Thank you everyone for your very kind comments!
We smoke beef fillet on the WSM quite regular here. If you can buy a piece about 10" long, it really is something special.
Tony, the whole tenderloins are available as well as the filets... Liz prefers sirloin and the filet (tenderloin) is just a cut she would not order, say... at a restaurant... hence, my reasoning for not buying it, or grilling it often. but Beef is beef to me, i'll eet it any day!
Man you and the Mrs. sure eat great.
thanks Barb
yeah, sometimes we eet good
That's a bunch of good eats Jim! Your butchers must love you!
the
gorgeous butcher, I think not
The filet is one of our faves but we don't cook it much. I can't find a full cut of sirloin like that very often but it's a great way to have a family dinner, cutting our portions off one big steak.
thank you Robert! Sirloin is BIG here, every joint has'em, some MUCH better than others. I only buy TOP sirloin... save the bottom sirloin for those making sty-fry
All the cooks look phenomenal, Jim, but those Slovenian sausages are what really caught my attention. I checked out the link to that old school sausage shop - that place looks awesome - I'm very jealous.
Jerome, Frank's store
IS AMAZING! 1st thing you smell when entering, HICKORY smoke! It's AWESOME! Then, seeing the sausages all piled high.... and behind the glass paned doors of the old fashion smokehouse hangs the sausages inside.... Yeah, pretty flippin' cool!
it certainly is unique and a great visit! In my freezer is three pounds of Hungarian sausages... those will be honoured very soon!
Got the meat sweats from that post James.
I KNOW you'll survive Bobby!
Great job Jim, as always
Thank you Sir Mildo, but you are mistaken
about the Purviance and Raichlen comparison... I only grill / cook to eet!
Jim, what would you compare the flavor of the Slovenian sausages too?!
I think it's close to a kielbasa in flavour, yet milder, Bob.... traditionally, Slovenian (or Carnolan?) sausages are served on rye breads... I think. My Aunt always made fresh kielbasa and insisted it was to be served with rye or by itself.
Those all look outstanding Jim, wish I could get me some apple wood like that instead of chunks
Craig, I do have some crabapple lengths if you'd like...
I'm a little partial, but that sirloin is TOPS! If I walked into your kitchen, I'd steal that right off your kitchen table. Just thought I should be honest
Thanks Luke... lookout, Maddie would not let you near the meat she's protecting
Thanks again everybody!
