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Christmas Eve = Full day of egging. (Lots of pics)
Coach292
Posts: 39
Did 2 maple bourbon hams and smoked a bacon wrapped beef tenderloin using Mickeys coffee rub. Got the tenderloin a little more done than I prefer but I had a group that was picky about medium rare meat. They used the tenderloin for small sliders.....I just ate mine as is.
Comments
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That ham looks amazing.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Coach292 said:
Got the tenderloin a little more done than I prefer but I had a group that was picky about medium rare meat.
I usually serve these folks sandwichs
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Your grub looks outstanding my friend.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
How did the tenderloin taste? Did the bacon overpower the beef? All looks great.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
It was great. Bacon did not over power it. The coffee rub add tons of flavor. I built up a lot of cold smoke at way under 200 degrees for awhile so the meat would soak it up. Usually not a huge tenderloin fan but it came out perfect as far as flavor. There was a lot of left over slightly under cooked bacon. Put some in a pan for a couple minutes afterwards...that was dessert..lol.
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Merry Christmas!!! Outstanding cook!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
As a side note I took the tenderloin off at 115 and put in under the broiler in the over an carefully turned it to make it crisp. Was scared to do it in the egg. I was worried about it sticking to the grate for the high heat sear at the end.
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Great looking meal.
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va
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