Christmas Dinner 2025 - what are you planning?


 
JimZ said:
Man this looks tasty
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It’s really easy, my niece used to live in Simpsonville S. C. And there is a barbecue place called Bucky’s which she adored. This is about as close to their recipe as I’ve found. Enjoy! The apricots make people do a double take it’s more fun for me than anything else!
 
We used to do prime rib, but it’s not my wife’s or my daughter’s favorite. Now I do a tenderloin roast instead—it’s simpler, quicker, and if you serve it with Béarnaise sauce, you’ve basically got chateaubriand. Then I have sides of asparagus and roasted potatoes. Simple, yet elegant.

Oh, and I absolutely throw the roast on the WSM, to giving a kiss of mesquite as I raise it to 115f. Then sear it to get it to 135f.
 
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