour including the sear.  Good luck.

  • Re: Cheapest jerky

    I'm no expert but eye of round from Costco has been the best option for me. 
  • Re: Good BGE dealers in Dallas?

    Natural Selections in Carrollton should be hands down cheaper than anyone else in town. 
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