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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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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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