Dan C. FL
TVWBB Pro
I went out of town for Christmas; it was a great trip and got lots of quality time with family. Sadly, the misses didn't get to go because our dogsitter had a last minute change of plans and one of the dogs had been sick anyways. I didn't bring a computer with me, so I just snapped some pics to share. First up, Christmas Dinner. Saved my folks a little bit of money on an untrimmed beef tenderloin from Costco. Thanks to what I've learned on here, I knew I could trim it up:
Is it the prettiest looking trim job? Probably not, but it cooked. Coated in EVOO, salt, pepper, and garlic.
I grilled it indirect (two zone) on my dad's kettle until it was about 120*, then seared it and let it rest. After it reached a beautiful rare/medium rare, I cut off some for my sister and niece who, for some reason, like their steak ruine...err, medium well.
New Year's Eve Eve
So, since my wife was going to miss out on the tenderloin, she wanted me to make her one. I told her that I'd cook whatever she wanted, but suggested a Rib Roast since they were on sale everywhere around here. She enthusiastically agreed to change from tenderloin to Rib Roast.
Coated in a mustard, EVOO, rosemary, basil, salt and pepper glaze(?) for an herb crust.
Off the grill:
Sliced:
Served:
The recipe calls for making a bleu cheese sauce. I was feeling lazy, so I just put bleu cheese dressing on it.
Last Night:
I got a bunch of smoking wood for Christmas, including one I hadn't used or tasted before...Plum. So, I marinated some pork tenderloin we had from Costco in mojo marinade and grilled them up indirect with the plum. Here's the plate:
The plum smelled really nice before I threw it on the fire. It had a nice scent coming off of the grill. I was a little surprised because, while fruity, it was also a little spicier than apple...kinda like a hybrid apple pecan. Definitely liked it.
Anyways, that catches me up. Happy New Year, folks!
Is it the prettiest looking trim job? Probably not, but it cooked. Coated in EVOO, salt, pepper, and garlic.
I grilled it indirect (two zone) on my dad's kettle until it was about 120*, then seared it and let it rest. After it reached a beautiful rare/medium rare, I cut off some for my sister and niece who, for some reason, like their steak ruine...err, medium well.
New Year's Eve Eve
So, since my wife was going to miss out on the tenderloin, she wanted me to make her one. I told her that I'd cook whatever she wanted, but suggested a Rib Roast since they were on sale everywhere around here. She enthusiastically agreed to change from tenderloin to Rib Roast.
Coated in a mustard, EVOO, rosemary, basil, salt and pepper glaze(?) for an herb crust.
Off the grill:
Sliced:
Served:
The recipe calls for making a bleu cheese sauce. I was feeling lazy, so I just put bleu cheese dressing on it.
Last Night:
I got a bunch of smoking wood for Christmas, including one I hadn't used or tasted before...Plum. So, I marinated some pork tenderloin we had from Costco in mojo marinade and grilled them up indirect with the plum. Here's the plate:
The plum smelled really nice before I threw it on the fire. It had a nice scent coming off of the grill. I was a little surprised because, while fruity, it was also a little spicier than apple...kinda like a hybrid apple pecan. Definitely liked it.
Anyways, that catches me up. Happy New Year, folks!
