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Just a Friday night tenderloin
rmercier
Posts: 212
Comments
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Very nice.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
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I opened this thinking pork tenderloin.... Now I'm commenting cuz Home Run! Well done!
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Looks great! Beef tenderloin rules"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Okay, could be just a bit more rare, but great looking.
The 'shrooms rock!John in the Willamette Valley of Oregon -
You can't say 'just' and 'tenderloin' together
I would kill that plate.
THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
It was actually done perfectly for my tastes, I just figured I would get flac here that it was a little over done.
LBGE in Northern VA -
That looks perfect for me. Invite me over any time. Strong work.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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@rmercier if it helps thats a little under cooked for me.
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That looks greatCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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