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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

TDAuburn ·

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  • First Beef Tenderloin

    Hey folks - I am doing my first beef tenderloin tonight.  I am thinking of marinating for a bit (an hour) in worcestershire and Montreal steak rub.  I have a few questions on the cook below:

    What is the best wood to use?  Thinking of hickory but open to other ideas.

    What is the Trex method?  Is that the best to use?

    The tenderloin is 6 pounds fully trimmed - rough guess on how long the cook will take?  How long should I allow for "rest"?

    Is 6 pounds enought to serve 10 people?

    Any other comments / suggestions welcome!  Thanks! 

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